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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 – Starter

Ingredients: Serves 2

  • – 200 grams Pork mince or roasted cauliflower florets
  • – 1 small red onion (shallot) sliced
  • – 1 teaspoon sliced lemon grass
  • – 5 fresh mint leaves
  • – 1 spring onion sliced
  • – 1 tablespoon freshly chopped coriander

Dressing

  • – 2 tablespoons fish sauce or Vegan fish sauce
  • – 2 tablespoons lime juice
  • – 2 tablespoons toasted crushed rice
  • – 1 tablespoon chilli

Method:

  1. Cook the pork mince in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh.
  2. Remove from heat and season with lime juice fish sauce and herbs.
  3. If using – Cut the cauliflower into florets, drizzle with oil and season, roast on an oven tray at 180* for 40 mins.
  4. To make the dressing, Toast the rice in a pan then transfer to a mortar an pestle and lightly crush. Mix with the remaining dressing ingredients.
  5. Toss the pork or cauliflower with the shallot, lemongrass, mint leaves, spring onion and coriander. Drizzle with the dressing.
  6. Serve with salad.

Lemongrass Chicken Stir-Fry (Cha Kroeung Sach Moan)

Ingredients:

  • – 2 tablespoons coconut oil
  • – ½ onion chopped
  • – 2 chicken thighs cut into mouth sized pieces or firm tofu
  • – 1 teaspoon sugar
  • – 1 teaspoon shrimp paste or miso paste
  • – 1 tablespoon fish sauce or vegan fish sauce or mushroom sauce
  • – 1 tablespoon tamarind concentrate
  • – 1 cup Thai Basil
  • – ¼ teaspoon white pepper
  • – salt
  • – 1 lime cut in half
  • – 2 Thai chillies

Method:

  1. Heat the oil in a wok over medium heat add the onion and fry till soft.
  2. Add the kreoung paste you have blended and stir-fry together for 2 minutes.
  3. Add the chicken, sugar and shrimp paste and continue to stir-fry for 4 -5 until chicken is cooked through.
  4. Add the tamarind, Thai basil, chillies, a dash of white pepper and a little salt to taste.
  5. Remove from the heat squeeze one half of the lime over and serve with rice.

Lort Cha Noodle Stir-Fry

Ingredients: Serves 2

  • – 200 grams beansprout
  • – 2 garlic cloves
  • – 8 prawns or 1 King Oyster mushroom cut into discs
  • – 2 fried eggs or sweet soy sauce for vegan
  • – 2 tablespoon light soy sauce
  • – 1 tablespoon dark soy sauce
  • – 2 tablespoons oyster sauce or mushroom sauce (v)
  • – ¼ teaspoon salt
  • – pinch ground pepper
  • – 5 tablespoon vegetable oil
  • – 150 grams Chinese leaf chopped

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:

  1. 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.
  2. 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.
  3. Cook in boiling water and as soon as they float remove to a bowl of cold water.

For Main Dish:

  1. Heat the oil fry the eggs individual till the egg is brown around the edges set aside.
  2. Using same pan fry the prawns or oyster mushroom set aside.
  3. Fry the garlic add the beansprouts stir-fry 2 minutes then add the noodles cook for 2 minutes then add the sauces.
  4. Add the prawns or king oyster mushroom. Chinese leaf is the last thing to add. Plate up with fried egg on top or for vegan sweet soy sauce.

Papaya Salad

Ingredients:

  1. 40 grams fine bean break in half
  2. 20 grams white cabbage shredded
  3. 120 grams green papaya grated
  4. 30 grams carrot grated
  5. 3 cherry tomatoes cut in half
  6. 3 clove garlic crushed
  7. 1-2 chilli
  8. 15 grams peanut or cashew nut
  9. 1 tablespoon palm sugar
  10. 1 tablespoon fish sauce or vegan fish sauce or mushroom sauce.
  11. 1 teaspoon tamarind juice
  12. 1 lime juiced

Method: Som tom dressing

  1. Mix the sugar, fish sauce, tamarind, lime juice in a bowl and set aside
  2. Crush the garlic and chilli combine with papaya, white cabbage tomato, fine bean and grated carrot.
  3. Pour the salad dressing over the salad mix
  4. Garnish with the nuts
  5. Serve with salad leaf

Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

image of sweet soy sauce for Malaysian and Cambodian cookery classes Manchester
Sweet Soy Sauce
Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd
image of ingredients for Asian cookery classes at Food sorcery Manchester
Tapioca Starch
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Light/Thin Soy Sauce
image of tamarind block to make tamarind juice
Tamarind Block
image of ingredients for Asian cookery classes at Food sorcery Manchester
Oyster Sauce
image of Vietnamese salty soy sauce for cookery classes at Food sorcery
Salty Dark Soy Sauce
image of ngredients for Asian cookery classes at Food sorcery Manchester
Rice Flour
Imge of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
King Oyster Mushroom
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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