5 interesting dishes with spices from Cambodia

Exotic Cambodia is known for not only a good place for diving and ancient temples Ankgor Wat, but also wonderful spices of the region of Kampot, which anticipates strong flavor flavor dishes themselves. For those who enjoy a soft, sweet sharpness of chili peppers and has not tried to add turmeric and black pepper in desserts, Heroine made a selection of interesting spicy recipes that just can not be disappointed.

1. Beef rolls in tomato ragout

In Italy, this dish is called "brachiole", which is traditionally used for stuffing cheese pecorino romano, but sharp-salty cheese does not diminish the Italian flavor. We also dare to add the canned tomatoes and do not regret it - the dish turned more mellow, spicy and fragrant.

Ingredients:

Beef steaks - 12 pcs.

Celery stalk - 1 pc.

Canned tomatoes - 800 gr.

Grated Parmesan cheese - 300 gr.

Garlic - 4 the tooth.

Onions - 1 pc.

Tomato paste - 2 tbsp. l.

Red wine - 150 ml.

Olive oil - 6 tablespoons. l.

Parsley - to taste

Fresh basil leaves - to taste

Salt, black pepper - to taste

Preparation:

Put the steaks on a cutting board and a kitchen mallet meat otbey previously covered with cling film. Repulsed steaks sprinkle with salt, pepper, grated parmesan, chopped garlic and parsley. Tightly roll up each piece of meat, and secure with toothpicks.

Heat the olive oil in a large frying pan. When it starts to boil, lower the flame and begin to fry the rolls. Then turn up the heat again and add the wine - laid out rolls on the plate when the liquid is reduced by half.

Add chopped onion and celery in a pan and mix well. Carcasses vegetables, wine until the residue is evaporated, then put back into the pan rolls, add crushed canned tomatoes, basil, tomato puree, and 2 cups of water. Reduce heat, cover pan lid and Tom dish for 2 hours. Order black pepper

2. Crispy duck with apricot and plum sauce

Glazed Roast duck with crispy, served with sweet and sour plum sauce and dried apricots - a favorite dish of Chinese restaurants. Pre-marinated in ginger, black pepper and Dittany bird acquires a slightly sweet and pungent taste, but paired with a fruit sauce turns out really great.

Ingredients:

Duck breasts - 2 pcs.

Peanut butter - 1 tbsp. l.

lettuce - 5 pcs.

For the marinade:

Fresh ginger root - 4 tbsp. l.

Rice vinegar - 2 tbsp. l.

Black pepper - 2 tbsp. l.

Star anise - 6 pcs.

Soy sauce - 2 tbsp. l.

For the sauce:

Water - 100 ml.

Plum - 2 pcs.

Dried apricots - 50g.

Powdered sugar - 1/2 tsp..

Honey - 1 tbsp. l.

Cinnamon - 1 pc.

Star anise - 1 pc.

Lime - 1 pc.

Preparation:

Marinade Grind ginger, star anise and kampotsky pepper, spices Throw in a deep bowl, add vinegar, soy sauce and mix well.

Put duck in a bowl with the marinade, cover with cling film and leave to marinate for 20-25 minutes in the refrigerator.

Preheat oven to 200 degrees. Heat a frying pan, add peanut oil, put the duck and cook until the skin is browned. Shift duck on baking skin up and baked in an oven for about an hour.

For sauce fracture water into the pan and bring to the boil. Add sliced ​​plums, apricots, powdered sugar, honey, cinnamon sticks and star anise - boil over medium heat until the sauce thickens slightly. Take the sauce from the heat, strain through a sieve and add the lime juice. Lay the duck breast on a plate, field dressing and served with a light vegetable salad.

3. focaccia with potatoes and turmeric

Focaccia recipe came to us from Italy, stuffing cakes depending on the region is very diverse, though in the classic version - is olive oil and salt. We also decided to distinguish themselves and made a real feast of colors, based on potato, turmeric and basil.

Ingredients:

Flour - 450 gr.

Fresh yeast - 1, 5 tsp..

Olive oil - 2 tbsp. l.

