Dishes

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

Contact Us

Address: Cambodia

Email: info@brodegafood.com

Nalysnyky Read More »

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.

Brodega

Contact Us

Address: Cambodia

Email: info@brodegafood.com

Khmer Sticky Rice Read More »

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

Brodega

Contact Us

Address: Cambodia

Email: info@brodegafood.com

Nom Banh Jok Khmer Curry Read More »