Delicious Khmer Fried Rice With Shrimp (Chhar Baii)

Fried rice is a popular food of Asian dishes. In Cambodia, fried rice is not only fond of by tourists but also locals as it's truly delicious in many ways of cooking. Fried rice can be a breakfast or lunch for Cambodian. It is made by steamed rice that cooked already or leftover rice. When I was young, my mum often made fried rice for breakfast because she used the leftover steamed rice from the last evening. Recipe of fried rice are varieties, we can cook with different meats, vegetables and ingredients. Cambodians like to use fish sauce for cooking, so fish sauce is an important ingredient for local fried rice recipe. But in my recipe, fish sauce is not used Read.

Recipes for Two persons:

Ingredients: 100g of Skinless Shrimp (small or big shrimp up to favorite), 2Eggs, 1small size of Carrot, 150g of Broccoli, 6pieces of White Baby Mushroom, 4cloves of Garlic, a few leaves of Spring Onion, 4sp of Oil, 2sp of Oyster Sauce, 1sp of Soy Sauce, 2tsp of Sugar, 1/2tsp of Salt, 1/4tsp of ground Pepper (use chopped red hot chili, if you prefer it very spicy), and 2potions of steamed rice.

So what you need to do first is: Cook 1cup of Jasmine Rice or Long Grain Rice 'A quality'. If you don't have rice cooker, please check my instructions of cooking steamed rice by pot See.

Method:
1. Peel out the skin of carrot and garlic, then cut them into small pieces. Cut spring onion the same way like carrot and garlic. Chop each baby mushroom into 4, and take out the skin of broccoli then cut it small pieces.

2. Heat up the frying pan. Pure the oil in, then put chopped garlic into hot oil, fry it until get good smell. Then put chopped carrot and spring onion in, fry for 30seconds.
 
3. After that, break eggs and put in, stir-fry for a while till it's separated well. Then put skinless shrimps and fry them together about 2-3 minutes. Later put salt, sugar, oyster sauce, soy sauce and ground pepper, then stir and mix them well for 10seconds. After that, put chopped mushrooms and broccoli in, and fried around 3-4 minutes.

4. Last, put the steamed rice that you cooked already in, stir and mix them well together about 1minute, then it's ready to serve.

Note: You can add extra chili, a small piece of lime/lemon, or some parsley/coriander leaves on the top for serving.

Language Tip: English =) Khmer

Brocoli = Phkar Khat Na Khiev

Carrot = Karot

Chili = Ma Tes

Chop = Pus

Cut = Kat

Eat = Nyam

Egg = Pong Mann

Delicious = Cha Nhanh

Garlic = Khtoem Sor

Fry = Chhar

Mushroom = Pshit

Oyster Sauce = Preng Kchorng

Peel = Bork

Pepper = Mar Rich

Rice = Ang kor (raw), Baii(cooked), Srov(with skin)

Salt = Om Berl

Shrimp = Boeng Kear

Soy Sauce = Toek Sa Iv

Spring Onion = Khtoem Barang

Sugar = Skor Sor

Fried Rice = Chhar Baii

Stir-Fried Eggplant With Minced Meat (Chhar Trop)

Fried eggplant with minced meat is a common food for Cambodians. Usually, we first bake eggplant until it became very soft all part, and then peel out its skin before slice and take it to fry with minced meat. But here, I choose an easier and faster way for those who have no much time, and it's also delicious this way. I cook it this way most of the time, I rarely bake it. We can fry eggplant with different meats(pork, chicken, beef...sliced or minced meat..etc or without meat, up to favorite), it is served with steamed rice.

Recipe for One person:
Ingredients: 1 medium size eggplant, 150g of minced meat (Pork), 10g of spring onion, 4cloves of garlic, 2sp of oyster sauce, 2sp of oil, 1/2tsp of salt and 1tsp of sugar.

Method:
1. Peel the skin of eggplant and chop it as size of finger, chop garlic into small pieces, and cut spring onion as small pieces.

