Bai Krob Chanti Cinnamon Cashew Rice Cambodia Food

BAI KROB CHANTI (CINNAMON CASHEW RICE) (CAMBODIA)

Steps:

• Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
• Add the butter, salt and cinnamon. Stir to combine and set aside.
• Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
• Add the cashews to the rice and stir to combine.

RIZ GRAS - FAT RICE (BURKINA FASO)

Steps:

• Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
• Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
• Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
• Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
• Garnish with thin slices of onion.

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)

Steps:

• Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
• Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
• Serve with mango salsa on the side.

TIRK SALOUK SWAI (MANGO SALSA) (CAMBODIA)

Steps:

• Put all the ingredients in a blender and pulse until creamy.
• For a chunky salsa, just mix the chopped ingredients together in a bowl.

NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)

Steps:

• Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
• Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
• Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
• Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
• Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.

BUTTER AND LENTIL RICE (BURMA)

Steps:

• Drain the dal and rinse the basmati rice until the water runs clear. Put the rice in a pot and layer the soaked dal on top. Add the remaining ingredients and the water.
• Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 20 minutes or until all the water has been absorbed.
• Let rest for five minutes before serving.