'Swimming to Cambodia' Dinner & a Movie Recipes & Photos

Cambodian Pickles

3 tbsp coarse salt
2 carrots
1 bunch radishes (about a dozen)
1 cucumber
1 cup rice vinegar
1 tbsp Asian fish sauce
1/4 cup granulated sugar

Wash and trim carrots, radishes, and cucumber. Halve cucumber lengthwise and remove seeds. Cut all vegetables into 1/4" slices and place in a colander over a shallow bowl. Sprinkle with salt and allow to stand for about 1 hour, until tender. Rinse away all salt, drain thoroughly and place in a container with tight-fitting lid. Add rice vinegar, fish sauce and sugar. Shake to coat and blend. Allow vegetables to marinate overnight, shaking the container occasionally to ensure that all vegetables are uniformly marinated. When ready to serve, strain off the liquid and place in an attractive serving dish.

Spring Rolls

1 cucumber, peeled, seeded and chopped into 2" matchsticks
1 large carrot, coarsely grated
1/4 lb cooked baby shrimp
1 cup mint leaves, finely chopped
1 cup shredded cabbage, blanched for 1 minute in boiling water
1 tsp sesame oil
12 rice paper wrappers

Mix all vegetables together with sesame oil and divide into 12 equal portions. Fill a large, shallow dish with warm water and soak a rice paper wrapper until softened. Carefully transfer the wrapper to a dinner plate. Place one portion of the filling on the lower half of the wrapper. Fold the lower edge of the wrapper up and lightly snuggle it around the filling. Fold in the left and right sides of the wrapper toward the center and roll cigar-style toward the upper edge. Cut spring roll in half on a diagonal angle and place on an attractive serving dish. Repeat with the remaining wrappers and filling.

Dipping Sauce

1 cup rice vinegar
1 cup Asian fish sauce
1 cup lime juice
1/2 cup hot water
1/2 cup granulated sugar
5 cloves garlic, finely minced
3 tbsp ginger root, peeled and finely grated
2 tbsp lemongrass, peeled, trimmed and finely minced
1 small chili pepper, trimmed, seeded and finely minced

Mix all ingredients together in a jar with a tight-fitting lid. Shake vigorously and allow to stand for at least one hour, or overnight. Serve in a shallow dish with Rice Paper Spring Rolls.

Lemongrass Broth with Chicken and Rice

2 quarts water
2 stalks fresh lemongrass, peeled, trimmed and finely sliced
4 cloves garlic, finely minced
1 tbsp ginger root, peeled and finely shredded
1/4 cup Asian fish sauce
1 tsp chili paste
1/4 cup dry rice
2 boneless chicken breasts, skinned and diced into 1/2" cubes
4 spring onions, finely chopped
2 lemons

Place the water, lemongrass, garlic, fish sauce, chili paste and ginger in a large soup kettle and bring to a boil. Add the chicken and rice, and simmer for 20 minutes. Ladle the soup into individual bowls and garnish with spring onions and the juice of 1/4 lemon.

Cambodian Fishcakes

1 pound white fish filets, (halibut, snapper, tilapia, etc.) cut into 1/2" chunks
2 stalks lemongrass, peeled, trimmed and thinly sliced
2 spring onions, finely chopped
½ tsp ground turmeric
3 cloves garlic, finely minced
1/2 tsp salt
2 tbsp flour
2 Eggs

1 cup panko (Japanese bread crumbs)

Vegetable oil for frying

Place all the ingredients except panko and cooking oil in a food processor and blend into a fine paste. Shape the fish mixture into 2" patties and lightly toss in panko until coated. Heat about 1" of cooking oil in a large skillet and fry the fishcakes 5 or 6 at a time until golden brown, turning once. Drain on paper towels and serve hot.

Coconut Fish

1 pound white fish filets, (halibut, snapper, tilapia, etc.)
1 can coconut milk
2 cloves garlic, finely minced
1/2 onion, finely chopped
1 tbsp ginger root, finely shredded
1 stalk lemongrass, peeled, trimmed and finely chopped
½ tsp ground turmeric
1 tsp paprika
2 tbsp Asian fish sauce
1 tbsp granulated sugar
½ tsp salt

Place the garlic, onion, ginger, lemon grass, turmeric, paprika, fish sauce and sugar in a saucepan and bring to a simmer, stirring until thoroughly mixed. Add the coconut milk and simmer for 10 minutes, until thickened. Pour the sauce into a large, shallow baking dish, add the fish filets, turning once to coat with sauce. Bake in a 400 degree oven for 45 minutes. Serve with Jasmine Rice.

