Black Kampot pepper stir-fry pork12

To make the marinade you need:

2 garlic, chopped and peeled

2 small chillies, de seeded and chopped fine

5 cm of ginger, chopped fine

2 table spoons soya sauce

Fresh ground black Kampot pepper

300 gram of pork, cut into fine strips

Combine all the above ingrediense and set aside in the fridge for 1 hour, longer if possible.

Now for the veggies:

1 cauliflower, cleaned, cut into smaller pieces and boiled in boiling water for 2 minutes

2 carrots, peeled and cut into thin strips

1/2 red pepper, cut into thin strips

4 cherry tomatoes cut into 4 pieces each

1/2 small cabbage, cut into small pieces.

2 tablespoons oystersauce

2 tablespoons peanuts

Heat a wok over high heat. when smoking hot, add a bit of oil, then fry the meat till it takes colour. Remove the meat and set aside. Now fry the carrots, cauliflower and cabbage for a couple of minuts, and then put the meat back into the wok.

Add red pepper, tomatoes, oyster sauce and mix well together.

Just before serving, add the peanuts, stir around and serve with rice

Swedish sausage dish12

The day after cooking a Khmer feast for family and friends, something fast and easy was on the menu for tonight.

This dish  has nothing to do with Swedish food, actually most Swedes don't even know it. The name comes from the seventies and eighties where a lot of Danes went camping in Sweden. Little kitchen equipment was available so this dish quickly gained popularity cause it was fast, easy and cheap to make. 

You need:

2 onions

10 sausages

750 gram of potatoes

40 gram of tomato paste

2 tablespoons of ketchup

2 dl cream

water

2 teaspoons smoked paprika

salt

Black Kampot pepper

Boil the potatoes

 Peel and chop the onion, and cut the sausages into 1 cm thick pieces.

Sauté the chopped onion in a little oil till they are golden and clear. Add the sausage and let them simmer for a couple of minutes. Sprinkle with paprika and mix it well with sausage and onions. 

Add tomato paste, ketchup, cream and a bit of water and mix well. Add salt and black Kampot pepper to taste. Let it simmer for around 15 minutes.

Cut the potatoes into slices, add the and cook for another 5 minutes.

Serve it with good bread. 

Khmer BBQ beef kebabs12

You need:

1 teaspoon black Kampot pepper

1 stalk lemon grass

3 cloves of garlic

2 shallots

4 tablespoons soya sauce

2 tablespoons palm sugar

500 gram tender beef, cut into strips

Bamboo skewers

Chop the tender inner part of the bottom of the lemon grass. Peel and chop the garlic and the shallots. Ground the pepper. Combine these in a mortar and pound it all into a paste.  Add soya sauce and palm sugar and mix well. 

Put the meat into the marinate and marinade for 1 hour, longer if possible.

Skewer the beef onto the skewers and grill the kebabs for 5 minutes on each side at 200 degrees. 

Served with pickled vegetables and maybe some bread for the perfect starter or snack. 

Grilled pork, Khmer style12

You need:

3 cloves garlic

5 tablespoons soya sauce

3 tablespoons palm sugar og honey

150 ml coconut milk

Fresh ground Kampot black Pepper, to taste

400 gram lean pork meat.

Peel the garlic and chop it fine.

 Combine Palmsugar

 Soya sauce and coconut milk

With Black Kampot pepper and garlic.

Mix all well, and marinate the pork for atleast 1 hours, longer if possible.

Grill the pork in a 200 degree hot oven, turning it every few minuts till it starts to dry out and caramelize, this should take around 15-20 minuts.

Slice the meat into thin strips and serve with pickled vegetables and steamed rice.