Tirk Salouk Swai Mango Salsa Cambodia Recipes

TIRK SALOUK SWAI (MANGO SALSA) (CAMBODIA)

Steps:

• Put all the ingredients in a blender and pulse until creamy.
• For a chunky salsa, just mix the chopped ingredients together in a bowl.

NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)

Steps:

• Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
• Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
• Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
• Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
• Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.

BAKED WHITE FISH WITH MANGO SALSA

Steps:

• Preheat oven to 400 degrees.
• While oven is preheating, put butter into a baking dish large enough for the filets to fit comfortably, without overlapping. Put dish into oven until butter melts. Remove from oven and stir in lemon juice, salt and paprika. Dip both sides of fish into butter mixture and arrange in baking dish. Bake 10-15 minutes or until fish flakes easily when tested with the tip of a sharp knife. Remove to plates and put 1 tblsp of salsa on top of each filet.

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)

Steps:

• Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
• Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
• Serve with mango salsa on the side.