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Sugar Cane Juice Kombucha

Sugar Cane Juice Kombucha

Kombucha, a naturally fizzy and tangy fermented tea, has been enjoyed for centuries in various parts of the world. In this recipe, we’ll combine ancient recipes from Ukraine together with a staple summertime drink from Cambodia and create a delightful green tea and sugar cane juice kombucha, which combines the health benefits of green tea with the natural sweetness of cane sugar. It’s a refreshing and probiotic-rich beverage that’s easy to make at home.

Ingredients (for 1 gallon):

  • 4-5 green tea bags or 2 tablespoons loose leaf green tea
  • 2 cups of sugar cane juice
  • 3 cups of water
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 2 cups of starter liquid (previously brewed kombucha or store-bought unpasteurized kombucha)
  • 1-gallon glass jar
  • Clean cloth or paper towel
  • Rubber band

Step-by-Step Guide:

  1. Gather Your Ingredients: Ensure you have all the ingredients ready, including green tea, cane sugar juice, a SCOBY, starter liquid, and a clean glass jar.
  2. Boil Water: Heat 3 cups of water to just below boiling (around 190°F or 88°C). Remove it from the heat source and let it cool for a minute or two.
  3. Steep Green Tea: Add the green tea bags or loose leaf tea to a heatproof container. Pour the hot water over the tea and let it steep for about 5-7 minutes. Remove the tea bags or strain the loose leaf tea.
  4. Mix Sugar Cane Juice: While the tea is still hot, add the sugar cane juice and stir until completely dissolved. This will be the food for the SCOBY during fermentation.
  5. Cool the Sweet Tea: Allow the sweetened tea to cool to room temperature. This may take a few hours. Do not rush this step, as hot tea can harm the SCOBY.
  6. Prepare the Fermentation Jar: Cleanse a 1-gallon glass jar with hot water to ensure it’s free from contaminants. Let it cool down.
  7. Add Sweet Tea: Pour the completely cooled sweet tea juice into the glass jar.
  8. Add Starter Liquid: Pour in the 2 cups of starter liquid (previously brewed kombucha or store-bought unpasteurized kombucha). The starter liquid helps lower the pH, creating an environment suitable for the SCOBY to thrive.
  9. Add SCOBY: Carefully place the SCOBY on top of the liquid. It may float or sink; either way is fine.
  10. Cover with Cloth: Cover the mouth of the jar with a clean cloth or paper towel, securing it with a rubber band. This allows air circulation while keeping out debris and insects.
  11. Fermentation Time: Place the jar in a warm, dark location (ideally around 75-85°F or 24-29°C) for 5-12 days. The longer you ferment, the less sweet and more tart the kombucha will become. Taste it after 5 days to check for your preferred level of tartness.
  12. Bottle Kombucha: Once the kombucha has reached your desired level of fermentation, carefully remove the SCOBY using clean hands. Reserve some of the liquid for your next batch as starter liquid.
  13. Flavor (Optional): If desired, you can flavor your kombucha by adding fruit juice, herbs, or spices at this stage. Transfer the kombucha to airtight bottles, leaving some space at the top.
  14. Second Fermentation (Optional): Seal the bottles and leave them at room temperature for 2-5 days for a second fermentation. This will carbonate the kombucha. Be cautious as pressure will build up, so burp the bottles daily to release gas.
  15. Chill and Serve: After the second fermentation (or straight from the first fermentation), refrigerate your kombucha. This slows down the fermentation process and chills the beverage. Serve it cold, garnished with a slice of lime if desired.
  16. Enjoy: Sip on your homemade Sugar Cane Juice Kombucha and relish the fizzy, tangy, and slightly sweet flavors. It’s a nutritious and refreshing drink that you can enjoy anytime.



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Coconut Kefir 

Coconut Kefir

This Coconut Kefir recipe brings together the refreshing tropical flavors of coconut and zesty lime, all while incorporating the health benefits of kefir. Inspired by culinary staples in Cambodia, where coconut flavors abound, and the kitchen culture in Ukraine, where fermented foods are celebrated, this kefir combines the tropical richness of coconut with a zesty burst of lime. It’s an easy-to-make, budget-friendly, and nutritionally beneficial beverage that will elevate your daily routine. Whether you’re seeking a dairy-free alternative or simply love the idea of combining these vibrant ingredients, this kefir is both delicious and nutritious.

