The Cambodian Association (Auckland) Inc. About CAAI

New Zealand Time

Cambodia Time

Sponsors & Advertisement (Please contact us if you want to advertise in here)

NZ largest private tertiary

education provider

- Mortgage & other finance

- Education

- Importer & Retailer

of electronic chair.

Phone: 027 284 5077

Home: (09) 576 7259

LY Enterprise

Meng Ly

LEON CHHOUR

Sales & Marketing Consultant:

(09) 278 3039

Phone:

(09) 272 2145

0274 818 507

Disclaimer:

Some contents in our Website may be morally and politcally offensive to viewers. Our site does not endorse political views as might be found in this website. Our site is for your source of informations. Please contact the webmaster for more information.

Designer/Stylist

Capstick Hair Studio

Highly Recommend

5 Capstick Road

Otara

Phone: 272 2145

JUNE THAI

The Cambodian Association Auckland Inc. is a Khmer leading community in Auckland, New Zealand. We are Independent, Neutral and not involve with any political group.

THE CAMBODIAN ASSOCIATION (AUCKLAND) INC

20 min 10 min prep 4-6 servings

1 lb chicken tenders or chicken breasts, cut into long strips

3 garlic cloves, minced

12 stalks green onions, minced

2 tablespoons fresh lemongrass, minced

2 tablespoons curry powder

1 tablespoon honey or light brown sugar

1 tablespoon soy sauce

2 teaspoons fish sauce

2 teaspoons fresh lime juice

1 teaspoon paprika

1/4 teaspoon black pepper

1/4 cup water

2 tablespoons vegetable oil

In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
Refrigerate overnight (or at least 4 hours.).
When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
Serve hot as appetizer with mango salsa.

Grilled Curry Chicken Skewers

Duck in Spicy Orange Sauce

Traditional Cambodian curry

Traditional cambodian citrus jungle duck

1½ hours 30 min prep 4 servings

2 kg duck, cut into serving pieces

2 small red chili peppers, seeded and sliced

3 tablespoons sugar

500ml orange juice

2 oranges, juice of, fresh

1 orange rind, cut into julienne strips

2 tablespoons vegetable oil

15g gingerroot, minced

1 lime, juice of

2 stalks lemongrass, cut into 3 then crushed

Marinade

15g nuoc cham sauce

15g gingerroot, peeled and minced

1/4 red chili pepper, seeded and chopped, salt and pepper

1 teaspoon five-spice powder

Mix marinade ingredients with half of the oil.
Coat both sides of duck pieces and marinade the longer the better preferably overnight.
Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden.
Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes.
Take out and drain.
In the fat fry off the garlic ginger and lemon grass and chilies.
When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce.
Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.

Khmer delicacy called "Nom Krouk"

How to make Kor Ko

Coconut Soup Tutorial

For this dish, you can either stir fry your meat first or boil coconut cream first. I chose to boil cream first to get that coconut taste more vs a stir fry taste.

Ingredients:

Chicken Breasts

Scallops

Button Mushrooms (accidentally hit the wrong buttom and typed "buttom" in my video)

Oyster Mushrooms

Straw Mushrooms

Jalapeno

Green Onions

Cilantro

Lemon Grass

Lime Leaves

Coconut Cream

Chili Paste

Tamarind Base (or you can use lime juice)

Fish Sauce

Salt

Sugar

Chicken Soup Base (wouldn't need this if you replace water with chicken stock)

P.S. I completely forgot to add 1 tsp of thinly sliced galangal (looks similiar to a ginger root) to this soup. It's added with the lemon grass and lime leaves.

Chicken Laab (Plea Siche Moan)

My 1st cooking tutorial!!! I wish that I have enough memory in my camera to make a Live video, but unfortunately, I don't. So until then, please enjoy the picture video. Thanks!

p.s. Like all true Khmers, we love prahok. You can add fermented fish to this dish as well in the step where you're adding your seasonings.

Ingredients:

Chicken Tenders or Chicken Breasts

Cilantro

Red Bell Pepper

Garlic

Limes

Laab Seasoning Mix

Salt

Sugar

Tamarind Soup Base

Fish Sauce

Ingredients for Soup:

Lime Leaves

Green Onions

Lemon Grass

Sweet Basil Leaves

Garlic

Shrimp

Straw Mushrooms

Fish Sauce

Sugar

Salt

Tamarind Base

Granulated Chicken Bouillion

Ingredients for Sauce:

Chili Peppers

Garlic

Lime Juice

Fish Sauce

Sugar

Salt

Green Onions

Sweet Basil Leaves

Sgow Chrouk Pakong

Chicken Curry Soup (Somlor Curry Siche Moan)

If you use beef, increase simmering time to 1 hour instead of 1/2 an hour. Also, when cooking stinky dishes like this that takes a long simmering time, I cook it outside.

Ingredients:

Whole Young Chicken/Hen

Onions

Green Beans

Carrots

Potatoes

Bamboo Shoots

Homemade Curry Paste (Ask for ingredients)

Shrimp Paste

Red Curry Paste

Fish Sauce

Salt

Sugar

Coconut Cream

Fried Rice (Bai Lene)

Servings: 6

Ingredients

Jasmine Sticky Rice

Chicken Breast (or beef, pork, seafood...)

Chinese Sausage

Frozen Peas & Carrots (and/or onions, green onions, bean sprouts...)

Extra Olive Virgin Oil (or any cooking oil)

Oyster Sauce (and/or hoison sauce)

Soy Sauce

Fish Sauce

Sesame Oil

Sugar (you can reduce your sugar to just 3 full tbs)

Salt

Garlic

Eggs

Green Papaya Salad (Boklahong)

Ingredients:

Green papaya

Cherry tomatoes

Limes

Garlic

Chili Peppers

Homemade Papaya Sauce (ask for ingred.)

Salt

Sugar

Fish Sauce

We would like to thank to forg3tm3not770 for uploading those khmer recipies on youtube to share with all of us