Cambodian and Indian Recipes

Cambodian and
Indian
Cambodian Recipes and Indian Recipes
in a Delicious South Asian and Indian
Cookbook
By
BookSumo Press
All rights reserved
Published by
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Table of Contents 56 . . . . . . Cambodian Spicy Peanut Sauce
57 . . . . . . Fruity Tofu Skillet
58 . . . . . . Cambodian Spring Rolls I
59 . . . . . . Mushroom Chicken Masala
7 . . . . . . . 11 Happy Stew
60 . . . . . . Curried Honey and Pear Skillet
8 . . . . . . . Cambodian House Fried Rice
61 . . . . . . Yoon’s Coleslaw
9 . . . . . . . Garlic and Lime Shrimp Wok
62 . . . . . . How to Make Fish Sauce
10 . . . . . . Cambodian House Fried Rice
63 . . . . . . Curried Beef Fillets
13 . . . . . . Emperors of Cambodia Corn
64 . . . . . . Pineapple Curry Soup
14 . . . . . . Cambodian Beef Skewers
67 . . . . . . Sweet Oven Roasted Chicken
15 . . . . . . Chili Ginger Chicken Wings
68 . . . . . . Chicken Curry Cambodian Style
16 . . . . . . Cambodian Salad
69 . . . . . . Cambodian Lunch Box Custard
17 . . . . . . Pan Seared Halibut Cambodia
70 . . . . . . Buttery Hazelnut Banana’s
18 . . . . . . Coconut Vanilla Custard
71 . . . . . . Cambodian Spring Roll Bowls
21 . . . . . . Kabobs Khmer
72 . . . . . . Koh Kong Glazed Banana Skillet
22 . . . . . . Cambodian Salad II
73 . . . . . . Cambodian Tapioca
23 . . . . . . Pink and Green Stir Fry
74 . . . . . . Chicken Curry with Mango
24 . . . . . . Cambodian Chicken Wings
77 . . . . . . 30-Minute Dinner
25 . . . . . . Catfish Skillet
78 . . . . . . Khmer Shrimp Wok
26 . . . . . . Egg Rolls Kampuchea Krom
79 . . . . . . Tofu Salad with Spicy Vinaigrette
27 . . . . . . Wat Koh Sauce
80 . . . . . . Hot and Spicy Combination Platter
28 . . . . . . Asian Backyard Chicken Thighs
81 . . . . . . Cambodian Gazpacho Soup
31 . . . . . . Cambodian Banana Bites
82 . . . . . . Cambodian Beef Kabobs
32 . . . . . . Cambodian Noodle Soup
83 . . . . . . Chicken and Jasmine Soup
33 . . . . . . Cambodian Chicken Pesto
84 . . . . . . Sweet and Sour Soup
34 . . . . . . How to Grill Tofu Asian Street Style
86 . . . . . . Cambodian Inspired Tenderloins
35 . . . . . . Tuesday’s Asian Sirloin
87 . . . . . . Apricot and Asparagus Wok
36 . . . . . . Beef with Cucumbers and Onions
88 . . . . . . Cambodian x Mexican Skillet
37 . . . . . . Cambodian Curry Sauce
91 . . . . . . Cambodian Tri-Tip Stir Fry
38 . . . . . . Southeast Asian Coffee Cakes
92 . . . . . . 4-Ingredient Pumpkin Boat
39 . . . . . . White Fish with Lime Ginger Spice
93 . . . . . . Prey Veng Spring Rolls
40 . . . . . . Min Song’s Custard
94 . . . . . . Cambodian Breakfast Frittatas
41 . . . . . . Palm Papaya Curry
95 . . . . . . Lemongrass Spice Paste Skillet
42 . . . . . . Cambodian Street 280 Curry
96 . . . . . . Kumquat Spritzers
45 . . . . . . Baked Chicken Cambodian
97 . . . . . . 4-Ingredient Coconut Glaze
46 . . . . . . Cambodian Jasmine Rice
98 . . . . . . Tapioca Kampot
47 . . . . . . Cambodian Spicy Fruit Salsa
101 . . . . . Ribs Cambodian
48 . . . . . . A Fruit Salad in South East Asia
102 . . . . . Egg Rolls Kampong
49 . . . . . . Peanut and Onion Salad Dressing
103 . . . . . How to Mince Chicken Asian Style
50 . . . . . . Cambodian Potato Curry
104 . . . . . Cambodian Basil Chicken
51 . . . . . . Cambodian Spaghetti
105 . . . . . A Pizza from Cambodia
52 . . . . . . Eggplants in Ginger Glaze
106 . . . . . Spicy Cambodian Pasta
55 . . . . . . Hot and Spicy Seafood Filets
107 . . . . . Fried Chicken from Cambodia 175 . . . . . Desi Caprese Salad Lunch Box
108 . . . . . Spicy Lime Shrimp 176 . . . . . Cranberry Lentil Salad
111 . . . . . Honey Chili and Peanut Noodles 177 . . . . . Village Vindaloo II
112 . . . . . Maggie’s Easy Coconut Soup 179 . . . . . Authentic Indian Hummus
113 . . . . . Peanut, Jalapeno Salad 180 . . . . . Full Vegetarian Stew (Sambaar)
114 . . . . . Cambodian Sweet Rice 184 . . . . . 5-Ingredient Tea from Mumbai
115 . . . . . Mango Curry Chicken 185 . . . . . Cauliflower Homemade Masala
116 . . . . . Classical Peanut Sauce 186 . . . . . Asha's Beef Curry
117 . . . . . Cabbage and Shrimp 187 . . . . . Swiss Saag
118 . . . . . Pad Thai Cambodian III 188 . . . . . Carolina Indian Fusion Hash Browns
121 . . . . . Cambodian Steak BBQ 189 . . . . . Cardamom Carrots
122 . . . . . Cambodian Tofu Stir Fry 190 . . . . . Beef Frezi
125 . . . . . Roghan Ghosht 194 . . . . . Indian Pulao (Fried Basmati Rice)
127 . . . . . Palak (Spicy Spinach) 195 . . . . . Mumbai Deviled Eggs
130 . . . . . Priyanka’s Dhal (Lentil Curry) 196 . . . . . South Bengali Fish
131 . . . . . Punjabi Chickpeas I 197 . . . . . Suji Halva (Rice and Raisin Pudding)
132 . . . . . Fried Bread Skillet 198 . . . . . Indian Potato Wok (Khatta Aloo)
133 . . . . . Chai Masala Tea at Home 199 . . . . . Easy Flat Bread (Naan)
136 . . . . . Kota Pudding 200 . . . . . Masala Vegetable Cutlets
137 . . . . . Kerala Pumpkin Stew 201 . . . . . Indian Ground Beef Skillet (Kheema)
141 . . . . . Potatoes Tandoori 204 . . . . . Lamb Masala
142 . . . . . Indian Fried Onions (Bhaji) 206 . . . . . Kerala Shrimp Curry
143 . . . . . Cookies for Chai 207 . . . . . Lentil Soup with Fruit Salsa
146 . . . . . Punjabi Style Chickpeas Curry 210 . . . . . Apple Cauliflower Stew
147 . . . . . Indian Breakfast Omelet 211 . . . . . Mango Kerala Chicken Wings
148 . . . . . Punjabi Carrot Pudding 212 . . . . . Seafood Korma
149 . . . . . Curry Lamb Skillet 213 . . . . . Curry Tofu Wok
152 . . . . . Spinach Masala 214 . . . . . Ratatouille in Bombay
153 . . . . . Indian Square Chicken Thighs
154 . . . . . My Chappatis
158 . . . . . Bhindi Masala (Curried Okra)
159 . . . . . Oriental Indian Fried Rice
160 . . . . . West Indian Curry
161 . . . . . Dal Curry
164 . . . . . Riya's Raita
165 . . . . . Muffins Kolkata
166 . . . . . Beef Masala
168 . . . . . Punjabi Chana Masala
169 . . . . . Maharashtra Rice Bowls
170 . . . . . Tomato Fish Masala
171 . . . . . How to Make Vindaloo
174 . . . . . Cabbage Skillet
11 Happy Prep Time: 25 mins
Stew Total Time: 1 hr 45 mins
Servings per Recipe: 4

Calories 617.8
Fat 38.7g
Cholesterol 138.3mg
Sodium 1584.0mg
Carbohydrates 14.3g
Protein 50.9g
Ingredients
2 lb. boneless top round beef, cubed 3 tbsp sugar
1/2 C. peeled sliced ginger root 2 tbsp fish sauce
Spice Paste 1 tbsp mushroom soy sauce
3 dried New Mexico chilies, soaked, seeded 1 tsp salt
and deveined 1 tsp ground pepper
3 garlic cloves, chopped 1 C. chicken broth
1 large shallot, chopped 1 C. green coconut juice
1/2 C. water 1/4 C. tamarind juice
Base cilantro stem,
5 tbsp vegetable oil cucumber, slices
Directions
1. In a mini food processor, ass the ginger and pulse until a chopped
2. With your hands, squeeze about 2 tbsp of the juice in a bowl.
3. Add the beef and mix well.
4. Keep aside for about 15 minutes.
5. Meanwhile, for the paste: in a food processor. Add all the ingredients and pulse until
pureed.
6. In a pan, add the oil and cook until heated completely.
7. Add the stir fry for about 2 minutes.
8. Stir in the beef, soy sauce, fish sauce, broth, sugar, salt and black pepper and cook until
boiling.
9. Set the heat to low and cook, partially covered for about 40 minutes.
10. Stir in the tamarind juice and coconut juice and cook for about 19 minutes.
11. Enjoy with a garnishing of the cilantro alongside the cucumber slices.
11 Happy Stew 7
CAMBODIAN
House Fried Rice
Prep Time: 15 mins
Total Time: 25 mins

Calories 871.8
Fat 11.6g
Cholesterol 0.0mg
Sodium 951.7mg
Carbohydrates 170.5g
Protein 18.0g
Ingredients
3 tbsp vegetable oil
2 garlic cloves, minced 1 tsp salt
1 onion, chopped 1/2 tsp sugar
1 C. frozen sweet peas 1/4 tsp ground black pepper
1 C. carrot, chopped 1 tsp sriracha sauce
1/4 head cabbage, chopped 4 C. jasmine rice
1 tbsp soy sauce
Directions
1. In a skillet, heat the oil over high heat.
2. Add the remaining ingredients except the rice and stir to combine well.
3. Add the rice and stir until heated completely.
4. Enjoy hot.
Cambodian House Fried Rice

Garlic and Lime Prep Time: 10 mins
Shrimp Wok Total Time: 30 mins

Calories 239.9
Fat 8.7g
Cholesterol 214.3mg
Sodium 2707.8mg
Carbohydrates 16.8g
Protein 23.3g
Ingredients
1/2 C. lime juice 1/2 tsp crushed red pepper flakes
1/4 C. sugar 1 1/2 lb. peeled shrimp
1 tbsp salt minced cilantro
2 tbsp canola oil
1 tsp minced garlic
Directions
1. In a bowl, add the sugar, lime juice and salt and mix well.
2. In a wok, heat the oil over high heat and cook the garlic and chili flakes for about 40-60
seconds.
3. Stir in the sugar mixture and cook for about 4-5 minutes.
4. Add the shrimp and cook for about 3 minutes, without stirring.
5. Now, cook for about 3 minutes, mixing often
6. Enjoy with a garnishing of the cilantro.
Garlic and Lime Shrimp Wok 9

CAMBODIAN
Fish Hot Pot
Prep Time: 10 mins
Total Time: 35 mins

Calories 470.7
Fat 43.0g
Cholesterol 0.0mg
Sodium 1445.8mg
Carbohydrates 23.7g
Protein 6.4g
Ingredients
450 g fish chunked
3 garlic cloves, peeled 2 tbsp fish sauce
1 red onion, chopped 1 tbsp brown sugar
3 cm galangal, peeled and chopped 400 g coconut milk
2 lemongrass, stalks trimmed and sliced 4 kaffir lime leaves, crushed
1 tsp turmeric sliced 1 lemon juice
1 tsp paprika
Directions
1. In a food processor, add the red onion, galangal, garlic, lemongrass, fish sauce, brown sugar,
turmeric, paprika and pulse well combined.
2. Add the coconut milk and pulse well combined.
3. In a heavy bottomed pot, add the pureed mixture and lime leaves and cook until boiling.
4. Set the heat to low and cook for about 9 minutes.
5. Add the fish chunks and cook for about 5 minutes.
6. Stir in the lemon juice and remove from the heat.
7. Enjoy hot.
Cambodian House Fried Rice

Emperors Prep Time: 5 mins
of Cambodia Corn Total Time: 20 mins

Calories 183.4
Fat 6.0g
Cholesterol 0.0mg
Sodium 871.7mg
Carbohydrates 33.3g
Protein 4.3g
Ingredients
6 ears corn, husks and silk removed 1 tsp salt
2 tbsp vegetable oil 2 green onions, white parts only, sliced
2 tbsp fish sauce vegetable oil
2 tbsp water
1 1/2 tbsp sugar
Directions
1. Coat the corn ears with a little oil.
2. Place a cast-iron skillet over medium heat until heated through.
3. Add the corn and cook for about 13-15 minutes, flipping after every 3 minutes.
4. Remover the corn from the heat and transfer onto a platter.
5. With a piece of foil, cover the corn to keep warm.
6. In a bowl, add the sugar, fish sauce, salt and water and mix until well combined.
7. In a skillet, add 2 tbsp of the oil over medium heat and cook until just heated.
8. Add the green onions and sugar mixture and cook for about 40 seconds, stirring
frequently.
9. Remove from the heat and keep aside to cool.
10. Coat the corn with the scallion sauce and enjoy.
Emperors of Cambodia Corn 13

CAMBODIAN
Beef Skewers
Prep Time: 15 mins
Total Time: 35 mins

Calories 1100.7
Fat 108.3g
Cholesterol 112.3mg
Sodium 649.8mg
Carbohydrates 22.3g
Protein 11.2g
Ingredients
1 lb. beef, tri-tip, sliced diagonally
1/4 C. lemongrass, chopped 5 tbsp oyster sauce
1 tbsp lime zest, grated 3 tbsp sugar
1 head garlic, peeled 1 1/2 tbsp paprika
1 tsp turmeric 1 kiwi, halved
1 piece galangal, chopped 8 bamboo skewers, soaked in water
1/2 C. vegetable oil, divided
Directions
1. Ina blender, add the garlic, galangal, lemon grass, lime zest and turmeric and pulse until
smooth.
2. Transfer the garlic mixture into a bowl.
3. Add 3 tbsp of the oil and stir to combine.
4. In a bowl, add kiwi flesh and with a fork, mash completely.
5. In a bowl, add 2 tbsp of the garlic mixture, kiwi puree, sugar, oyster sauce and paprika and
mix until well combined.
6. Add the beef strips and coat with marinade generously.
7. With a plastic wrap, cover the bowl and marinate in fridge for about 4 hours.
8. Set your gas grill to medium heat and grease the grill grate.
9. Remove the beef strips from marinade and thread onto metal skewers.
10. Cook on the grill for about 6 minutes on both sides.
11. Enjoy hot.
Cambodian Beef Skewers

Chili Ginger Prep Time: 15 mins
Chicken Wings Total Time: 45 mins

Calories 450.6
Fat 27.3g
Cholesterol 131.0mg
Sodium 2015.0mg
Carbohydrates 17.2g
Protein 32.6g
Ingredients
2 tbsp light brown sugar 1/4 tsp salt
1 tbsp honey 1 tbsp lemon juice
5 tsp oyster sauce 1 tsp grated ginger root
1 tsp hot chili-garlic sauce 2 garlic cloves, minced
1 1/2 lb. chicken wings, cut at joints and 1 stalk green onion, minced
discard tips 1/4 tsp black pepper
1 tbsp soy sauce
1 tbsp fish sauce
Directions
1. In a bowl, add the honey, brown sugar, oyster sauce, hot sauce and paprika and mix until
well combined and keep aside.
2. In another bowl, add the green onion, garlic, ginger, lemon juice, soy sauce, fish sauce, salt
and black pepper and mix until well combined.
3. Refrigerate until using.
4. In the bottom of a baking dish, place the wings and ginger mixture and mix until well
combined.
5. Place in the fridge for about 6 hours or whole night.
6. Set your oven to 350 degrees F.
7. Cook the wings in the oven for about 30 minutes.
8. Remove from the oven and coat the wings with the honey mixture evenly.
9. Cook for about 5 minutes further.
10. Enjoy hot.
Chili Ginger Chicken Wings 15

CAMBODIAN
Lunch Salad
Prep Time: 10 mins
Total Time: 20 mins
(Spicy Honey Glazed Servings per Recipe: 4

Calories 138.5
Tomato and Cucumber)

Fat 4.4g
Cholesterol 18.8mg
Sodium 797.5mg
Carbohydrates 17.6g
Protein 10.5g
Ingredients
Salad
1 boneless skinless chicken breast, cooked 2 limes, juiced and pulped
and shredded 3 garlic cloves, minced
2 tomatoes, sliced 2 scallions, diced
2 scallions, sliced 1 jalapeño pepper, chopped, seeded and
1 cucumber, sliced deveined)
1 tbsp of mint, torn in smaller pieces 3 tbsp light soy sauce
Sauce 1 tbsp honey
1 tbsp basil, torn in smaller pieces
1 jalapeño chile
3 tbsp unsalted dry roasted peanuts, ground
Directions
1. For the sauce: in a bowl, add all the ingredients except the peanuts and gently, beat until
well combined.
2. For salad: in a serving bowl, add all ingredients and mix.
3. Pour the sauce over the salad and gently, toss to coat well.
4. Enjoy with a topping of peanuts.
Cambodian Salad: (Spicy Honey Glazed Tomato and Cucumber)

Pan Seared Prep Time: 15 mins
Halibut Cambodia Total Time: 40 mins

Calories 365.9
Fat 7.1g
Cholesterol 136.2mg
Sodium 1607.8mg
Carbohydrates 19.9g
Protein 53.2g
Ingredients
3/4 C. chopped shallot 1 1/2 tsp ground black pepper
1 tbsp olive oil 2 lb. halibut fillets, cut into pieces
1/4 C. sugar 4 scallions, sliced
1/4 C. Asian fish sauce 1/2 bunch cilantro, chopped
1/4 C. water
Directions
1. In a wok, add the oil over medium heat and cook until heated.
2. Stir in the shallots and cook for about 8-9 minutes, mixing often.
3. With a slotted spoon, place the shallots into a bowl.
4. In the same wok, add the fish sauce, sugar and water over medium heat and cook for
about 4 minutes.
5. Add the cooked shallot and black pepper and cook for about 1-2 minutes.
6. Stir in the fish and cook for about 9-10 minutes, flipping after every 3 minutes.
7. Stir in the cilantro and scallions and enjoy.
Pan Seared Halibut Cambodia 17

CAMBODIAN
Vanilla
Prep Time: 5 mins
Total Time: 1 hr 5 mins
Cambodian Servings per Recipe: 4

Calories 566.2
Custard Fat 16.8g

Cholesterol 186.0mg
Sodium 98.8mg
Carbohydrates 98.7g
Protein 7.3g
Ingredients
4 eggs
1 C. coconut milk 1/2 C. palm sugar
1/2 C. sugar 1 tsp pure vanilla extract
8 oz. crushed pineapple
Directions
1. Set your oven to 350 degrees F before doing anything else and grease small custard cups.
2. In a food processor, add all the ingredients and pulse until pureed.
3. Divide the pineapple mixture into the prepared greased custard cups.
4. In a baking dish, arrange the custard cups.
5. In the baking dish, add the hot water that reaches about 1/3 of the way up their sides of
cups.
6. Cook in the oven for about 1 hour or until a toothpick inserted in the center comes out
clean.
7. Remove from the oven and place the cups onto the wire rack to cool completely.
8. Transfer the custard cups into fridge to chill completely.
9. Enjoy with a garnishing of the mint leaves.
Coconut Vanilla Cambodian Custard

Kabobs Prep Time: 10 mins
Khmer Total Time: 20 mins

Calories 237.5
Fat 8.8g
Cholesterol 65.8mg
Sodium 566.6mg
Carbohydrates 11.7g
Protein 28.3g
Ingredients
1 lb. chicken tenders, strips 2 tsp fish sauce
3 garlic cloves, minced 2 tsp lime juice
12 stalks green onions, minced 1 tsp paprika
2 tbsp lemongrass, minced 1/4 tsp black pepper
2 tbsp curry powder 1/4 C. water
1 tbsp honey 2 tbsp vegetable oil
1 tbsp soy sauce
Directions
1. In a re-sealable bag, add all the ingredients except oil.
2. Seal the bag and shake well to combine.
3. Place the bag in fridge for whole night.
4. Set your grill for low heat and lightly, grease the grill grate.
5. Remove the chicken from marinade and thread onto pre-soaked wooden skewers.
6. Cook the chicken skewers onto the grill for about 10 minutes, flipping occasionally.
7. Enjoy hot.
Kabobs Khmer 21
CAMBODIAN
Lunch Salad II
Prep Time: 10 mins
Total Time: 30 mins
(Sesame Cucumber) Servings per Recipe: 6

Calories 319.2
Fat 28.0g
Cholesterol 68.6mg
Sodium 258.1mg
Carbohydrates 10.6g
Protein 5.8g
Ingredients
2 tbsp hoisin sauce
1 loaf French bread, sliced 1/4 tsp five-spice powder
1/2 lb. grounded beef 1/2 tsp fish sauce
1 egg, beaten 1 tsp soy sauce
2 garlic cloves, minced 1 tsp sugar
1/2 yellow onion, minced 1/4 tsp black pepper
1/2 tsp cornstarch
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet.
2. Arrange bread slices onto plates.
3. Place hoisin sauce on top of each bread slice of bread slightly.
4. Arrange the bread slices onto prepared baking sheet.
5. In a large bowl, add remaining ingredients and mix until well combined.
6. Place the beef mixture onto each prepared bread slice evenly.
7. Cook in the oven for about 20 minutes.
8. Remove from the oven and enjoy hot.
Cambodian Lunch Salad II: (Sesame Cucumber)

Pink and Green Prep Time: 15 mins
Stir Fry Total Time: 25 mins

Calories 202.5
Fat 8.2g
Cholesterol 142.8mg
Sodium 1073.8mg
Carbohydrates 14.5g
Protein 18.7g
Ingredients
1 lb. shrimp, peeled and de-veined 2 tbsp vegetable oil
1/2 tsp salt 2 garlic cloves, minced
1/4 tsp ground black pepper 1 onion, sliced
2 tbsp water 1 lb. asparagus, chopped
1 tbsp sugar 1 green onion, chopped
1 tbsp oyster sauce
1 tbsp cornstarch
Directions
1. In a bowl, add the shrimp, salt and black pepper and mix well and keep aside.
2. In another bowl, add the sugar, cornstarch, oyster sauce and water and mix until well
combined.
3. In a wok, add the oil over high heat and cook until heated through.
4. Add the shrimp, onion and garlic and cook for about 3-4 minutes.
5. Add the asparagus and stir to combine.
6. Add the cornstarch mixture and mix well.
7. Cook until desired thickness of the sauce.
8. Stir in the green onion and remove from the heat.
9. Enjoy hot.
Pink and Green Stir Fry 23

CAMBODIAN
Inspired Chicken
Prep Time: 5 mins
Total Time: 20 mins
Wings Servings per Recipe: 4

Calories 535.2
Fat 36.3g
Cholesterol 174.7mg
Sodium 1464.3mg
Carbohydrates 5.8g
Protein 43.9g
Ingredients
2 lb. chicken wings
1/4 C. soy sauce 3 tbsp ginger root, grated
1/2 tsp salt 6 garlic cloves, minced
2 tsp light brown sugar 1 tsp paprika
Directions
1. In a re-sealable bag, add all the ingredients.
2. Seal the bag and shake well to combine.
3. Place in the fridge for whole night.
4. Set your grill for low heat and grease the grill grate.
5. Cook the chicken wings onto grill for about 15 minutes, flipping occasionally.
6. Remove from the grill and enjoy hot.
Cambodian Inspired Chicken Wings

