Chek Chean Khtis Dong
When I am eating Chek Khtis (banana coconut milk dessert), I think of Chek Chean(fried banana) which is also my favorite snack. If we eat fried banana with coconut cream, what taste would it be? Fried banana is crispy and coconut cream is creamy, it might make a great mixture of taste. It’s been long back that I could not try it out. Until yesterday, I finally find it very yummy to eat fried banana with coconut milk.
So to eat fried banana with coconut cream, you need to prepare the coconut cream at home and buy some fried bananas from the market (or you can do it at home too, here is how).
How to prepare coconut cream?
1. For serving of 5 fried banana, we need about 250g of shredded coconut meat to squeeze for 450-500 ml of coconut milk.
2. Soak 2 tbsp of tapioca pearl (ម្សៅសាគូ) for 10 minutes, then drain it and put in a small pot together with coconut milk on medium fire, add a little bit salt.
3. Lower the heat as it’s boiling, add sugar to your desire sweet level.
4. As long as the tapioca pearl is properly cooked (when the pearls become clear and bigger), the coconut cream is ready. The liquid is thin while it’s hot, but it turn thicker later on.
5. Now cut fried banana into pieces in a plate, sip the coconut cream and top up with sesame or peanut.
Try it yourself and tell me do you like it?
Num Sandek Kor-Khmer Mung Bean Cake
Mung bean is very popular in using as main ingredient as well as filling of various kinds of sweets and cake. Num Sandek Kor is having mung bean as main ingredient, and the name is translated as ‘stirring mung bean cake’. Mung bean is very delicious for bean and sweet lovers, because it’s completely made of mung bean and sugar.
Num Sambok Chab – Bird Nest Cake
Num Sambok Chab is a Khmer cake originated from Kampot province. It’s translated as Bird Nest Cake and the cake is so called because of its form and shape looks like the bird nest that formed by many threads of dry grass. Nowadays Num Sambok Chab is popular throughout the country. We can find and buy it at the weekend getaway sites around Phnom Penh such as Kean Svay (Kandal), Tonle Bati (Ta Keo), Phnom Oudong (Kandal), Phnom Praset (Kandal), Ampe Phnom (Kampong Speu). When we visit these places on public holidays or weekend, it’s the chance for us to taste many kinds of traditional cake and dessert and Num Sambok Chab is among them.
The ingredients for Num Sambok Chab included paddy rice or paddy rice flour and palm sugar. To make this cake we need a mold or draw-plate which has many small holes. The mold or draw-plate was made of coconut shell in the past time, but now it’s made of aluminum.
Below is how Num Sambok Chab is made:
Mostly people use their paddy rice and mill it into flour than buy the refined flour from the market. The paddy rice after wash and rinse, it must be soak for about 30 minutes, then drain and mill it. Now drain the milled flour to be dry by storing it in a bag made of cloth and use heavy thing to place on it so that the water in the flour come out. After a while, the flour become finely dry and hard, so break it off and mix it with palm sugar until it becomes liquid. And that’s completed for the flour.
Now prepare a pan of vegetable oil on fire, sprinkle the flour on the mold or draw-plate and slightly shake it on the pan so that the flour comes out through holes of the mold. Just about 2 minutes the cake is ready in the pan of hot oil, now take it out and shape it in any desired form when it’s still hot, because just after this, Num Sambok Chab become crispy. Leave it to drain off cooking oil then serve.
Krolan is a kind of food in which sticky rice is cooked in bamboo tubes. Visitors from Phnom Penh to other provinces will often see Krolan being selling on the bus stops on national roads, especially the trip from Siem Reap, Pusat, Battambang, Kratie, and Kampong Chhnang. Some visitors might be wondering about what’s inside those tubes that they are selling?
Num Ansom Chek Ang is another popular Khmer snack made of banana. We usually find Num Ansom Chek Ang sellers pushing their cart along the road in Phnom Penh. It’s also have sold at various tourist sites of Cambodia. Num Ansom Chek Ang is the full name of the cake which means grilled banana sticky rice cake. However, we like to call it in short name as ‘ansom ang’.
What are the ingredients to make Num Ansom Chek Ang?
Snacks Made of Corn
Corn is an important grain around the world, which is typically included in research studies of whole grain foods like wheat, oats, and barley. Corn is also referred to as ‘maize’ since it was originally described using the Spanish word ‘maiz.’ The leafy stalk of 2-2.5m high produces ‘ears’ which contain seeds called ‘kernels’. The kernels are in rows around the cob, then they are protected by the corn silk and encased in a husk.
There are many kinds of Khmer snack which are simple but being all time favorites for Cambodia people. Num Krouch, Num Kong, and Num Pong Ansorng are among of them. Num is the Khmer word for ‘cake’. These 3 kinds of cakes are made from the same flour, which consist of 3/4 sticky rice flour and 1/4 paddy rice flour. The process of making is nearly the same, however, the taste of each cakes is varies. These 3 kinds of cakes are always selling together.