Khmer Coconut Pork Skewers Cambodian For Zwt 9 Recipes

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

Ingredients

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

KHMER BEEF SKEWERS

Khmer Beef Skewers image

Provided by Food Network

Categories main-dish

Time 12h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 1/3 ounces sugar
1/3 cup fish sauce
1/3 cup white vinegar
1 pound green papaya, peeled and shredded
2 long red chiles, finely sliced
1/2 carrot, shredded
1/4 cup Kroeung paste (Cambodian curry paste)
2 tablespoons annatto oil
2 tablespoons fish sauce
1 tablespoon liquid palm sugar or shaved palm sugar (jaggery)
Sea salt
1 pound 2 ounces beef brisket, finely sliced
4 Vietnamese baguettes

Steps:

For the pickled vegetables: Combine the sugar, fish sauce, vinegar and 1 cup water in a saucepan and bring to a boil. Remove from the heat and let cool to room temperature. Transfer the mixture to an airtight container and add the papaya, chiles and carrots. Mix well, seal and let pickle overnight or up to 24 hours.
For the beef: Combine the Kroeung paste, annatto oil, fish sauce and liquid sugar in a mixing bowl with a pinch sea salt. Stir until the salt has dissolved, then add the beef and mix until well coated. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
Heat a grill or grill pan to medium heat.
Thread the beef slices onto the soaked skewers and grill until desired doneness, 2 to 3 minutes per side. Slice the baguettes halfway through, creating a pocket. Fill each one with some pickled vegetables and 2 beef skewers. Pull the skewers out of the rolls and serve.

COCONUT SAUCE (CAMBODIAN FOR ZWT-9)

Coconut Sauce (Cambodian for ZWT-9) image

Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!

Provided by twissis

Categories Sauces

Time 10m

Yield 10 1.5 ounce servings, 10 serving(s)

Number Of Ingredients 4

Ingredients

14 ounces coconut milk
1/2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Steps:

Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens.
Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.

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