Now Available @ "Garage Bar" Khmer Cookbook

by **Steve Zodiac** » Sat May 12, 2012 11:14 am

"Nyum Bai" a Cambodian cookbook, so far as I know "Garage" is the only stockist of the "Green Gecko Project" cookbook $20.00 with ALL of the proceeds going to this worthy cause helping former street kids.

There is also a sample book for you to lave a look at, only 5 copies in stock at the moment & nice present for the folks back home.

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by **cambod** » Sat May 12, 2012 1:36 pm

Steve Zodiac wrote:"Nyum Bai" a Cambodian cookbook, so far as I know "Garage" is the only stockist of the "Green Gecko Project" cookbook $20.00 with ALL of the proceeds going to this worthy cause helping former street kids.

There is also a sample book for you to lave a look at, only 5 copies in stock at the moment & nice present for the folks back home.

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How much for a "copy"?

:mrgreen:

by **andyinasia** » Sat May 12, 2012 2:07 pm

Can you scan a couple of pages that show the recipies?

I want to see if the ingredients are easily and cheaply available. 'Bout time my wife learned to cook.

by jm » Sat May 12, 2012 2:12 pm

by jm » Sat May 12, 2012 2:19 pm

The one question I had in going through the recipes was the use of "curry powder". Is Khmer curry powder different than Thai? The Thai powder I have is:

Coriander 35%
Turmeric 32%
Cumin 15%
Cinnamon 7%
Cloves 3%

by **andyinasia** » Sat May 12, 2012 2:20 pm

Ooh, champion. Yup, might buy the missus a copy for MY birthday!

by **Lucky Lucan** » Sat May 12, 2012 6:29 pm

andyinasia wrote:Can you scan a couple of pages that show the recipies?

I want to see if the ingredients are easily and cheaply available. 'Bout time my wife learned to cook.

What did you expect the ingredients to be? Carpathian Truffles and Maqui Berries?

by **NedK** » Sat May 12, 2012 6:52 pm

Lucky Lucan wrote:What did you expect the ingredients to be? Carpathian Truffles and Maqui Berries?

MSG, with a dash of MSG flavored MSG, that has been infused with a fortified essence of MSG, all specially sourced from Cambodia's famed MSG producing region, an industrial park off of Cham Chao with several acres of fermentation vats. Tours are available. All of that is of course served with prahok and probably a fried egg too, for some reason.

by **andyinasia** » Sat May 12, 2012 6:53 pm

Lucky Lucan wrote:
andyinasia wrote:Can you scan a couple of pages that show the recipies?

I want to see if the ingredients are easily and cheaply available. 'Bout time my wife learned to cook.

What did you expect the ingredients to be? Carpathian Truffles and Maqui Berries?

You do get those poncy cookbooks with shit like that (whatever they are), so I wondered.

by **vladimir** » Sat May 12, 2012 6:56 pm

(Normal) Khmer cooking: basics:

It's not dead enough, fry it in re-fried oil for 20 or more minutes, until black.
Add at least 1kg of salt.
Add at least 2kg of sugar.
Add various leaves from 20 or so trees.
Serve with extra-refined white rice.
Don't mind about washing your hands, dear chef/cook's helper.

The recipes do have great potential when prepared more sensibly and hygienically.

by **SunSan** » Sat May 12, 2012 8:26 pm

jm wrote:The one question I had in going through the recipes was the use of "curry powder". Is Khmer curry powder different than Thai? The Thai powder I have is:

Coriander 35%
Turmeric 32%
Cumin 15%
Cinnamon 7%
Cloves 3%

Do they really use powder? I thought the proper way is to make your own fresh kreung or at least buy it fresh from the market.

My girlfriend makes her own sometimes but usually she buys fresh paste.

by jm » Sat May 12, 2012 8:38 pm

I usually grind my own as needed, but I'm not sure it really matters that much. I was more interested in whether the component spices were the same.

by **SunSan** » Sat May 12, 2012 9:06 pm

Sorry, no idea, JM. In the kreung at the market they use mainly lemongrass and turmeric then you add your own stuff.

by **kiiniaew** » Sat May 12, 2012 10:23 pm

This book seems interesting, when I am around I will come have a look. I now only have a Khmerlish book that is confusing to use.

jm wrote:The one question I had in going through the recipes was the use of "curry powder". Is Khmer curry powder different than Thai?

Dunno for the Khmer stuff but in general Thai cuisine doesn't use curry powder. There is only one dish I can think of. Some dry spices are used to enhance flavors in curries: white peppercorn, coriander seeds, cumin seeds, (cardamom in Southern cuisine), cloves (very small amount).

Curry powder however is sometimes used on road-side stands to be able to quickly make a curry dish. The cinnamon is typically found in Kaeng Massaman and some noodle soup if I remember correct.

A freshly made curry tastes better than anything store bought (if made correct) however since it is labor intensive most restaurants just use store bought stuff. I would like to make our own but I already have to struggle with staff to make consistent tasting food...

by jm » Sun May 13, 2012 12:00 am

Perhaps I'm not understanding your point, seems to me curry powder -- at least the one I described -- is just somebody's idea of a pre-mixed combination of spices that would go into making what you're calling a fresh curry, that's where curry paste comes from. Whether it's the right combination for the curry you want is another issue. That you're not grinding your seeds on the spot seems the only freshness issue unless I'm missing something.