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Food And Recipes

The Quik Cook! International Favorites: Cambodia

The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Cambodia for Cambodian Fish Amok!

Cambodian Fish Amok (Curried White Fish Served With Coconut Sauce.)

Active Time: 30 mins /  Servings: 2

Ingredients:
Curry Paste
3 cloves garlic, finely chopped
1 large shallot bulb, finely chopped
3 stalks lemongrass, ends trimmed, inner tender stalk only, finely chopped
½ -inch piece galangal, peeled and finely chopped
2 kaffir lime leaves, finely chopped
1 teaspoon tumeric powder
1 teaspoon light brown sugar, packed
1 teaspoon salt
2 teaspoons chili paste – like Sambal Oelek
Fish Amok
1 tablespoon vegetable oil
½ teaspoon shrimp paste (optional) – substitute anchovy paste if you can’t find shrimp paste
1 cup coconut milk, well shaken
1 tablespoon white sugar
1 teaspoon salt
¾ pound firm, mild white fish – like halibut, mahi mahi, or true cod, skin removed
1 cup fresh spinach leaves, cut into ½-inch thick ribbons
1 egg
1 tablespoon fish sauce
Julianned red bell pepper
Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves

Preparation:
Curry Paste:
Make this curry paste with a mortar and pestle or use a food processor. The mortar and pestle will give the curry a deeper flavor.
Place the first 5 ingredients in a mortar and pestle and pound to a paste. Alternatively, place first 5 ingredients in a food processor and process until a smooth paste forms. Add the remaining ingredients and pound or process until all spices are well incorporated.
Fish Amok:
Thinly slice the fish into ¼-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute. Add the shrimp paste, coconut milk, sugar and salt, whisking to combine. Turn the heat to medium and simmer for 2 minutes, whisking occasionally. Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula. Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off.
In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan. Pour the egg mixture into the saucepan and gently fold it into the curry.

Serve the amok in a bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few julienned red pepper pieces and a sprinkling of kaffir lime leaf ribbons.

Next stop: Denmark

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Food And Recipes quick recipes

The Quik Cook! Irish Lamb-And-Barley Soup

Irish Lamb-And-Barley Soup


Total Time: 40 mins
Prep Time: 10 mins
Cook Time: 30 mins

Ingredients: 
cooking spray
1 1/4 lbs lean boneless leg of lamb, cut into 1-inch cubes
2 (10 1/2 ounce) cans beef broth
1 cup water
2 cups coarsely chopped green cabbage
1 cup chopped carrot
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup uncooked quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 bay leaf

Directions:
1. Place a Dutch oven coated with cooking spray over medium-high heat until hot.

2. Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.

3. Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.

4. Discard bay leaf.

Categories
Food And Recipes quick recipes

The Quik Cook! Bacon & Bleu Cheese Omelete

Bacon & Bleu Cheese Omelete

 

 

Total Time: 10 mins
Prep Time: 5 mins
Cook Time: 5 mins
Serving: 1

Ingredients:
1/2 tablespoon butter
1 slice cooked bacon, crumbled
2 eggs
1 tablespoon light cream or 1 tablespoon milk
2 tablespoons blue cheese, crumbled
salt and pepper, to taste

Directions:
1. Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.

2. Allow to cook until firm enough to flip. Cook until the underside is firm.

3. Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

 

Categories
Food And Recipes

The Quik Cook! Fast & Easy 3 Bean Salad


Fast & Easy 3 Bean Salad


Total Time: 10 mins
Prep Time: 10 mins
Servings: 5 cups

Ingredients:
1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave
1 (15-oz) can of chickpeas
1 (15-oz) can of Red Kidney Beans
1 red bell pepper, finely chopped
1 cup of chopped romaine salad
1/3 cup packed fresh parsley, finely chopped
3 green onions, finely chopped
Salt & pepper, to taste

You can either use fat free Italian Dressing or make your own dressing.

For your own dressing:
8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp salt

Directions:
1. Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix.
2. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
3. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.

 

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