Catfish Prep Time: 15 mins
Skillet Total Time: 35 mins

Calories 270.6
Fat 14.0g
Cholesterol 62.3mg
Sodium 1203.5mg
Carbohydrates 16.2g
Protein 20.0g
Ingredients
2 tbsp vegetable oil 1 large yellow onion, sliced
1/2 lb. peeled matchstick cut ginger 1/4 red bell pepper, cut into matchsticks
4 (4 oz.) catfish fillets 1/2 bunch green onion, chopped
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
Directions
1. In a wok, add the oil over medium heat and cook until heated through.
2. Add the ginger and cook for about 6-7 minutes, stirring frequently.
3. Add the catfish fillets and cook for about 6 minutes, flipping once half way through.
4. With a slotted spoon, transfer the fillets onto a plate and keep aside.
5. In the same wok, add the oyster sauce, fish sauce and soy sauce and stir to combine.
6. Add the bell pepper and onion and cook for about 5 minutes.
7. Add the cooked catfish fillets and place the sauce over the fillets evenly
8. Cook for about 3 minutes
9. Enjoy with a garnishing of the green onions.
Catfish Skillet 25
EGG ROLLS
Kampuchea Krom
Prep Time: 45 mins

Calories 233.3
Fat 21.5g
Cholesterol 59.2mg
Sodium 110.2mg
Carbohydrates 1.1g
Protein 8.7g
Ingredients
vermicelli mung bean noodles
5 C. warm water 1 tbsp sugar
2 -3 lb. ground turkey 1 tsp salt
1 lb. shrimp 3 eggs, whites and yolks separated
4 medium carrots egg roll wrap, thawed
1/2 medium onion 3 C. vegetable oil
1 tbsp black pepper
Directions
1. In a bowl of lukewarm water, soak the mung bean noodles until softened.
2. Drain the mung bean noodles completely.
3. In a large bowl, add the shrimp, turkey, drained mung bean noodles, egg whites, onion,
carrots, sugar, salt and black pepper and mix until well combined.
4. In another bowl, add the eggs yolks and beat well.
5. Carefully, separate egg roll wrapper and arrange onto a smooth surface.
6. Put about 2-3 tbsp of the meat mixture onto each wrapper.
7. Roll each wrapper according to package's directions.
8. Coat the edges with beaten egg yolks to seal the filling.
9. In a deep skillet, heat 3 C. of the oil over high heat.
10. Now, set the heat to medium.
11. Add the egg rolls in batches and fry for about 8 minutes per side.
12. With a slotted spoon, transfer the rolls onto a paper towel-lined plate to drain.
13. Enjoy warm.
Egg Rolls Kampuchea Krom

Wat Koh Prep Time: 1 mins
Sauce Total Time: 11 mins

Calories 952.4
Fat 41.8g
Cholesterol 0.0mg
Sodium 480.4mg
Protein 3.0g
Ingredients
13 oz. coconut milk
1/2 tbsp sugar
1 tbsp cornstarch
1/4 tsp salt
Directions
1. In a pot, add all the ingredients over low heat and cook for about 6-8 minutes, stirring
frequently.
Wat Koh Sauce 27

ASIAN BACKYARD
Chicken Thighs
Prep Time: 10 mins
Total Time: 35 mins

Calories 536.0
Fat 35.5g
Cholesterol 157.9mg
Sodium 2154.9mg
Carbohydrates 16.5g
Protein 36.6g
Ingredients
4 chicken thighs
1 tbsp vegetable oil 4 tbsp soy sauce
2 tbsp sugar black pepper
4 garlic cloves, crushed
Directions
1. In a bowl, add the garlic, oil, soy sauce, sugar, salt and black pepper and mix until well
combined.
2. Add the chicken and coat with the garlic mixture generously.
3. With a plastic wrap, cover the bowl and refrigerate for about 2 hours.
4. Set your grill for medium heat and grease the grill grate.
5. Remove the chicken from marinade and cook for about 25 minutes, flipping as required.
6. Enjoy hot.
Asian Backyard Chicken Thighs

Cambodian Prep Time: 10 mins
Banana Bites Total Time: 20 mins

Calories 1111.1
Fat 109.5g
Cholesterol 2.1mg
Sodium 138.0mg
Carbohydrates 33.5g
Protein 3.0g
Ingredients
1 banana, peeled and halved lengthwise 1 C. vegetable oil
and each half cut pieces 1 tbsp powdered sugar
1 tsp sugar
1/4 tsp vanilla
6 spring roll wrappers, halved
Directions
1. In a bowl, add the banana pieces, vanilla extract and sugar and mix well.
2. Place 1 banana piece over each spring roll wrapper half.
3. With wet fingers, moisten the edges and roll the wrapper around banana piece.
4. In a deep skillet, add the oil and cook until heated through.
5. Add the banana wraps in batches and fry until golden from both sides.
6. With a slotted spoon, transfer the banana wraps onto a paper towel-lined plate to drain.
7. Enjoy with a dusting of the powdered sugar.
Cambodian Banana Bites 31

CAMBODIAN
Noodle Soup
Prep Time: 15 mins
Total Time: 35 mins

Calories 990.1
Fat 26.6g
Cholesterol 2208.4mg
Sodium 156.5g
Carbohydrates 30.7g
Ingredients
8 C. water
1 (14 oz.) packages rice noodles 2 tbsp fish sauce
1/4 lb. bean sprouts, washed and drained 1/2 tsp salt
1 cucumber, peeled, seeded and julienned 1 tbsp sugar
1/4 C. of mint, chopped 1/4 tsp black pepper
2 tbsp oil 1 1/2 lb. shrimp, peeled and de-veined
3 garlic cloves, minced 1 C. water
1 yellow onion, peeled and chopped 2 tbsp cornstarch
1 (14 oz.) cans coconut milk
2 C. water
2 tbsp curry powder
Directions
1. In a pan, add 8 C. of the water and cook until boiling.
2. Add the noodles and cook for about 9-10 minutes, stirring occasionally.
3. Through a colander, drain the noodles well and rinse under cold running water.
4. Drain the noodles again and keep aside.
5. In a bowl, add the cucumber, bean sprouts and mint leaves and mix.
6. In a large pan, add the oil over medium-high heat and cook until heated.
7. Add the onion and garlic and cook for about 4-5 minutes, mixing occasionally.
8. Add 2 C. of the water and coconut milk and mix well.
9. Add the fish sauce, sugar, curry powder, salt and black pepper and stir to combine.
10. Stir in the shrimp and cook for about 3-4 minutes.
11. Meanwhile, in a bowl, dissolve the cornstarch in 1 C. of the water.
12. In the pan, add the cornstarch mixture, stirring continuously.
13. Cook until desired thickness of the sauce.
14. In 4 serving bowls, place the bean sprout mixture, followed by the noodles and hot soup.
15. Enjoy hot.
Cambodian Noodle Soup
Chicken Pesto Total Time: 30 mins

Calories 705.0
Fat 52.0g
Cholesterol 209.9mg
Sodium 1361.4mg
Carbohydrates 12.4g
Protein 46.3g
Ingredients
500 g chicken thighs, chopped 1 tsp oyster sauce
1 bunch basil leaves 1 tsp black sweet soy sauce
4 hot chili peppers, chopped 2 tbsp cooking oil
1 handful peanuts 150 ml water
1 tbsp chopped garlic
1 tbsp fish sauce
Directions
1. In a skillet, heat the oil and cook the chicken, chilies, garlic, fish sauce and water for about
10 minute.
2. Stir in the basil, peanuts, sweet soy sauce and oyster sauce and cook for about 2 minutes.
3. Enjoy hot.
Cambodian Chicken Pesto 33

HOW TO GRILL
Tofu Asian Street
Prep Time: 10 mins
Total Time: 20 mins
Style Servings per Recipe: 1

Calories 278.0
Fat 1.6g
Cholesterol 0.0mg
Sodium 5992.4mg
Carbohydrates 65.2g
Protein 7.8g
Ingredients
2 pieces firm tofu
1 large green mango, peeled and shredded 1 dash black pepper
1 tsp soy sauce 1/4 C. fish sauce
Directions
1. Set your grill for medium heat and lightly, grease the grill grate.
2. Coat the tofu with the soy sauce evenly and then, season with the black pepper.
3. Cook the tofu onto grill until golden brown from both sides.
4. Place the mango onto a serving platter and top with the tofu.
5. Enjoy.
How to Grill Tofu Asian Street Style

Tuesday’s Prep Time: 30 mins
Asian Sirloin Total Time: 40 mins

Calories 322.2
Fat 14.1g
Cholesterol 102.0mg
Sodium 121.7mg
Carbohydrates 8.6g
Protein 39.2g
Ingredients
1 tbsp sugar 2 tbsp canola oil
2 tbsp lime juice 7 garlic cloves, crushed
1 1/2 tsp ground black pepper 1 green leaf lettuce
1 tsp water 1 1/2 lb. sirloin, cubed
2 tbsp mushroom soy sauce
Directions
1. In a bowl, add the garlic, soy sauce, sugar and 1 tsp of the black pepper and mix until well
combined.
2. Add the beef and coat with the mixture generously.
3. Refrigerate for about 30-60 minutes.
4. In another bowl, add the lime juice, water and remaining pepper and mix well.
5. In a wok, heat the oil and sear the beef for about 4 minutes.
6. Place the beef over the bed of lettuce in a serving platter.
7. Enjoy alongside the lime sauce.
Tuesday’s Asian Sirloin 35

SAUTÉED BEEF
with Cucumbers
Prep Time: 15 mins
Total Time: 20 mins
and Onions Servings per Recipe: 2

Calories 281.9
Fat 14.1g
Cholesterol 0.0mg
Sodium 3744.3mg
Carbohydrates 36.2g
Protein 6.7g
Ingredients
300 g beef steaks, sliced
1/4 C. light soy sauce 1 cucumber, peeled and sliced
1 tbsp oyster sauce 1/2 small red onion, sliced
1 tbsp tomato sauce lettuce, iceberg
3 tbsp sugar Sauce:
1 tsp ground black pepper juice of a lime
1 tsp fish sauce 2 tsp ground black pepper
2 garlic cloves, sliced 1 tsp salt
2 tbsp vegetable oil 1 tbsp water
Serve with:
2 small tomatoes, sliced
Directions
1. In a large bowl, add the beef, garlic, tomato sauce, oyster sauce, soy sauce, fish sauce, sugar
and black pepper and mix until well combined.
2. Refrigerate for about 1-2 hours.
3. For the dipping sauce: in a bowl, add all the ingredients and mix well and keep aside until
using.
4. In a skillet, add the oil over high heat and cook until heated through.
5. Add the beef and sear until done completely.
6. Arrange lettuce, cucumber, tomatoes and onion onto serving plates.
7. Top with cooked beef and enjoy.
Sautéed Beef with Cucumbers and Onions

How to Make Prep Time: 5 mins
a Cambodian Curry Total Time: 45 mins
Sauce Servings per Recipe: 1

Calories 3796.8
Fat 169.4g
Cholesterol 0.0mg
Sodium 540.0mg
Protein 15.1g
Ingredients
1/3 C. lemongrass 3 1/2 C. coconut milk
4 garlic cloves 3 kaffir lime leaves
1 tsp galangal 1 pinch salt
1 tsp ground turmeric
1 jalapeño chile
3 shallots
Directions
1. In a blender, add the shallots, garlic, galangal, lemon grass, jalapeño chile and turmeric and
pulse until smooth.
2. In a pan, add the coconut milk and cook until boiling.
3. Add the pureed mixture, lime leaves and salt and cook until boiling, mixing continuously.
4. Cook for about 4 minutes.
5. Set the heat to low and cook for about 28-29 minutes, mixing occasionally.
6. Remove from the heat and discard the lime leaves.
How to Make a Cambodian Curry Sauce 37

SOUTHEAST ASIAN
Coffee Cakes
Prep Time: 10 mins
Total Time: 35 mins

Calories 374.0
Fat 66.8mg
Cholesterol 195.5mg
Sodium 47.8g
Carbohydrates 6.1g
Ingredients
1 tsp vegetable oil
1 tbsp all-purpose flour 1 tsp vanilla extract
3 eggs 2 C. all-purpose flour
1 1/2 C. sugar 1/4 C. water
1/2 C. butter, melted 4 persimmons, peeled, seeded and mashed
1/4 tsp salt 6 oz. walnuts
2 tsp baking powder 2 tbsp powdered sugar
1/4 tsp cinnamon
Directions
1. Set your oven to 350 degrees F before doing anything else and lightly, grease and flour a
cake pan.
2. In a bowl, mix together the flour, baking powder, cinnamon and salt.
3. In another bowl, add the butter, eggs and sugar and beat until creamy.
4. Add the vanilla extract and mix well.
5. Add the flour mixture and mix until just combined.
6. Add the persimmon and mix well.
7. Gently, fold in the walnuts.
8. Place the mixture into the prepared cake pan evenly.
9. Cook in the oven for about 25 minutes or until a toothpick inserted in the center comes
out clean.
10. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes.
11. Carefully, invert the cake onto the wire rack to cool completely.
12. Dust with the powdered sugar and enjoy.
Southeast Asian Coffee Cakes

White Fish Prep Time: 45 mins
with Lime Ginger Total Time: 1 hr 5 mins
Spice Mix Servings per Recipe: 4

Calories 135.2
Fat 7.6g
Cholesterol 46.5mg
Sodium 682.6mg
Carbohydrates 14.7g
Protein 4.6g
Ingredients
Ginger Spice Mix 1/2 C. coconut milk,
5 kaffir lime leaves, ribs removed, sliced 1 tbsp chili paste
3 California dried red chilies, soaked in 1 tbsp fish sauce
water, drained, seeded, chopped 1 tbsp sugar
3 slices galangal, peeled and chopped 1 tsp shrimp paste
3 garlic cloves, sliced 1/2 tsp salt
3 slices lesser ginger, peeled and chopped 1 egg, lightly beaten
3 shallots, sliced 1 lb. boneless skinless meaty white fish; sliced
2 stalks lemongrass, bottom parts only, 8 banana leaves
sliced 4 handfuls baby spinach leaves
2 small piece turmeric, peeled and sliced 4 red chilies, cut lengthwise
White Fish Base steamed white jasmine rice
Directions
1. For the spice mix: In a blender, add the ginger. Shallots, galangal, garlic, red chilies, lime
leaves, lemongrass and turmeric and pulse until smooth.
2. For the fish:
3. In a bowl, add the coconut milk, egg, kreung paste, shrimp paste, chili paste, fish sauce,
sugar and salt and mix until well combined.
4. Add the fish and coat with the mixture generously.
5. Keep aside in room temperature for about 20 minutes.
6. Arrange 2 banana leaves over each other and then fold into little rectangular bowls shape.
7. Secure with the bamboo toothpicks.
8. Make another 3 banana leaf bowls in the same way.
9. In the bottom of each bowl, arrange the spinach leaves and top with the marinated fish,
followed by 2 tbsp of the coconut milk and 1 red chile.
10. In a steamer, arrange the bowls and steam for about 21 minutes.
White Fish with Lime Ginger Spice Mix 39
MIN SONG’S
Custard
Prep Time: 20 mins
Total Time: 50 mins

Calories 134.8
Fat 9.0g
Cholesterol 0.0mg
Sodium 44.4mg
Carbohydrates 13.8g
Protein 0.8g
Ingredients
1 small pumpkin, kabocha, acorn, butternut
3/4 C. unsweetened coconut milk 1 pinch salt
1/4 C. palm sugar 1 tsp vanilla extract
Directions
1. With a sharp knife, remove the top of the pumpkin, reserving it.
2. Now, remove the seeds from the center.
3. In a pot add half of the coconut milk over medium-low heat and cook until heated.
4. Remove from the heat and transfer into bowl.
5. Add the remaining coconut milk and beat until well combined.
6. Add the vanilla extract, sugar, green tea powder and salt and stir until well combined.
7. Add the eggs and beat until just combined.
8. Carefully, place the mixture into the pumpkin, leaving some space from the top.
9. Cover the pumpkin with reserved top and arrange into a steamer over medium low heat.
10. Steam for about 30-45 minutes
11. Remove from the steamer and keep aside to cool completely.
12. Place in the fridge to chill.
13. Cut into slice and enjoy.
Min Song’s Custard

Palm Papaya Prep Time: 20 mins
Curry Total Time: 40 mins

Calories 187.9
Fat 3.8g
Cholesterol 44.8mg
Sodium 1357.9mg
Carbohydrates 19.9g
Protein 19.6g
Ingredients
8 oz. steak basil
1/2 unripe papaya, peeled and shredded 2 tbsp salted crab
1 red bell pepper 1 tsp palm sugar
1 yellow bell pepper 3 tbsp fish sauce
2 shallots 3 tbsp lime juice
1 tbsp soy sauce 5 garlic cloves, chopped
black pepper 1 lemongrass stalk, chopped
cilantro 2 bird eye chili
Directions
1. In a bowl, add the steak, 1 tbsp of the soy sauce and black pepper and mix well.
2. Keep aside in room temperature for about 20-30 minutes
3. Set your gas grill for high heat and grease the grill grate.
4. Now, set the grill to medium-low heat and cook the beef for about 10-12 minutes, flipping
once half way through.
5. Remove the beef from the grill and place into a bowl.
6. Keep aside for at least 12 minutes.
7. Meanwhile, for the sauce: in a bowl, add the lemon grass, bird eye chilies, garlic, lime,
salted crab juice, fish sauce and palm sugar and mix until well combined.
8. In a food processor, add the papaya and half of the sauce and pulse until just combined.
9. In a bowl, add the papaya mixture and keep.
10. Cut the steak into slices across the grain.
11. In the bowl of the papaya mixture, add the beef slices with any accumulated juices, bell
peppers, shallot and remaining sauce and toss to coat well.
12. Enjoy.
Palm Papaya Curry 41

CAMBODIAN
Street 280 Curry
Prep Time: 5 mins
Total Time: 40 mins

Calories 572.7
Fat 30.1g
Cholesterol 72.6mg
Sodium 813.9mg
Carbohydrates 50.5g
Protein 27.6g
Ingredients
1 C. coconut milk
1 lb. chicken breast, cubed 2 1/2 tbsp curry powder
1 lb. green beans, trimmed 1 tbsp lemongrass, powder
1 tbsp lime juice 2 tbsp oil
2 tbsp water 2 tbsp fish sauce
Directions
1. In a bowl, the lemongrass powder, curry powder, oil, fish sauce and water and beat until
well combined.
2. For the curry paste: in a pan, add the coconut milk over low heat and cook for about 4-6
minutes.
3. Add the curry paste and stir to combine.
4. Stir in the chicken and green beans and cook, covered for about 28-30 minutes, mixing
often.
5. Enjoy hot.
Cambodian Street 280 Curry

Baked Chicken Prep Time: 20 mins
Cambodian Total Time: 1 hr 5 mins

Calories 286.6
Fat 12.9g
Cholesterol 118.2mg
Sodium 166.4mg
Carbohydrates 12.2g
Protein 29.7g
Ingredients
8 chicken drumsticks, skinned 6 garlic cloves, chopped
4 tsp cracked black peppercorns 30 mm piece ginger, chopped
1 tsp ground turmeric oil
1 lemon, juice 200 ml water
1 onion, halved and sliced 1 pinch salt
2 onions, chopped
Directions
1. In the bottom of a baking dish, place the chicken drumsticks.
2. In a bowl, add the lemon juice, turmeric, pinch of salt and 1 tsp of the black pepper and
3. Rub the chicken with the spice mixture evenly.
4. Refrigerate, covered for all the night.
5. In a food processor, add the onions, ginger, garlic and a little water and pulse until smooth.
6. Heat a cast iron skillet and cook the remaining pepper for about 20-25 seconds, stirring
continuously.
7. Remove from the heat and keep aside.
8. In a large wok, add 2 tbsp of the oil and cook until heated.
9. Add the onion slices and cook for about 4-5 minutes.
10. Add the pureed mixture and cook until all the liquid is absorbed.
11. Stir in the chicken with the marinade juices, 200ml water and 1/2 tsp of the salt and of
the roasted pepper and cook until boiling.
12. Set the heat to low and cook, covered for about 29-30 minutes.
13. Enjoy hot with a sprinkling of the remaining roasted black pepper.
Baked Chicken Cambodian 45

CAMBODIAN
Jasmine Rice
Prep Time: 5 mins
Total Time: 30 mins

Calories 294.9
Fat 11.0g
Cholesterol 7.6mg
Sodium 431.9mg
Carbohydrates 43.4g
Protein 5.8g
Ingredients
1 C. uncooked jasmine rice, rinsed and
drained 1 tbsp butter
1 3/4 C. water 1/2 tsp salt
1/2 C. roasted cashews 1 dash cinnamon
Directions
1. In a pan, add the water and cook until boiling.
2. Stir in the rice and cook until boiling.
3. Set the heat to low and cook, covered for about 20 minutes.
4. Stir in the butter, cinnamon and salt and remove from the heat.
5. Heat a dry skillet and cook the cashews until browned slightly, stirring continuously.
6. Add the cashews into the pan of the rice and mix well.
7. Enjoy hot.
Cambodian Jasmine Rice

Cambodian Spicy Prep Time: 5 mins
Fruit Salsa Total Time: 5 mins

Calories 70.7
Fat 0.4g
Cholesterol 0.0mg
Sodium 17.4g
Carbohydrates 1.6g
Protein 70.7
Ingredients
1 ripe mango, peeled, pitted and diced 1/2 tsp salt
1 tbsp lime juice 4 hot chili peppers, chopped
1/4 C. cilantro, chopped
1 green onion, chopped
Directions
1. In a food processor, add all the ingredients and pulse until smooth.
2. Enjoy.
Cambodian Spicy Fruit Salsa 47

A FRUIT SALAD
in South East Asia
Prep Time: 15 mins
Total Time: 30 mins

Calories 204.7
Fat 14.9g
Cholesterol 0.0mg
Sodium 1281.4mg
Carbohydrates 13.6g
Protein 7.8g
Ingredients
3 tbsp fish sauce
3 tbsp lime juice 2 tbsp dry roasted peanuts, chopped
1 tbsp palm sugar 2 tbsp shallots, chopped
1 pomelo fruit, peeled and cut into segments 1 C. mint leaf, chopped
(similar to grapefruit) 2 -3 bird chilies, chopped
2 tbsp coconut flakes Bibb lettuce
Directions
1. In a bowl, add the sugar, lime juice fish sauce and mix until sugar dissolves completely.
2. In a serving bowl, place the pomelo fruit and remaining ingredients except lettuce and
mix.
3. Pour the dressing and toss to coat well.
4. Divide the salad over each lettuce leaf and enjoy.
A Fruit Salad in South East Asia

Spicy Peanut Prep Time: 5 mins
and Onion Salad Total Time: 10 mins
Dressing Servings per Recipe: 1

Calories 322.4
Fat 10.9g
Cholesterol 0.0mg
Sodium 2270.3mg
Carbohydrates 55.1g
Protein 6.2g
Ingredients
1/4 C. lemon juice 1/4 C. water
1 small garlic clove, minced 1 dash cayenne pepper
2 tbsp fish sauce 1 tsp cilantro, chopped
3 tbsp unsalted dry roasted peanuts, 1 -2 Thai red chili pepper, sliced
ground 2 -3 tbsp white onions, chopped
1/4 C. sugar
Directions
1. In a pan, add the sugar and water over medium-low heat and cook for about 5 minutes.
2. Add the remaining ingredients and stir to combine.
3. Remove from the heat and keep aside to cool completely.
4. Enjoy with your favorite salad.
Spicy Peanut and Onion Salad Dressing 49

60-MINUTE
Cambodian
Prep Time: 15 mins
Total Time: 50 mins
Potato Curry Servings per Recipe: 6

Calories 1466.3
Fat 72.5g
Cholesterol 268.0mg
Sodium 1117.9mg
Protein 91.3g
Ingredients
4 small onions, peeled and cut into eighths
2 tsp minced garlic 3 C. coconut milk
1 tsp butter 2 (2 lb.) fryer chickens
1 tbsp chili powder 4 potatoes, peeled and cubed
2 tbsp curry powder 1/2 C. chopped peanuts
2 tsp salt
Directions
1. In a pan, melt the butter over medium heat and cook the onions and garlic for about 4-5
minutes.
2. Add 2 C. of the coconut milk, curry powder, chili powder and salt and stir to combine.
3. Add the chicken and the potatoes and stir to combine.
4. Cover the pan with the lid tightly and cook for about 25-30 minutes, mixing as required.
5. Stir in the peanuts and remaining coconut milk and cook for about 9 minutes.
6. Enjoy hot.
60-Minute Cambodian Potato Curry

