Cambodian Cuisine with Bai Doung s’det Sor / Coconut Rice and Bean.


BM # 44
International ABC Cooking
Cooking with Alphabets : C
Category:  Lunch / Dinner with Curry





Cambodia

Country

Cambodia, officially known as the Kingdom of Cambodia and once known as the Khmer Empire, is a country located in the southern portion of the Indochina Peninsula in Southeast Asia.




Coming to the alphabet C, it is Cambodian Cuisine, where I have cooked rice and curry with a relish.

Khmer cuisine or, more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism, Cambodian food has won praise for its elegant and understated use of spice; its harmonious arrangement of contrasting flavors, textures and temperatures within the meal rather than a single dish; and its thoughtful and, at times, extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.

The staple food for Cambodians is rice. It is consumed by most Cambodians daily and with all meals, using a great number of cooking styles and techniques. There are hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine rice to countless types of wild, brown and sticky rice . Rice, in Cambodia is eaten all day long in the form of street-side snacks, but for today I have cooked a rice variety that the Cambodians eat on New Year for good luck. This tasty  coconut rice bean is a very popular dish with Khmer Krom vegetarians. Fragrant rice and the black eyed peas, simmered and cooked in creamy coconut milk, tastes absolutely divine. The use of lime leaves will surely lend it a amazing flavor, since I did not get these leaves, I used lemon grass. We simply loved these .  I served Solar Kari Sap, which is a Cambodian curry  along with these creamy rice. I also served a Cambodian relish with this meal.The relish sure has a fancy name Chorus Trosot Pingpot. 

While on my search I had planned to cook only a variety of rice for this country, but after I finished cooking, my son felt that the rice had an amazing flavor and it could not be served just with that relish so I made the Curry, which turned out absolutely amazing. I could not believe that it had such a wonderful taste to it. Do check out the curry.

Menu for the day
Salor Kari Sap 
( Curry )

Bai doung s’det sor.
(Khmer Krom coconut rice and bean.)

Chorus Trosot Pingpot 
( Cumber Tomato Relish)


Bai doung s’det sor.(Khmer Krom coconut rice and bean.) 
1 cup rice 
1/2 cup black eyes peas
1 Kaffir lime leaf
1 cup coconut milk
1/2 cup water
1/2 tsp salt
1/4 tsp sugar
2 stalks spring onion, chopped
Soak the black eyed peas for 4-5 hours.
Boil in a pressure cooker with little salt.
You would require 2 whistles and then simmer for 5-7 minutes.
Check. Alternatively one can use canned peas also.
Wash and soak the rice for 15 minutes.
Place them in a rice cooker.
Add the black eyed peas.
Add coconut milk, water , salt and sugar.
Add lemon grass, the recipe calls for kafir lime leaves, but since these are not available here, I chose to use lemon grass.
Cook rice and once done, remove the lemon grass and add chopped spring onion.
Recipe Source: Here

Salor kari sap. (Khmer Krom vegetarian curry.)

Bai doung s’det sor.(Khmer Krom coconut rice and bean.)



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

An InLinkz Link-up

Labels: , , , ,