Bai Krob Chanti Cinnamon Cashew Rice Cambodia Recipes

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BAI KROB CHANTI (CINNAMON CASHEW RICE) (CAMBODIA)



Bai Krob Chanti (Cinnamon Cashew Rice) (Cambodia) image

This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Provided by GiddyUpGo

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup uncooked jasmine rice, rinsed and drained
1 3/4 cups water
1/2 cup roasted cashews
1 tablespoon butter
1/2 teaspoon salt
1 dash cinnamon

Steps:

  • Place the water in a pot and bring to a boil. Add the rice, bring back to a boil then reduce heat, cover and simmer for 20 minutes or until all the liquid has been absorbed.
  • Add the butter, salt and cinnamon. Stir to combine and set aside.
  • Put the cashews into a small, dry skillet. Keep stirring until they are hot or browning slightly (depending on your preference).
  • Add the cashews to the rice and stir to combine.

Nutrition Facts : Calories 295, Fat 11.1, SaturatedFat 3.4, Cholesterol 7.6, Sodium 432, Carbohydrate 43.4, Fiber 1.8, Sugar 0.9, Protein 5.8

TIRK SALOUK SWAI (MANGO SALSA) (CAMBODIA)



Tirk Salouk Swai (Mango Salsa) (Cambodia) image

This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Provided by GiddyUpGo

Categories     Mango

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 ripe mango, peeled, pitted and diced
1 tablespoon fresh lime juice
1/4 cup cilantro, chopped
1 green onion, chopped
1/2 teaspoon salt
4 hot chili peppers, chopped

Steps:

  • Put all the ingredients in a blender and pulse until creamy.
  • For a chunky salsa, just mix the chopped ingredients together in a bowl.

Nutrition Facts : Calories 70.7, Fat 0.4, SaturatedFat 0.1, Sodium 295.8, Carbohydrate 17.5, Fiber 2.2, Sugar 13.9, Protein 1.7

GINGER AND CASHEW RICE



Ginger and Cashew Rice image

Make and share this Ginger and Cashew Rice recipe from Food.com.

Provided by Doreen Randal

Categories     Long Grain Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup long grain rice
2 cups water, hot
30 g butter
1 clove garlic, crushed
1/2 cup raw cashews, chopped
1/4 cup glace ginger, chopped
1 teaspoon lemon, rind of, grated
1/4 teaspoon cumin, ground
2 tablespoons mint, chopped

Steps:

  • Combine rice and water in a large shallow dish, and cook on HIGH for 15 minutes, stir occasionally.
  • Combine butter, garlic and nuts in a dish, cook on HIGH 2 minutes, stir occasionally.
  • Stir in rice and remaining ingredients, cook on HIGH for about 3 minutes or until the mixture is heated through, stir occasionally.

Nutrition Facts : Calories 647.3, Fat 28.7, SaturatedFat 11, Cholesterol 32.1, Sodium 126.1, Carbohydrate 86.4, Fiber 2.8, Sugar 1.9, Protein 12.3

GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)



Grilled Curry Chicken on a Stick (Cambodia) image

This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Provided by GiddyUpGo

Categories     Chicken Breast

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken breast, cut into strips
3 garlic cloves, minced
1 green onion, minced
2 tablespoons minced lemongrass (I grated mine)
2 tablespoons curry powder
1 tablespoon honey or 1 tablespoon light brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon fish sauce
1/2 tablespoon fresh lime juice
1 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons vegetable oil (to prevent drying)

Steps:

  • Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
  • Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
  • Serve with mango salsa on the side.

Nutrition Facts : Calories 293, Fat 17.9, SaturatedFat 4, Cholesterol 72.6, Sodium 377.7, Carbohydrate 8.6, Fiber 1.5, Sugar 4.7, Protein 24.8

BUTTER AND LENTIL RICE (BURMA)



Butter and Lentil Rice (Burma) image

This recipe was featured on week 43 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burma is my 43rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.This recipe is by Burmese blogger Tin Cho Chaw.

Provided by GiddyUpGo

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup basmati rice
1 tablespoon butter
1/4 cup split dried channa dal, soaked for 8 hours
1/2 teaspoon sugar
1 teaspoon salt
1 2/3 cups water
2 bay leaves
1 cinnamon stick

Steps:

  • Drain the dal and rinse the basmati rice until the water runs clear. Put the rice in a pot and layer the soaked dal on top. Add the remaining ingredients and the water.
  • Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 20 minutes or until all the water has been absorbed.
  • Let rest for five minutes before serving.

Nutrition Facts : Calories 244.2, Fat 5, SaturatedFat 2.2, Cholesterol 7.6, Sodium 615.9, Carbohydrate 43.9, Fiber 3.8, Sugar 2.3, Protein 6.1

RIZ GRAS - FAT RICE (BURKINA FASO)



Riz Gras - Fat Rice (Burkina Faso) image

This recipe was featured on week 42 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Burkina Faso is my 42nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This rice dish is called "fat rice" because of the amount of oil used. You can probably get away with cutting back on it.

Provided by GiddyUpGo

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 habanero peppers
3 garlic cloves
1/2 onion, finely chopped
4 tomatoes, chopped
1/2 cup oil
1 lb beef or 1 lb chicken, cubed
4 tablespoons tomato paste
4 1/4 cups water
1 maggi seasoning, cube (or chicken bouillon)
2 1/2 cups long grain white rice
salt and pepper

Steps:

  • Put the habaneros, garlic, tomatoes and onion into a food processor and pulse until you get a nice paste. Then heat the oil over medium heat and add the paste to the pan. Cook for 8 minutes, then remove from the fire and set aside.
  • Use a little bit of water (about 1/2 to 1 cup) to rinse out your food processor, then put the water in a separate pot along with the meat. Bring the meat and water to a boil, then reduce heat. Simmer for 15 minutes.
  • Add the meat to the pan containing the paste. Add the tomato paste, water and Maggi (or stock) cube. Stir.
  • Wash the rice until the water runs clear. Then add it to the pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Check it, then cook for another 10 minutes or until the water has been absorbed.
  • Garnish with thin slices of onion.

Nutrition Facts : Calories 1481.1, Fat 108.9, SaturatedFat 37.2, Cholesterol 112.4, Sodium 178.8, Carbohydrate 104.3, Fiber 4.3, Sugar 7.1, Protein 20.1

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