Spaghetti Total Time: 30 mins

Calories 1264.2
Fat 60.3g
Cholesterol 155.9mg
Sodium 2548.0mg
Protein 76.1g
Ingredients
8 oz. spaghetti 1/4 C. packed mint leaves, shredded
6 tbsp white wine vinegar 1 lb. flank steak, strips
3 tbsp soy sauce 3/4 C. bean sprout
4 garlic cloves, minced 1/2 red bell pepper, strips
2 tbsp sugar 1/2 C. sliced celery
1/2 tsp hot red pepper flakes 1/4 C. dried roasted peanuts, crushed
1/2 tsp salt mint
1/2 tsp anchovy paste
Directions
1. In a food processor, add the garlic, anchovy paste, soy sauce, vinegar, sugar, red pepper
flakes and salt and pulse until smooth.
2. In a bowl, add steak slices and 1/3 of the sauce and mix well.
3. Keep aside to marinate for about 25-30 minutes.
4. In a pan, of the boiling water, cook the noodles until al dente.
5. Drain the noodles completely.
6. In a bowl, add the noodles, vegetables, mint and remaining sauce and toss to coat well.
7. Remove the steak strips from bowl, reserving the marinade.
8. Heat a cast iron skillet over high heat and cook the steak slices until desired doneness.
9. Transfer the steak slices in the bowl of the noodles.
10. In a frying pan, add the reserved marinade and cook until heated completely.
11. Add the hot marinade mixture into the bowl of beef mixture and toss to coat well.
12. Enjoy with a garnishing of the peanuts and mint leaves.
Cambodian Spaghetti 51
EGGPLANTS
in Ginger
Prep Time: 20 mins
Total Time: 35 mins
Vinaigrette Glaze Servings per Recipe: 4

Calories 98.5
Fat 0.3g
Cholesterol 0.0mg
Sodium 1012.1mg
Carbohydrates 21.3g
Protein 3.5g
Ingredients
1 large eggplant, cut stem end and dice
4 tbsp soy sauce of a quarter
3 tbsp sugar 4 scallions, chopped, separate white and
1/4 C. distilled white vinegar green parts
1/4 C. water 1 tbsp cornstarch, combined with
1 tbsp dry sherry 2 tbsp water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness
Directions
1. In a colander, place the eggplant and sprinkle with the salt.
2. Keep aside to drain for about 15 minutes.
3. With your hands, squeeze the liquid.
4. In a small bowl, add the sugar, soy sauce, vinegar and water and mix well.
5. In a wok, add 1 tbsp of the dry sherry and cook until heated.
6. Add the white part of scallion, ginger and red pepper and sauté slightly.
7. Add the squeezed eggplant and cook for about 9-10 minutes, mixing often.
8. Add the sugar mixture over high heat and cook for about 5 minutes.
9. In a bowl, dissolve the cornstarch in water.
10. In the wok, add the cornstarch mixture and green part of scallions and cook until desired
thickness of the sauce.
11. Enjoy hot.
Eggplants in Ginger Vinaigrette Glaze

Hot and Spicy Prep Time: 15 mins
Seafood Filets Total Time: 25 mins

Calories 94.6
Fat 7.0g
Cholesterol 0.0mg
Sodium 477.0mg
Carbohydrates 7.6g
Protein 1.3g
Ingredients
1 tbsp vegetable oil 20 cherry tomatoes, cut in half
fish (white fillet) 2 tbsp fish sauce
salt and pepper 2 tbsp rice wine vinegar
2 tbsp vegetable oil 6 tbsp water
4 shallots, peeled and sliced 2 tsp sugar
2 garlic cloves, chopped 1 tsp paprika
1 -2 Thai red chili pepper, cut in half 1 tsp cornstarch
1 1/2 inches piece ginger, peeled and cilantro leaf
julienned
Directions
1. In a bowl, add the vinegar, fish sauce, water, cornstarch, sugar and paprika and mi until
well combined.
2. Season the fish with the salt and black pepper evenly.
3. In a cast iron skillet, add 1 tbsp of the oil over medium heat and cook until heated
through.
4. Add the fish and cook until half done from both sides.
5. Meanwhile, in a wok, add 2 tbsp of the oil and cook until heated through.
6. Add the shallots and stir fry for about 30 seconds.
7. Add the tomatoes and cook for about 4 minutes, mixing occasionally.
8. Add the vinegar mixture and cook for about 1 minute.
9. Transfer the fish onto a platter and top with the vegetable sauce mixture.
Hot and Spicy Seafood Filets 55

CAMBODIAN
Spicy Peanut
Prep Time: 15 mins
Total Time: 15 mins
Sauce Servings per Recipe: 1

Calories 445.4
Fat 15.6g
Cholesterol 0.0mg
Sodium 11344.4mg
Carbohydrates 65.8g
Protein 21.7g
Ingredients
4 garlic cloves, roughly chopped
3 medium red chilies, seeded and roughly 4 tbsp fish sauce
chopped 2 tsp sugar
3 tsp ground peanuts 4 tbsp water
1 lime, juice, large seeds removed
Directions
1. In a food processor, add the chilies, garlic, sugar, lime juice and water and pulse until
smooth.
2. Add the fish sauce and ground peanuts and stir to combine.
3. Enjoy as you like.
Cambodian Spicy Peanut Sauce

Fruity Tofu Prep Time: 15 mins
Skillet Total Time: 40 mins

Calories 189.9
Fat 7.1g
Cholesterol 0.0mg
Sodium 310.1mg
Carbohydrates 25.3g
Protein 10.2g
Ingredients
1/2-3/4 lb. extra firm tofu, pressed and 1 tsp sugar
cut into pieces 1/4 tsp salt
cornstarch, to coat 1/4 tsp black pepper
1 -2 tsp olive oil 2 green onions, Chopped
1 C. pineapple chunk handful cilantro, Chopped
2 tbsp vegetarian oyster sauce
1/2 C. water
1 garlic clove, Minced
Directions
1. Coat the tofu pieces with the cornstarch evenly and then, shake off the excess.
2. In a skillet, heat the oil and cook the tofu pieces for about 10 minutes.
3. In a pan, add the pineapple, green onion, garlic, oyster sauce, water, sugar, salt and black
pepper over medium heat and mix well.
4. Cook for about 2-3 minutes.
5. Stir in the tofu and remove from the heat.
Fruity Tofu Skillet 57

CAMBODIAN
Spring Rolls I
Prep Time: 25 mins
Total Time: 40 mins

Calories 73.6
Fat 0.4g
Cholesterol 22.8mg
Sodium 446.6mg
Carbohydrates 13.6g
Protein 3.5g
Ingredients
6 C. water
36 unpeeled medium shrimp 1/4 C. water
4 oz. uncooked rice noodles 2 tbsp sugar
12 sheets rice paper 2 tbsp chopped cilantro
1/4 C. Hoisin sauce 2 tbsp lime juice
3 C. shredded red leaf lettuce 1 tsp minced peeled ginger
1/4 C. sliced basil 1 tsp chili paste with garlic
1/4 C. sliced of mint 1 garlic clove, minced
1/3 C. low sodium soy sauce
Directions
2. Stir in the shrimp and cook for about 3 minutes.
3. Drain the shrimp well and rinse under cold running water.
4. Again, drain the shrimp and peel them.
5. Transfer the shrimp into a bowl and refrigerate to chill.
6. In a bowl of boiling water, dip the rice noodles for about 7-8 minutes.
7. Drain the noodles well.
8. In a shallow dish, place about 1-inch deep cold water.
9. Dip 1 rice paper sheet in cold water for about 2 minutes.
10. Remove the rice paper sheet from the water and arrange onto a smooth surface.
11. Place about 1 tsp of the hoisin sauce in the middle of paper sheet and top with 3 shrimp,
followed by 1/4 C. of the lettuce, 2 1/2 tbsp of the noodles, 1 tsp of the basil and 1 tsp of
the mint.
12. Carefully, fold sides of sheet over filling and roll like a jelly-roll.
13. With your fingers, gently press the seam to seal the filling.
14. Arrange the roll onto a platter, seam side down.
15. Cover the rolls to keep from drying.
16. Repeat with the remaining rice paper, hoisin sauce and filing ingredients.
17. For the dipping sauce: in a bowl, add the cilantro, ginger, garlic, sugar, Chile paste, soy
sauce, water and lime juice and beat until well combined.
18. Enjoy the rolls alongside the dipping sauce.
Cambodian Spring Rolls I
Mushroom Prep Time: 15 mins
Chicken Masala Total Time: 45 mins

Calories 369.6
Fat 23.3g
Cholesterol 114.2mg
Sodium 704.5mg
Carbohydrates 9.2g
Protein 30.1g
Ingredients
600 g chicken, Thai cut into bite pieces 1 tsp chili
1 capsicum, chopped 1 tsp garlic paste
2 onions, chopped 9 tsp natural yoghurt
150 g mushrooms, sliced 1 C. coriander, chopped
1 tsp garam masala
1 tsp salt
1 tsp turmeric
Directions
1. In a pan, mix together all the ingredients and cook for about 14 minutes.
2. With a slotted spoon, transfer the chicken pieces into another pan.
3. Cook both gravy and chicken for about 8-9 minutes.
4. In the pan of the chicken, add the gravy and coriander and cook for about 3 minutes,
stirring frequently.
5. Enjoy hot.
Mushroom Chicken Masala 59

CURRIED HONEY
and Pear Skillet
Prep Time: 15 mins
Total Time: 20 mins

Calories 313.4
Fat 12.2g
Cholesterol 45.9mg
Sodium 1061.6mg
Carbohydrates 31.0g
Protein 22.1g
Ingredients
2 tbsp sesame oil
3/4 lb. beef eye round, very sliced 1 tbsp honey
1 Anjou pear, peeled and sliced 2 tsp red curry powder
1 (10 oz.) cans pears in heavy syrup 2 red chilies
6 scallions, slices 2 tsp sesame seeds
5 garlic cloves, minced
4 tbsp soy sauce
Directions
1. In a skillet, add the oil over medium-high heat and cook until heated.
2. Add the beef and sear for about 2 minutes.
3. Reserve 4 very thin pear slices
4. In the skillet, add the remaining pear, garlic, scallions, honey, soy sauce, sesame seeds and
curry powder and cook for about 3 minutes, stirring continuously.
5. Enjoy with a garnishing of the reserved pear slices.
Curried Honey and Pear Skillet

Yoon’s Prep Time: 15 mins
Coleslaw Total Time: 23 mins

Calories 340.7
Fat 12.2g
Cholesterol 39.5mg
Sodium 1839.7mg
Carbohydrates 35.8g
Protein 24.3g
Ingredients
8 oz. cellophane noodles 5 tbsp rice vinegar
1 small cabbage, shredded 3 tbsp sugar
5 carrots, shredded 3 hot red chili peppers, minced
1 1/2 lb. boneless skinless chicken breasts 2 tbsp chopped mint leaves
8 oz. peanuts, roasted and chopped 2 tbsp chopped basil leaves
1 C. fish sauce
Directions
1. In a pan, add the chicken breasts and enough water ad and white wine to cover the
breasts. (ratio should be of 2 portions of water and 1 portion dry white wine)
2. Place the pan over medium heat and cook for about 6-8 minutes.
3. Remove the chicken from the bowl and transfer into a bowl.
4. With 2 forks, shred the chicken meat and keep aside.
5. In a bowl of boiling water, dip the cellophane noodles for about 2 minutes.
7. In a bowl, add the chopped chilies, sugar, rice vinegar and fish sauce and beat until well
combined.
8. In another bowl, add the shredded chicken, cabbage and carrots and mix.
9. Pour the vinaigrette and toss to coat well.
10. Enjoy with a garnishing of the roasted peanuts, chopped mint and basil.
Yoon’s Coleslaw 61
HOW TO MAKE
Fish Sauce
Prep Time: 10 mins
Total Time: 10 mins

Calories 322.3
Fat 0.5g
Cholesterol 0.0mg
Sodium 5670.8mg
Carbohydrates 78.1g
Protein 7.5g
Ingredients
1/4 C. boiling water
1/4 C. sugar 1/3 C. ginger root, peeled and grated
1/4 C. lime juice 2 garlic cloves, minced
1/4 C. fish sauce 3 hot chili peppers, seeded and chopped
Directions
1. In a bowl, add the sugar and water and stir until sugar dissolves completely.
2. Add remaining ingredients and stir to combine well.
3. Keep aside to completely.
4. Enjoy this dipping sauce with your food of your choice.
How to Make Fish Sauce

Curried Beef Prep Time: 20 mins
Fillets with Eggplant Total Time: 40 mins
and Lime Servings per Recipe: 4

Calories 173.8
Fat 9.4g
Cholesterol 0.0mg
Sodium 718.9mg
Carbohydrates 22.9g
Protein 2.1g
Ingredients
1 oz. concentrated tamarind pulp 2 garlic cloves, crushed
1/2 C. boiling water 2 tbsp fish sauce
1 lb. beef fillet, sliced 1 tsp sugar
2 chilies, chopped 2 oz. coconut milk
1 tbsp cilantro 5 oz. eggplants, cubed
1 tsp ground galangal 1 lime, rind grated and juiced
2 tsp ground lemongrass
1 onion, chopped
Directions
1. In a bowl, add the boiling water and tamarind pulp and stir to combine.
2. Keep aside for about 22 minutes.
3. In a blender, add the galangal, cilantro, chili and lemon grass and pulse until smooth.
4. In a skillet, add the oil and cook until heated.
5. Add onions and garlic and cook for about 3 minutes, stirring continuously.
6. Stir in the pureed mixture and cook for about 4 minutes, stirring continuously.
7. Add the beef and sear for about 4 minutes.
8. Add the sugar, coconut milk and fish sauce and stir to combine.
9. Through a strainer, strain the tamarind liquid into the skillet and stir to combine.
11. Add the eggplant, lime peel and lime juice and cook for about 4 minutes.
12. Enjoy hot.
Curried Beef Fillets with Eggplant and Lime 63

PINEAPPLE
Curry Soup
Prep Time: 20 mins
Total Time: 40 mins

Calories 615.7
Fat 22.0g
Cholesterol 23.2mg
Sodium 423.3mg
Carbohydrates 92.8g
Protein 12.7g
Ingredients
1 tsp chopped ginger root 1 tbsp fish sauce
1 garlic clove, minced 2 tsp white sugar
2 tsp minced Serrano chili peppers, 2 C. chicken broth
including seeds 2 (13 1/2 oz.) cans coconut milk
2 chicken breasts, chunks 1 (20 oz.) cans pineapple chunks, drained
2 tsp red curry paste, see appendix 4 C. cooked rice
1 tbsp curry powder
1 tbsp vinegar
Directions
1. In a pan, add the oil over medium-high heat and cook until heated.
2. Add the chicken, garlic, ginger and Serrano pepper and stir fry for about 6 minutes.
3. Add the remaining ingredients and stir to combine.
5. Enjoy hot.
Pineapple Curry Soup

Sweet Oven Prep Time: 10 mins
Roasted Chicken Total Time: 1 hr 25 mins

Calories 753.0
Fat 48.6g
Cholesterol 225.0mg
Sodium 2631.5mg
Carbohydrates 17.9g
Protein 59.4g
Ingredients
6 pieces chicken 2 inches galangal, grated
1/2 tbsp olive oil 3 -4 garlic cloves, grated
2 tbsp dark soy sauce 1 long shallots, diced
2 tbsp fish sauce 5 -6 black peppercorns, crushed
1 lime, juice
1 1/2-2 tbsp palm sugar
Directions
1. Set your oven to 325 degrees F before doing anything else and line a casserole dish with
the parchment paper.
2. In the prepared casserole dish, add the sugar, oil, fish sauce and soy sauce and mix
slightly.
3. Add the chicken, shallot, galangal, garlic, lime juice and black pepper and mix well.
4. Cover the casserole dish and cook in the oven for about 45 minutes.
5. Uncover and cook in the oven until nicely top becomes golden brown.
6. Enjoy hot.
Sweet Oven Roasted Chicken 67

CHICKEN CURRY
Cambodian Style
Prep Time: 30 mins

Calories 439.2
Fat 12.6g
Cholesterol 273.1mg
Sodium 591.7mg
Carbohydrates 7.7g
Protein 69.5g
Ingredients
1/2 C. ginger, sliced peeled
1/4 C. lemongrass, chopped peeled 6 (4 oz.) skinless chicken drumsticks, skinned
1 1/2 tbsp shrimp sauce 6 (4 oz.) skinless chicken thighs, skinned
1 tbsp rice wine vinegar 1 C. reduced-sodium fat-free chicken broth
1 tsp grated lime rind 3/4 C. light coconut milk
1/2 tsp salt 1 tsp sugar
1/2 tsp crushed red pepper flakes 1 tbsp lime juice
1/2 tsp ground turmeric lime wedge
5 garlic cloves, halved
2 large shallots, peeled and quartered
cooking spray
Directions
1. In a blender, add the shallot, ginger, garlic, lemon grass, lime rind, shrimp sauce, vinegar,
turmeric, red pepper flakes and salt and pulse until minced.
2. Grease a nonstick skillet with the cooking spray and heat over medium-high heat.
3. Add the shallot mixture and stir fry for about 2 minutes.
4. Add the chicken and cook for about 2 minutes per side.
5. Stir in the sugar, coconut milk and broth and cook until boiling.
7. Remove from the heat and with a slotted spoon transfer the chicken into a bowl.
8. Remove the meat from bones and chop it, discarding the bones.
9. Place the pan over medium heat.
10. Stir in the lime juice and chicken pieces and cook for about 3 minutes
11. Enjoy alongside the lime wedges.
Chicken Curry Cambodian Style

Lunch Box Custard Total Time: 33 mins

Calories 611.2
Fat 17.6g
Cholesterol 186.0mg
Sodium 487.6mg
Protein 7.2g
Ingredients
8 oz. thick coconut milk 1/2 tsp salt
1 tsp rose water 3 eggs, lightly beaten
1 C. sugar
Directions
1. In a heatproof bowl, add all the ingredients and mix until well combined.
2. Place the bowl in steamer and steam for about 30 minutes.
3. Remove the bowl from the steamer and place in the fridge to chill completely.
4. Enjoy chilled.
Cambodian Lunch Box Custard 69

MS. KIM’S BUTTERY
Hazelnut
Prep Time: 15 mins
Total Time: 25 mins
Banana’s Servings per Recipe: 4

Calories 650.6
Fat 30.7g
Cholesterol 11.4mg
Sodium 163.0mg
Carbohydrates 95.4g
Protein 7.1g
Ingredients
4 bananas, peeled
1/2 C. hazelnuts, toasted and chopped 1 C. brown sugar
1/2 C. breadcrumb 4 tbsp water
vegetable oil 1 1/4 C. coconut milk
Sauce
1 1/2 tbsp butter
Directions
1. Cut each banana in half lengthwise and then cut each piece in half again.
2. In a bowl, add the breadcrumbs and hazelnuts and mix well.
3. Coat the banana pieces the hazelnut mixture evenly.
4. For the sauce in a heavy-bottomed pot, add all the ingredients and cook until heated
through, mixing continuously.
5. In a deep skillet, add the oil and cook until its temperature teaches to 350 degrees F.
6. Add the bananas slices in batches and fry for about 2 minutes.
7. With a slotted spoon, transfer the banana slices onto a paper towel-lined plate to drain.
8. Enjoy with a topping of the caramel sauce.
Ms. Kim’s Buttery Hazelnut Banana’s

Spring Roll Bowls Total Time: 15 mins

Calories 21.0
Fat 0.0g
Cholesterol 0.0mg
Sodium 1060.3mg
Carbohydrates 4.8g
Protein 0.8g
Ingredients
chopped green onion 3 tbsp nam pla ( fish sauce)
grated carrot 1 tbsp sugar
lettuce leaves, shredded 1 tsp minced garlic
shrimp 1/4 tsp minced hot green chili peppers
grape tomatoes 1 tbsp minced Thai basil
diced cucumber
3 tbsp lime juice
Directions
1. In a serving bowl, add the shrimp and vegetables and toss well.
2. For the dressing: in another bowl, add the garlic, basil, fish sauce, lime juice, sugar and
pepper and mix until sugar dissolves completely.
3. Place the dressing over the salad and toss to coat well.
Cambodian Spring Roll Bowls 71

KOH KONG GLAZED
Banana Skillet
Prep Time: 5 mins
Total Time: 10 mins

Calories 140.6
Fat 2.3g
Cholesterol 0.0mg
Sodium 2.2mg
Carbohydrates 31.4g
Protein 2.0g
Ingredients
3 tbsp shredded coconut
2 oz. unsalted butter 6 tbsp orange liqueur, optional
1 tbsp grated ginger root 3 tsp toasted sesame seeds
1 orange, grated zest of lime slice
6 bananas, peeled and sliced lengthwise ice cream
2 oz. caster sugar
4 tbsp lime juice
Directions
1. Place a non-stick skillet over until heated through.
2. Add the coconut and cook for about 1 minute, stirring continuously.
3. Remove from the pan and keep aside to cool completely.
4. In a skillet, add the butter and cook until melted.
5. Add the orange zest and ginger and stir to combine.
6. Add the banana slices, cut-side down and cook for about 2 minutes.
7. Carefully, flip the banana slices to coat with the sauce.
8. Transfer the banana slices onto a heated serving plate.
9. With a piece of foil, cover the banana slices to keep warm.
10. In the same skillet, add the orange liqueur over heat and cook until well combined.
11. With a taper, ignite to allow the flames to die down.
12. Pace the sauce over the bananas evenly.
13. Top with the sesame seeds and coconut.
14. Enjoy with a garnishing of the lime slices.
Koh Kong Glazed Banana Skillet

Tapioca Alternative Total Time: 1 hr 30 mins
(Sago) Servings per Recipe: 6

Calories 392.3
Fat 11.3g
Cholesterol 0.0mg
Sodium 65.4mg
Carbohydrates 70.2g
Protein 2.5g
Ingredients
14 oz. pumpkin, peeled and cubed 2 1/2 C. water
14 oz. sweet potatoes, peeled and cubed 1/2 C. sago
2 tbsp sugar 1/3 C. sugar
1 tbsp vanilla extract 1 tbsp vanilla extract
1/4 tsp cinnamon chopped peanuts
1 (14 oz.) cans coconut milk
Directions
1. In a large pan of the water, add the sweet potato and pumpkin and cook until boiling.
2. Cook, covered for about 35-38 minutes.
3. In another pan, add the sugar, coconut milk and water and cook until boiling.
4. Add the sago and set the heat to very low.
5. Cook, covered partially for about 28-30 minutes, mixing frequently.
6. Remove from the heat and stir in the vanilla extract.
7. Keep aside to cool completely.
8. Drain the sweet potato and pumpkin well, reserving the cooking liquid.
9. In the pan, add the sweet potato, pumpkin and 1-2 tbsp of the reserved cooking liquid and
with a potato masher, mash until pureed.
10. Through a sieve, strain the puree into a bowl.
11. Stir in the cinnamon and vanilla extract and keep aside to cool thoroughly.
12. In the bottom of 6 parfait glasses, divide about half of the pureed mixture evenly, followed
by a layer of the sago.
13. Repeat the layers once.
14. Enjoy with a garnishing of the chopped peanuts.
Cambodian Tapioca Alternative: (Sago) 73

CHICKEN CURRY
with Mango
Prep Time: 35 mins
Total Time: 55 mins
Pepper Salsa Servings per Recipe: 4

Calories 246.3
Fat 14.0g
Cholesterol 46.4mg
Sodium 650.1mg
Carbohydrates 14.6g
Protein 16.9g
Ingredients
Fruit Salsa
3/4 C. mango, diced 1/2 tsp kosher salt
1/2 C. papaya, diced 2 stalks lemongrass
1/2 C. red bell pepper, diced 1 inch ginger, peeled and sliced
1/2 C. seedless cucumber, diced 1 tbsp hot chili sauce
1/2 C. red onion, diced 1 tbsp curry powder
1 tbsp mint, minced 2 tbsp peanut oil
1 tsp jalapeño, seeded and chopped 1 tbsp soy sauce
Meat 1 lime, juice
2 tbsp lime juice, 4 chicken breast halves, boneless and skin on
Directions
1. For the salsa: in a bowl, add all the ingredients and mix well.
2. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours.
3. For the chicken: cut the hard parts of each lemon grass stalk.
4. Then, cut each lemon grass stalk into 1/8-inch thick slices crosswise.
5. In a blender, add the ginger, lemon grass, chile sauce, 2 tbsp of the peanut oil and curry
powder and pulse until smooth.
6. In a pot, add the pureed mixture over medium heat and cook for about 4 minutes, stirring
frequently.
7. Stir in the lime juice, soy sauce and 1/4 C. of the water and remove from the heat.
8. Keep aside to cool completely.
9. In a bowl, add the chicken and cooled puree mixture and toss to coat well.
10. With a plastic wrap, cover the bowl and place in fridge for about 6-8 hours.
11. Set your grill for medium heat and lightly, grease the grill grate.
12. Arrange the chicken breasts over indirect heat, skin side down and cook for about 10-12
minutes, flipping once half way through.
13. Enjoy the chicken breasts warm alongside the salsa.
Chicken Curry with Mango Pepper Salsa
30-Minute Prep Time: 15 mins
Cambodian Dinner Total Time: 30 mins
(Chicken & Saucy Noodles) Servings per Recipe: 4

