Ngow Num Recipes

NGOW NUM

Steps:

• In a wok add tendon and cover with water and bring to a rolling boil and simmer for 10 - 15 minutes. Remove beef tendon and pour out stock. Place the beef tendon into a stockpot and set aside.
• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone.
• Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, rice wine, soy sauce, brown bean paste, red bean curd, star anise and salt. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer until the meat is tender.
• Serve into large clay pot with two to three layers of iceberg lettuce on the bottom and ngow num on top. Top with green onion.

CAMBODIAN FRENCH BREAD WITH BEEF (NUM PANG ANG CHIA MUI SACH KO)

Steps:

• Preheat oven to 350* F.
• Spread a thin layer of hoisin sauce on top of each slice of bread, and place on a greased baking sheet.
• In a large bowl, mix the ground beef, eggs, and remaining ingredients together until well blended.
• Spread the meat mixture on the prepared bread slices and bake for 20 minutes until meat reaches 160* F and is golden brown.
• Serve hot.

NAM PRIK NUM

Steps:

• Heat the broiler.
• Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.
• Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.
• Transfer bell and banana peppers to a bowl and cover for 3 minutes.
• Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.
• Add remaining ingredients and pulse until chopped and well combined.
• Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath.