Khmer Cuisine

Bok svai bungkea kream: Cambodian classic mango relish with dried shrimps.
Bok Svai_mango salad 
9 1/2 ounces shredded young green mango
1 medium size Khmer chili (birds’ eye chili)
2 medium size cloves of garlic (skin removed)
2 1/2 tbsp medium size dried shrimps (soaked and crushed))
1 tbsp of sugar
1/2 tsp salt
1 tbsp roasted peanuts (partially crushed)
1/2 tsp fish sauce
1 small tomato (thinly slice)
4 tbsp red onion (julienne-thinly)
4 tbsp of Khmer basil (julienne)
—Dried shrimps
Soak dried shrimps in warm water for 10 minute. Then rinse a few time and discard the soil. Squeeze out the water and keep it in a bowl for later use.
—Mango  DSC_0252 DSC_0254
Partially peel the mango skin with the peeler. 
Chop vertically into the mango.Then slice or shred the mango with a knife and a peeler each time when you have to. The peeler give a nice thin texture.
Set aside in a big bowl and keep for later use.

–Making sauce
crushed peanuts

crushed garlicshrimpschili
In Cambodian mortar partially pound roasted peanuts, then keep it in the bowl for later. In the same mortar, crush chili and garlic. Then add dried shrimps and partially pound it together.
–Add crushed garlic, chili and dried shrimps, red onion and peanuts  into the shredded mango bowl. Then toss in salt, sugar, fish sauce. Use chop sticks or two forks to mix all the ingredients together well.  NOTE: You can gently pound the shredded mango together with the crushed garlic, chili and dried shrimps in a mortar.

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