Calories 437.4
Fat 14.7g
Cholesterol 84.2mg
Sodium 971.8mg
Carbohydrates 53.9g
Protein 23.1g
Ingredients
6 C. water 2 garlic cloves, minced
1/2 lb. egg noodles 1/2 lb. boneless chicken breast, sliced
1/2 C. water 1/2 tsp salt
1/2 tbsp cornstarch 1/4 tsp ground black pepper
1 tbsp fish sauce 1 carrot, julienned
1 tbsp soy sauce 1 onion, sliced
1 tbsp sugar 1/2 lb. bean sprouts, washed and drained
2 tbsp vegetable oil 3 green onions, chopped
Directions
2. Add the noodles and cook until al dente, stirring occasionally.
3. Drain the noodles well and keep aside.
4. In a bowl, add the cornstarch, sugar, soy sauce, fish sauce, and 1/2 C. of the water and
5. In a skillet, add the oil over high heat and cook until heated completely.
6. Add the chicken and garlic and cook until desired doneness of chicken.
7. Add the carrots, onion, salt and pepper and stir to combine.
8. Stir in the noodles and cook until heated completely.
9. Stir in the bean sprouts and cornstarch mixture and cook until desired thickness of sauce.
10. Remove from the heat and mix in the green onions.
11. Enjoy hot.
30-Minute Cambodian Dinner: (Chicken & Saucy Noodles) 77

KHMER
Shrimp Wok
Prep Time: 15 mins
Total Time: 25 mins

Calories 305.8
Fat 15.1g
Cholesterol 142.8mg
Sodium 1411.5mg
Carbohydrates 25.0g
Protein 18.8g
Ingredients
1/2 C. water
1 tbsp oyster sauce 1 onion, sliced
1 tbsp soy sauce 1/2 lb. shrimp, peeled and de-veined
1 tbsp sugar 2 large green tomatoes, sliced
1 tbsp cornstarch 1/4 tsp ground black pepper
2 garlic cloves, minced
Directions
1. In a bowl, add the sugar, cornstarch, soy sauce, oyster sauce and water and mix well.
2. Keep aside.
3. In a large wok, add the oil over high heat and cook until heated.
4. Add the shrimp, onion, green tomato and garlic and stir to combine.
5. Add the cornstarch mixture and stir to combine well.
6. Cook until desired doneness of shrimp, mixing frequently.
7. Stir in the pepper and enjoy hot.
Khmer Shrimp Wok

Tofu Salad with Prep Time: 25 mins
Spicy Jalapeno Total Time: 45 mins
Garlic Vinaigrette Servings per Recipe: 6

Calories 173.2
Fat 6.3g
Cholesterol 0.0mg
Sodium 744.5mg
Carbohydrates 23.3g
Protein 11.1g
Ingredients
1 lb. firm tofu, pressed and cubed 1 tsp salt
Sauce 1 lb. green beans, trimmed
2 inches piece ginger, peeled and chopped 3 medium carrots, peeled and cut into
4 -5 large garlic cloves, chopped matchsticks
1 -2 jalapeño pepper, diced 7 scallions, cut into slivers
2 tbsp sugar 3 red Italian frying bell peppers, seeded and
4 tsp Asian fish sauce sliced
3/4-1 C. squeezed lime juice 1 head Boston lettuce, shredded
4 tbsp rice wine vinegar 1/4-1/3 C. of mint, chopped
Salad 1/4 C. roasted unsalted peanuts, chopped
Directions
1. In a pot, add the garlic, ginger, jalapeño, sugar, vinegar, lime juice and fish sauce over
medium-high heat and cook until boiling, stirring frequently.
3. In another pot of the salted boiling water, cook the beans for about 4-5 minutes.
4. Drain the beans well and immediately, place into an ice bath.
5. Drain the beans well and with paper towels, pat dry them.
6. Place a large nonstick skillet over medium heat until heated through.
7. Add the tofu and cook for about 4 minutes per side.
8. Stir in the ginger mixture and cook for about 1 minute.
9. In 6 serving plates, divide the beans, carrots, scallions, red peppers, lettuce, and mint
evenly.
10. Top with the tofu and sauce and enjoy with a garnishing of the peanuts.
Tofu Salad with Spicy Jalapeno Garlic Vinaigrette 79

HOT AND SPICY
Veggie
Prep Time: 30 mins
Total Time: 45 mins
Combination Servings per Recipe: 6

Calories 188.2
Platter Fat 0.4g

Cholesterol 0.0mg
Sodium 466.3mg
Carbohydrates 45.1g
Protein 4.0g
Ingredients
1 (20 oz.) cans pineapple chunks in juice
1 C. sliced carrot Sauce
4 C. chopped broccoli 1 C. unsweetened pineapple juice
1 onion, wedges 1/4 C. cider vinegar
1 C. water 2 1/2 tbsp soy sauce
1 bunch scallion, chopped 1/3 C. brown sugar
2 tbsp cornstarch
Directions
1. Drain the pineapple chunks, reserving the juice in a bowl.
2. In a pan, add all the vegetables except broccoli, ginger, garlic and 1/2 C. of the water and
stir fry for about 6 minutes.
3. Add the broccoli and remaining water and stir to combine.
5. For the sauce: in a bowl, add all the ingredients and mix well.
6. In the pan of the vegetables, add the pineapple chunks and sauce and cook until desired
thickness of sauce.
7. Enjoy hot.
Hot and Spicy Veggie Combination Platter

Gazpacho Soup Total Time: 40 mins

Calories 467.3
Fat 29.6g
Cholesterol 0.0mg
Sodium 2927.3mg
Carbohydrates 52.8g
Protein 6.4g
Ingredients
1 small onion, chopped 1 tsp garlic, chopped
1 tbsp salt 2 tbsp extra virgin olive oil
1 quart orange juice, squeezed 3 avocados, cubed
1 C. lime juice, squeezed 2/3 C. button mushroom, sliced
1 tbsp sugar 2 C. plum tomatoes, diced without pulp
2 tsp salt 1 tbsp cilantro, chopped
1/2 tsp black pepper
Directions
1. In a colander, add the chopped onion and sprinkle with the salt generously.
2. Keep aside for about 25-30 minutes.
3. Now, rinse the onion under the cold running water to remove the salt completely.
4. Drain the onion well and then, squeeze the excess moisture.
5. In a bowl, add the garlic, oil, lime juice, orange juice, sugar, salt and black pepper and mix
until well combined.
6. Add the mushroom, avocado, onion and tomatoes and mix until well combined.
7. Refrigerate for about 1 1/2 hours.
8. Stir in 1 tbsp of the chopped cilantro and enjoy.
Cambodian Gazpacho Soup 81

CAMBODIAN
Beef Kabobs
Prep Time: 20 mins
Total Time: 40 mins

Calories 308.9
Fat 20.4g
Cholesterol 0.4mg
Sodium 2080.4mg
Carbohydrates 25.2g
Protein 10.4g
Ingredients
24 oz. dry-aged boneless beef tenderloin,
cut into strips 1 tbsp peanut oil
2 garlic cloves, minced 2 garlic cloves, minced
2 stalks lemongrass 2 tsp chili paste
1 tbsp coriander seed 2 tbsp tomato paste
2 tbsp brown sugar 1/2 C. chicken broth
1/4 C. fish sauce 1/2 tsp sugar
1/4 C. dry roasted peanuts, crushed 1 tbsp peanut butter
Peanut Sauce 1/4 C. hoisin sauce
1/4 C. roasted peanuts, ground 1 red chili, seeded and sliced
Directions
1. In a food processor, add the lemon grass, garlic, sugar, coriander and fish sauce and pulse
until a smooth paste is formed.
2. In a bowl, add the meat and marinade and mix well.
3. Refrigerate for about 16-24 hours.
4. For the peanut sauce: in a pot, add the oil and cook until heated through.
5. Add the garlic, tomato paste and chili paste and sauté for about 1-2 minutes.
6. Add the peanut butter, sugar, hoisin sauce and broth and cook for about 4 minutes.
8. Stir in the peanuts and chilies and keep aside.
9. Set your grill for high heat and lightly, grease the grill grate.
10. Thread the beef onto skewers.
11. Place the skewers onto the grill over direct heat and cook until desired doneness.
12. Enjoy with a garnishing of the roasted peanuts alongside the sauce.
Cambodian Beef Kabobs

Authentic Chicken Prep Time: 15 mins
and Jasmine Soup Total Time: 30 mins

Calories 188.6
Fat 6.5g
Cholesterol 22.3mg
Sodium 1477.3mg
Carbohydrates 22.3g
Protein 9.7g
Ingredients
one 3-lb. rotisserie chicken halved lengthwise
1 tbsp vegetable oil 2 tbsp lime juice
2 tbsp minced ginger 1/4 C. chopped cilantro
2 garlic cloves, minced 2 tbsp chopped basil
4 C. chicken stock 1 Thai chile, sliced
1 C. water lime wedge
3 tbsp Asian fish sauce
1 tsp honey
1 C. cooked jasmine rice
8 shelled and deveined medium shrimp,
Directions
1. Divide the chicken into breasts, thigh, legs and wings.
2. Then, cut each breast into 3 portions, through the bones crosswise.
3. Carefully, remove the thigh bones and cut each in half.
4. In a pot, add the oil over medium heat and cook until heated through.
5. Add the garlic and ginger and cook for about 2 minutes.
6. Add the rice, honey, fish sauce, stock and water and cook until boiling.
7. Stir in the chicken pieces and cook for about 6 minutes.
8. Stir in the shrimp and cook for about 1-2 minute.
9. Stir in the chile, basil, cilantro and lime juice and remove from the heat.
10. Enjoy hot alongside the lime wedges.
Authentic Chicken and Jasmine Soup 83

SWEET AND SOUR
Soup Cambodian
Prep Time: 40 mins
Style Servings per Recipe: 4

Calories 797.0
Fat 49.2g
Cholesterol 273.0mg
Sodium 3516.9mg
Carbohydrates 26.6g
Protein 60.9g
Ingredients
1 (3 -3 1/2 lb.) whole chickens, cut into 8
pieces 2 tsp galangal, chopped
1 white onion, quartered 2 tsp salt
1 inch gingerroot, peeled 1/4 lb. lotus root, sliced
2 garlic cloves, peeled 1 medium tomatoes, wedges
4 green onions 3/4 lb. chicken meat, cubed
3 whole star anise 1/2 C. tamarind juice
1 tbsp white peppercorns 3 tbsp peanut oil
2 sprigs cilantro 4 garlic cloves, chopped
2 tbsp nam pla 1/4 C. Thai holy basil leaves, chopped
cold water 2 tbsp cilantro, chopped
2 stalks lemongrass, minced 1 hard-boiled egg
1/4 C. nam pla 2 C. pineapple, crushed
2 tbsp brown sugar 2 -6 birds' eye chilies, sliced
Directions
1. Set the broiler of your oven.
2. Cook the onion, ginger and garlic under the broiler for about 9-10 minutes.
3. In a pan, add all the stock ingredients except fish sauce over medium-high heat and cook
until boiling.
4. With a spoon, remove the scum from the top surface.
7. With a slotted spoon, transfer the chicken pieces into a bowl.
8. With 2 forks, shred the meat.
9. Preserve the shredder meat in refrigerator until using.
10. In the same pan, add the bones, roasted vegetables and fish sauce and cook until boiling.
11. Set the heat to low and cook, covered for about 1 1/2 hours.
12. Remove from the heat and with a spoon, remove the fat from the top surface.
Sweet and Sour Soup Cambodian Style
13. Through a cheese cloth, stain the stock into a bowl and keep aside to cool.
14. Place the stock in fridge for whole night.
15. Remove the stock from the fridge and remove the fat from the top surface.
16. In a pan, add the chicken stock, galangal, lemon grass, fish sauce, sugar and salt and cook
until boiling.
17. Add the pineapple, tomato and lotus root and cook until boiling.
19. Stir in the shredded chicken meat and tamarind juice and cook until boiling.
21. In the meantime, in a frying pan, add the oil over high heat and cook until heated through.
22. Add the garlic and cook for about 1-2 minutes.
23. Add the garlic into the soup and stir to combine.
24. Stir in the cilantro and basil and cook for about 1-2 minutes.
25. Remove from the heat and stir in the eggs.
26. Enjoy hot with a garnishing of the birds’ eye chilies.
CAMBODIAN
Inspired
Prep Time: 20 mins
Total Time: 30 mins
Tenderloins Servings per Recipe: 4

Calories 461.0
Fat 155.2mg
Cholesterol 442.3mg
Sodium 1.2g
Carbohydrates 34.8g
Ingredients
4 (6 oz.) beef tenderloin steaks
2 tbsp cream cheese, softened 1 dash white pepper
4 tsp crumbled blue cheese 1 large garlic clove, halved
4 tsp plain low-fat yogurt 1/2 tsp salt, divided
2 tsp minced onions 2 tsp chopped parsley
Directions
2. Cook the onion, ginger and garlic under the broiler for about 9-10 minutes.
3. In a pan, add all the stock ingredients except fish sauce over medium-high heat and cook
until boiling.
4. With a spoon, remove the scum from the top surface.
7. With a slotted spoon, transfer the chicken pieces into a bowl.
8. With 2 forks, shred the meat.
9. Preserve the shredder meat in refrigerator until using.
10. In the same pan, add the bones, roasted vegetables and fish sauce and cook until boiling.
11. Set the heat to low and cook, covered for about 1 1/2 hours.
12. Remove from the heat and with a spoon, remove the fat from the top surface.
Cambodian Inspired Tenderloins

Apricot Prep Time: 25 mins
and Asparagus Wok Total Time: 40 mins

Calories 582.6
Fat 35.8g
Cholesterol 137.7mg
Sodium 648.6mg
Carbohydrates 22.5g
Protein 46.4g
Ingredients
1 1/2 lb. New York strip steaks, trimmed 1/4 tsp Chinese five spice powder
2 tbsp soy sauce 4 tsp canola oil
1 tbsp ginger, grated 24 asparagus, spears, trimmed
1 garlic clove, large, pressed 2 tbsp sesame seeds
1 tbsp dry sherry 24 cherry tomatoes
1 1/2 tsp apricot preserves, no sugar
added
1 1/2 tsp sesame oil
Directions
1. Cut the steaks into slices crosswise.
2. For the marinade: in a re-sealable plastic bag, add all the ingredients.
3. Add the beef and seal the bag.
4. Shake the bag to mix well.
5. Place in the fridge for about 3-4 hours.
6. In a nonstick wok, add 1 tsp of the oil over high heat and cook until heated through.
7. Add 1/3 of the beef and cook for about 2 minutes.
8. With a slotted spoon, transfer the beef into a bowl.
9. Repeat with the remaining beef and 2 tsp of the oil.
10. In the same skillet, add remaining tsp of the oil and cook until heated.
11. Add the asparagus and sesame seeds and sauté for about 4 minutes.
12. Add the tomatoes and cook until heated completely.
13. Transfer the vegetables into the bowl with the steak and toss to coat well.
14. Enjoy.
Apricot and Asparagus Wok 87

CAMBODIAN X MEXICAN
Skillet
Prep Time: 30 mins
Total Time: 45 mins

Calories 418.3
Fat 23.3g
Cholesterol 75.9mg
Sodium 748.1mg
Carbohydrates 24.1g
Protein 26.1g
Ingredients
12 fluid oz. broth
1/2 C. onion, chopped 12 flour tortillas, warmed
2 tbsp garlic, minced 3/4 lb. lettuce, shredded
2 tbsp lime juice 3 C. salsa
1 tbsp chopped cilantro 1 -2 avocado, sliced
2 tsp red pepper seasoning bottled red chili pepper
1/2 tsp salt 12 cilantro stems
3 lb. beef steaks
Directions
1. In a bowl, add the broth, lime juice, cilantro, onions, garlic, red pepper flakes and salt and
2. Reserve 1 C. of the beer mixture in another bowl.
3. In the bowl of the remaining marinade, add the steaks and mix well.
4. Cover the bowl and place in the fridge for all the night.
5. Remove steaks from the bowl and discard marinade.
6. Cook the steaks onto the gill until cooked through, flipping once.
7. Transfer the steaks onto a platter and with a piece of foil, cover them to keep warm.
8. Cut the steak into strips and coat with the reserved marinade.
9. Divide the steak strips, lettuce, salsa onto warm tortillas evenly.
10. Enjoy with a garnishing of the avocado slice, chili pepper and cilantro sprig.
Cambodian x Mexican Skillet

Tri-Tip Stir Fry Total Time: 35 mins

Calories 317.0
Fat 23.1g
Cholesterol 73.7mg
Sodium 772.4mg
Carbohydrates 2.8g
Protein 24.1g
Ingredients
1 lb. tri-tip steak, cut Marinade
2 tbsp water 1/3 C. low sodium soy sauce
16 oz. frozen broccoli with red peppers 1 tbsp dark sesame oil
1/4 C. toasted chopped walnuts
Directions
1. For the marinade: in a bowl, add all the ingredients and mix well.
2. Reserve 2 tbsp of the marinade in another bowl.
3. In the bowl of the remaining marinade, add the beef steaks and mix well.
4. Cover the bowl and place in the fridge for about 15 minutes.
5. Remove the beef steaks from the bowl and discard marinade.
6. Place a nonstick skillet over
7. medium-high heat until heated completely.
8. Add the steak and cook for about 10-12 minutes, flipping once halfway through.
9. In the same skillet, add 2 tbsp of the water over medium-high heat and cook until heated.
10. Stir in the vegetables and cook for about 4 minutes, mixing often.
11. Stir in the reserved marinade and cook until heated completely.
12. Cut the steaks into slices.
13. Divide the beef and vegetables onto plates and enjoy with a topping of the walnuts.
Cambodian Tri-Tip Stir Fry 91

4-INGREDIENT
Pumpkin Boat
Prep Time: 15 mins

Calories 490.8
Fat 31.3g
Cholesterol 236.0mg
Sodium 83.1mg
Carbohydrates 50.5g
Protein 7.0g
Ingredients
1 small pumpkin
5 egg yolks
3/4 C. palm sugar
2 C. coconut cream
Directions
1. Remove the top of the pumpkin.
2. In a steamer, add the pumpkin and steam for about 1 hour.
3. Meanwhile, set your oven to 335 degrees F.
4. Remove from the oven and keep aside to cool slightly.
5. Carefully, scoop out the flesh from the pumpkin.
6. In a bow, add the palm sugar and egg yolks and beat well.
7. In a pan, add the coconut cream over low heat and cook until just boiling.
8. Remove from the heat.
9. Add the hot cream into the egg mixture and gently, stir to combine.
10. Place the mixture into the pumpkin .
12. Remove from the oven and keep aside to cool completely.
13. Cut into desired sized slices and enjoy.
4-Ingredient Pumpkin Boat

Prey Veng Prep Time: 45 mins
Spring Rolls Total Time: 1 hr 45 mins

Calories 813.2
Fat 20.3g
Cholesterol 65.8mg
Sodium 3838.0mg
Protein 39.5g
Ingredients
1 head savoy cabbage 2 tbsp mint, minced
1 1/2 lb. boneless skinless chicken breast 2 tbsp basil, minced
halves 1 C. nuoc nam
1 1/2 lb. cellophane noodles 2 tbsp rice vinegar
5 carrots, peeled, shredded 3 tbsp lime juice
1/2 lb. peanuts, chopped 3 tbsp brown sugar
3 Thai red chili peppers, seeded, minced
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking
dish.
2. In a pan of the boiling water, blanch the cabbage for about 6-10 minutes.
3. Meanwhile, in another pan of the water, cook the chicken until just cooked.
4. Drain the chicken well and keep aside to cool.
5. Then, with 2 forks, shred the meat.
6. In a pan of the lightly salted boiling water, cook the noodles until desired doneness.
8. In a bowl, add the chicken, noodles, peanuts, carrots, chilies, basil and mint and mix.
9. For the sauce: in another bowl, add the sugar, nuoc nam, lime juice and vinegar and stir
until well combined.
10. Add enough sauce over the chicken mixture to just moisten and toss to coat well.
11. Place the chicken mixture over each cabbage leaf.
12. Roll each leaf and secure with the toothpicks.
13. In the bottom of the prepared baking dish, arrange the cabbage rolls, seam side down.
14. Place remaining sauce over cabbage rolls evenly.
15. Cook in the oven for about 20 minutes, basting with the pan sauce occasionally.
Prey Veng Spring Rolls 93
CAMBODIAN
Breakfast Frittatas
Prep Time: 5 mins
Total Time: 12 mins

Calories 209.5
Fat 423.0mg
Cholesterol 431.8mg
Sodium 1.3g
Carbohydrates 12.7g
Ingredients
4 eggs
1 green onion, chopped black pepper
1/4 tsp salt 1 tbsp vegetable oil
1/4 tsp msg 2 beef sausage
Directions
1. In a bowl, add the eggs, green onion, MSG, salt and black pepper and beat slightly until
well combined.
2. In a non-stick wok, add the oil and cook until heated.
3. Add the sausage and cook for about 2 minutes.
4. Drain the grease from the wok.
5. Add the egg mixture and cook for about 3 minutes per side.
6. Enjoy hot.
Cambodian Breakfast Frittatas

Lemongrass Spice Total Time: 20 mins
Paste Skillet Servings per Recipe: 4

Calories 551.7
Fat 47.9g
Cholesterol 32.7mg
Sodium 1596.6mg
Carbohydrates 22.5g
Protein 11.6g
Ingredients
Lemongrass Spice Paste 3 tbsp vegetable oil
2 stalks lemongrass, sliced 600 g beef
5 garlic cloves, chopped 3 tbsp fish sauce
1 large shallot, chopped 2 tbsp sugar
1 1/2 tsp galangal, peeled and chopped 1/2 tsp salt
6 kaffir lime leaves, deveined 1 large onion, peeled and sliced into wedges
1/2 tsp turmeric 1 red capsicum, sliced
2 chilies, chopped and seeded 1/2 C. roasted peanuts, ground
1/2 C. water rice vermicelli
Stir Fry
Directions
1. For the paste: in a food processor, add all the ingredients and pulse until pureed .
2. Transfer the pureed mixture into a bowl with the meat and mix until well combined.
3. In a skillet, add the oil over medium heat and cook until heated through.
4. Add the meat and sea until browned completely.
5. Stir in the sugar, fish sauce and salt and cook until just boiling, stirring continuously.
6. Add the onion wedges and cook for about 4-5 minutes, stirring continuously.
7. Add 6 tbsp of the roasted peanuts and capsicum and cook for about 1 minute, stirring
continuously.
8. Enjoy hot with a topping of the remaining peanuts alongside the rice vermicelli noodles.
Cambodian Lemongrass Spice Paste Skillet 95

KUMQUAT
Spritzers
Prep Time: 5 mins
Total Time: 5 mins

Calories 220.4
Fat 0.3g
Cholesterol 0.0mg
Sodium 46.9mg
Carbohydrates 56.0g
Protein 0.7g
Ingredients
4 calamondins, or kumquats
1 1/2 C. club soda
1/2 C. sugar
1 1/2 C. ice cubes
Directions
1. Ct 1 calamondin in slices and discard the seeds.
2. Reserve the calamondins slices.
3. In a pitcher, extract the juice of remaining calamondins, discarding the seeds
4. Add the club soda and sugar and mix until sugar dissolves completely.
5. Add the ice cubes and enjoy with a garnishing of the reserved calamondin slices with
slices.
Kumquat Spritzers
4-Ingredient Prep Time: 2 mins
Coconut Glaze Total Time: 10 mins