Ingredients (4 servings):

  • 4 cups of coconut water (fresh or canned)
  • 1/4 cup of water kefir grains
  • 1 tablespoon of cane sugar or regular powdered sugar
  • Zest and juice of 2 limes
  • A pinch of salt

Equipment:

  • A glass jar with a lid
  • A clean cloth or paper towel
  • A rubber band

Step-by-Step Guide:

  1. Gather Your Ingredients: Before you begin, make sure you have all the necessary ingredients ready. Fresh or canned coconut water, along with the zest and juice of two limes, will be the stars of this recipe.
  2. Prepare the Jar: Start by sterilizing a glass jar with boiling water or by running it through the dishwasher. A clean jar is essential to prevent unwanted bacteria during fermentation.
  3. Combine Coconut Water and Water Kefir Grains: In a mixing bowl, gently combine the coconut water and water kefir grains. Water kefir grains are a vegan alternative to milk kefir grains and facilitate a similar fermentation process.
  4. Add Sugar: To make the kefir slightly sweeter, add a tablespoon of cane sugar to the mixture. Stir thoroughly to ensure it dissolves.
  5. Lime Zest and Juice: Grate the zest of two limes and squeeze out their juice. Add both the zest and juice to the coconut water mixture. The lime will provide a refreshing zing to your kefir.
  6. Place in the Jar: Carefully pour the coconut water and kefir grain mixture, along with the lime zest and juice, into the clean glass jar.
  7. Cover with Cloth: Cover the jar’s mouth with a clean cloth or paper towel, securing it in place with a rubber band. This allows the mixture to breathe while keeping contaminants at bay.
  8. Fermentation Time: Position the jar in a warm, dark location for approximately 24 to 48 hours. Check it after 24 hours to determine if it has reached your desired level of tartness.
  9. Strain Kefir: Once the kefir has achieved your preferred level of fermentation, strain it into another container. Use a fine-mesh strainer to separate the kefir from the water kefir grains.
  10. Collect Water Kefir Grains: After straining, collect the water kefir grains that remain in the strainer. These grains can be used to initiate another batch of kefir or stored in a small container with some coconut water in the refrigerator.
  11. Chill and Serve: Refrigerate the strained kefir to cool it. It’s now ready to be served. You can enjoy it plain, add it to smoothies, or use it as a base for salad dressings.
  12. Serve and Savor: Sip on your Coconut and Lime Kefir and savor the tropical fusion of coconut’s sweetness and the lively kick of lime. It’s a refreshing and nutritious treat.

Variation – Weekend Kefir Cooler:

For a Ukrainian countryside-inspired variation, add a shot of Jungle Beer with a few fresh mint leaves to your glass before pouring in the kefir. This will create a slightly carbonated alcoholic Kefir Cooler with a touch of minty freshness reminiscent of summers in the villages of Ukraine.

Variation – Spiced Lime Kefir:

To introduce a Cambodian twist, consider adding a pinch of ground Kampot black pepper to your Lime Kefir. This will infuse your kefir with a gentle heat and earthy undertones, elevating the flavor profile.

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Sweet Peanut and Cashew Cream

Sweet Peanut and Cashew Cream

If you’re searching for a versatile and budget-friendly nut butter spread, look no further than this delightful Creamy Peanut and Cashew Butter with Rice Flour and Coconut Flakes. Drawing inspiration from culinary experiences in Cambodia, where peanuts are a cherished ingredient, and the organic honey farming culture in Ukraine, this nut butter spread combines the rich nuttiness of peanuts and cashews with the subtle sweetness of coconut flakes. It’s not only easy to make but also affordable, making it suitable for anyone seeking a tasty and nutritious addition to their meals.

Ingredients:

  • 1 cup peanuts (unsalted and roasted)
  • 1/2 cup cashews (unsalted and roasted)
  • 1/4 cup rice flour
  • 1/4 cup coconut flakes
  • 1/4 cup vegetable oil (such as sunflower or peanut oil)
  • 2 tablespoons honey
  • 1/4 teaspoon salt

Instructions:

  1. Prepare the Nuts: Begin by combining the roasted peanuts and cashews in a food processor. These two nuts will provide a delightful combination of flavors and creaminess to the butter.
  2. Initial Processing: Pulse the nuts in the food processor until they start to break down into smaller pieces. You’re aiming for a coarse texture at this stage.
  3. Add Rice Flour: Gradually add the rice flour to the nuts in the food processor. The rice flour not only adds a pleasant texture but also acts as a thickening agent.
  4. Incorporate Coconut Flakes: Now, add the coconut flakes to the mixture. They will introduce a subtle sweetness and a tropical twist to the nut butter.
  5. Blend until Smooth: Continue processing the mixture in the food processor until it reaches a creamy consistency. This may take a few minutes, and you may need to scrape down the sides of the bowl as needed.
  6. Pour in Vegetable Oil: While the food processor is running, slowly pour in the vegetable oil. This will help achieve a smoother and creamier texture for the nut butter. The choice of vegetable oil is flexible; you can use sunflower or peanut oil for a neutral flavor.
  7. Drizzle in Honey: Next, drizzle in the honey. It will not only sweeten the nut butter but also provide a lovely balance of flavors.
  8. Add a Pinch of Salt: Lastly, add a pinch of salt to enhance the overall taste of the nut butter. Adjust the salt to your preference, keeping in mind that a little goes a long way.
  9. Blend to Perfection: Continue processing all the ingredients until you achieve a smooth, creamy, and well-incorporated nut butter spread.
  10. Taste and Adjust: Pause and taste the nut butter. If you desire more sweetness, you can add additional honey. Adjust the consistency with more vegetable oil if needed.
  11. Store and Serve: Transfer the nut butter to a clean and airtight container. It can be stored in the refrigerator for several weeks. Serve it as a spread on toast, drizzled over oatmeal, or as a dip for fruits and veggies. It’s a versatile addition to your kitchen that won’t break the bank.

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Nutty Peanut and Coconut Rice Flour Cookies

Nutty Peanut and Coconut Rice Flour Cookies

If you’re in the mood for a sweet treat that embodies the flavors of Cambodia and Italy, these Nutty Peanut and Coconut Rice Flour Cookies are a delightful choice. Inspired by the nuttiness of Cambodian cuisine and the simplicity of Italian baking, these cookies bring together the richness of peanuts and the tropical sweetness of coconut. They’re easy to prepare and won’t strain your budget, making them ideal for anyone seeking an affordable yet delicious dessert.

Ingredients:

  • 1 cup rice flour
  • 1/2 cup all-purpose flour
  • 1/2 cup roasted peanuts, finely chopped
  • 1/2 cup sugar
  • 1/2 cup grated coconut
  • 1/2 cup vegetable oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  2. In a large mixing bowl, combine the rice flour and all-purpose flour. This blend of flours will give the cookies a delightful texture and flavor.
  3. Add the finely chopped roasted peanuts to the flour mixture. Peanuts will provide a rich nuttiness to the cookies and are a good source of protein.
  4. Stir in the sugar. Adjust the sugar quantity to your preference; if you prefer sweeter cookies, you can add a bit more sugar.
  5. Grate the coconut into the bowl. Coconut adds a tropical twist to the cookies and brings healthy fats and nutrients to the mix.
  6. Pour in the vegetable oil, which will help bind the ingredients together and keep the cookies moist.
  7. Add the baking powder and a pinch of salt to the mixture. Baking powder will give the cookies a slight rise, and salt will enhance the overall flavor.
  8. Mix all the ingredients thoroughly until they come together to form a dough. You may need to use your hands to ensure everything is well incorporated.
  9. Once your cookie dough is ready, roll it into small balls, about the size of a walnut. Place these dough balls onto the prepared baking sheet, leaving some space between them.
  10. Gently flatten each dough ball with your palm to create cookie shapes. You can use a fork to make a crisscross pattern on top of each cookie if desired.
  11. Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the cookies turn golden brown at the edges.
  12. Remove the cookies from the oven and allow them to cool on a wire rack. As they cool, they’ll firm up and develop a wonderful crispy texture on the outside while remaining tender inside.
  13. Once completely cooled, savor these Nutty Peanut and Coconut Rice Flour Cookies with a cup of tea or coffee.

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Nalysnyky

Nalysnyky: Ukrainian Crepes with Stewed Cabbage, Mushrooms, and Tofu

Nalysnyky, also known as Ukrainian stuffed crepe, are a delightful dish that combines thin crepe-like pancakes with a hearty filling. In this recipe, we’ll create delicious nalysnyky stuffed with a flavorful mixture of stewed cabbage, sautéed oyster mushrooms, and tofu. These nalysnyky are a perfect blend of Ukrainian tradition and Khmer vegetarian flavors.

