Cambodian Cookery Class Recipes – Lab Moo; Lemongrass Chicken; Lort Chat;
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
We Cooked:
- Lab Moo, Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan), Lort Cha Noodle Stir-Fry.
Lab Moo
Ingredients:
- – 200 grams Pork mince
- – 1 small red onion (shallot) sliced
- – 1 teaspoon sliced lemon grass
- – 5 fresh mint leaves
- – 1 tablespoon spring onion sliced
- – 1 tablespoon freshly chopped coriander
- – 2 tablespoons fish sauce
- – 2 tablespoons lime juice
- – 2 tablespoons toasted crushed rice
- – 1 tablespoon chilli
Method:
- Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
- Remove from heat and season with lime juice fish sauce and herbs.
- Serve with salad.
TIP
- Toast the rice in a dry pan taking care not to burn (nice and brown only)
- Do not crush to a powder crush it only roughly.
Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan)
Ingredients:
For Kroeung Paste:
- – 2 lemon grass sticks
- – 2 shallots chopped
- – 5 slices galangal
- – ½ teaspoon turmeric powder
- – 4 garlic cloves peeled
- – 3 kafir lime leaves
For the Stir-Fry:
- – 2 tablespoons coconut oil
- – ½ onion chopped
- – 2 chicken breast cut into mouth sized pieces
- – 1 teaspoon sugar
- – 1 teaspoon shrimp paste
- – 1 tablespoon fish sauce
- – 1 tablespoon tamarind concentrate
- – 1 cup Thai Basil
- – ¼ teaspoon white pepper
- – salt
- – 1 lime cut in half
- – 2 thai chillies
Method:
- Blend the lemongrass, shallots, galangal, turmeric, garlic and kafir together in a pestle and mortar or food processor to a smooth paste.
For the stir fry:
- Heat the oil in a wok over medium heat add the onion and fry till soft.
- Add the kreoung paste you have blended and stir-fry together for 2 minutes.
- Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
- Add the tamarind, thai basil, chillies, a dash of white pepper and a ;little salt to taste.
- Remove from the heat squeeze one half of the lime over and serve with rice.
Lort Cha Noodle Stir-Fry
Ingredients:
- – 150 grams Chinese leaf
- – 200 grams beansprout
- – 2 garlic cloves
- – 8 prawns
- – 4 eggs
- – 2 tablespoon soy sauce
- – 1 tablespoon dark soy sauce
- – 2 tablespoons oyster sauce
- – ¼ teaspoon salt
- – pinch ground pepper
- – 5 tablespoon vegetable oil
To Make the Noodles:
- – 250 grams rice flour
- – 250 grams tapioca starch
- – ½ teaspoon salt
- – ½ tablespoon vegetable oil
- – 50 CL boiling water
Side Sauce:
(Mix all ingredients below together)
- – 3 garlic chopped
- – 1 chilli chopped
- – 15cl water
- – 1 teaspoon salt
- – 1 teaspoon sugar
- – 3 tablespoon rice vinegar
Method:
For the Noodles:
- Mix above ingredients in a bowl combine well then pour in the water at boiling temperature otherwise the dough will become brittle. Kneed for 3 minutes to form a good spongy consistency allow to rest under a tea towel.
- Take a small amount of dough and roll into a long sausage 1cm diameter. Cut into small lengths and roll out under your palm to form a narrow sausage tapered at each end.
- Cook in boiling water and as soon as they float remove to a bowl of cold water.
For Main Dish:
- Heat the oil fry the eggs individual till the egg is brown around the edges set aside.
- Using same pan fry the prawns set aside.
- Fry the garlic add the beansprouts stir-fry 2 minutes then add the noodles cook for 2 minutes then add the sauces.
- Add the prawns. Chinese leaf is the last thing to add.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
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