Calories 153.4
Fat 6.7g
Cholesterol 0.0mg
Sodium 73.1mg
Carbohydrates 23.4g
Protein 0.4g
Ingredients
14 oz. coconut milk 1 tbsp cornstarch
1/2 tbsp sugar 1/4 tsp salt
Directions
1. In a pot, add all the ingredients and cook until boiling.
2. Set the heat to low and simmer for about 12-15 minutes.
3. Enjoy as a topping of any pudding or as a dressing for meat and vegetables.
4-Ingredient Coconut Glaze 97

TAPIOCA
Kampot
Prep Time: 10 mins
Total Time: 50 mins

Calories 329.4
Fat 6.3g
Cholesterol 0.0mg
Sodium 119.7mg
Carbohydrates 70.0g
Protein 2.7g
Ingredients
1/2 C. small pearl tapioca
7 C. water, divided 1/2 C. white sugar
5 medium ripe bananas, sliced 3/4 C. coconut milk
1/4 tsp salt
Directions
1. In a microwave-safe dish, add 2 C. of the water and microwave for about 2 minutes.
2. In the bowl of the warm water, stir in the tapioca and keep aside for about 9-10 minutes.
3. Through a fine mesh sieve strain the tapioca.
4. In a pot, add the remaining water and tapioca over high heat and cook until boiling.
5. Now, set the heat to medium and cook until the tapioca just start to turn translucent,
mixing frequently.
6. Stir in the sugar, bananas and salt and cook for about 12-15 minutes, mixing frequently.
7. Remove from the heat and add the coconut milk, stirring continuously.
8. Keep aide to cool for some time.
9. Enjoy warm.
Tapioca Kampot
Ribs Prep Time: 25 mins
Cambodian Total Time: 1 hr 10 mins

Calories 62.8
Fat 0.2g
Cholesterol 0.0mg
Sodium 4296.7mg
Carbohydrates 16.0g
Protein 1.8g
Ingredients
meaty beef baby back ribs, papery 2 tbsp honey
membrane removed 2 tbsp soy sauce
1/4 C. chopped peeled ginger 2 tbsp fish sauce
6 garlic cloves, chopped For dipping sauce:
1 tbsp sugar 6 tsp coarse kosher salt, divided
1 tbsp coarse kosher salt 6 tsp white pepper, divided
1 tbsp ground black pepper 3 large limes, halved
Directions
1. In a blender, add the garlic, ginger, honey, fish sauce, soy sauce, sugar, 1 tbsp of the coarse
salt and black pepper and pulse until smooth.
2. Coat the ribs with the marinade generously and arrange in the bottom of a rimmed baking
sheet.
3. With a plastic sheet, cover the baking sheet and place in the fridge for about 6 hours,
coating the ribs with the marinade occasionally.
4. Set your grill for high heat and lightly, grease the grill grate.
5. Coat the ribs with the pan juices evenly.
6. Place the ribs onto grill, meaty side down and cook for about 4-5 minutes.
7. Now, set the grill for medium and cook for about 9 minutes.
8. Change the side of ribs and set the grill for high.
10. Now, set the grill for medium and cook for about 15 minutes.
11. Remove from the heat and pale the ribs onto a cutting board.
12. With a sharp knife, cut the rib racks between bones into individual ribs.
13. Enjoy hot.
Ribs Cambodian 101

EGG ROLLS
Kampong
Prep Time: 1 hr

Calories 77.2
Fat 1.9g
Cholesterol 9.2mg
Sodium 169.2mg
Carbohydrates 10.5g
Protein 3.9g
Ingredients
1 lb. ground turkey
2 C. cabbage, shredded 1 tsp chicken bouillon
1 C. bean sprouts 3 tbsp oyster sauce
1 C. carrot, shredded 1 tbsp soy sauce
2 C. vermicelli rice noodles 1/4 tsp black pepper
4 garlic cloves, minced 32 oz. egg roll wraps
1 yellow onion, chopped oil
1 tsp sugar 1 tbsp flour
1/2 tsp salt 3 tbsp water
Directions
1. In a bowl of the hot water, dip the rice noodles for about 13-15 minutes.
2. Drain the noodles well and then, cut into 2-inch long pieces.
3. In a bowl, add the rice noodle pieces, turkey, cabbage, bean sprouts, carrot, onion, garlic,
soy sauce, oyster sauce, chicken bouillon, sugar and salt and mix until well combined.
4. In another bowl, add the water and flour and stir until a paste is formed.
5. Roll the egg rolls according to package's directions.
6. Place about 1-2 tbsp of the turkey mixture in the center of each wrapper.
7. Coat the edges with the flour mixture to seal the filling.
8. In a deep skillet, heat the oil and deep fry the wrappers in batches until golden brown
from all sides.
9. With a slotted son, transfer the wrappers onto a paper towel-lined plate to drain.
Egg Rolls Kampong

How to Mince Prep Time: 30 mins
Chicken Southeast Total Time: 1 hr
Asian Style Servings per Recipe: 6

Calories 276.9
Fat 10.6g
Cholesterol 125.9mg
Sodium 1077.3mg
Carbohydrates 12.5g
Protein 31.7g
Ingredients
1/4 C. uncooked long grain white rice 4 green onions, chopped
2 lb. boneless skinless chicken thighs, cut 1/4 C. fish sauce
into chunks 1 tbsp shrimp paste
2 tbsp peanut oil 1 tbsp white sugar
4 garlic cloves, minced 3 tbsp chopped of mint
2 tbsp minced galangal 2 tbsp chopped basil
2 small red chili peppers, seeded and 1/4 C. lime juice
chopped
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In the bottom of a baking sheet, place the rice evenly and cook in the oven for about 15
minutes.
3. Remove from the oven and keep aside to cool completely.
4. In a spice grinder, add the toasted rice and grind until a fine powder is formed.
5. Meanwhile, in a chopper, add the chicken thighs and pulse until ground.
6. In a skillet, add the peanut oil over medium heat and cook until heated.
7. Add the green onions, galangal, garlic and chile peppers and stir fry for about 4 minutes.
8. Add the ground chicken and stir fry for about 4 minutes.
9. Add the sugar, shrimp paste and fish sauce and stir to combine.
10. Set the heat to medium-low and cook for about 6 minutes.
11. Stir in the herbs, ground rice and lime juice and remove from the heat.
12. Enjoy hot.
How to Mince Chicken Southeast Asian Style 103

DELIGHTFULLY
Cambodian Basil
Prep Time: 15 mins
Total Time: 20 mins
Chicken Servings per Recipe: 4

Calories 273 kcal
Carbohydrates 16.5 g
Cholesterol 69 mg
Fat 10.7 g
Protein 29.4 g
Sodium 769 mg
Ingredients
2 tbsps peanut oil
1/4 cup minced garlic 2 tbsps fish sauce
1 pound ground chicken breast 1 cup fresh basil leaves
12 Cambodian chilis, sliced into thin rings
2 tsps black soy sauce
Directions
1. Cook garlic in hot peanut oil for about twenty seconds before adding ground chicken and
cooking for another two minutes or until the chicken loses any pinkness.
2. Now add sliced chilies, fish sauce and soy sauce into it before cooking for 15 seconds to
get the chilies tender.
3. At the very end, add basil and cook until you see that basil has wilted.
4. Serve.
Delightfully Cambodian Basil Chicken

A Pizza Prep Time: 10 mins
from Cambodia Total Time: 20 mins

Calories 396 kcal
Cholesterol 37 mg
Fat 20.2 g
Protein 24.2 g
Sodium 545 mg
Ingredients
1 (12 inch) pre-baked pizza crust 1 cup shredded Italian cheese blend
1 (7 ounce) jar peanut sauce 1 bunch green onions, chopped
1/4 cup peanut butter 1/2 cup fresh bean sprouts(optional)
8 ounces cooked skinless, boneless chicken 1/2 cup shredded carrot(optional)
breast halves, cut into strips 1 tbsp chopped roasted peanuts (optional)
Directions
1. Preheat your oven to 400 degrees F.
2. Spread a mixture of peanut sauce and peanut butter over the pizza crust and also put
some strips of chicken, green onions and cheese.
3. Bake in the preheated oven for about 12 minutes or until the cheese has melted.
4. Garnish with carrot shreds, peanuts and sprouts.
5. Serve.
A Pizza from Cambodia 105

SPICY CAMBODIAN
Pasta
Prep Time: 15 mins
Total Time: 20 mins

Calories 564 kcal
Cholesterol 230 mg
Fat 19.3 g
Protein 46.3 g
Sodium 375 mg
Ingredients
1 (12 ounce) package rice vermicelli
1 large tomato, diced deveined
4 green onions, diced 1 1/2 cups prepared Cambodian peanut sauce
2 pounds cooked shrimp, peeled and
Directions
1. Add rice vermicelli into boiling water and cook for about five minutes or until done.
2. Combine this rice with tomato, peanut sauce, green onions and shrimp very thoroughly in
a medium sized bowl before refrigerating for at least eight hours.
Spicy Cambodian Pasta

Fried Chicken Prep Time: 15 mins
from Cambodia Total Time: 4 h 50 mins

Calories 1032 kcal
Fat 47.5 g
Protein 76.1 g
Cholesterol 1292 mg
Sodium 1428 mg
Ingredients
1/2 C. honey mustard 12 chicken drumsticks
1/2 C. sweet chili sauce 4 C. panko bread crumbs
2 eggs, beaten 4 C. vegetable oil for frying
sea salt to taste
Directions
1. Get a bowl, combine: sea salt, honey mustard, eggs, and chili sauce. Stir the mix until it is
smooth and even then pour the mix into a plastic bag. Add your chicken to the bag and
squeeze out all the air. Seal the bag then place everything in the fridge for 5 hrs.
2. Now set your oven to 350 degrees before doing anything else.
3. Get a dish layer your bread crumbs in it. Coat your pieces of chicken with the flour then
begin to fry the chicken in hot veggie oil for 9 mins. Now place the meat on a cookie
sheet and cook everything in the oven for 40 mins.
4. Enjoy.
Fried Chicken from Cambodia 107

SPICY LIME
Shrimp
Prep Time: 1 hr 5 mins

Calories 535 kcal
Fat 39.4 g
Carbohydrates 14.9g
Protein 29.2 g
Cholesterol 173 mg
Sodium 648 mg
Ingredients
1/4 C. minced lemon grass (white part
only) 2 tbsps cold water
1/4 C. minced fresh ginger root 3 tbsps grated lime zest
2 tbsps minced garlic 1 tbsp minced fresh ginger root
1/4 tbsp chopped fresh cilantro 2 tsps fish sauce
1 Cambodian or serrano chili pepper, 2 fresh Cambodian or Serrano chili, seeds
minced removed
3/4 C. peanut or canola oil 2 tsps minced garlic
2 lbs extra large shrimp (16-20), peeled and 1/2 C. smooth, unsalted peanut butter
deveined, tail left on 1/4 C. peanut oil
1/4 C. lime juice 2 tbsps chopped fresh mint
1/4 C. rice wine vinegar 1 tbsp chopped fresh cilantro
1/2 C. mirin (Japanese sweet wine) 1/4 C. unsalted roasted peanuts, chopped
2 tbsps dark soy sauce Kosher salt to taste
Directions
1. Get a bowl, combine: 3/4 C. of peanut oil, lemon grass, 1 minced chili, 1/4 C. of ginger,
cilantro, and garlic.
2. Stir in the shrimp to the mix and place a covering of plastic over everything.
3. Let the bowl sit for 40 mins.
4. At the same time begin to pulse the following in a food processor: water, lime juice, soy
sauce, mirin, and rice vinegar.
5. Get the mix smooth then add in: peanut butter, lime zest, garlic, 1 tbsp ginger, 2 chili
peppers, and fish sauce.
6. Continue pulsing until everything is smooth again.
7. Now set the processor to a low speed and gradually add in the peanut oil in an even
stream.
8. Once the mix is creamy enter everything into a bowl. Then add in: pepper, mint, salt,
cilantro, and chopped peanuts.
9. Cook your pieces of fish on the grill for 4 mins each side. When eating the shrimp dip the
pieces in the peanut sauce.
10. Enjoy.
Spicy Lime Shrimp
Honey Chili Prep Time: 15 mins
and Peanut Noodles Total Time: 25 mins

Calories 330 kcal
Fat 12 g
Carbohydrates 46.8g
Protein 10.7 g
Cholesterol 0 mg
Sodium 1188 mg
Ingredients
1/2 C. chicken broth 2 tsps hot chili paste (optional)
1 1/2 tbsps minced fresh ginger root 3 cloves garlic, minced
3 tbsps soy sauce 8 oz. Udon noodles
3 tbsps peanut butter 1/4 C. chopped green onions
1 1/2 tbsps honey 1/4 C. chopped peanuts
Directions
1. Boil your noodles in water for 9 mins then remove all the liquids.
2. At the same time begin to stir and heat the following in a pan: garlic, broth, chili paste,
ginger, honey, soy sauce, and peanut butter.
3. Once the mix is hot and smooth add in your noodles when they are finished. Then stir
everything to evenly distribute the sauce.
4. Now top the noodles with some peanuts and onions.
5. Enjoy.
Honey Chili and Peanut Noodles 111

MAGGIE’S EASY
Coconut Soup
Prep Time: 5 mins

Calories 375 kcal
Fat 33.2 g
Carbohydrates 9.4g
Protein 13.7 g
Cholesterol 89 mg
Sodium 1059 mg
Ingredients
2 tbsps grated fresh ginger 3 (13.5 oz.) cans coconut milk
1 stalk lemon grass, minced 1/2 lb fresh shiitake mushrooms, sliced
2 tsps red curry paste 1 lb medium shrimp - peeled and deveined
4 C. chicken broth 2 tbsps fresh lime juice
3 tbsps fish sauce salt to taste
1 tbsp light brown sugar 1/4 C. chopped fresh cilantro
Directions
1. Stir fry your curry paste, lemongrass, and ginger in oil for 2 mins then add in the broth
while continuing to stir everything.
2. Add in the brown sugar and fish sauce and let the contents gently boil for 17 mins.
3. Now add the mushrooms and the coconut milk.
4. Continue cooking everything for 7 more min.
5. Then combine in the shrimp and let the fish cook for 7 mins until it is fully done.
6. Now add some cilantro, salt, and lime juice.
7. Enjoy.
Maggie’s Easy Coconut Soup

Peanut, Jalapeno Prep Time: 15 mins
and Cucumber Total Time: 45 mins
Salad Servings per Recipe: 4

Calories 238 kcal
Fat 9.4 g
Carbohydrates 37.1g
Protein 5.8 g
Cholesterol 0 mg
Sodium 1751 mg
Ingredients
3 large cucumbers, peeled, halved 1/2 C. rice wine vinegar
lengthwise, seeded, and cut into 1/4-inch 2 jalapeno peppers, seeded and chopped
slices 1/4 C. chopped cilantro
1 tbsp salt 1/2 C. chopped peanuts
1/2 C. white sugar
Directions
1. Get a perforated bowl and in the sink combine your salt and cucumbers.
2. Let the mix sit for 40 mins then run the veggies under some fresh water.
3. Now dry everything with some paper towels.
4. Get a bowl, combine: vinegar and sugar.
5. Continue mixing everything until the sugar is fully incorporated with the vinegar then
combine in: cilantro, jalapenos, and cucumbers.
6. Top everything with some peanuts.
7. Enjoy.
Peanut, Jalapeno, and Cucumber Salad 113

KHAO NEEO
Mamuang
Prep Time: 10 mins
(Cambodian Sweet Rice) Servings per Recipe: 4

Calories 817 kcal
Fat 26 g
Protein 8.4 g
Cholesterol 0 mg
Sodium 458 mg
Ingredients
1 1/2 C. uncooked short-grain white rice
2 C. water 1 tbsp white sugar
1 1/2 C. coconut milk 1/4 tsp salt
1 C. white sugar 1 tbsp tapioca starch
1/2 tsp salt 3 mangos, peeled and sliced
1/2 C. coconut milk 1 tbsp toasted sesame seeds
Directions
1. Get your rice boiling in water, set the heat to low, place a lid on the pot, and let the rice
cook for 17 mins.
2. At the same time get the following boiling: 1/2 tsp salt, 1.5 C. coconut milk, and 1 C. of
sugar.
3. Stir the mix as it heats. Then once everything is boiling shut the heat.
4. Add the rice to the mix once it is done cooking, stir the mix, and let everything sit for 60
mins.
5. Get a separate pan and begin to get the following boiling: 1/4 tsp salt, 1/2 C. coconut milk,
1 tbsp sugar, and tapioca.
6. Once the mix has boiled for a few mins and is thick layer your rice on a plate.
7. Place some mango on top of the rice and top everything with the sauce.
8. Garnish the dish with the sesame seeds.
9. Enjoy.
Khao Neeo Mamuang: (Cambodian Sweet Rice)

Mango Curry Prep Time: 10 mins
Cambodian Total Time: 55 mins
Chicken and Rice Servings per Recipe: 6

Calories 669 kcal
Fat 26.3 g
Carbohydrates 90.5g
Protein 22.6 g
Cholesterol 32 mg
Sodium 1785 mg
Ingredients
3 C. water 2 tbsps curry powder
1 1/2 C. jasmine rice 1 mango - peeled, seeded, and diced
1 tsp salt 2 C. clover sprouts, or to taste
3 skinless, boneless chicken breast halves 1 C. finely chopped cashews
1/2 C. soy sauce 1 bunch fresh cilantro, finely chopped
1 tbsp water, or as desired 4 green onions, chopped
1 (14 oz.) can coconut milk
1 C. white sugar
Directions
1. Get your rice boiling in water with some salt.
2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for
17 mins.
3. Now shut the heat and let everything stand for 7 mins.
4. Over heat, in a separate pot, combine your soy sauce, chicken, and 1 tbsp of water.
5. Place a lid on the pot and let the chicken cook for 22 mins.
6. Flip the chicken a few times so it cooks evenly then dice the meat into cubes.
7. Now get the following boiling in a separate pot: curry powder, coconut milk, and sugar.
8. Once the mix is boiling set the heat to low, add in the mango, and let the mix gently
simmer for 7 mins.
9. Place you rice in a serving dish, and layer the following over each serving: chicken,
sprouts, green onions, cashews, and cilantro.
10. Top everything with your curry sauce.
11. Enjoy.
Mango Curry Cambodian Chicken and Rice 115

CLASSICAL
Peanut Sauce
Prep Time: 15 mins
Total Time: 15 mins

Calories 160 kcal
Fat 13.7 g
Carbohydrates 5.7g
Protein 6.5 g
Cholesterol 0 mg
Sodium 373 mg
Ingredients
1 1/2 C. creamy peanut butter
1/2 C. coconut milk 1 tbsp hot sauce
3 tbsps water 1 tbsp minced fresh ginger root
3 tbsps fresh lime juice 3 cloves garlic, minced
3 tbsps soy sauce 1/4 C. chopped fresh cilantro
1 tbsp fish sauce
Directions
1. Get a bowl, combine: garlic, peanut butter, ginger, coconut milk, hot sauce, water, fish sauce,
lime juice, and soy sauce.
2. Stir the mix until it is smooth then add in the cilantro and stir everything again.
3. Enjoy.
Classical Peanut Sauce

Spicy Cambodian Prep Time: 25 mins
Cabbage and Total Time: 35 mins
Shrimp Servings per Recipe: 1

Calories 406 kcal
Fat 35.6 g
Carbohydrates 12.1g
Protein 12.3 g
Cholesterol 85 mg
Sodium 1017 mg
Ingredients
2 1/2 tbsps vegetable oil 2 tsps crushed red pepper flakes
1/4 C. water 2 tbsps sliced onion
1 C. shredded cabbage 1 tbsp chopped fresh cilantro
1 tbsp minced garlic 1 tbsp soy sauce
8 large fresh shrimp, peeled and deveined
Directions
1. Begin to stir fry your cabbage with 1 tbsp of water in 1 tbsp of oil for 1 mins.
2. Now place the cabbage to the side.
3. Add in 1.5 tbsp of oil to the pan and begin to stir fry your shrimp and garlic until the fish
is fully cooked.
4. Now combine in the rest of the water, pepper, soy sauce, onion, and cilantro.
5. Let the mix fry for half a min then add in the cabbage and get everything hot again.
6. Enjoy.
Spicy Cambodian Cabbage and Shrimp 117

PAD THAI
Cambodian III
Prep Time: 30 mins
Total Time: 30 mins

Calories 452 kcal
Fat 28.6 g
Carbohydrates 45.8g
Protein 13.7 g
Cholesterol 0 mg
Sodium 478 mg
Ingredients
2 zucchini, ends trimmed
2 carrots 1 tbsp minced fresh ginger root
1 head red cabbage, thinly sliced 1 tbsp Nama Shoyu (raw soy sauce)
1 red bell pepper, thinly sliced 1 tbsp unpasteurized miso
1/2 C. bean sprouts 1 clove garlic, minced
3/4 C. raw almond butter 1/4 tsp cayenne pepper
2 oranges, juiced
2 tbsps raw honey
Directions
1. Grab a veggie peeler and cut your zucchini lengthwise.
2. Continue cutting the veggies into long streaks to create ribbons.
3. Create the same type of ribbons with your carrots.
4. Now get a bowl, combine: bean sprouts, carrots, bell peppers, and cabbage.
5. Stir the mix to evenly combine everything.
6. Get a 2nd bowl, combine: cayenne, almond butter, orange juice, garlic, miso, honey, Nama
Shoyu, and ginger.
7. Add half of the 2nd bowl to the first bowl and stir the mix to evenly coat the veggies.
8. Add your zucchini to the bowl with the cabbage then top the zucchini with the rest of the
sauce.
9. Stir everything to evenly distribute the zucchini throughout.
10. Enjoy.
Pad Thai Cambodian III

Steak BBQ Total Time: 3 h 25 mins

Calories 160 kcal
Fat 10.7 g
Carbohydrates 1.1g
Protein < 14 g
Cholesterol 36 mg
Sodium 582 mg
Ingredients
1/4 C. chili sauce 3 cloves garlic, peeled and crushed
1/4 C. fish sauce 2 lbs flank steak
1 1/2 tbsps dark sesame oil
1 tbsp grated fresh ginger root
Directions
1. Get a bowl, combine: garlic, chili sauce, ginger, fish sauce, and sesame oil. Reserve 2 tbsps
of the mix then poke some holes in your steak with a large fork then place the meat in
the sauce.
2. Flip the steaks to evenly coat them with the marinade then place a covering of plastic over
everything.
3. Put the mix in the fridge for 4 hrs.
4. Now get your grill hot and coat the grate with oil.
5. Cook the steaks for 6 mins each side while basting them with the 2 tbsp of reserved
sauce.
6. Enjoy.
Cambodian Steak BBQ 121

CAMBODIAN
Tofu Stir Fry
Prep Time: 10 mins
Total Time: 30 mins

Calories 285 kcal
Fat 20.5 g
Carbohydrates 10.6g
Protein 20.1 g
Cholesterol 0 mg
Sodium 179 mg
Ingredients
1 (14 oz.) package firm tofu, cut into 3/4
inch cubes 2 tsps grated fresh ginger root
1/3 C. chopped green onion 1/4 C. chunky peanut butter
1 1/2 tsps olive oil 3 tbsps flaked coconut
1/2 tsp sesame oil sesame seeds
1 tsp soy sauce
Directions
1. Begin to stir fry your green onions in sesame and olive oil for 60 secs then combine in the
tofu and continue frying everything for 5 more mins.
2. After 3 mins of frying top the tofu with your soy sauce and keep frying everything.
3. Now add in your ginger and peanut butter.
4. Stir everything but try to avoid breaking up the tofu by stirring to violently.
5. Shut the heat and add in your coconut.
6. Use the sesame seeds as a garnish.
7. Enjoy.
Cambodian Tofu Stir Fry