Ingredients (for 4 servings):

For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1/4 cup rice flour
  • 2 large eggs
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • Additional oil for frying

For the Filling:

  • 2 cups finely chopped cabbage
  • 150g oyster mushrooms, finely chopped
  • 200g firm tofu, crumbled
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh dill or parsley for garnish (optional)
  • Sour cream or yogurt for serving (optional)

Step-by-Step Guide:

Making the Pancake Batter:

  1. Prepare the batter: In a mixing bowl, combine the all-purpose flour, rice flour, eggs, water, and salt. Whisk until you have a smooth batter without any lumps.
  2. Add oil: Stir in the vegetable oil and mix well. Let the batter rest for about 20-30 minutes. This resting time allows the flours to absorb the liquid, resulting in tender pancakes.

Preparing the Filling:

  1. Sauté the mushrooms: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped oyster mushrooms and sauté them until they are tender and any moisture has evaporated. Remove the mushrooms from the pan and set them aside.
  2. Cook the filling: In the same skillet, add another tablespoon of oil. Add the chopped onions and garlic and sauté until they become translucent. Add the finely chopped cabbage and continue to cook until it’s soft and tender. Season with soy sauce, salt, and black pepper. Stir in the crumbled tofu and sauté for a few more minutes until everything is well combined. Remove the filling from heat.

Cooking the Nalysnyky:

  1. Heat a non-stick skillet: Place a non-stick skillet or crepe pan over medium heat and lightly grease it with oil.
  2. Pour and spread the batter: Pour a ladleful of the pancake batter into the hot skillet and quickly swirl it around to spread it evenly. Cook until the edges of the pancake start to lift and it becomes golden brown on the bottom.
  3. Add the filling: Spoon some of the prepared cabbage, oyster mushroom, and tofu filling onto one half of the pancake.
  4. Fold the pancake: Carefully fold the other half of the pancake over the filling to create a half-moon shape. Press the edges gently to seal the nalysnyk.
  5. Cook until golden: Continue to cook the nalysnyk for another minute or two until it’s golden brown on both sides. Repeat the process with the remaining batter and filling.
  6. Keep warm: You can keep the cooked nalysnyky warm by placing them on a plate and covering them with a clean kitchen towel.

Serving:

  1. Garnish and serve: Garnish the nalysnyky with fresh dill or parsley, if desired. Serve them hot with a dollop of sour cream or yogurt on the side, if you like.
  2. Enjoy: These Ukrainian Nalysnyky with Tofu are a delightful blend of flavors and textures. They make a satisfying main dish or a tasty snack.

Brodega

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Khmer Sticky Rice

Khmer Sticky Rice ‘Num Ansom’ with Potato and Tofu

Khmer sticky rice Num Ansom is a traditional Cambodian dish made with glutinous rice and various fillings, often wrapped in banana leaves and steamed. In this recipe, we will prepare these delightful rice cakes filled with the flavors of Ukrainian kitchen; fried potato, oyster mushrooms with onion, and tofu. This dish is not only delicious but also budget-friendly, making it suitable for everyone.

Ingredients (for 4 servings):

For the Rice:

  • 2 cups glutinous rice (sticky rice)
  • 4-6 pieces of banana leaves (for wrapping)
  • Cooking twine or banana leaf strips (for tying)

For the Filling:

  • 1 medium potato, peeled and diced
  • 150g oyster mushrooms, thinly sliced
  • 30g onion, thinly sliced
  • 200g firm tofu, diced into small cubes
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro leaves for garnish (optional)
  • Soy sauce or chili sauce for dipping (optional)

Step-by-Step Guide:

Preparing the Banana Leaves:

  1. Clean and soften the banana leaves: Gently wash the banana leaves and briefly pass them over an open flame to soften them. This will make them more pliable for wrapping.
  2. Cut the leaves: Cut the banana leaves into square pieces, about 10×10 inches. You may need to use multiple pieces to wrap each Num Ansom.

Preparing the Sticky Rice:

  1. Rinse and soak the rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
  2. Drain and steam the rice: Drain the soaked rice and place it in a steamer lined with a clean cloth or banana leaves. Steam the rice over high heat for about 30-40 minutes until it’s fully cooked and sticky. Remove from heat and let it cool.

