Cambodian French Bread With Beef Num Pang Ang Chia Mui Sach Ko Food

CAMBODIAN FRENCH BREAD WITH BEEF (NUM PANG ANG CHIA MUI SACH KO)

Steps:

• Preheat oven to 350* F.
• Spread a thin layer of hoisin sauce on top of each slice of bread, and place on a greased baking sheet.
• In a large bowl, mix the ground beef, eggs, and remaining ingredients together until well blended.
• Spread the meat mixture on the prepared bread slices and bake for 20 minutes until meat reaches 160* F and is golden brown.
• Serve hot.

SOURDOUGH FRENCH BREAD

Steps:

• In a Kitchen Aide mixing bowl dissolve yeast in warm water and let sit for 5-8 minutes.
• Add sourdough starter, olive oil, salt, garlic powder and cheese.
• With the paddle of the mixer, mix until well combined.
• Change to the dough hook.
• Add 4 cups of flour and knead for 7-8 minutes. (Add additional flour as needed).
• Coat a large bowl with olive oil.
• Turn the dough into the bowl and turn to coat.
• Cover and let sit until doubled in size (about an hour).
• Turn dough out onto a floured surface.
• Cut dough in half and roll out into an oval shape about 9X12.
• Beginning at the bottom edge, roll up and pinch seam
• Spray a baking sheet with cooking spray and sprinkle with cornmeal.
• Place the loaves on the sheet, seam side down.
• Make shallow slashes on top of the loaves with a sharp knif or razor blade.
• Cover and let rise until about double (about 30-40 minutes).
• Heat oven to 375.
• Place bread in the oven and spray the sides of the oven and the bread with water.
• Repeat this every 5 minutes for the first 15 minutes.
• Continue baking for another 20-25 minutes or until golden brown.
• Remove and cool on wire racks.

SHRIMP CURRY NOODLE SOUP (NUM PACHOK KARI PAKON)

Steps:

• Put 8 cups water in a large pot and bring to a boil. Add noodles and cook until tender. Pour cooked noodles into a colander to drain, and rinse with cold water. Drain and set aside.
• In a large bowl, mix bean sprouts with cucumber and mint leaves. Set aside.
• Heat oil in a soup pot over medium-high heat. Add garlic and onion and saute until onion begins to soften, stirring often. Do not let garlic burn.
• Add coconut milk and 2 cups of water; stir well.
• Stir in curry powder, fish sauce, salt, sugar and black pepper. Add shrimp and cook until shrimp turns pink.
• In a small bowl, mix cornstarch with 1 cup water. Pour cornstarch mixture into soup pot, stir well, simmering until sauce thickens.
• Divide bean sprout mixture among 4 bowls, top with noodles and ladle hot soup over noodles vegies and serve.