Roghan Ghosht Prep Time: 30 mins
(Kashmiri Lamb Total Time: 2 hr 30 mins
Curry)
Calories 1041.4
Fat 89.2g
Cholesterol 182.9mg
Sodium 756.0mg
Carbohydrates 15.7g
Protein 44.4g
Ingredients
2 1/2 cm fresh ginger, chopped 4 medium onions, chopped
8 garlic cloves, peeled 1 tsp ground coriander
4 tbsp water 2 tsp cumin seeds
275 ml water 4 tsp paprika
10 tbsp vegetable oil 1 tsp cayenne pepper
1 kg boneless lamb shoulder 1 tsp salt
10 whole cardamom pods 6 tbsp plain yogurt
2 bay leaves 1/4 tsp garam masala
6 whole cloves ground pepper
10 whole peppercorns
2 1/2 cm cinnamon sticks
Directions
1. In a blender, add 4 tbsp of the water, garlic and ginger and pulse until smooth.
2. In a pan, add the oil and cook until melted.
3. Add the lamb pieces in batches and cook until browned completely.
4. With a slotted spoon transfer the lamb pieces into a bowl.
5. In the pan, add the bay leaves, cinnamon, cardamom, cloves and peppercorns and stir fry
for about 1 minute.
6. Add the onions and sauté for 5 minutes.
7. Add the garlic puree mixture and sauté for 30 seconds.
8. Add the cumin, coriander, cayenne, paprika and salt and sauté for about 30 seconds.
9. Stir in the cooked lab pieces and sauté for about 1 minute.
10. Slowly, add the yoghurt and cook for about 2-3 minutes, stirring frequently.
125Roghan Ghosht (Kashmiri Lamb Curry)

11. Add the remaining water and cook until boiling, stirring continuously.
12. Set the heat to low and simmer, covered for about 1-1 1/2 hours, stirring occasionally.
13. Now, set the heat to medium and cook for about 4-5 minutes.
14. Stir in the garam masala and black pepper and serve.
126
Palak Prep Time: 10 mins
(Spicy Spinach) Total Time: 30 mins

Calories 404.3
Fat 26.8g
Cholesterol 65.5mg
Sodium 134.7mg
Carbohydrates 37.9g
Protein 8.6g
Ingredients
300 g spinach, frozen 1 tsp cumin seed
2 garlic cloves, chopped 1 tsp garam masala
1 inch fresh ginger, chopped 1/2 tsp ground coriander
2 onions, chopped 1/2 tsp ground cumin
1-2 green chili, chopped 1 tbsp fresh cream
200 g potatoes, cubed salt
1 tsp turmeric
4 tbsp ghee
Directions
1. Add the spinach, onion, ginger and garlic in a skillet and cook for 8-10 minutes.
2. Remove from the heat and keep aside o cool slightly.
3. In a blender, add the spinach mixture and pulse until smooth.
4. In a pan of the salted boiling water, cook the potatoes and turmeric for about 10 minutes.
5. Drain the potatoes and keep aside.
6. In a skillet, add the ghee and cook until melted.
7. Add the spinach puree and cumin and cook for about 2-3 minutes.
8. Stir in the spices and boiled potatoes and cook for about 2-3 minutes.
9. Stir in the cream and serve.
127Palak (Spicy Spinach)

128
129
PRIYANKA’S DHAL
(Lentil Curry)
Prep Time: 30 mins

Calories 93.1
Fat 0.3g
Cholesterol 0.0mg
Sodium 6.1mg
Carbohydrates 16.9g
Protein 6.6g
Ingredients
2 C. lentils, cooked turmeric
1 large yellow onion, chopped ginger
1 bunch cilantro, chopped ground cloves
1 large tomatoes cumin
1 can coconut milk cayenne
1 can tomato sauce salt
curry powder
Directions
1. In a pan, heat the oil and sauté the onion for about 4-5 minutes.
2. Stir in the cilantro and sauté for about 3-5 minutes more.
3. Stir in the tomato and cook for about 2-3 minutes.
4. Stir in the coconut milk, tomato sauce, ginger, curry powder, turmeric, cloves, cumin,
cayenne and salt and cook for 1/2 hour.
130 Priyanka’s Dhal (Lentil Curry)

Punjabi Prep Time: 5 mins
Chickpeas I Total Time: 35 mins

Calories 300.0
Fat 2.9g
Cholesterol 0.0mg
Sodium 643.6mg
Carbohydrates 58.3g
Protein 12.2g
Ingredients
2 medium onions, chopped 1/2 tsp turmeric
1 tbsp grated ginger salt
2 tbsp chopped garlic 1/4-1/2 tsp cayenne pepper
1 1/2 tsp cumin seeds 2 cans garbanzo beans
1 bay leaf 1/2-1 tsp garam masala
1/2 inch cinnamon stick 1 tbsp fresh lemon juice
2 tomatoes, chopped
1 tsp ground coriander
Directions
1. Heat a skillet and stir fry the bay leaf, cinnamon stick and cumin seeds for about 30
seconds.
2. Stir in the garlic and ginger and stir fry for about 1 minute.
3. Stir in the onion and stir fry for about 3-4 minutes, adding a little water occasionally.
4. Stir in the tomatoes, turmeric, coriander, cayenne pepper and salt, and cook until boiling.
5. Stir in the chickpeas and set the heat to low.
6. cook, covered for about 12-15 minutes.
7. Remove from the heat and stir in the lemon juice and garam masala.
131Punjabi Chickpeas I
FRIED
Bread Skillet
Prep Time: 10 mins
Total Time: 13 mins

Calories 167.4
Fat 2.0g
Cholesterol 4.2mg
Sodium 206.4mg
Carbohydrates 31.5g
Protein 5.0g
Ingredients
vegetable oil
2 1/2 C. flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp sugar
1 tsp oil
1 C. warm milk
Directions
1. Add all the ingredients except the oil in a bowl and mix until a dough is formed.
2. Divide dough into equal sized portions.
3. Roll each dough portion into a circle.
4. In a frying pan, add the oil over medium-high heat and cook until melted.
5. Add the dough circles, one at a time and cook until golden brown from both sides.
6. Serve immediately.
132 Fried Bread Skillet

Chai Masala Prep Time: 5 mins
Tea at Home Total Time: 15 mins

Calories 116.5
Fat 2.9g
Cholesterol 11.3mg
Sodium 44.7mg
Carbohydrates 20.4g
Protein 2.6g
Ingredients
2 C. water
3-5 cloves
1 cinnamon stick, crushed
2-3 cardamom pods, crushed
1/4 C. sugar
1 C. milk
2 tbsp black tea leaves
Directions
1. In a pan, add the cloves, cinnamon stick and cardamom pods and water and cook until
boiling.
2. set the heat to low and cook, covered for about 2-3 minutes.
3. Stir in the milk and sugar and cook until boiling stirring frequently.
4. Stir in the tea leaves and immediately, cover the pan.
5. Remove from the heat and keep aide, covered for about 5 minutes.
6. Through a strainer, strain he tea into cups and serve.
133Chai Masala Tea at Home

134
135
KOTA
Pudding
Prep Time: 5 mins
Total Time: 30 mins

Calories 423.4
Fat 27.0g
Cholesterol 46.8mg
Sodium 45.0mg
Carbohydrates 42.1g
Protein 7.0g
Ingredients
1 C. cooked long-grain rice 1/4 tsp ground cardamom
1 C. whole milk 1 1/2 oz. golden raisins
1/2 C. heavy cream 1 1/2 oz. chopped unsalted pistachios
3/4 C. coconut milk
2 oz. sugar
Directions
1. Add the whole milk and rice in a pan and cook over medium heat until boiling.
2. Set the heat to low and simmer for about 4-5 minutes, mixing as required.
3. Now, set the heat to medium and stir in the sugar, coconut milk, heavy cream and
cardamom.
4. Cook for about 8-10 minutes, beating frequently.
5. Remove the pan from the heat.
6. immediately, add the pistachios and raisins and stir to combine.
7. In a serving bowl, place the pudding and with a plastic warp, cover the pudding surface.
8. Refrigerate to chill before serving.
136 Kota Pudding

Kerala Prep Time:1 hr
Pumpkin Stew Total Time: 3 hr

Calories 245.2
Fat 13.6g
Cholesterol 18.5mg
Sodium 490.1mg
Carbohydrates 25.4g
Protein 7.9g
Ingredients
2 lb. cooking pumpkin, chunked 2 tsp orange zest
1 lb sweet potato, chunked 1 tbsp curry powder
2 tbsp melted butter 1/4 tsp ground nutmeg
1 tbsp brown sugar 1 cinnamon stick
1 tsp salt 2 bay leaves
1 tsp black pepper 6 C. chicken stock
2 tbsp oil 1/4 C. heavy cream
1 large Spanish onion, chopped 1/4 C. unsweetened coconut milk
1 scotch bonnet peppers, chopped 1/2 C. toasted pumpkin seeds
1 tbsp minced garlic
1 tbsp fresh ginger, grated
2 tbsp fresh thyme
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a large roasting
pan.
2. Add the sweet potatoes, pumpkin, brown sugar, butter, salt and black pepper and mix well.
3. In the bottom of the prepared roasting pan, arrange the vegetable mixture in a single
layer.
4. Cook in the oven for about 1-1 1/2 hours.
5. Remove from the oven and keep aside.
6. In a large soup pot, heat the oil and stir fry the onion for about 4-6 minutes.
7. Add the ginger, garlic and scotch bonnet and stir fry for about 1 minute.
8. Add the orange peel, thyme, curry powder, bay leaves, cinnamon stick and nutmeg and
137Kerala Pumpkin Stew

138
139
stir until well combined.
9. Stir in the roasted veggies and chicken stock and cook until boiling.
10. Set the heat to low and cook, covered for about 30 minutes, mixing time by time.
11. Remove from the heat and keep aside to cool slightly.
12. In a blender, add the soup mixture in batches and pulse until pureed finely.
13. In the same pan, add the pureed soup, coconut milk and cream and cook until heated
completely, stirring frequently
14. Serve hot with a topping of the pumpkin seeds.
140
Potatoes Prep Time:15 mins
Tandoori Total Time: 1 hr

Calories 98.6
Fat 4.5g
Cholesterol 0.0mg
Sodium 544.7mg
Carbohydrates 13.6g
Protein 1.4g
Ingredients
2 sweet potatoes, cubed 1/2 tsp red pepper flakes
1 tbsp tandoori paste cooking spray
1 tbsp olive oil 1/2 tsp kosher salt
1 tbsp sesame seeds
1/2 tsp salt
Directions
1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with a
piece of foil. Arrange a rack in the bottom shelf of oven.
2. In a bowl, place the sweet potato cubes, sesame seeds, tandoori paste, oil, red pepper flakes
and 1/2 tsp of the salt and toss to coat well.
3. In the bottom of the prepared baking sheet, arrange the sweet potato cubes in a single
layer.
4. Cook in the oven for about 35-40 minutes, flipping once after 20 minutes.
5. Serve with a sprinkling of the remaining salt.
141Potatoes Tandoori
INDIAN
Fried Onions
Prep Time: 5 mins
Total Time: 20 mins
(Bhaji) Servings per Recipe: 4

Calories 1691.4
Fat 167.1g
Cholesterol 0.0mg
Sodium 132.7mg
Carbohydrates 40.7g
Protein 12.4g
Ingredients
2 large onions, sliced 1/2 tsp cumin, ground
200 g chickpea flour 1/2 tsp coriander, ground
1 tsp baking powder salt
2 tbsp rice flour 100 ml water
1 tsp turmeric 750 ml vegetable oil
1/2 tsp black onion seeds
1/2 tsp chili powder
Directions
1. Add the flours, baking powder, onion seeds, salt, ground spices and water and stir until
well combined.
2. Gently, fold in the onion slices.
3. In a skillet, heat the oil over medium-high heat.
4. With a spoon, place th mixture in skillet in batches and cook for about 1-2 minutes.
5. Transfer the fritters onto a paper towel-lined plate to drain.
6. Serve with a sprinkling of the salt.
142 Indian Fried Onions (Bhaji)

Cookies Prep Time: 10 mins
for Chai Total Time: 25 mins

Calories 308.3
Fat 17.6g
Cholesterol 18.6mg
Sodium 192.8mg
Carbohydrates 33.7g
Protein 5.4g
Ingredients
1/2 C. oil 1/2 tsp baking soda
3/4 C. brown sugar 1/2 tsp salt
1 egg 1 1/2 C. rolled oats
1/2 tsp vanilla 3/4 C. sunflower seeds
3/4 C. flour
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In a bowl, mix together the flour, salt and baking soda.
3. In another bowl, add the egg, brown sugar, vanilla and oil and beat until creamy.
4. Add the flour mixture and mix until well combined.
5. Gently, fold in the sunflower seeds and oats.
6. Drop the cookies onto a cookie sheet in a single layer.
7. Cook in the oven for about 10-15 minutes.
8. Remove from the oven and keep onto the wire rack to cool in the pan for about 5 minutes.
9. Carefully, invert the cookies onto the wire rack to cool completely before serving.
143Cookies for Chai

144
145
PUNJABI STYLE
Chickpeas Curry
Prep Time: 10 mins
Total Time: 40 mins

Calories 309.8
Fat 15.9g
Cholesterol 0.0mg
Sodium 1208.4mg
Carbohydrates 35.9g
Protein 8.5g
Ingredients
2 fresh tomatoes, quartered 1 tbsp ground coriander
1/2 inch cube fresh ginger, cut in half 1/2 tsp ground chili powder
1 fresh green chile 1/2 tsp turmeric
3 tbsp grapeseed oil 1 tsp sea salt
1/4 tsp asafoetida powder 1/2 tsp garam masala
1 tsp whole cumin seed fresh cilantro, chopped fine
3 C. fresh spinach, chopped
1 cans chickpeas
1/4-1/2 C. water
Directions
1. In a blender, add the ginger, green chile and tomatoes and pulse until smooth.
2. Add the oil in a skillet and heat over medium heat.
3. Stir in the cumin seeds and asofetida and stir fry until aromatic.
4. Stir in the tomato puree and stir fry for about 2-3 minutes.
5. Add the chili powder, turmeric, coriander and salt and cook for about 8-10 minutes,
6. Stir in the spinach and water and cook for about 2-3 minutes.
7. Stir in the chickpeas and garam masala and cook for about 3-4 minutes.
8. Serve with a garnishing of the cilantro.
146 Punjabi Style Chickpeas Curry

Indian Prep Time: 10 mins
Breakfast Omelet Total Time: 20 mins

Calories 495.4
Fat 15.7g
Cholesterol 372.0mg
Sodium 175.0mg
Carbohydrates 95.2g
Protein 19.6g
Ingredients
1 tsp vegetable oil 1 tsp ground coriander
1 spring onion, minced 2 eggs, beaten
1 red onion, chopped freshly coriander
1-2 green chili, chopped freshly mint
2 cloves garlic, chopped 3-5 drops lime juice
1/2 inch ginger root, chopped salt
1/4 tsp turmeric
1 tsp ground cumin
Directions
1. In a non-stick skillet, add the oil and cook until heated completely.
2. Add the garlic, ginger, chili and onion and cook for about 4-5 minutes, stirring frequently.
3. Stir in the cumin, coriander and turmeric and cook for about 1-2 minutes, stirring
continuously.
5. In a large egg, crack the eggs and beat with salt slightly.
6. Add the onion mixture, mint and coriander and stir to combine well.
7. In the same skillet, add the egg mixture and cook until set.
8. Drizzle the omelet with lemon juice and change the side.
9. Cook until set completely.
147Indian Breakfast Omelet

PUNJABI
Carrot Pudding
Prep Time: 10 mins

Calories 333.1
Fat 19.4g
Cholesterol 50.1mg
Sodium 246.2mg
Carbohydrates 38.4g
Protein 4.5g
Ingredients
6 medium carrots, shredded 1/2 tsp ground cardamom
2 C. half-and-half cream 1/4 tsp salt
1/2 C. packed brown sugar 1/4 C. unsalted pistachios
1/2 C. golden raisin
1/4 C. butter
Directions
1. In a pot, add the half-and-half and carrots and bring to a boil.
2. Set the heat to low and cook for 45 minutes, stirring as required.
3. Add the butter, raisins, brown sugar, cardamom and salt and stir to combine well.
4. Simmer for about 15 minutes, mixing continuously.
5. Serve warm with a topping of the pistachios.
148 Punjabi Carrot Pudding

Curry Prep Time: 10 mins
Lamb Skillet Total Time: 30 mins

Calories 407.0
Fat 31.4g
Cholesterol 82.9mg
Sodium 486.7mg
Carbohydrates 5.4g
Protein 19.6g
Ingredients
1 1/2 lb. ground lamb 2 cloves garlic
1 large onion, chopped 1 tsp salt
2 tbsp olive oil 1/8-1/4 tsp red pepper flakes
2 tbsp your favorite curry powder 1/2 tsp ground cumin
3/4 C. red wine
4 tsp tomato paste
Directions
1. Heat a large pan and cook the ground lamb until no more pink.
2. With a slotted spoon, transfer the lamb into a bowl and discard the grease from the pan.
3. Add the oil in the pan and heat it.
4. Add the onion and stir fry for about 4-5 minutes.
5. With a mortar and pastel, make a paste of the garlic and salt.
6. In the pan, add the cooked lamb, tomato paste, curry powder, red pepper flakes, garlic
paste and wine and stir to combine.
7. Set the heat to low and cook for about 15-20 minutes
8. Serve hot.
149Curry Lamb Skillet

150
151
SPINACH
Masala
Prep Time: 30 mins
Total Time: 1 hr

Calories 46.3
Fat 0.9g
Cholesterol 0.0mg
Sodium 673.6mg
Carbohydrates 7.8g
Protein 4.3g
Ingredients
2 garlic cloves 1 tsp garam masala
1/2 C. tomato sauce 1 tsp coriander
1 (10 oz.) packages frozen chopped spinach, 1 tsp cumin
thawed 1 tsp red cayenne pepper
1 C. cubed panir (optional) 1/2 tsp salt
1 C. low-fat whipping cream
1 tbsp minced ginger
Directions
1. Grease a skillet with the cooking spray and heat over medium-high heat.
2. Add the ginger and garlic and cook for about 1 minute.
3. Add the garam masala, tomato sauce, cumin, coriander, salt and black pepper and stir to
combine well.
4. Set the heat to low and cook, partially covered for about 8-10 minutes, mixing as
required.
5. Uncover and slowly, add the spinach, stirring to combine.
6. Cook for about 8-9 minutes, stirring occasionally.
7. Add the cheese and whipping cream and stir until well combined.
8. Cook for abut 3-5 minutes.
9. Remove from the heat and enjoy.
152 Spinach Masala

Square Chicken Total Time: 40 mins
Thighs
Calories 271.4
Fat 19.8g
Cholesterol 83.9mg
Sodium 83.7mg
Carbohydrates 5.9g
Protein 17.1g
Ingredients
8 chicken thighs 3 tsp curry powder
3 tbsp flour 3 dashes hot pepper sauce
1 tbsp pepper 1 lime, zest and juice of
2 tbsp oil 1/4 C. fresh cilantro
1 red onion, chopped 1/3 C. sour cream
2 cloves garlic, crushed
1/2-1 C. stock
Directions
1. In a shallow dish, mix together the flour and pepper.
2. Coat the thighs with the flour mixture evenly.
3. In a skillet, heat the oil and sear the chicken thighs until browned completely.
4. With a slotted spoon, transfer the chicken thighs into a bowl.
5. In the same skillet, add garlic, onion and remaining flour mixture and stir fry for about
3-4 minutes.
6. Stir in the red pepper sauce, broth and curry powder and cook for about 2 minutes.
7. Now, cook until boiling.
8. Stir in the cooked chicken, lime juice and lime zest and simmer until desired doneness of
chicken.
9. Stir in the sour cream and remove from the heat.
153Indian Square Chicken Thighs

7-INGREDIENT
Chappatis
Prep Time: 1 hr 30 mins
Total Time: 2 hr

Calories 219.3
Fat 4.4g
Cholesterol 1.1mg
Sodium 470.7mg
Carbohydrates 38.5g
Protein 5.4g
Ingredients
6 C. all-purpose flour
2 C. water
1/2 C. milk
1 tbsp salt
1/4 C. oil
melted butter
flour, for rolling out dough
Directions
1. In a large bowl, mix together the flour and salt.
2. Slowly, add water and with your hands, knead until a dough ball is formed.
3. Slowly, add the oil while kneading continuously until well combined.
4. With a clean cloth, cover the dough and keep aside for at least 1 hour.
5. Make 15-20 balls equal sized balls from the dough.
6. Place 1 ball onto a floured surface and roll into a 6-inch circle.
7. Coat the rolled circle with the butter and carefully, fold like a long tube.
8. Fold one end into the center of the tube and press slightly to seam the edge.
9. Fold the other end of the tube over the seam like you fold a letter to obtain a dough
bundle
10. Arrange the dough bundles and place onto a well-flour dish.
11. Place 1 roll bundle onto a floured surface and with a rolling pin, roll into a 6-8-inch circle.
12. Place a cast iron frying pan over medium heat and heat it completely.
13. Place one circle and cook for about 30 seconds.
14. Carefully, change the side and brush with the butter.
154 My Chappatis
15. Shuffle the chapatti around the pan rapidly to cook on all sides, flipping over and adding
more butter if needed.
16. Transfer the cooked chapatti onto a clean cloth-lined serving dish and cover to keep
warm.
17. Repeat with the remaining dough bundles.
155
156
157
AUTHENTIC
Bhindi Masala
Prep Time: 30 mins
Total Time: 50 mins
(Curried Okra) Servings per Recipe: 4

Calories 246.9
Fat 21.2g
Cholesterol 0.0mg
Sodium 453.2mg
Carbohydrates 13.9g
Protein 3.0g
Ingredients
1 1/4 tbsp coriander powder 1/4 C. oil, to fry ladyfinger
1/4 tsp red chili powder 3/4 tsp salt
1/2 tsp turmeric powder 1/2 lb. okra ( bhindi)
1 medium green chili pepper, chopped 2 tbsp oil, for seasoning
2 medium tomatoes, chopped 2 medium onions, chopped
1 tbsp cumin seed
1 tsp mustard seeds
Directions
1. In a skillet, add the oil over medium heat and cook until heated completely.
2. Add the mustard seeds and seeds and stir fry for about 30 seconds.
3. Stir in the onion and green chili and sauté for about 4-5 minutes,
4. With a slotted spoon, transfer the onion mixture into a bowl.
5. In the same skillet, heat about 1/4 C. of the oil and cook the okra until lightly browned,
6. Stir in the cooked onion mixture and cook for about 1-2 minutes.
7. Stir in the coriander, turmeric ad chili powder and cook for about 4-5 minutes.
8. Stir in the tomatoes and cook, covered for 6-7 minutes.
9. Stir in the salt and cook, uncovered for about 1-2 minutes.
10. Enjoy hot.
158 Authentic Bhindi Masala (Curried Okra)

Oriental Prep Time: 5 mins
Indian Fried Rice Total Time: 20 mins

Calories 228.5
Fat 3.7g
Cholesterol 93.0mg
Sodium 704.7mg
Carbohydrates 40.7g
Protein 6.6g
Ingredients
1 tsp oil 1 tsp salt
1 tsp garlic, chopped 1/2 tsp white pepper powder
2 eggs, whisked 1/4 tsp sugar
1 C. leftover white rice 2 tbsp pineapple, chopped
2 tbsp fried chicken, diced 2 tsp raisins
2 tbsp spring onions fried cashews
1 tsp soy sauce
Directions
1. In a skillet, heat the oil and sauté the garlic for about 1-2 minutes.
2. Add the chicken, rice, eggs, spring onion, soy sauce, sugar, salt and white pepper and stir to
combine.
3. Stir in the pineapple and raisins and remove from the heat.
4. Enjoy with a garnishing of the cashew.
159Oriental Indian Fried Rice

WEST
Indian Curry
Prep Time: 20 mins

Calories 398.4
Fat 17.9g
Cholesterol 145.1mg
Sodium 210.6mg
Carbohydrates 10.1g
Protein 51.1g
Ingredients
8 cardamom pods, seeds removed 2 onions, finely chopped
1 tsp fennel seed 6 garlic cloves, finely minced
8 cloves 4 inches ginger root, grated
4 inches cinnamon sticks 2 -2 1/2 lb. stewing beef, cut in 1 inch cubes
1/2 tsp fenugreek seeds 1/2 tsp ground turmeric
3/4 tsp black peppercorns 2 tsp chili powder
3 tsp coriander seeds 1/2 C. creamed coconut
3 tsp cumin seeds
2 -3 tbsp oil
Directions
1. Place the cardamom seeds, fennel seeds, fenugreek seeds, cumin seeds, coriander seeds,
cinnamon stick, cloves and peppercorns in a spice grinder and grind into a fine powder.
2. In a heavy bottomed pan, add the oil and heat over medium heat.
3. Stir in the garlic, ginger and onions and stir fry for about 3-4 minutes.
4. Stir in the beef and sear until no more pink.
5. Stir in the ground spice mixture and stir fry for about 1 minute.
6. Add 1 C. of the water and creamed coconut and mix well.
7. Set the heat to low and simmer, covered for about 1- 1 1/2 hours, mixing occasionally.
8. Stir in the salt and remove from the heat.
160 West Indian Curry

