Cambodia Culture

This Blog we want to show you about How many of Cambodia popular food, friut, and Vegetable.

Banana Rice Pudding1 1/2 cups brown rice — cooked

• 1 cup nonfat milk
• 1 medium banana — cut in slices
• 1 can fruit (15-ounce can) — cut in slices
• 1/4 cup water
• 2 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

DirectionsIn a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm. Another Banana Dessert

• 3tbsp shredded fresh coconut Boua LoyNarrative Recipe The unusual ingredient for Boua Loy is glutinous rice flour. Beside that we will also need some brown (if possible) sugar, or some even healthier sweetener. Also an egg, some coconut milk and a bit of salt. We will have to make some dough from the rice flour and the trick is to get this dough just right. You start out with some of the flour that you mix with some water in a big bowl (OK, not THAT big – just a bowl.) and mix it well until you have something that resembles a dough. It will probably be rather sticky to your hands if you touch it. Now start to knead it by adding small amounts of the flour, until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. Then it’s right. Now form little balls of about half an inch from the dough. This is a nice job while you watch your favorite soap (it you like that stuff, that is). I don’t really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls. Now you boil some water and give the little dough balls into it. They will magically float up when they are done. Take them out, drain them, and put them into some boiling coconut milk. Add sugar and a little salt ’till it’s just right for your sweet tooth. I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are poached. That’s it for this little mouth teaser – the feel of the little balls in your mouth is really unusual and – yes – funny.
• 60g/2oz cup unsalted butter
• 1tbsp grated ginger root
• grated zest of 1 orange
• 6 bananas
• 60g/2oz cup caster sugar
• 4tbsp fresh lime juice
• 6tbsp orange liqueur 3tsp toasted seasme seedlime slices to decorate
• ice-cream

Directions

Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool.
Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well.
Pell and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.

Oranges in SyrupNote: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold. Ingredients

DirectionsPeel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.