2. Heat up the frying pan, pure oil in. Then put the garlic and fry it till get good smell. After that fry minced meat with it for a while, then put oyster sauce, salt and sugar in. Stir it well together again before put sliced eggplants.

3. Put sliced eggplants in, then stir it a bit and cover it about 10minutes. Then  put it on a plate, and add spring onion that prepared on the top. It's ready to serve with steamed rice.

Language Tip: English =) Khmer

Chop = Pus

Eat = Nyam

Eggplant = Plaer Trop

Garlic = Khtoem Sor

Fry = Chhar

Oil = Preng Chhar

Minced Meat = Sat Chenh Chram

Peel = Bork

Pork = Sach Chrok

Salt = Om Berl

Slice = Chhit

Spring Onion = Sloek Khtoem

Sugar = Skor Sor

How To Cook Steamed Rice In Pot? (Dam Baii)

As we know, Asian people eat rice every day, so cooking steamed rice we know it by heart (we are rice addicted). Rice is the core of Asian dishes, we can see most of the foods are served with rice. There are many different ways of cooking rice but the instruction that I'm going to show, it's from my experience that I learnt since I was child. You can cook steamed rice by pot (avoid burn, using Teflon pot is the best, but we also can cook in simple pot), if you don't have rice cooker. There are many kinds of rice, but the most well known and delicious one is Jasmine Rice.

Recipe for Two persons: cup size is 3dl, 1cup of Jasmine Rice and 1+1/2 cup of water.

Method:

1. Put 1cup of rice into a Teflon pot, clean and rinse it with water twice.
2. Add 1 + 1/2 cup of water into the pot.
3. Cover the pot and cook it on gas stove until boil, keep boiling till water gone.
4. Lower gas flame to the smallest and simmer it for 15 minutes, and then it's ready to serve.

Language Tip: English =) Khmer

Cook = Chom In, Slor(often used, Cook Rice = Dam Baii

Pot = Chhnang

Rice = Angkor(raw), Baii(cooked), Srov(has skin)

Water = Toek

Stir-Fried Chicken With Ginger (Chhar Knhei Sach Marnn)

This is one of my favorite food. I got recipe from my father who is very good at cooking (he's not a cook but loved cooking though his real profession's engineering); as I remember, I was 9 years old at that time. This recipe has always reminded me of my childhood (the time I was my dad's assistant in our small lovely kitchen, listened to the nice music from an old radio while cooking, during 90s what music that we often heard playing on radio are the music of 60s and those are real music not like now). I believe there are so many things that passed already but are still the nice memories which always stay with us anytime and anywhere, and the importance it makes us happy again whenever we think of it. It's simple but delicious for sure. 

Recipe for Two persons:

Ingredients: 100g of  Ginger (choose the young one), 10g of Spring Onion, 500g of Chicken breast, 5cloves of Garlic, 5sp of Oil, 1tsp of Salt, and 2tsp of Sugar.

 

Method: 

1. Slice Chicken breast into pieces as size of Basil leaf,  not too thick or thin. Peel out the skin of Ginger then slice it into small pieces and very thin (strips). Cut Spring Onion into pieces (3cm long), & mince the garlic.

2. Heat up frying pan then pure the oil that you prepared in, after the oil hot put the minced garlic in for 10 seconds then put ginger strips and fry it together till become a bit light brown color to have nice smell (not too brown, otherwise it will have bitter burnt taste). Then put chicken in and stir it well, after that cover for 5 minutes.  

3. Start to put salt and sugar in, and stir it for awhile then taste weather it's sweet and salted as you want or not (add extra salt or sugar up to you flavor). And last, put the spring onion in and mix it well  for a second then ready to serve.

Note: This food is served with steamed rice (recommended, Jusmine rice).

Language Tip: English =) Khmer 

Chicken = Sach Marnn
Chop = Pus
Garlic = Khtoem Sor

Ginger = Knhei

Fry = Chhar

Oil = Preng Chhar

Peel = Bork

Salt = Om Berl

Sugar = Skor Sor

Slice = Chit

Spring Onion = Sloek Khtoem