Joannes Riviere - Cambodian cooking: a humanitarian project in collaboration with Act for Cambodia

Basic Cambodian Recipes Chili Coriander Dip cup (125 ml) warm water 1 tablespoon palm or dark brown sugar 4 tablespoons fish sauce 3 small red shallots, peeled and finely chopped 1 clove garlic, peeled and chopped 1 birds-eye chili pepper, finely chopped 1 small bunch coriander leaves (cilantro), finely chopped Combine the water, sugar and fish sauce in a bowl and mix until the sugar completely dissolves. Add the remaining ingredients and mix well. Set aside for 30 minutes then serve. Makes cup (185 ml) Preparation time: 20 mins + 30 mins to rest Lime Chili Dip 1 small carrot, peeled and grated 2 cloves garlic, peeled and finely chopped 2 birds-eye chili peppers, finely chopped 3 tablespoons roasted peanuts, coarsely chopped cup (125 ml) lime juice cup (125 ml) fish sauce 4 tablespoons palm or dark brown sugar 1 cup (250 ml) warm water Combine all the ingredients in a bowl and mix until the sugar has completely dissolved. Set aside for 30 minutes then serve. Makes 2 cups (600 ml) Preparation time: 20 mins + 30 mins to rest Green Mango Dip 1 small green mango, peeled and grated 2 birds-eye chili peppers, peeled and finely chopped 2 cloves garlic, peeled and finely chopped cup (125 ml) fresh lime juice cup (125 ml) fish sauce 4 tablespoons palm sugar or dark brown sugar 1 cup (250 ml) warm water Combine all the ingredients in a bowl and mix until the sugar has completely dissolved.

Set aside for 30 minutes then serve. Makes 2 cups (600 ml) Preparation time: 20 mins + 30 mins to rest

Tamarind Dip cup (75 g) tamarind pulp, fibers and seeds removed 2 cloves garlic 3 birds-eye chili peppers 2 tablespoons palm sugar or dark brown sugar cup (125 ml) fish sauce Combine the tamarind pulp with the garlic and chilies in a mortar or a food processor and pound or pulse until combined. Add the sugar and the fish sauce and mix well. Set aside for 30 minutes then serve. Makes 1 cup (250 ml) Preparation time: 15 mins + 30 mins to rest Clockwise, from top: Chili Coriander Dip, Green Mango Dip and Lime Chili Dip Khmer Curry Paste Khmer Curry Paste Known as kroeung in Cambodian, this spice paste is the basic ingredient for many dishes. 3 tablespoons oil 2 in (5 cm) galangal root, peeled and sliced into shreds 2 in (5 cm) turmeric root, peeled and sliced into shreds 2 in (5 cm) krachai or 6 cloves garlic, peeled and chopped (optional) 3 stalks lemongrass, tender inner part of bottom third only, finely chopped 4 small red shallots, peeled and chopped 10 kaffir lime leaves, finely sliced 2 teaspoons fish paste ( prahok ), finely chopped Heat the oil in a wok or skillet over medium heat. 3 tablespoons oil 2 in (5 cm) galangal root, peeled and sliced into shreds 2 in (5 cm) turmeric root, peeled and sliced into shreds 2 in (5 cm) krachai or 6 cloves garlic, peeled and chopped (optional) 3 stalks lemongrass, tender inner part of bottom third only, finely chopped 4 small red shallots, peeled and chopped 10 kaffir lime leaves, finely sliced 2 teaspoons fish paste ( prahok ), finely chopped Heat the oil in a wok or skillet over medium heat.

Add all the ingredients and fry until golden brown. Transfer the mixture to a mortar or a food processor and blend into a smooth paste. Makes 1 cup (250 g) Preparation time: 30 minutes

Pickled Vegetables cup (125 ml) rice vinegar or white vinegar 1 tablespoon salt 6 tablespoons sugar 1 carrot, peeled and sliced into fine strips 1 daikon radish, peeled and sliced into fine strips cucumber, peeled and sliced into fine strips 3 cloves garlic, peeled, left whole 2 birds-eye chili peppers, coarsely chopped 3 sprigs coriander leaves (cilantro), roughly torn Combine the vinegar, salt and sugar in a small saucepan and bring to a boil. Remove from the heat and set aside. Combine the vegetables, garlic, chilies and coriander leaves in a bowl. Pour the vinegar mixture over the vegetables and marinate in the refrigerator overnight.

Store the Pickled Vegetables in a glass jar with a tight-fitting lid in the refrigerator. Makes 3 cups (750 g) Preparation time: 25 mins + overnight to marinate

Khmer Fish Stock 1 lb (500 g) fish bones (such as sole, flounder, orange roughy, halibut or tilapia) 1 tablespoon oil 2 in (5 cm) galangal root, peeled and finely chopped 4 cloves garlic, peeled and finely chopped 3 stalks lemongrass, tender inner part of bottom third only, finely chopped 1 onion, finely chopped 1 teaspoon fish paste ( prahok ) 4 cups (1 liter) water 2 tablespoons palm sugar or dark brown sugar 5 tablespoons fish sauce Rinse the fish bones and chop them roughly into pieces. Heat the oil in a stockpot and fry the bones until they begin to brown. Add the galangal, garlic, lemongrass, onion and fish paste ( prahok ) and mix. Add the water then add the sugar and fish sauce and stir to combine. Simmer gently for 30 minutes.

Strain and discard the solids. The stock will keep for one day in the refrigerator, and for several months in the freezer. Makes 4 cups (1 liter) Preparation time: 50 minutes

Khmer Chicken Stock 1 lb (500 g) chicken bones 1 tablespoon oil 2 in (5 cm) galangal root, peeled and finely chopped 4 cloves garlic, peeled and finely chopped 3 stalks lemongrass, tender inner part of bottom third only, finely chopped 1 onion, finely chopped 1 teaspoon fish paste ( prahok ) 4 cups (1 liter) water 2 tablespoons palm sugar or dark brown sugar 5 tablespoons fish sauce Smash the chicken bones with the back of a cleaver, then follow the same procedure as for the Khmer fish stock recipe on this page. Simmer gently for 1 hour, strain and discard the solids. Makes 4 cups (1 liter) Preparation time: 1 hour 20 minutes Snacks and Appetizers One of the most pleasurable ways to experience a new cuisine is with little bites of food, allowing you to taste a panoply of flavors.
Fresh Salad Rolls with Shrimp Sometimes called summer rolls, these elegant rolls are filled with an abundance of tender shrimp and cooling cucumber and mint.
Fresh Salad Rolls with Shrimp Sometimes called summer rolls, these elegant rolls are filled with an abundance of tender shrimp and cooling cucumber and mint.

Variations of these refreshing rolls are popular throughout the steamy climes of Southeast Asia. Our dipping sauces give them a special Cambodian flair. 8 dried rice paper wrappers (8 in/ 20 cm in diameter) (see note) Handful of dried rice vermicelli 7 oz (200 g) fresh shrimp, peeled and deveined 8 lettuce leaves, washed and dried 1 carrot, peeled and sliced into very fine strips cucumber, peeled and sliced into very fine strips 2 cups (100 g) bean sprouts 1 small bunch mint leaves 1 small bunch Thai basil leaves 8 green onions (scallions), sliced into short lengths To soften the dried rice paper wrappers, place them between two damp clean dish towels (dont forget to turn them over frequently). They should be soft by the time youre ready to make the rolls. Blanch the dried rice vermicelli in hot water for 1 to 2 minutes until soft, then rinse with cold water and drain. Bring a large saucepan of salted water to a boil and cook the shrimp briefly, then plunge them into cold water, drain and set them aside.

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