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
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.
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
INDONESIAN FRIED RICE (ASHMORE AND CARTIER)
This recipe is from week 15 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Ashmore and Cartier is my 15th stop. Because these two islands are really just a small, unpopulated marine preserve, this recipe actually comes from Indonesia. Traditional Indonesian fishermen have fishing rights in the waters off Ashmore and Cartier. I made this recipe as a side dish to go with clam satay (clam is one of the species harvested there).
Provided by GiddyUpGo
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put all the spice paste ingredients into a blender and pulse until you get a paste. Then shred the cabbage.
- Put the spice paste into a medium hot pan and stir until fragrant. Then add the cabbage and cook for a few minutes.
- Add the rice and sweet soy sauce, and stir until blended.
- Fry the eggs until the yolks are just firm, and top each serving of rice with a fried egg.
Nutrition Facts : Calories 351.2, Fat 12, SaturatedFat 2.5, Cholesterol 186, Sodium 81.5, Carbohydrate 49, Fiber 1.6, Sugar 2.6, Protein 11.2
MEXICAN CINNAMON RICE
Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.
Provided by PaulaG
Categories Brown Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse rice well under running water; drain.
- Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
- Stir in remaining ingredients, reserving the cilantro.
- Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
- Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
- Stir in cilantro and serve.
Nutrition Facts : Calories 209.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 3, Sodium 169, Carbohydrate 38.4, Fiber 2.5, Sugar 10.5, Protein 5.7
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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