Angkor Cambodia

Cambodian cooking is all in the strength of flavors you fancy. The most widely recognized directions you will get notification from anybody giving a formula is "thyme, thoy" which means conform by including and weakening the principle elements that give the strongest flavors. I will attempt to give the best estimations however my cooking system is that of an OG who tastes and includes as measuring spoons and glasses don't exist to me. Parts of the Cambodia noodle Ingredients: 1 Whole chicken 3-5 filets of catfish 1 tbsp Pahok (aged fish glue) ½ glass of fish sauce 1 bundle of coconut cream powder (can utilize coconut milk) 1 glass of cleaved lemon grass (can purchase solidified if crisp is inaccessible) 5-10 cloves of garlic 2 tbsp of cured rhizome 5-10 kafir lime leaf 1 tbsp tumeric powder Salt – include as wanted Sugar – include as craved New stew pepper Vermicelli Noodles Vegetables (bean sprouts, green papaya, cucumber, long bean, banana bloom, cabbage and any sort you may like to include) SOUP Bring an enormous stewing pot with 3 quarters loaded with water to bubble then include the entire chicken and let cook. When chicken is completely cooked take it out of the water yet DO NOT empty or dump the soup. Let the chicken chill off. Add the catfish filets to the soup, let it cook then evacuate and place together with cooked chicken. You can include the catfish at first with the chicken however it cooks a great deal speedier so I like including it after the chicken is evacuated. Once the meat cools to a temperature sheltered to handle shred them into pieces little enough for blender to pound. Grind the shredded chicken and catfish together and put a