Coconut Sauce Cambodian For Zwt 9 Food

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KHMER COCONUT PORK SKEWERS (CAMBODIAN FOR ZWT-9)



Khmer Coconut Pork Skewers (Cambodian for ZWT-9) image

Found at a cooking-by-country website, I was instantly drawn to this ingredient & prep-friendly recipe. I hope it proves worthy of its attraction. Time does not include 1 hr marination time. Enjoy!

Provided by twissis

Categories     Pork

Time 40m

Yield 4 4 oz servings, 4 serving(s)

Number Of Ingredients 10

1 stalk lemongrass, thinly sliced
1 large onion, chopped
5 garlic cloves, chopped
1 lime, zest of (grated)
1/2 teaspoon ground turmeric
3 ounces water or 90 ml water
25 g freshly grated coconut or 25 g unsweetened desiccated coconut
1 tablespoon sugar
1/2 teaspoon salt
14 ounces lean pork (cut into 1-in cubes or 2.5 cm cubes) or 400 g lean pork (cut into 1-in cubes or 2.5 cm cubes)

Steps:

  • Place lemon grass, shallots, garlic, lime zest, turmeric & water in a food proc & process to a paste.
  • Transfer the lemon grass paste to a mixing bowl. Add the coconut, sugar plus salt & mix well.
  • Add the pork & mix to coat well. Cover w/cling film & leave to marinate for at least 1 hr at rm temperature.
  • Preheat the grill to hot. Thread the pork cubes onto skewers & cook for 15-20 min, turning freq & basting w/the marinade. Serve immediately.

Nutrition Facts : Calories 269.4, Fat 14.9, SaturatedFat 10.1, Cholesterol 58.5, Sodium 350.4, Carbohydrate 11.4, Fiber 3.1, Sugar 5.8, Protein 22.9

BASIC LEMON GRASS CURRY SAUCE



Basic Lemon Grass Curry Sauce image

From an Asian website featuring Laotian, Cambodian and Thai recipes and cookbooks. It is a Cambodian recipe. Cook time does not apply to step 3, as your choice of vegetables or meat will dictate how long it will cook.

Provided by Studentchef

Categories     Sauces

Time 45m

Yield 1 quart

Number Of Ingredients 9

1/3 cup lemongrass (sliced )
4 garlic cloves
1 teaspoon galangal (dried )
1 teaspoon ground turmeric
1 jalapeno chile (stemmed & seeded )
3 shallots
3 1/2 cups coconut milk
3 kaffir lime leaves
1 pinch salt or 1 pinch shrimp paste

Steps:

  • Puree together the lemon grass, garlic, galangal, turmeric, Jalape and shallots.
  • Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt and boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes, or until lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
  • To prepare one portion, pour 1/2 cup of this curry sauce into a shallow vessel or a wok. Add 1/2 cup of meat or vegetables, bring to a medium boil and cook to desired degree.

Nutrition Facts : Calories 3796.9, Fat 169.5, SaturatedFat 160.4, Sodium 540, Carbohydrate 574.1, Fiber 3.2, Sugar 534.3, Protein 15.2

BUDDHA RICE (VIETNAMESE FOR ZWT-9)



Buddha Rice (Vietnamese for ZWT-9) image

This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!

Provided by twissis

Categories     Long Grain Rice

Time 45m

Yield 4-6 Generous Servings, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
2 inches fresh gingerroot (peeled & cut into thin sticks)
14 ounces long grain rice
1 bay leaf
10 ounces coconut milk (canned)
10 ounces water
3 tablespoons soy sauce
salt

Steps:

  • Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
  • Add rice & cook for 2 min, stirring to coat well.
  • Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
  • Reduce heat to very low, cover & continue to cook for a further 20 minutes.
  • Remove from the heat & leave to rest for about 10 min (keep covered).
  • Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

Nutrition Facts : Calories 694.6, Fat 19.5, SaturatedFat 12.5, Sodium 787.8, Carbohydrate 119.5, Fiber 1.6, Sugar 38.5, Protein 9.4

MOROCCAN SKIRT STEAK W/ROASTED PEPPER COUSCOUS (ZWT-9)



Moroccan Skirt Steak W/Roasted Pepper Couscous (ZWT-9) image

Entered for ZWT-9, this is the 2nd of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "Thin cuts of beef (such as skirt steak or sirloin steak) cook very quickly when seared in a hot skillet -- Just right for a busy weeknight. We love how the spicy Moroccan flavors of the steak compliment the sweet, roasted pepper-studded couscous. Serve w/an Arugula salad & a glass of Pinot Noir." Prep & Cook times were noted as an identical total, but I have allowed an extra 10 min for ingredient assembly. Enjoy!

Provided by twissis

Categories     Steak

Time 45m

Yield 4 Steak & Couscous Servings, 4 serving(s)

Number Of Ingredients 13

2 medium bell peppers
1 teaspoon cumin
1 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon black pepper (freshly ground)
1 lemon (Plus more lemon wedges for garnish)
1 teaspoon olive oil (for couscous)
1 tablespoon olive oil (for steak)
2/3 cup whole wheat couscous
1 lb skirt steak (Or sirloin steak, 3/4 to 1-in thick & trimmed)
2 tablespoons green olives (chopped)

Steps:

  • Position oven rack in upper third of oven & preheat broiler.
  • Place bell peppers on a baking sheet & roast under the broiler (turning every 5 min) until charred & softened (10-15 min). Transfer to a clean cutting board. When cool enough to handle, chop peppers into bite-sized pieces.
  • Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon & pepper in a sml bowl. Grate 1/2 tsp zest from the lemon. Juice the lemon into a 1-cup measure & add enough water to make 1 cup. Pour into a sml saucepan & add the lemon zest, 1 tsp of the spice mixture & 1 tsp olive oil. Bring to a boil. Stir in couscous, cover, remove from heat & let stand.
  • Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 min per side for med-rare. Let rest on the cutting board for 5 minute Stir olives & the peppers into the couscous. Thinly slice the steak & serve w/the couscous & lemon wedges as desired.

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