Preparing the Filling:

  1. Fry Potato: In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the diced potatoes and fry until they are golden brown and crispy. Remove the potatoes from the pan and set them aside.
  2. Fry Tofu: In the same pan, add another tablespoon of vegetable oil. Add the diced tofu and cook until it’s lightly browned on all sides. Remove the tofu from the pan and set it aside.
  3. Saute Mushrooms and Onion: Using the same pan, add the minced garlic, sliced onion and sliced oyster mushrooms. Sauté them until the mushrooms are tender and slightly caramelized. Season with a pinch of salt and black pepper. Remove the mushrooms from the pan and set them aside.

Assembling the Num Ansom:

  1. Wrapping the Num Ansom: Take a square piece of banana leaf and place a small portion of the cooked sticky rice in the center. Add a spoonful of the fried potato, tofu, and sautéed mushrooms on top of the rice.
  2. Fold and tie: Fold the banana leaf over the filling to create a rectangular package. Use cooking twine or strips of banana leaf to tie the package securely.
  3. Steam the Num Ansom: Place the wrapped Num Ansom in a steamer and steam them for about 30-40 minutes until they are heated through and the flavors meld together.

Serving:

  1. Garnish and enjoy: Once the Khmer sticky rice Num Ansom are steamed, remove them from the steamer and let them cool slightly. Garnish with fresh cilantro leaves if desired.
  2. Serve: Serve the Num Ansom while they’re still warm, either as a snack or a side dish. You can enjoy them plain or with a side of soy sauce or chili sauce for dipping.

This Khmer Num Ansom with flavors of Ukraine is a delightful combination of texture and flavor. They make a satisfying snack or side dish, and you can customize the fillings to your liking.

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Pickled

Pickled Cucumber, Tomato, Oyster Mushroom, and Lemongrass

If you’re searching for an easy, budget-friendly, and delicious pickle recipe, these 3-Day Fermented Pickles will satisfy your cravings. Whether you’re a seasoned cook or a novice in the kitchen, these pickles are a flavorful addition to any meal. Inspired by the delightful taste of Ukrainian pickled mushrooms, we’ve crafted a recipe that captures those flavors with a shorter fermentation period.

In this recipe, we’ll bring together cucumbers, tomatoes, oyster mushrooms, and lemongrass to create a pickled delight that’s both tangy and savory. The secret to this recipe’s success is the use of dried oyster mushroom stems, which impart a meaty texture and soak up the fermentation juices beautifully.

Ingredients:

  • 4 large cucumbers, thinly sliced
  • 2 ripe tomatoes, cut into wedges
  • 1 cup dried oyster mushroom stems
  • 2 stalks lemongrass, finely chopped
  • 1 stock of parsley, chopped slightly
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1/2 teaspoon grated ginger (optional for extra flavor)

Instructions:

  1. Begin by slicing the cucumbers thinly and stabbing the tomatoes slightly but not cutting them which will let the brine get inside but not make them fall apart. Set them aside in a large mixing bowl.
  2. If using dried oyster mushroom stems, pull them apart by hand to expose the inner fibers, allowing them to soak in the fermentation juices better.
  3. Finely chop the lemongrass and parsley and pour into the bowl of cucumbers and tomatoes
  4. Sprinkle 1 tablespoon of salt over the cucumbers, tomatoes, lemongrass, parsley and oyster mushrooms in the mixing bowl. Toss gently to distribute the salt evenly and let them sit for 30 minutes. This will draw out excess moisture from the vegetables.
  5. While waiting, prepare the brine. In a separate bowl, combine the rice vinegar, water, sugar, black pepper, red pepper flakes (if using), and grated ginger (if using).
  6. After 30 minutes, rinse the salted vegetables under cold running water to remove excess salt. Drain well.
  7. Now, layer the cucumbers, tomatoes, oyster mushrooms, parsley and lemongrass in a clean glass jar or airtight container.
  8. Pour the prepared brine over the vegetables, ensuring they are fully submerged.
  9. Seal the jar or container tightly and place it in a cool, dark place for 3 days. You can extend this to 5 days for a more robust flavor.
  10. During the fermentation period, open the jar for just a few seconds each day to allow gases to escape. Quickly reseal the jar.
  11. On the final day (day 3 or day 5), your pickles will be ready. Enjoy them as a delightful side dish or condiment with your favorite meals.