Marinated Seafood and Mango Salsa over Cambodian Ginger Cole Slaw

Marinated Seafood

1/2 lb each fresh, ceviche-grade shrimp and white fish filets (halibut, snapper, etc.), diced into 1/2" cubes
1/4 cup fresh lime juice
1/4 cup rice vinegar

Combine all ingredients together in a non-metal container with a tight-fitting lid. Mix thoroughly, cover, refrigerate, and allow to stand overnight, stirring occasionally to ensure uniform marinade.

Mango Salsa

2 ripe mangoes, peeled and coarsely chopped
1 small chili pepper, seeded, deveined and finely minced
3 tbsp each red and green bell pepper, finely chopped
3 tbsp red onion, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup fresh lime juice

Combine all ingredients in a non-metal container with a tight-fitting lid. Mix thoroughly, cover, refrigerate, and allow to stand overnight, stirring occasionally to ensure uniform marinade.

Cambodian Ginger Cole Slaw

1 small head of white cabbage, finely shredded (about 4 cups)
1 large carrot, trimmed and coarsely grated

Dressing:

1 tbsp ginger root, finely shredded
1/2 cup rice vinegar
1 tsp Asian fish sauce
1/4 cup granulated sugar

Mix all dressing ingredients together in a jar with a tight-fitting lid and shake vigorously. Place cabbage and carrots in a large bowl with dressing and mix thoroughly. Cover and allow to marinate overnight in the refrigerator, stirring occasionally to ensure a uniform marinade.

Coconut Pork Skewers

Marinade: 1 stalk fresh lemongrass, peeled, trimmed and finely chopped
1/2 cup shredded coconut
1 tablespoon sugar
1/2 teaspoon salt
1 large shallot, finely chopped
5 cloves garlic, finely minced
1/8 teaspoon turmeric
1/4 cup water

1 pound pork tenderloin, pork loin cut into 1" pieces

16 wooden skewers, soaked 30 minutes in water

Mix all marinade ingredients together in a large bowl. Add pork and toss to coat. Cover and marinate in the refrigerator for one hour, or overnight. Skewer pork cubes and place on a baking sheet, spooning any remaining marinade over skewers. Bake in a 400 degree oven for about 30 to 40 minutes, until done, being careful not to overcook. Skewers may also be grilled outdoors or on a stove-top grill pan.

Sweet and Spicy Pork Ribs

Marinade: 3 cloves garlic, finely minced
2 spring onions, finely chopped
2 tbsp soy sauce
2 tbsp Ketchup or tomato paste
2 tsp brown sugar
1 tsp honey
½ Cup water
1 tbsp sesame oil

3 pounds pork spare ribs, cut into 2" pieces between ribs

Mix all marinade ingredients together in a large bowl. Add pork ribs and toss to coat. Cover and marinate in the refrigerator for one hour, or overnight. Place ribs on a foil-lined baking sheet and bake in a 400 degree oven for about 40 to 50 minutes, until tender, being careful not to overcook.

For even more tender results, place baked ribs in a crockpot with 1/2 cup of water and 2 tbsp soy sauce. Cook on high setting for 2 hours.

Grilled Chicken Drumsticks

2 tbsp soy sauce
2 tbsp ginger root, peeled and finely shredded
3 Cloves garlic, finely minced
1 tbsp light brown sugar
½ Teaspoon paprika

8 chicken drumsticks

Mix all marinade ingredients together in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for one hour, or overnight. Place drumsticks on a foil-lined baking sheet and bake in a 400 degree oven for about 40 to 50 minutes, until tender, being careful not to overcook.

Caramelized Shrimp

Marinade

2 tbsp sesame oil
4 cloves garlic, finely minced
5 spring onions, finely chopped
1 tbsp granulated sugar
1 tbsp Asian fish sauce
1 tbsp soy sauce
1 tbsp ketchup
1/2 tsp chili paste

1 pound large shrimp, shelled and de-veined.

Mix all marinade ingredients together in a large bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for one hour, or overnight. Saute shrimp in a large skillet over high heat until just tender and marinade is carmelized. Serve with Jasmine Rice.

Jasmine Rice

2 cups jasmine rice
3 cups water

Rinse the rice and place in an electric rice cooker or heavy sauce pan with 3 cups of water. Cover and steam until tender (about 25 minutes).

Coconut Pudding with Tropical Fruits

1 can unsweetened coconut milk
1/3 cup sugar
3 tbsp cornstarch
1 large egg
1 teaspoon vanilla extract

1/2 cup diced pineapple
1 ripe mango or papaya, sliced into wedges with peel intact
2 tbsp unsweetened flaked coconut
Fresh mint leaves

Bring coconut milk to simmer in a saucepan. In a small bowl, combine sugar, cornstarch, salt, egg and vanilla, and whisk thoroughly. Add mixture to coconut milk and simmer for about 5 to 10 minutes, until thickened. Cool completely, pour into parfait glasses and chill for 4 hours, or overnight. Garnish with coconut flakes and fresh mint leaves. Serve with fresh tropical fruits.