Cambodian Salad Dressing Food
KHMER PICKLED VEGETABLE SALAD
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. -Hannah Heavener, Belton, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 16 servings (3/4 cup each)
Number Of Ingredients 12
Steps:
- Place first 8 ingredients in a large nonreactive bowl. Place vinegar, sugar and salt in a 2-cup or larger glass measure; microwave until warm, 2-3 minutes. Stir until sugar is dissolved. Stir into vegetables. Refrigerate, covered, at least 1 hour before serving., To serve, sprinkle with cilantro. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 794mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
CAMBODIAN SALAD DRESSING
A typical sweet, sour, salty combination, with a fresh taste. I added a bit more cilantro because we love it.
Provided by Pesto lover
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Cook sugar in water until light syrup forms, about 5 min over med-low heat. Add all other ingredients. Stir well. Let cool.
- Serve over salad.
CAMBODIAN STYLE TOFU SALAD
Wonderful Asian flavors in this salad! I have doubled the sauce recipe so there's plenty to spoon over the veggies. From Martha Stewart Living, March 1996.
Provided by Sharon123
Categories Salad Dressings
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place tofu between two layers of paper towel on a dish. Place a baking sheet over tofu, and set a heavy book on top of baking sheet to weight tofu so it releases excess water; let stand about 30 minutes.
- Combine ginger, garlic, jalapeno, sugar, fish sauce, lime juice, and vinegar in a small saucepan. Bring to a boil over medium-high heat, remove from heat, and set aside.
- Bring a large saucepan of water to a boil. Add salt and beans; cook until beans are just tender and bright green, 3 to 5 minutes. Drain beans, and transfer immediately to a large bowl of ice water. When chilled, drain again, and pat dry.
- Distribute beans, carrots, scallions, red peppers, lettuce, and mint evenly among six plates.
- Meanwhile, heat a large nonstick skillet over medium heat. Add tofu, and cook until golden brown and slightly crisp, about 3 to 4 minutes on each side.
- Add ginger mixture, toss to coat tofu, and cook about 1 minute more.
- Spoon tofu and sauce over vegetables, sprinkle with peanuts, and serve.
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- Meanwhile cut the half mango from the stone (save rest for another time or make a double batch). Peel and discard the skin then coarsely grate the flesh. Put in a medium bowl.
- Mix together the lime juice, sugar and fish sauce and pour over the grated mango. Drain the shrimp, rinse if they seem grainy and add to the bowl.
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From honestcooking.com
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- Prepare the Khmer dressing by cooking palm sugar and water until they get to a boil. Take off the stove and mix with fish sauce, salt, pepper and lime juice.
- To assemble the salad, combine all ingredients in a mixing bowl and toss it very well seasoning it with the dressing, herbs and roasted peanuts.
CAMBODIA BEEF SALAD - INTERNATIONAL CUISINE
Instructions. In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. …
From internationalcuisine.com
5/5 (4)Total Time 1 hr 15 minsCategory SaladCalories 479 per serving
From internationalcuisine.com
5/5 (4)Total Time 1 hr 15 minsCategory SaladCalories 479 per serving
- In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
- Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
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From cambodiarecipe.com
4.3/5 Total Time 30 minsCategory SaladCalories 638 per serving
- Boil water turn the heat off and put the soaked noodle in for only 1 minute drain under cold water shake the water off set aside.
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From instructables.com
Estimated Reading Time 3 mins
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- Instruction- Cooking the Beef. 3 More Images. Warning: Be careful using the heat range. 1. Place the large pan on top of the range over medium heat.
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FRAGRANT CAMBODIAN NOODLE SALAD - VEGAN RECIPE
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From pinterest.com
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From thefooddictator.com
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Khmer Salad Dressing Fish-sauce dressing. 5 garlic cloves . 3 red chilies (optional) ½ cup fish sauce. ½ cup lemon juice. ½ cup sugar. A pinch of salt . Pound the garlic and chilies in a mortar. Spoon out and place the garlic/chili mixture in a bowl. Add the remaining ingredients, mix well. Taste and adjust accordingly. Note: E xcept for beef and fish salads (the pleah variety), this …
From khmersnippets.blogspot.com
From khmersnippets.blogspot.com
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