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May 21, 1999
Try these recipes
Stir-Fried Buttercup Squash with Pork
Though it uses just a few ingredients, this gem of a stir-fry is complex in taste, with the sweetness of squash balancing the slightly salty pork. I was excited to find buttercup squash in this country-it's exactly the kind we have in Cambodia.
3 tablespoons vegetable oil
Heat the oil in a large skillet or wok over medium-high heat and sauté the garlic until golden brown, 5 to 10 seconds. Add the pork, stirring well, then add the fish sauce and sugar. Fold in the squash gently and stir-fry until it is cooked through but still slightly crunchy, 4 to 5 minutes (or longer if you prefer a soft texture).
Add the scallions and pepper and stir well. Serve hot with rice.
Trey Chap Kampot (Deep Fried Pomfret)
This recipe for deep-fried fish with a spicy sauce is a specialty of the coastal region, from the area around the town of Kampot. Trey is commonly known as pomfret but you can substitute sole or perch or tilapia found in the Filipino shops.
1/2 cup fresh lime juice
Combine the lime juice, fish sauce and sugar in a small bowl and mix until the sugar dissolves completely. Stir in the garlic and chilies and set aside.
Rinse the fish inside and out, then pat dry with paper towels.
Heat about 4 inches oil in a wok or large deep skillet over medium high heat. When the oil is hot, fry the fish one by one, turning once, until well browned and crisp, about 5 minutes for each side. Remove the slotted spoon and drain on paper towels, then cover to keep warm.
When all the fish is fried, transfer to a large platter. Pour the sauce over the fish and garnish with sliced cucumbers.
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