Poat Dot Cambodian Grilled Corn Recipes

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POAT DOT - CAMBODIAN GRILLED CORN



Poat Dot - Cambodian Grilled Corn image

Make and share this Poat Dot - Cambodian Grilled Corn recipe from Food.com.

Provided by PalatablePastime

Categories     Corn

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 ears corn, husks and silk removed
2 tablespoons vegetable oil
2 tablespoons fish sauce
2 tablespoons water
1 1/2 tablespoons sugar
1 teaspoon salt
2 green onions, white parts only, thinly sliced
vegetable oil, for brushing

Steps:

  • Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
  • Very lightly brush the corn with oil and set on the grill rack or in the skillet.
  • Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
  • Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
  • Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
  • Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
  • Brush cooked corn with the sauce and serve.

Nutrition Facts : Calories 183.4, Fat 6, SaturatedFat 0.8, Sodium 871.7, Carbohydrate 33.4, Fiber 3.4, Sugar 7.2, Protein 4.3

CAMBODIAN GRILLED CORN (POAT DOT)



CAMBODIAN GRILLED CORN (POAT DOT) image

Categories     Vegetable     Side

Yield 4 people

Number Of Ingredients 7

4 ears corn
2 tablespoons vegetable oil
1 scallion, thinly sliced
1 tablespoon water
1 tablespoon sugar
1 teaspoon fish sauce
1/2 teaspoon salt

Steps:

  • Prepare the corn, either steam or grill, as preferred. Meanwhile, heat the oil in a small pan over high heat. Add the remaining ingredients and stiry-fry until the scallions begin to wilt, about 30 seconds. Brush this over the hot corn cobs and serve.

CAMBODIAN GRILLED CORN



Cambodian Grilled Corn image

Make and share this Cambodian Grilled Corn recipe from Food.com.

Provided by Sharon123

Categories     Coconut

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

4 ears sweet corn
1 cup of unsweetened light coconut milk
2 tablespoons brown sugar
2 -3 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
cilantro (garnish)

Steps:

  • Preheat grill to med-high heat. Oil if necessary.
  • On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
  • Simmer uncovered for 5-7 minutes, until sugar is dissolved.
  • Carefully peel back the corn husks and remove the silk from each ear of corn.
  • Using a long strand of husk, tie back the ends of the husks - this creates a handle with which to eat the corn.
  • Fold a piece of aluminum foil a few times to create a grill guard.
  • Place each piece of corn on the grill. The husks should sit on the foil so they don't burn.
  • Grill the corn, rotating every 2 minutes to ensure it's evenly browned.
  • Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
  • Remove corn from the grill, baste one more time and serve with cilantro garnish.

Nutrition Facts : Calories 104.4, Fat 1.1, SaturatedFat 0.2, Sodium 596.9, Carbohydrate 24.1, Fiber 2.5, Sugar 9.6, Protein 2.9

TAHITIAN SWEET POTATOES WITH FEI (BANANAS)



Tahitian Sweet Potatoes With Fei (bananas) image

Spicy and creamy without being overly sweet. I used 2 tbsp. curry paste and I think 4 Thai chiles and it was moderately spicy. That might be too hot for some, so cut back if you don't want it to be hot. I served this with "Thai Marinated Pork with Dipping Sauce- recipe 81667" and "Poat Dot - Cambodian Grilled Corn recipe 38475" and it made a wonderful dinner. Hope you enjoy!

Provided by PalatablePastime

Categories     Yam/Sweet Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

3 large sweet potatoes, peeled and diced
2 tablespoons cooking oil
1 (13 1/2 ounce) can light coconut milk
1 -2 tablespoon red curry paste
1 lime
1 tablespoon fish sauce
1 tablespoon brown sugar
3 firm bananas (they can be slightly green)
3 -4 Thai red chili peppers, sliced
2 tablespoons chopped cilantro

Steps:

  • In a large saucepan, heat oil.
  • Add potatoes and cook until lightly browned on the outside.
  • Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
  • Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
  • Peel and slice bananas into chunks and stir in with the potatoes.
  • Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
  • Garnish with chopped cilantro and sliced chilli peppers before serving.
  • Serve hot.

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