Dal Prep Time: 20 mins
Curry Total Time: 1 hr 30 mins

Calories 445.0
Fat 15.3g
Cholesterol 30.5mg
Sodium 1362.3mg
Carbohydrates 59.0g
Protein 25.7g
Ingredients
4 tbsp butter 3 C. chicken broth
2 medium onions, chopped 2 medium broccoli, chopped
1 tsp chili powder 1/2 C. dried coconut (optional)
1 1/2 tsp black pepper 1 tbsp flour
2 tsp cumin 1 tsp salt
1 tsp ground coriander 1 C. cashews, coarsely chopped (optional)
2 tsp turmeric
1 C. red lentil
1 lemon, juice of
Directions
1. In a pot, add the butter and cook until melted completely.
3. Stir in the ground spices and stir fry for about and 1-2 minutes.
4. Stir in the lentils, coconut, broth and lemon juice and cook until boiling.
5. Set the heat to low and cook for about 50-55 minutes.
6. Meanwhile, in a steamer, cook the broccoli for about 7 minutes.
7. Remove the broccoli from steamer and immediately, transfer in the bowl of ice water to
stop cooking process.
8. With a slotted spoon, transfer about 1/3 C. of the cooking liquid into a bowl with the flour
and beat until smooth.
9. In the pot, add the flour mixture, broccoli, cashews and salt and cook for about 4-5
minutes, stirring frequently.
10. Enjoy hot.
161Dal Curry
162
163
RIYA'S
Raita
Prep Time: 35 mins
Total Time: 35 mins

Calories 137.8
Fat 0.5g
Cholesterol 3.6mg
Sodium 152.2mg
Carbohydrates 22.3g
Protein 12.3g
Ingredients
1/2 cucumber, thinly sliced ( plus a few
thin slices for garnish)
1 1/2 C. plain nonfat yogurt
6 green onions, thinly sliced
1 -3 fresh green chili, seeded and finely
chopped
2 tbsp finely chopped fresh cilantro ( to
garnish)
salt
Directions
1. Arrange a strainer in the sink.
2. In the strainer, place the cucumber slices and salt and mix well.
3. Let it drain for at least 30 minutes.
4. Squeeze the excess moisture from cucumber slices and then, with paper towels pat dry
completely.
5. In a bowl, add the yogurt, cucumber, chilies, green onions and salt and stir to combine
well.
6. Garnish the raita with thin cucumber slices and cilantro
7. Enjoy.
164 Riya's Raita

Muffins Prep Time: 10 mins
Kolkata Total Time: 35 mins

Calories 379.9
Fat 20.0g
Cholesterol 33.8mg
Sodium 342.7mg
Carbohydrates 45.3g
Protein 5.9g
Ingredients
1 egg, beaten 1/2 C. sugar
1/2 C. milk 1 C. coconut, grated
1/4 C. oil 1 1/2 C. all-purpose flour ( maida)
1 tsp vanilla essence
1/2 tsp salt
2 tsp baking powder
Directions
1. Set your oven to 350 degrees F before doing anything else and grease a muffin pan.
2. In a bowl. crack the egg and beat slightly.
3. Add the oil, milk and vanilla essence and beat until well combined.
4. Add the flour, coconut, sugar, baking powder and salt and mix until just combined.
5. Transfer the mixture into the prepared muffin cups evenly.
6. Cook in the oven for about 25 minutes or until a toothpick inserted in the center comes
out clean.
7. Remove from the oven and keep onto the wire rack to cool in the pan for about 5-10
minutes.
8. Carefully, invert the muffins onto the wire rack to cool completely.
9. Enjoy.
165Muffins Kolkata
BEEF
Masala
Prep Time: 15 mins
Total Time: 55 mins

Calories 162.4
Fat 8.1g
Cholesterol 0.9mg
Sodium 396.9mg
Carbohydrates 20.7g
Protein 4.5g
Ingredients
2 kg good quality lean rump steak, cut into 800 ml beef stock
cubes Spice Mix:
sea salt & freshly ground black pepper handful coriander, leaves separated, stalks
4 tsp garam masala finely chopped
4 tbsp natural yoghurt 6 -8 cardamom pods
4 -5 tbsp light olive oil 15 -20 curry leaves
4 large sweet onions, peeled and finely 6 long chilies, finely chopped
chopped 4 tsp cumin seeds
4 garlic cloves, peeled and grated 4 tsp coriander seeds
5 cm knob fresh ginger root, peeled and 1 tsp fennel seed
grated 1 tsp fenugreek seeds
4 tbsp tomato puree 4 tsp mild curry powder
2 tbsp caster sugar
2 (400 g) cans chopped tomatoes
Directions
1. In a bowl, add the beef, yoghurt, some olive oil, garam masala, salt and black pepper and
mix until well combined. Place in the fridge overnight.
2. Heat a dry non-stick frying pan and cook the fenugreek, fennel, coriander and cumin
seeds over high heat for about 1-2 minutes, stirring continuously.
3. Remove from the heat.
4. With a mortar and pestle, grind the toasted spices with a pinch of salt into a fine powder.
5. Add the curry powder and stir to combine well.
6. In a heavy-bottomed pan, add some oil and cook until heated completely.
7. Add the garlic, onions, ginger, chili, coriander stalks, sugar, cardamom pods, ground spice
mixture, salt and black pepper and cook for bout 6-8 minutes, stirring occasionally.
8. Meanwhile, heat a skillet and stir fry the beef until browned completely.
166 Beef Masala

9. Remove from the heat and transfer the beef into the pan of the onion mixture.
10. Add the tomato puree and tomatoes over a medium-high heat and cook for about 2-3
minutes.
11. Add the the curry leaves and beef stock and stir o combine.
12. Set the heat to low and cook, covered for about 30 minutes, mixing s required.
13. Enjoy with a garnishing of the coriander leaves.
167
PUNJABI
Chickpeas II
Prep Time: 10 mins
Total Time: 20 mins
(Chana Masala) Servings per Recipe: 4

Calories 244.9
Fat 11.6g
Cholesterol 0.0mg
Sodium 333.5mg
Carbohydrates 30.4g
Protein 6.4g
Ingredients
1 (15 oz.) cans chickpeas 1 tsp red chili powder
1 onion, chopped 1/2 tsp turmeric powder
1 tomatoes, chopped 1 tsp coriander powder
1 green chili pepper, chopped 1 tsp garam masala powder
4 -5 garlic cloves, chopped 3 tbsp olive oil
1 inch ginger root, chopped coriander leaves, for garnishing
2 -3 bay leaves
Directions
1. In a food processor, add the tomato, onion, garlic, ginger and green chili and pulse until
smooth.
2. In a pan, add the oil over medium heat and cook until heated completely.
3. Add the bay leaves and stir fry for about 30 seconds.
4. Add the pureed mixture and stir fry for about 2-3 minutes.
5. Stir in the garam masala, coriander powder, turmeric, red chili powder and salt and stir fry
for 2-3 minutes.
6. Add required amount of water and cook until boiling.
7. Stir in the chickpeas and cook for about 5-7 minutes.
8. Enjoy with a garnishing of the coriander leaves.
168 Punjabi Chickpeas II (Chana Masala)

Maharashtra Prep Time: 10 mins
Rice Bowls Total Time: 30 mins

Calories 199.0
Fat 6.8g
Cholesterol 5.0mg
Sodium 109.5mg
Carbohydrates 29.9g
Protein 4.8g
Ingredients
1 C. long-grain rice 3/4 C. grated carrot
2 C. water salt
1/4 C. roasted peanuts pepper
1 tbsp butter cilantro, to garnish (optional)
1 onion, sliced thinly
1 tsp ginger root, minced
Directions
1. In a pot, add the water and rice over high heat and cook until boiling.
2. Set the heat to low and simmer, covered for about 20 minutes.
3. Meanwhile, in a food processor, add the peanuts and pulse until powdered.
4. In a wok, add the butter over medium-high heat and cook until melted completely.
6. Add the carrots, ginger and salt and stir to combine.
7. Set the heat to low and simmer, covered for about 5 minutes.
8. Add the peanuts and black pepper and stir to combine.
9. Transfer the cooked rice into the wok with the vegetable mixture and and gently mix.
10. Enjoy with a topping of the cilantro.
169Maharashtra Rice Bowls

TOMATO FISH
Masala
Prep Time: 30 mins
Total Time: 1 hr

Calories 143.6
Fat 7.8g
Cholesterol 0.0mg
Sodium 21.5mg
Carbohydrates 17.6g
Protein 3.3g
Ingredients
900 g kingfish fillets, pat dried, or cod 6 cloves garlic, chopped
salt 1/2 inch ginger root, chopped (optional)
1/2 tsp chili powder 2 1/2 tsp cumin powder, divided
1/4 tsp turmeric powder 6 tomatoes, chopped
2 tbsp vegetable oil 1/4 tsp garam masala
1 tsp fennel seed 2 green chilies, chopped (optional)
1 tsp mustard seeds
3 onions, chopped
Directions
1. In a bowl, add the fish fillets, turmeric, chilli powder and salt and mix well.
2. Refrigerate to marinate for about 30 minutes.
3. In a skillet, add 2 tbsp of the oil and cook over medium heat until heated completely.
4. Add the mustard and fennel seeds and stir fry for bout 30 seconds.
5. Add the onions, ginger and garlic and stir fry for about 1 minute.
6. Stir in the green chili and cumin and stir fry for about 1 minute.
7. Stir in the tomatoes and garam masala and cook until boiling.
8. Set the heat to low.
9. Cover the skillet with the lid and cook for about 15-17 minutes.
10. Set your oven to 350 degrees F.
11. In another non-stick skillet, add some oil and cook until heated completely.
12. Add the fish fillets and cook for about 2 minutes per side.
13. Transfer the fish fillets into a baking dish and top with the tomato mixture evenly.
15. Enjoy hot
170 Tomato Fish Masala

How to Make Prep Time: 1 hr
Vindaloo Total Time: 1 hr 25 mins

Calories 278.2
Fat 12.8g
Cholesterol 214.5mg
Sodium 1558.7mg
Carbohydrates 15.8g
Protein 25.8g
Ingredients
1 tsp ground turmeric 3 tbsp vegetable oil
1 tsp salt 1 large onion, finely chopped
1 tsp fresh ground black pepper 3 cloves garlic, minced
1 tsp red pepper flakes 1 (28 oz.) cans tomatoes, drained and finely
1 tsp ground coriander chopped
1/2 tsp ground cumin 1 1/2 lb. large raw shrimp, peeled and
1/2 tsp dry mustard deveined
1/2 tsp ground cinnamon 1 tbsp fresh lemon juice
1/2 tsp ground ginger hot cooked rice
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 tbsp cider vinegar
Directions
1. In a small bowl, add the vinegar, ground spices and salt and mix until a smooth.
2. In a large pot, add the oil over medium heat and cook until heated completely.
3. Add the garlic and onion and stir fry for about 4-5 minutes.
4. Add the pureed mixture and stir fry for about 20-30 seconds.
5. Stir in the tomatoes and cook until just boiling.
6. Set the heat to low and cook, covered for about 15 minutes, stirring as required.
7. Stir in the shrimp and set the heat to medium.
8. Cook for about 3-4 minutes, stirring as required.
9. Stir in the lemon juice and remove from the heat.
10. Enjoy hot.
171How to Make Vindaloo

172
173
CABBAGE
Skillet
Prep Time: 15 mins
Total Time: 30 mins

Calories 122.5
Fat 4.2g
Cholesterol 0.0mg
Sodium 28.1mg
Carbohydrates 19.9g
Protein 3.1g
Ingredients
1 medium cabbage, cored and shredded 1/2 tsp coriander powder
2 tbsp vegetable oil salt
2 -3 medium potatoes, chopped shredded desiccated coconut (optional)
1 medium onion, sliced finely coriander (optional)
3/4 tsp cumin seed
3/4 tsp mustard seeds
1/2 tsp turmeric powder
Directions
1. In a skillet, add the oil over medium heat and cook until heated through.
2. Add the mustard and cumin seeds and stir fry for about 30 seconds.
4. Add the shredded cabbage, coriander, turmeric and salt and stir to combine.
5. Set the heat to medium-low and cook, covered ufor about 3-4 minutes.
6. Add the potatoes and coconut and stir to combine.
7. Cook until desired doneness of the vegetable, mixing as required.
8. Enjoy with a garnishing of the coriander.
174 Cabbage Skillet

Desi Prep Time: 3 mins
Caprese Salad Total Time: 8 mins
Lunch Box
Calories 169.7
Fat 13.9g
Cholesterol 0.0mg
Sodium 300.3mg
Carbohydrates 11.5g
Protein 2.0g
Ingredients
1/2 tsp cumin seed 4 medium ripe tomatoes, sliced
4 tbsp olive oil 1 small cucumber, thinly sliced
2 tbsp red wine vinegar 1/2 tsp ground black pepper
1 tbsp lemon juice 1/2 tsp salt
2 garlic cloves, minced 5 large fresh mint leaves, finely chopped
1 C. thinly sliced onion rings
Directions
1. Place a frying over medium-high heat until heated through.
2. Add the cumin seeds and stir fry for about 25-30 seconds.
3. remove from the heat and place the cumin seeds onto a plate to cool completely.
4. Add the vinegar, lemon juice and oil in a bowl and beat until well combined.
5. In a serving bowl, place the cucumber, tomatoes, onion, garlic, salt and black pepper.
6. Add the vinaigrette, mint and cumin and gently, toss to coat well.
7. Enjoy.
175Desi Caprese Salad Lunch Box

CRANBERRY
Lentil Salad
Prep Time: 10 mins
Total Time: 30 mins

Calories 316.3
Fat 11.0g
Cholesterol 0.0mg
Sodium 799.7mg
Carbohydrates 39.9g
Protein 15.2g
Ingredients
8 oz. dry lentils, rinsed and drained 1/4 tsp ground cardamom
3 tbsp olive oil 1/8 tsp cayenne pepper
2 tbsp apple cider vinegar 1/8 tsp ground cloves
1/2 tbsp maple syrup 1/8 tsp ground nutmeg
1/2 tbsp stone ground mustard 1/8 tsp ground cinnamon
1 tsp salt 1/2 red onion, finely diced
1 tsp pepper 1/2 C. dried cranberries
1/2 tsp ground cumin 3 tbsp capers, drained
1/4 tsp turmeric
1/4 tsp ground coriander
Directions
1. In a large pan, add the lentils and enough water to cover and cook until boiling.
2. Set the heat to low and cook for about 10-15 minutes.
3. Drain the lentils completely and transfer into a strainer.
4. Immediately, rinse the lentils under running water.
5. For the dressing: in a bowl, add the maple syrup, vinegar, oil, mustard, cumin, turmeric,
coriander, cardamom, cayenne pepper, cloves, nutmeg, cinnamon, salt and black pepper
and beat until well combined.
6. In a salad bowl, add the lentils, capers, onions, cranberries and dressing and toss to coat
well.
7. Enjoy immediately.
176 Cranberry Lentil Salad

Village Prep Time: 15 mins
Vindaloo II Total Time: 1 hr 45 mins

Calories 406.8
Fat 18.0g
Cholesterol 145.1mg
Sodium 484.1mg
Carbohydrates 11.9g
Protein 51.6g
Ingredients
2 lb. stewing beef, in 11/2-inch cubes 2 tbsp oil
1 tbsp cumin seed 1 medium onion, sliced
5 dried red chilies 1 inch fresh ginger, chopped
1 tsp peppercorn 2 garlic cloves, chopped
1 tsp fenugreek seeds 2 tsp ground coriander
6 green cardamom pods ( seeds only) 1/2 tsp turmeric
1 tsp black mustard seeds 1/2 pint warm water
1/2 tsp salt
1 tsp demerara sugar
5 tbsp white wine vinegar
Directions
1. In a spice grinder, add the chilis, mustard seeds, fenugreek seeds, cumin seeds, cardamom
seeds and peppercorns and grind until powdered.
2. Add the vinegar, sugar and salt and grind until a paste is formed.
3. Place half of the oil in a large pot and cook until heated through.
4. Add the onions and stir fry for about 5-6 minutes.
5. With a slotted spoon, transfer the onion into the spice grinder and grind until a thick paste
is formed.
6. Remove the oil from the pot and discard it.
7. In the same pot, add the remaining oil and cook until heated through.
8. Add the beef and sear until no more pink.
9. transfer the beef into a bowl.
10. In the same pot, add the garlic and ginger and stir fry for about 1-2 minutes.
177Village Vindaloo II
11. Add the turmeric and coriander and stir fry for about 1-2 minutes.
12. Add the spice paste and onion and stir to combine.
13. Set the heat to low and cook for about 4-5 minutes, stirring frequently.
14. Stir in the cooked beef and water and cook, covered until the desired doneness of beef.
178
Authentic Prep Time: 5 mins
Indian Hummus Total Time: 5 mins

Calories 994.0
Fat 44.1g
Cholesterol 0.0mg
Sodium 1324.2mg
Protein 36.6g
Ingredients
1 can garbanzo beans ( plus 1/4 C. of the
bean liquid)
4 tsp lemon juice
1/3 C. tahini
2 tsp cumin
4 -6 cloves garlic, minced
salt and pepper
Directions
1. In a food processor, add all the ingredients and pulse until smooth.
179Authentic Indian Hummus

FULL
Vegetarian Stew
Prep Time: 20 mins
Total Time: 50 mins
(Sambaar) Servings per Recipe: 4

Calories 242.0
Fat 1.1g
Cholesterol 0.0mg
Sodium 172.1mg
Carbohydrates 50.8g
Protein 11.8g
Ingredients
1/2 C. tuvar dal 1 pinch hing
1/2 tsp fenugreek seeds 2 green chilies
1 tsp Urad Dal 2 C. chopped vegetables i.e. carrots, green
6 red chilies beans, yams
1 1/2 tbsp coriander seeds 50 ml tamarind pulp
5 sprigs curry leaves 1/4 tsp salt
1/4 coconut, grated 1 1/2 tsp jiggery, crumbled
25 -30 shallots, cleaned and peeled. oil
1/2 tsp mustards seeds
Directions
1. In a pan of the water, add the tuvar dal and cook until tender.
2. Drain the dal and transfer into a bowl.
3. With a potato masher, mash the cooked dal.
4. In a nonstick frying pan, add 1 tbsp of the oil and cook until heated completely.
5. Add the fenugreek seeds and stir fry for about 15-20 seconds.
6. Add 1/2 tsp of the urad dal and and stir fry for about 1 minute.
7. Add the coconut, coriander seeds, red chili and 3 sprigs of curry leaves and the grated
coconut and stir fry until aromatic.
9. In a spice grinder, add the spice mixture and a little water and grind until a fine paste is
formed.
10. In a skillet, add 1 tbsp of the oil and cook until heated completely.
11. Add the mustard seed and stir fry for about 30 seconds.
12. Add the hing and 1/2 tsp of the urad dal and stir fry for about 1 minute.
180 Full Vegetarian Stew (Sambaar)

13. Stir in the vegetables, onions, remaining curry leaves and green chilis and stir fry for
about 2-3 minutes.
14. Add some water and cook, covered until desired doneness of the vegetables.
15. Carefully, extract the pulp from the tamarind ball.
16. In the skillet, add the tamarind pulp, jiggery and salt and cook for about 2-3 minutes.
17. Stir in the mashed dal, spice paste and a little water and cook for until desired doneness.
18. Enjoy hot.
181
182
183
5-INGREDIENT
Tea from Mumbai
Prep Time: 10 mins
Total Time: 10 mins

Calories 13.6
Fat 0.0g
Cholesterol 0.0mg
Sodium 7.5mg
Carbohydrates 3.4g
Protein 0.0g
Ingredients
1 1/2 C. water
1/2 tsp of crushed ginger
1 tea bag
1/2 tsp honey
milk (optional)
Directions
1. In a pan, add the crushed ginger and water over medium heat and cook until boiling.
2. Cook for about 5-7 minutes.
3. Remove from the heat and through a strainer, strain the water into a mug.
4. In the mug, add the tea bag and stir the honey until dissolved.
5. Enjoy Hot.
184 5-Ingredient Tea from Mumbai

Cauliflower Prep Time: 10 mins
with Homemade Total Time: 30 mins
Masala
Calories 130.9
Fat 6.3g
Cholesterol 15.2mg
Sodium 285.1mg
Carbohydrates 15.7g
Protein 5.6g
Ingredients
3 tbsp butter 1/2 tsp mustard seeds
2 garlic cloves, minced 1/2 tsp cumin seed
1/2 tsp ginger 2 lb. cauliflower, broken into small florets
1/2 tsp salt 1/2 C. water
1/2 tsp turmeric 1 1/2 C. fresh peas
1/2 tsp cayenne 2 tbsp cilantro, chopped
1/4 tsp cinnamon 2 tomatoes, diced
1/2 tsp coriander
Directions
1. In a large wok, add the butter over medium heat and cook until melted completely.
2. Add the ginger, garlic and spices and stir fry for about 1 minute.
3. Stir in the cauliflower and water and cook, covered tightly until cauliflower becomes
tender.
4. Stir in the peas and cilantro and cook for about 5-7 minutes, mixing occasionally.
5. Stir in the tomatoes and remove from the heat.
6. Enjoy hot.
185Cauliflower with Homemade Masala

ASHA'S
Beef Curry
Prep Time: 10 mins

Calories 204.8
Fat 16.1g
Cholesterol 0.0mg
Sodium 611.2mg
Carbohydrates 15.4g
Protein 3.6g
Ingredients
2 lb. beef steaks, cut in cubes 1 tbsp coriander powder
1 tbsp oil 1 tsp salt
2 onions, chopped 1 tsp chili powder
2 cloves garlic, minced fine 1 (14 oz.) cans chopped tomatoes, with their
2 green chili peppers, minced fine liquid
1 tbsp fresh grated ginger 1 C. coconut milk
1 1/2 tsp turmeric
1 tsp cumin powder
Directions
1. In a skillet, add the oil and cook until heatged through.
2. Add the onions and stir fry for about 4-5 minutes.
3. Add the ginger, garlic, chili peppers, coriander, cumin, turmeric and chili powder and stir
fry for about 1 minute.
4. Stir in the beef and cook t about 6-8 minutes.
5. Add the tomatoes and salt and stir combine.
6. Set the heat to low and cook, covered for about 1-1 1/2 hours.
7. Stir in the coconut milk and cook for about 5 minutes.
8. Enjoy hot.
186 Asha's Beef Curry

Swiss Prep Time: 5 mins
Saag Total Time: 25 mins

Calories 265.7
Fat 27.2g
Cholesterol 0.0mg
Sodium 2.5mg
Carbohydrates 6.0g
Protein 0.6g
Ingredients
1 bunch red Swiss chard, cleaned, stems 1/2 C. water
removed and chopped finely 2 garlic cloves, minced
8 tbsp vegetable oil 2 inches ginger, minced
2 medium onions, minced
2 tbsp vindaloo curry paste
Directions
1. In a skillet, add the oil over medium-high heat and cook until heated through.
3. Stir in the Swiss chard and cook for about 3-4 minutes.
4. Add the curry paste and stir to combine.
5. Set the heat to low and cook, covered for about 15-20 minutes, mixing as required.
6. Now, set the heat to medium.
7. Stir in the ginger and garlic and cook for about 5 minutes.
8. Enjoy hot.
187Swiss Saag
CAROLINA
Indian Fusion Hash
Prep Time: 15 mins
Total Time: 1 hr
Browns Servings per Recipe: 6

Calories 315.5
Fat 7.1g
Cholesterol 0.0mg
Sodium 602.5mg
Carbohydrates 57.8g
Protein 6.8g
Ingredients
6 medium potatoes 1 pinch ground red pepper
4 tbsp water 2 tbsp olive oil
2 tbsp grated fresh ginger 1 tsp fennel seed
4 garlic cloves, finely chopped fresh cilantro (to garnish)
1 tsp salt
1/2 tsp turmeric
Directions
1. Place the potatoes and enough water to cover in a pan and cook until boiling.
3. Drain the potatoes well and keep aside to cool slightly.
4. Peel the potatoes and then, cut into 1/2-inch cubes.
5. In a food processor, add the garlic, ginger, water, turmeric, red pepper and sat and pulse
until smooth.
6. Place the oil in a large heavy-bottomed skillet over medium-high heat and cook until
heated completely.
7. Add the fennel seeds and stir fry for about 20-30 seconds.
8. Stir in the spice paste and stir fry for about 1-2 minutes.
9. Stir in the potatoes and stir fry for about 12-15 minutes, flipping as required.
188 Carolina Indian Fusion Hash Browns

