Friday and Saturday, turned out to be His turn! I say Turn and not TURNS, as he started his meal on the Friday so that it could be finished on the Saturday. And I have to say it was well worth the wait!
He produced NOUM BUNCHJOP, this a dish from Cambodia, where we enjoyed a visit two years ago. Two Years, doesn’t seem possible, but it has to be as we have been shut up for most of last year. We really enjoy Asian food and so for the most part, he turns to Rick Steins, Far Eastern Odyssey, a cook book that meanders through Cambodia, Vietnam, Thailand, Malaysia, Bali, SriLanka and Bangladesh. We haven’t yet visited the last three countries on that list and maybe one day when we can travel again !
When we visited Cambodia, we floated down the Mekong ( or was it up) from Ho Chi Minh to Phnom Penh. And given the size of the Mekong delta it is easy to see why fish is so very popular. In Siem Reap, the home of the world famous Angkor Wat, we took a trip out on a lake called Tonle Sap Lake where there is actually a water population, people live and work in floating villages which even includes a school.
To make HIS version of this dish you will need
- 250 grms fish. He used a ready prepared fish pie mix
- Some lemon grass chopped
- 4 cloves garlic, chopped
- 2-4 green / red chillies chopped
- A thumb sized piece ginger chopped
- 2 shallots chopped
- 2 tsp fish paste ( available from Asian supermarkets)
- Juice of one lime or a good squirt from a bottle
- 400 ml can coconut milk
- Cook the fish in some water for about 5 minutes, remove from the heat and drain ( keep some of the liquid)
- When cool , break into flakes
- Put all of the other ingredients into a food processor and blitz to make a smooth paste.
- Add the fish to the paste blitz again add some of the cooking liquid if too thick, it should be of a thick soup consistency
To serve, make a crunchy mixed salad using celery , spring onions, baby gem lettuce, shredded, grated carrots etc.
Also cook some Asian noodles, these take no time at all and buy some ( or make ) some Asian style peanut sauce.
He used some peanut butter mixed with some palm sugar, some fish sauce and some lime juice, quantities were a little of this and a little of that!
Put some noodles into the bottom of each bowl and top with the soup and then the crunchy salad .
What did do? I made some more Bagels, and now I feel that I am on a roll, the trouble is that each batch only makes 8! And I also fancy making doughnuts. My eldest grandson when living in Mexico City, these were his favourites, not that he is coming to stay anytime soon, but need to get them perfected for when he does !
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