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Mit meinen Videos möchte ich auf die Arbeit von @Rollstuhl-Erlebnisreisen aufmerksam machen. Werdet Fördermitglied! Alle Infos hier: www.rollstuhlerlebnisreisen.de Hier die Rezepte: BBQ Bacon with spicy Koh Kong Fish Sauce Recipe Ingredients: For the Meat and Marinade: Pork bacon (or any meat) - 1 kg Palm sugar - 1 full tablespoon Garlic - 4-5 cloves Red onion - 5 if its small Lemon - 3 Fish sauce (optional) - 3 tablespoons Oyster sauce - 4 full tablespoons Rudi chicken powder - 1 tablespoon Monosodium glutamate (MSG) half tablespoon Salt - 1 tea spoon Chili - 1-10 (adjust to spice preference) Water - a glass (if you need ) Rice noodles or rice (optional, to serve) For the Koh Kong Sauce: Garlic - 3-4 cloves Red onion - 3 small Chili - 1-10 (adjust to spice preference) Palm sugar - 1 full tablespoon Fish sauce - 2 tablespoons (optional) Lemon juice - 3 tablespoons (or adjust to taste) MSG - half tablespoon Salt - to taste For the Fresh Vegetables (to serve): Sweet cabbage Cucumber Any other fresh vegetables of choice Instructions: 1. Marinate the Meat: Peel garlic, red onion, and chili. Blend them into a paste. In a bowl, mix the garlic-onion-chili paste with oyster sauce, a tablespoon of chicken powder, and abit of salt. Add this marinade to the meat, ensuring it's evenly coated. Let the meat marinate for at least 10 minutes. 2. Prepare the spicy Koh Kong Sauce: Peel garlic, red onion, and chili and palm sugar into a fine paste add fish sauce (optional) or salt and aglas clean water. Mix with the garlic-onion-chili paste, add lemon juice, a half tablespoon of MSG, and adjust taste with more sugar, salt, or lemon as needed. Note: The Koh Kong sauce should be balanced, not too salty, as the meat already has salt. 3. Grill the Meat: BBQ the marinated meat over medium heat until golden brown and cooked through. Turn occasionally to avoid burning. 4. Prepare Fresh Vegetables: Wash and cut sweet cabbage, cucumber, and other vegetables into bite-sized pieces. Serve fresh alongside the BBQ meat and Koh Kong sauce. Serving Suggestions: Serve the BBQ bacon with ( rice noodles if you like )fresh vegetables, and the Koh Kong sauce on the side. Dip the meat into the sauce for a flavorful bite, and pair it with crunchy vegetables for a refreshing contrast. Enjoy your delicious BBQ Bacon with spicy Koh Kong Fish Sauce! Amok Recipe Ingredients: 1, (10 stalks of lemongrass) 2, (2 small pieces of turmeric) 3, (1 piece of galangal) 4, (10 kaffir lime leaves) 5, (1 kaffir lime fruit) 6, (100g peanuts) 7, (half spoon palm sugar) 8, (5 dried peppers) 9, (1 and half spoons of rudi chicken powder) 10, (5 coriander plants) 11, (half spoon shrimp paste) 12, (4 red onions) 12 ,(4 slices of garlic) 13,(1 fresh coconut or 1 can of coconut milk) 14,(1kg of chicken or fish) 15,(8 pieces of banana leaf) Instructions: Prepare the ingredients: Peel and chop the lemongrass, turmeric, galangal, and kaffir lime leaves. Soak the dried peppers in water until softened. Crush the peanuts. Make the paste: Blend together the lemongrass, coriander, galangal, turmeric, kaffir lime leaves (skin only), soaked dried peppers, palm sugar, shrimp paste, red onions, and garlic. If needed, add a little salt for taste. Mix the ingredients: Combine the paste with the coconut milk (squeeze the coconut to obtain the milk), chicken or fish, and crushed peanuts. Adjust seasoning if necessary. Prepare the banana leaf bowls: Fold the banana leaves into bowls or use small bowls if banana leaves are unavailable. Cook the amok: Boil water in a steamer. Place the banana leaf bowls in the steamer and steam for 10 minutes. Then, pour the first coconut milk over the amok mixture and garnish with kaffir lime leaves and chili. Continue steaming for an additional 15 minutes until cooked through. Enjoy: Serve the delicious amok with rice and enjoy the authentic Cambodian flavors! Note: For chicken amok, steam for 10 minutes before and after 15 minutes. For fish amok, steam for 10 minutes before and after 7 minutes. Adjust cooking time accordingly.