Cardamom Prep Time: 10 mins
Carrots Total Time: 25 mins

Calories 94.2
Fat 5.9g
Cholesterol 15.2mg
Sodium 251.1mg
Carbohydrates 10.7g
Protein 0.7g
Ingredients
2 C. carrots, sliced
6 C. cold water
2 tbsp butter
1 tbsp honey
1/4 tsp salt
Directions
1. In a pot, add the water and salt and cook until boiling.
2. Add the carrots and cook until just cooked through.
3. Drain the carrots well and keep aside.
4. In a skillet, add the butter over medium heat and cook until melted completely.
5. Stir in the carrots and cook for about 2-3 minutes.
6. Stir in the honey, cardamom and salt and remove from the heat.
7. Enjoy hot.
189Cardamom Carrots
BEEF
Frezi
Prep Time: 20 mins
Total Time: 1 hr 40 min

Calories 805.6
Fat 59.7g
Cholesterol 198.3mg
Sodium 803.8mg
Carbohydrates 16.4g
Protein 52.8g
Ingredients
1 (400 ml) cans coconut milk 1/4 tsp turmeric
2 lb. lean stewing beef, cut into 2 . 5cm 1/4 tsp garam masala
cubes 2 green cardamom pods, crushed
3 tbsp ghee 2 bay leaves
2 large yellow onions, sliced and quartered 6 cm cinnamon sticks, broken in half
6 garlic cloves, minced 1 1/2 tbsp tomato paste
1 1/2 tsp ginger, minced 1 tsp salt
1 1/4 tsp ground cumin 1 C. plain yogurt
1 1/4 tsp coriander, freshly ground 1/2 C. cilantro, chopped
1/2 tsp cayenne pepper
Directions
1. In a Dutch oven, add the coconut milk and cook until boiling.
2. Stir in the beef cubes and set the heat to low.
4. With a slotted spoon, transfer the beef cubes and any visible oil in the coconut milk into a
bowl.
5. Transfer the coconut milk into a bowl to reserve and with paper towels, pat dry the pan.
6. In the same pan, add the ghee over medium-low heat and cook until melted.
7. Add the garlic, ginger and onion and stir fry for about 3-4 minutes.
8. Transfer the onion mixture into a small bowl.
9. In the same pan, add the cumin, coriander, cayenne pepper, turmeric, garam masala,
cardamom pods, cinnamon sticks and bay leaves and stir fry for about 30-40 seconds.
10. Add the tomato paste, cooked beef cubes and reserved coconut milk and cook for about
8-10 minutes, stirring frequently.
190 Beef Frezi

11. Stir in the cooked onion, yogurt and salt and cook, covered for about 18-20 minutes.
191
192
193
INDIAN HOUSE
Pulao
Prep Time: 15 mins
Total Time: 45 mins
(Fried Basmati Rice) Servings per Recipe: 6

Calories 393.4
Fat 14.4g
Cholesterol 141.3mg
Sodium 62.4mg
Carbohydrates 55.6g
Protein 11.0g
Ingredients
1 1/2 C. long-grain basmati rice, washed 1/4 tsp turmeric powder
and soaked for 2 hours 1/4 tsp garam masala powder
1 large onion, thinly sliced 2 tbsp coconut milk powder
1 large tomatoes, peeled and chopped 1/2 C. finely chopped coriander leaves
4 tbsp oil 3/4 C. frozen green peas
1 tbsp ginger-garlic paste salt
1 tsp cumin powder 2 potatoes, quartered and deep fried
2 tsp coriander powder 4 hard-boiled eggs, shelled
2 tsp red chili powder
Directions
1. In a heavy bottomed pan, add the oil and cook until heated completely.
3. Add the tomatoes and stir fry for about 2-3 minutes.
4. Add the garlic and ginger paste and stir fry for about 1-2 minutes.
5. Stir in the cumin, coriander, chili powder, turmeric, garam masala and about 2 tbsp of the
water and stir fry for about 2-3 minutes.
6. Stir in the peas, coriander, coconut milk, salt and just 2 1/2 C. of the water and cook until
boiling.
7. Stir in the rice and simmer, partially covered until all the liquid is evaporated.
8. Set the heat to low and stir in the potatoes.
9. Arrange the eggs on top of the rice mixture and cook, covered for about 8-10 minutes.
10. Enjoy hot.
194 Indian House Pulao (Fried Basmati Rice)

Mumbai Prep Time: 10 mins
Deviled Eggs Total Time: 10 mins

Calories 39.3
Fat 2.6g
Cholesterol 93.2mg
Sodium 31.2mg
Carbohydrates 0.4g
Protein 3.1g
Ingredients
6 hard-boiled eggs, shelled and halved 1 1/2 tsp minced mango chutney
3 1/2 tbsp mayonnaise 1/2 tsp scant garam masala
3 tbsp minced green onions finely chopped radish, to garnish
1 tbsp minced seeded jalapeño chile
Directions
1. Carefully, remove the yolks from the egg halves and transfer into a bowl.
2. With a fork, mash well.
3. Add the mayonnaise, green onions, jalapeño chile, mango chutney, garam masala, salt and
pepper and mix well.
4. Stuff the egg whites half with the yolk mixture.
5. Place the chopped radishes. on top if each egg half and enjoy.
195Mumbai Deviled Eggs

SOUTH
Bengali Fish
Prep Time: 5 mins
Total Time: 35 mins

Calories 635.0
Fat 34.6g
Cholesterol 146.2mg
Sodium 258.5mg
Carbohydrates 12.3g
Protein 68.7g
Ingredients
4 salmon fillets
2 onions, chopped
2 garlic cloves, chopped
1 (13 1/2 oz.) cans coconut milk
1 (14 1/2 oz.) cans chopped tomatoes
2 tbsp of garam masala
salt and pepper
olive oil
Directions
1. In a skillet, add 4 tbsp of the olive oil over medium heat and cook until heated through.
2. Add the onions and sauté for 5 minutes.
3. Add the garlic and garam massala and sauté for 5 minutes.
4. Stir in the coconut milk, tomatoes, salt and black pepper and cook, covered for about 20
minutes.
5. Meanwhile, heat another greased skillet and cook the salmon cutlets until desired
doneness.
6. Divide the salmon fillets onto serving plates and top with the sauce.
7. Enjoy hot.
196 South Bengali Fish

Suji Halva Prep Time: 5 mins
(Rice and Raisin Total Time: 35 mins
Pudding)
Calories 512.0
Fat 21.8g
Cholesterol 50.1mg
Sodium 7.8mg
Carbohydrates 75.6g
Protein 6.0g
Ingredients
2 3/4 C. water 1 1/4 C. semolina ( coarse grained)
1 1/4 C. sugar 1/3 C. sliced almonds
1/2 tsp saffron strand, soaked in 1 tbsp 1 tsp ground cardamom
boiling hot milk 1/3 C. sultana
140 g unsalted butter
Directions
1. In a large pot, add the soaked saffron, sugar and water over medium heat and cook until
sugar is dissolved, mixing continuously.
2. Cook until boiling.
3. Set the heat to low and cover the pan tightly to keep the syrup warm.
4. In another pot, add the butter over low heat and cook until melted completely.
5. Add the semolina, and cook for about 18-20 minutes, gently stirring occasionally.
6. In the last 2 minutes of cooking, stir in the flaked almonds.
7. Now, set the heat under the syrup to medium.
8. Stir in the sultanas and cardamom and cook until boiling,
9. Now, set the heat under the semolina to medium and Stir fry for about 1 minute.
10. Remove the pot of semolina from the heat.
11. Gradually, add the hot syrup into the semolina, mixing continuously.
12. Place the pot over very low heat and cook until all the moisture is absorbed completely,
stirring continuously.
13. Now cook, covered for about 5 minutes.
14. Remove from the heat and keep aide, covered for about 5 minutes.
15. Enjoy hot.
197Suji Halva (Rice and Raisin Pudding)

INDIAN POTATO WOK
(Khatta Aloo)
Prep Time: 25 mins
Total Time: 33 mins

Calories 132.1
Fat 7.2g
Cholesterol 0.0mg
Sodium 8.1mg
Carbohydrates 16.5g
Protein 2.1g
Ingredients
2 tbsp vegetable oil 1 tsp turmeric
1/4 tsp ground cumin 1 tsp cayenne pepper
1/4 tsp caraway seed 1 1/2 C. cooked diced new potatoes
3/4 tsp cumin seed 2 tbsp chopped cilantro ( fresh coriander)
1/4 tsp ground coriander 2 tbsp chopped of fresh mint
1/2 C. finely chopped red onion 1 lime, juiced
3 cloves garlic, minced salt, to taste
1 hot chili pepper, seeded and finely black pepper, to taste
chopped
1 tsp minced fresh ginger
Directions
1. Add the oil in a large wok and cook until heated completely.
2. Add the caraway seeds, cumin seeds, ground cumin and ground coriander and stir fry for
about 20-30 seconds.
4. Add the cayenne pepper and turmeric and stir to combine.
5. Stir in the potatoes, lime juice, salt and black pepper and cook until heated completely.
6. Enjoy with the garnishing of the cilantro and mint leaves.
198 Indian Potato Wok (Khatta Aloo)

Easy Prep Time: 50 mins
Flat Bread Total Time: 55 mins
(Naan)
Calories 373.8
Fat 7.5g
Cholesterol 54.7mg
Sodium 251.5mg
Carbohydrates 63.3g
Protein 11.7g
Ingredients
2 1/2 C. flour 1 tbsp oil
1/2 tsp baking soda 1 beaten egg
1/2 tsp baking powder 1/2 tsp sugar
1/2 C. milk 1/2 tsp cumin seed
1/2 C. yogurt
Directions
1. In a bowl, add the flour, baking soda, baking powder, sugar and cumin seeds and mix well.
2. In a pan, add the oil an cook until heated completely.
3. In the pan, add the yogurt, milk and egg and cook until just warmed, stirring occasionally.
4. Immediately, remove from the heat.
5. Transfer the milk mixture into the bowl of flour mixture and mix until a dough is formed.
6. Cover the dough and keep aside for about 45 minutes.
8. Place the dough onto a floured surface and with your hands, pat into 2 (1/2-inch thick)
circles.
9. Arrange the naan onto a baking sheet and cook under the broiler until golden brown from
both sides, flipping once.
10. Enjoy hot.
199Easy Flat Bread (Naan)

MASALA
Vegetable Cutlets
Prep Time: 20 mins
Total Time: 30 mins

Calories 94.1
Fat 3.8g
Cholesterol 0.0mg
Sodium 63.9mg
Carbohydrates 13.9g
Protein 2.2g
Ingredients
5 oz. green beans ( sliced) 1/2 tsp garam masala
2 medium carrots ( peeled and grated) 1/4 tsp chili powder
1 slice whole wheat bread, crumbs of 4 tbsp cilantro, chopped
4 oz. new potatoes, boiled until soft salt, to taste
1/2 tsp ginger, grated 1 tbsp vegetable oil
1/2 tsp mango powder
Directions
1. In a pan of the lightly salted boiling water, add the carrots and green beans and cook,
covered for about 8-10 minutes.
2. Drain the carrots and green beans well.
3. In a food processor, add the boiled potatoes, cilantro, breadcrumbs, ginger, mango powder,
garam masala, chili powder and salt and pulse until well combined.
4. Make about 3/4-inch sized patties from the mixture.
5. Refrigerate the patties for about 5-10 minutes.
6. In a skillet, add the oil and cook until heated through.
7. Place the patties and cook for about 1-2 minutes.
8. Flip and cook for about 1 minute per side.
9. Enjoy hot.
200 Masala Vegetable Cutlets

Ground Beef Skillet Total Time: 45 mins
(Kheema)
Calories 509.9
Fat 12.8g
Cholesterol 73.7mg
Sodium 645.9mg
Carbohydrates 64.8g
Protein 34.7g
Ingredients
1 lb. lean ground beef 1/2 tsp cayenne pepper
1 large onion, chopped 1 (10 oz.) packages frozen peas, thawed
6 garlic cloves, minced 2 large potatoes, peeled and cubed
2 tbsp finely minced fresh ginger 1 (8 oz.) cans tomato sauce
salt 1/2 C. water
1 tsp cumin 1 C. chickpeas, canned, rinsed
1/2 tsp ground cinnamon
1/2 tsp turmeric
Directions
1. Heat a large skillet and sear the beef until browned completely.
2. Drain the grease, leaving 2 tbsp inside the wok.
3. In the same wok, add the ginger, garlic, onion and salt over medium heat and stir fry for
about 2-3 minutes.
4. Stir in the cumin, cinnamon, turmeric and cayenne pepper and stir fry for about 1-2
minutes.
5. Stir in the potatoes and peas and cook until boiling.
6. Cook, covered for about 10 minutes.
7. Stir in the chickpeas, tomato sauce and water and cook, covered for about 4-5 minutes.
8. Enjoy hot.
201Indian Ground Beef Skillet (Kheema)

202
203
LAMB MASALA
Masala
Prep Time: 15 mins

Calories 771.8
Fat 61.4g
Cholesterol 171.6mg
Sodium 465.3mg
Carbohydrates 12.4g
Protein 41.4g
Ingredients
2 -3 lb. lamb shoulder, cut in bite sized 1/8 tsp ground nutmeg
pieces 3 bay leaves
2 red onions, chopped 1/4 C. chopped cilantro
1 tomatoes, chopped 4 cloves, broken into pieces
6 garlic cloves, chopped 1 tsp Indian curry powder
4 tsp fresh ginger, grated 1/2 tsp salt
1 cinnamon stick, 2-inch 4 -6 Serrano chilies, chopped
1 tsp cumin seed 1 C. plain yogurt
12 green cardamoms, pods. 3 tbsp vegetable oil
1/2 tsp turmeric powder 2 tsp coriander powder
1 tsp garam masala
Directions
1. For the marinade: in a large bowl, add the yogurt, ginger, garlic and red chilli powder and
mix well.
2. Add the lamb and coat with the marinade generously.
3. Refrigerate to marinate for at least 4 hours or overnight.
4. In a large pan, add the vegetable oil over medium-high heat and cook until heated
through.
5. Add the onions, ginger, garlic, bay leaves, cumin seeds, cloves and cinnamon sticks and stir
fry for about 6-8 minutes.
6. Remove the lamb from the bowl, reserving marinade.
7. In the pan, add the lamb pieces and stir to combine.
8. Set the heat to medium and cook, covered for about 8 minutes.
9. Remove the lid and stir in the reserved yogurt mixture, Serrano, garam Masala, curry
powder, coriander powder, nutmeg, turmeric and salt.
204 Lamb Masala

11. Remove the lid and stir the mixture well.
13. Stir in the tomatoes and cook, covered for about 9-10 minutes.
14. Add the 1-2 C. of the water and stir to combine.
15. Set the heat to medium and cook, partially covered for about 40-45 minutes.
16. Stir in the cilantro and cook for about 5 minutes.
17. Enjoy hot.
205
KERALA
Shrimp Curry
Prep Time: 20 mins
Total Time: 35 mins

Calories 544.7
Fat 34.4g
Cholesterol 358.1mg
Sodium 1636.0mg
Carbohydrates 18.8g
Protein 43.8g
Ingredients
3/4 lb. green beans, trimmed, cut into 1 1/2 1/4 C. coarsely chopped fresh basil, plus
inch pieces sliced leaves for garnish
3 stalks lemongrass 1/4 C. water
1 C. coarsely chopped fresh cilantro 2 tbsp vegetable oil
2/3 C. coarsely chopped shallot 2 C. canned unsweetened coconut milk
1/4 C. coarsely chopped seeded, jalapeno 2 1/2 lb. uncooked medium shrimp, peeled,
chile deveined
2 tbsp indian curry powder lime wedge
1 tbsp coarsely chopped peeled, fresh
ginger
Directions
1. In a large pan, add the water and salt and bring to a boil.
2. Add the green beans and cook for about 3-4 minutes.
3. Drain the green beans well and keep aside.
4. Cut each lemongrass stalk from the bottom about 2-inch away and then, remove the tops.
5. Now, cut the bottom pieces of each lemongrass stalk into thin slices.
6. In a food processor, add the lemongrass stalk pieces, shallot, ginger, cilantro, chopped basil,
jalapeño, curry powder and water and pulse until smooth.
7. In a large skillet, add the oil over medium-high heat and cook until heated completely.
8. Stir in the curry paste and stir fry for about 2-3 minutes.
9. Add the coconut milk and cook until boiling.
10. Add the shrimp and stir to combine.
11. Set the heat to medium-low and cook for about 4-5 minutes.
12. Stir in the green beans and cook until heated completely.
13. Enjoy with a garnishing of the basil alongside the lime wedges.
206 Kerala Shrimp Curry
Lentil Soup Prep Time: 20 mins
with Fruit Salsa Total Time: 55 mins

Calories 210.7
Fat 0.7g
Cholesterol 0.0mg
Sodium 105.2mg
Carbohydrates 38.9g
Protein 13.4g
Ingredients
Fruit Salsa: 3 tbsp tomato paste
2/3 C. granny smith apple, finely chopped 1 tsp fresh ginger, peeled grated
1/4 C. celery, finely chopped 1/2 tsp cumin
1 tbsp fresh cilantro, chopped 1/8 tsp turmeric
1 tbsp fresh lime juice 1 tsp fresh lime juice
Lentils: salt, to taste
3 1/2 C. reduced-fat chicken broth pepper, to taste
1 C. small dried red lentils
1 C. onion, chopped
1 1/2 C. light coconut milk
Directions
1. For the salsa: in a bowl, add all the ingredients and mix until well combined.
2. Refrigerate, covered to chill before using.
3. In a pot, add the lentils, onion and broth over medium-high heat and cook until boiling.
5. Remove from the heat and stir in the ginger, tomato paste, coconut milk, turmeric and
cumin.
6. In a food processor, add the soup mixture in batches and pulse until smooth.
7. In the same pan, add the pureed soup over medium heat and cook, covered for about 10
minutes.
8. Stir in the salt, pepper and lime juice and remove from the heat.
9. Enjoy the hot soup with a topping of the salsa.
207Lentil Soup with Fruit Salsa

208
209
APPLE
Cauliflower Stew
Prep Time: 5 mins
Total Time: 25 mins

Calories 100.6
Fat 5.0g
Cholesterol 0.0mg
Sodium 34.2mg
Carbohydrates 13.7g
Protein 2.5g
Ingredients
2 tbsp olive oil 6 C. cauliflower, chopped
1 C. onion, chopped 4 C. vegetable broth
1 tart apple, peeled, cored, chopped 1 tsp honey
1 tbsp curry powder 1 tsp rice wine vinegar
1 garlic clove
Directions
1. In a large pan, add the oil and cook until heated completely.
2. Add he onion and stir fry for about 6-7 minutes.
3. Stir in the garlic, apple and curry powder and stir fry for about 2 minutes.
4. Stir in the broth and cauliflower and cook until boiling.
5. Set the heat to medium-low and cook, covered for about 20 minutes.
6. Remove from the heat and keep aside to cool for about 15-20 minutes.
7. In a food processor, add the soup in batches and pulse until smooth.
8. Return the soup to pan over medium heat.
9. Add the vinegar, honey and salt and stir to combine.
10. Cook until heated through.
11. Enjoy hot.
210 Apple Cauliflower Stew

Mango Prep Time: 0 mins
Kerala Chicken Total Time: 35 mins
Wings
Calories 252.5
Fat 19.2g
Cholesterol 84.6mg
Sodium 160.6mg
Carbohydrates 0.9g
Protein 18.1g
Ingredients
4 tsp curry powder
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
20 -24 chicken wings
3 tbsp butter, melted
1 C. mango chutney
Directions
1. In a large bowl, add the cinnamon, curry powder and ginger and mix well.
2. Add the chicken wings and mix well.
3. Refrigerate for at least 3 hours or for whole night.
4. Set your oven to 350 degrees F and line a 15x10x1-inch jelly-roll pan with a piece of foil.
5. Place the chicken wings into prepared pan and coat with the butter.
6. Cook in the oven for about 30-3 minutes.
7. Enjoy hot.
211Mango Kerala Chicken Wings

SEAFOOD
Korma
Prep Time: 20 mins
Total Time: 40 mins

Calories 88.1
Fat 7.3g
Cholesterol 24.1mg
Sodium 123.3mg
Carbohydrates 2.9g
Protein 3.5g
Ingredients
12 large shrimp, peeled and deveined 2 garlic cloves, crushed
3 tbsp plain yogurt 1 tsp ginger, grated
1 tsp paprika 1 cinnamon stick, halved
1 tsp garam masala 4 cardamom pods
1 -2 tbsp tomato puree 1 tbsp vegetable oil
4 tbsp coconut milk salt
1 tsp chili powder
3/4 C. water
Directions
1. In a deep dish, add the coconut milk, yoghurt, tomato puree, water, garam masala, paprika,
chili powder and salt and mix until well combined.
2. In a skillet, add the oil over low heat and cook until heated through.
3. Add the ginger, garlic, cardamoms and cinnamon and stir fry for about 1 minute.
4. Stir in the yogurt mixture and cook until boiling, mixing occasionally.
5. Stir in the shrimp and cook for about 4-5 minutes.
212 Seafood Korma

Curry Prep Time: 10 mins
Tofu Wok Total Time: 35 mins

Calories 209.5
Fat 13.4g
Cholesterol 0.0mg
Sodium 317.1mg
Carbohydrates 15.0g
Protein 11.7g
Ingredients
2 lb. firm tofu, cut into 1/2 inch slices 1 (15 oz.) cans tomato sauce
1 tbsp olive oil 1 (10 oz.) cans coconut milk
2 large onions, peeled and quartered 1 tbsp whole cloves
1 large green pepper, sliced into 2 inch 1 tsp cardamom, ground
strips 1 cinnamon stick
1 tsp crushed garlic salt, to taste
1 tsp ginger, grated black pepper, to taste
3 tsp curry powder
Directions
1. In a large wok, add the oil over medium-high heat and cook until heated through.
2. Add the tofu and stir fry for about 2-3 minute.
3. With a slotted spoon, transfer the tofu onto a plate.
4. In the same wok, add the green pepper and onion and stir fry for about 3-4 minutes.
5. Add the garlic and ginger and stir fry for about 2-3 minutes.
6. Stir in the cooked tofu, coconut milk, tomato sauce, curry powder, cinnamon stick,
cardamom, cloves, salt and black pepper and mix well.
7. Set the heat to low and cook for 12-15 minutes, mixing as required.
8. Enjoy hot.
213Curry Tofu Wok

RATATOUILLE
in Bombay
Prep Time: 10 mins
Total Time: 45 mins

Calories 252.2
Fat 19.2
Cholesterol 84.6mg
Sodium 160.6mg
Carbohydrates 0..9g
Protein 18.1g
Ingredients
2 C. diced onions 1 tsp salt
2 tbsp olive oil 1 pinch of crumbled saffron (optional)
3 cloves garlic, minced 1 C. orange juice
1 fresh chili pepper, minced, seeded for a 5 C. cubed eggplants, 1 inch cubes
milder hot 4 C. cubed zucchini
1 tbsp grated fresh ginger root 1 1/2 C. diced bell peppers
1 tsp ground cumin 3 C. diced fresh tomatoes
1 tsp ground coriander 1/4 C. chopped fresh basil
1/2 tsp turmeric
1/2 tsp ground cinnamon
Directions
1. In a large pan, add the oil and heat over medium heat.
2. Add the onion and cook for about 8-10 minutes, stirring frequently.
3. Add the chili, ginger, garlic, saffron, coriander, cumin, cardamom, cinnamon, turmeric and
salt and stir fry for about 1 minute.
4. Stir in the eggplant and orange juice and cook, covered for about 12-15 minutes.
5. Stir in the tomatoes, bell peppers, zucchini and basil and cook, covered for about 12-15
minutes.
6. Enjoy hot.
214 Ratatouille in Bombay

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Cambodian and Indian Recipes

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