How to Make Cambodian Rice Porridge Asian Cooking Recipe Cuisine

Cambodia Rice Porridge

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 tbsp peanut oil

1 oz fresh root ginger, shredded

4 oz long grain rice, rinsed and drained

5 cups chicken stock or water

2-3 tbsp fish sauce

2 tsp sugar

1 lb fresh fish fillets, boned

salt and pepper

GARNISH:

1 tbsp peanut oil

2 garlic cloves, finely chopped

1 lemon grass stalk, trimmed and finely sliced

1 oz fresh ginger, shredded

cilantro leaves


Directions:

In a heavy pan heat the oil and stir in the ginger and rice for 1 minute. Pour in the stock and bring to a boil. Reduce the heat and simmer, partially covered for 20 minutes until the rice is tender and the soup is thick. Stir in the fish sauce and sugar into the soupy porridge. Season and keep porridge hot.

Meanwhile, fill a wok a third of the way with water. Fit a covered bamboo steamer on top and bring the water to the boil so that the steam rises. Season the fish fillets and steam them. Cover the steamer until fish is cooked.

For the garnish, heat the oil in a small wok or heavy pan. Add the chopped garlic, lemon grass and ginger and stir fry until golden and fragrant. Add chilies if you like it hotter.

Ladle the rice porridge into bowls. Tear off pieces of steamed fish fillet to place on top. Sprinkle with the stir fried garlic, lemon grass and ginger and garnish with a few coriander leaves.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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