Cold water - 350 ml.

Salt - 1 tsp..

Sea salt - to taste

For the filling:

large potatoes - 3 pieces.

Olive oil - 2 tbsp. l.

Turmeric -. 1 tsp.

Rosemary - 1 pc.

Preparation:

In a large bowl, combine yeast, water, oil and salt. Gradually add the sifted flour and carefully knead the dough by hand. Cover with the dough with cling film and leave in refrigerator overnight.

The next day, Put the dough on a greased baking sheet about the size of 30x20. Gently stretch the dough into a rectangle and fold it in half. Turn dough through 90 degrees, repeating the process and leave to infuse 30 minutes. Then repeat the process two more times.

Preheat oven to 220 degrees. Gently stretch the dough to reach the edges of the pan. If it is compressed, not stretched - wait for 10 minutes and try again.

Lay the sliced ​​potatoes on top of the dough, so that each slice overlaps the other. Mix olive oil with turmeric and this mixture smazh potato, top sprinkle sea salt and baked in the oven for 25-30 minutes. After cooking, sprinkle the dish with olive oil and sprinkle with rosemary.

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4. South Indian fish curry

The main ingredient of South Indian cuisine is coconut, and the most favorite dish - curry. And based on the last - this is not always rice and chicken, today we offer a recipe for white fish. Stewed with vegetables, spices and turmeric essential fish turns out tender and flavorful - perfect dish for a relaxed Friday evening.

Ingredients:

Pollock - 600 gr.

Eggplant - 1 pc.

Carrots - 2 pcs. Green beans - 200 gr.

Coconut oil - 1/2 Art. l.

Coconut milk - 400 ml.

Water - 400 ml.

Tamarind paste - 2 tbsp. l.

Onions - 2 pcs.

Turmeric -. 1 tsp.

Tmin - 2 tsp..

Fresh ginger root - 0, 5 tsp..

Sweet chili pepper - 1 tsp..

Sea salt - to taste

Preparation:

Pour the coconut oil in a deep frying pan and place over medium heat. Lay the sliced ​​onions and the carcass for 8-10 minutes, until it becomes soft. Add spices, grated ginger and mix well.

Pour into pan coconut milk, tamarind paste, water and bring to boil. Once the sauce starts boiling, add sliced ​​eggplant, carrot and mascara for 10-15 minutes.

Add to the sauce green beans and cook for another 3 minutes, then put the pieces of fish. Mix well, cover and carcass for 3-4 minutes, until the fish is cooked.

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5. Gold ice cream

Ice cream with coconut milk with spices - spicy dessert, filled with antioxidants. Coconut helps satisfy hunger, turmeric fights free radicals, cinnamon strengthens the immune system, ginger reduces the need for salt and sugar. Maple syrup and vanilla extract excessive balance spice. Enjoy ice cream every evening as a light dessert with a serious health benefits!

Ingredients:

Coconut fat milk - 850 ml.

Fresh ginger root - 0, 5 tsp..

Maple syrup - 1/4 Art.

Turmeric - 2 tsp..

Cinnamon - 1/2 tsp..

Black pepper - 1/4. l.

Vanilla extract - 1 tsp..

Sea salt - to taste

Preparation:

Mix in a deep pan of coconut milk, shredded ginger, maple syrup, sea salt, turmeric, cinnamon and pepper - to put on medium heat. Bring to a boil, carefully vzbey mixer, remove from heat and add vanilla extract. Pour the mixture into a bowl and let cool to room temperature. Then cover and put in the refrigerator overnight.

Before serving, let cool a little ice cream, so it softened.

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Order fragrant spices and helpful Cambodian region of Kampot you can on the company's website Kampot PEPPER. Cooking with ingredients become a real aromatherapy - a real pleasure and health benefits. The range of shops can be found turmeric, star anise, salt and pepper kampotskogo several types: black, white, red, kampotsky Long and sweet chili. The peculiarity of these spices - is that they are used sparingly, enhance the taste of foods and give them a bright flavor. By the way, kampotsky pepper is the most fragrant in the world, and the best restaurants during cooking using his name.