Bai Krob Chanti Cinnamon Cashew Rice Cambodia Recipes
BAI KROB CHANTI (CINNAMON CASHEW RICE) (CAMBODIA)
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
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
BASMATI RICE WITH FRIED CASHEWS AND RAISINS
This recipe was inspired by a New Year's Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.
NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)
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 Dessert
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
- Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
- Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
- Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
- Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.
RIZ GRAS - FAT RICE (BURKINA FASO)
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
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
COCONUT CASHEW RICE
Make and share this Coconut Cashew Rice recipe from Food.com.
Provided by pricejc03
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
- Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
- Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
Nutrition Facts : Calories 854.4, Fat 60.8, SaturatedFat 48.1, Sodium 95.3, Carbohydrate 73.2, Fiber 5.3, Sugar 3, Protein 11.8
GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)
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
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
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER AND CASHEW RICE
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
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
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