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Cool Season Hot Sauce

Cool Season Hot Sauce

Looking to spice up a cold spell or just warm yourself up when the weather gets cold. We have a simple yet delicious and fodmap friendly hot sauce recipe that is sure to add some heat to any meal. 

This recipe was inspired by the memories of cool nights of northern Cambodia or the freezing and bundled up temperatures of a Ukrainian winter lacking in fresh vegetables. Taking in the experiences and food limitations of such seasons, we created a sauce that would bring comfort, energy and freshness to a bland season.

We will start off by preparing half an onion, about 300 grams of chili peppers, about 20 cloves of garlic, 2 medium sized bell peppers and several slices of ginger that are around 100 grams. We will cut these vegetables and roots into tiny miniscule pieces or otherwise we can blend them with a simple food processor. We recommend blending everything over cutting in order to get more juice out of the vegetables, but if food processor or blender is not available, cutting will suffice as long as a single cut piece is a quarter of the size of a teaspoon.

Once all the vegetables are cut, you can place all of them in a frying pan. Add 2 tablespoons of palm sugar over them. If palm sugar is not available, you can substitute with brown sugar or just regular sugar. Next pour about half a cup of lime juice over all the vegetables and sugar, mix lightly together and set the stove heat to around 150 degrees or medium. Stir the mix on the heated pan for 5-10 minutes or until you can see all the vegetables becoming soft and tender. 

Once the vegetables are ready, pour the entire mix from the pan into a large mixing bowl and set it aside. 

Next, we will take our quarter of a cup of peanuts and quarter of a cup of sunflower seeds and drop them in a blender, food processor or just use a clay bowl and mortar. Here we want to get as close to liquid-like consistency as possible that resembles peanut butter. Of course, if you are using a mortar, this will not be possible but you can still mash the nuts and seeds into very tiny pieces and use them for this recipe. Once they have been mashed or blended, add it into the bowl of vegetables.

Now we will add our spices over the bowl of vegetables and nuts. Sprinkle in ten tablespoons of sugar, 2 teaspoons of black or white pepper and two thirds of a cup of salt. It may seem like a large amount of salt, but this will help in preserving the sauce for longer use. Once all the spices are added, mix all the ingredients well together and pour into an air tight jar.

When all your ingredients are finally in the air tight jar, you can pour in around 1 cup of vinegar and stir all the ingredients well together again. Ideally, all the food ingredients should be mixed in with the vinegar to form a sauce like consistency. Then you can close your air tight jar and set it in a cool and shaded place for about 1 to 3 days, depending on your local temperature. When we prepared this in Cambodia, it took only 1 day in the tropical heat for bubbles to appear and  the sauce to finish fermenting. However, when we did this in autumn in Eastern Europe, it took full 3 days for bubbles to appear and the sauce to finish fermenting. This is due to colder weather slowing down the fermentation process. 

How can you tell if your sauce has fermented well? 

Once you begin to see a good amount of bubbles forming at the top or sides of the jar, it should be sufficient to get the right taste out. For this sauce recipe, we do not ferment our ingredients for very long compared to some other fermented foods like kimchi, prohok or other pickled vegetables. We have tried and tested different lengths of time for the fermentation and we find that some of the unique and special taste comes from the short fermentation process. However, you can feel free to extend how long you wish to ferment your sauce or skip the fermentation all together, whatever it takes to get your taste buds excited.

Once the sauce has finished fermenting, add it to your next BBQ, dinner or any of your favorite dishes. This is a very mild spicy sauce with a unique taste that will be sure to make any bland meal taste great. Store your sauce in the refrigerator to be able to extend its shelf life to up to 3 whole months. Three whole months? That’s right! We’ve got your cool season covered. Enjoy!


Ingredients(3 Servings):

1 cup vinegar

0.5 cup lime juice

2/3 cup salt

10 tablespoons sugar

2 tablespoons palm sugar

2 teaspoons black/white pepper

Half an onion

20 cloves of garlic

300 grams of chilli

2 bell peppers

100 grams ginger

¼ cup of peanuts

¼ cup of sunflower seeds

Recipe:

  1. Blend or cut into tiny pieces the following ingredients, onion, garlic and chili peppers, bell peppers and ginger.
  2. Place the blended vegetables in pan, add in the lime juice and palm sugar
  3. Heat the pan and stir the vegetable mix until all vegetables become soft and tender at which point you can pour the vegetable mix in a separate bowl
  4. Blend or mash a quarter cup of peanuts and sunflower seeds and once finally blended or mashed into tiny pieces, add to the bowl of cooked vegetables
  5. Add in the black pepper, sugar and salt to the bowl of vegetable mix
  6. Mix all the ingredients well together
  7. Pour in the food mix into an air tight jar and pour vinegar over everything
  8. Again mix all the ingredients together with the vinegar inside the airtight jar
  9. Close the airtight jar and set it to stand in a cool shaded place for 1-3 days depending on your local temperature.
  10. After a few days, your sauce is ready to eat. You can refrigerate this sauce and make it last up to 3 months

 

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Nom Banh Jok Khmer Curry

Nom Banh Jok Cambodian Khmer Curry - With Fish or Vegan / Vegetarian Fish Substitute

Nom Banh Jok Curry is a traditional Khmer dish usually made with fish and handmade rice noodles. However, if you’re vegan or vegetarian, you’re in luck because we have a perfect substitute for that fishy flavour without the need of mock meat. 

First we will cut lemongrass into very small pieces. If you have blender you can blend it into a fine powder, or if you prefer the traditional way of preparing it, you can pound it on stone with other spices. Once the lemongrass has turned into powder like form, add in turmeric and blend it or pound it together with the lemongrass. In a separate bowl pour in your peanuts and then blend or pound them into powder like form. 

Now lets start frying our lemongrass mix in a wok or deep pan for about 2 – 3 minutes. Add in the coconut milk and stir it for a few seconds. Add some water and wait for it to boil, but while you wait, don’t forget to share this menu with your friends and family. 

Traditionally, in Cambodia this dish is made with fish, but we will use our specially fermented tofu and mushrooms which will be our fish substitute to replicate the fish flavor in this Nom Banh Jok Curry. To make fermented tofu and mushrooms, you can read or watch our ‘ fish substitute – fermented tofu and mushrooms recipe from Brodega‘. However, if you are pescaterian or you just want to eat fish, the recipe is the same and you can still use your favorite aquatic victim. Add it in as follows through the recipe instead of the fermented tofu and mushrooms. Anyway, once the water in the pan is boiling, we can add our fermented tofu and mushrooms, turn the heat to medium and let it cook for 5 – 10 minutes. While waiting, you can share this recipe with your friends and family as a delicious healthy meal. 

Next we will cut some cucumbers or any other vegetables that we would want to eat and set them in a separate bowl. Leafy and or crunchy vegetables are what is most commonly used in a typical Khmer cuisine, but you can add almost any vegetable that you prefer to eat raw and fresh. For the purpose of this recipe, we will keep it simple with cucumbers. Simple like sharing this recipe from Brodega with your friends.

After the pan has had 5 – 10 minutes of cooking on medium, lets add in the peanuts we blended earlier and a bit of salt and sugar. Stir up the Nom Banh Jok Curry for a few seconds on the stove and its ready for the stomach.

In your bowl, add some of the cucumbers that were cut earlier. Then add the handmade rice noodles to the cucumbers and pour the Nom Banh Jok Curry from the pan on top of your bowl and get down to eating. 

Congratulations, you are now eating Nom Banh Jok Curry! You did it and it was quick to make which means its great for sharing with your fam or your pals. Enjoy. Eat fresh and live forever.

Ingredients(3 Servings):

Lemongrass – 

Turmeric – 

Peanuts – 

Coconut Milk – 

Water – 

Fish Substitute – Fermented Tofu and Mushrooms or Fish – 

Cucumbers – 

Salt – 

Sugar – 

Handmade Rice Noodles – 

Recipe:

  • Cut lemongrass into very small pieces or blend
    1. Add in turmeric and blend it with lemongrass
    2. In separate bowl pour in peanuts and then blend or pound them into powder like form
    3. Fry lemongrass mix in a wok or deep pan for about 2 – 3 minutes
    4. Add in the coconut milk and stir it for a few seconds. Add some water and wait for it to boil
    5. Once the water in the pan is boiling, add fermented tofu and mushrooms, turn the heat to medium and let it cook for 5 – 10 minutes
    6. Cut some cucumbers or any other vegetables
  • After pan has had 5 – 10 minutes of cooking on medium, add in the peanuts
  1. Add salt and sugar and stir up the mixture for a few seconds on the stove and its ready
  2. Mix cucumbers handmade rice noodles and Nom Banh Jok Curry in your personal Bowl
  3. Eat

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