picooie wrote:Samouth,

About 5 years ago I lived in Boeng Salang not to far from Sa Dam Co. Hab is a great mechanic. He was one of the first big bike mechanics in Phnom Phen. That is when a Yamaha Raid was considered a big bike. Street 230 is a great little place in PP if you don't mind being the only foreigner. I can speak Khmer ok. You have to living in Kompong Chhnang.

cheers

picooie

picooie wrote:He is a great mechanic and honest.

picooie

The good news is that bai sach chrouk is easy to recreate at any hour, even if you don’t have access to exotic Asian ingredients. From Cambodian Cooking, by chef and buddy, Joannès Rivière:

Bai Sach Chrouk

3 cloves garlic, crushed with the flat side of a cleaver and peeled
5 tablespoons soy sauce
3 tablespoons palm sugar or dark brown sugar or honey
2/3 cup (150ml) coconut milk
Freshly ground black pepper, to taste
14oz (400g) lean pork loin, thinly sliced

Combine the garlic, soy sauce, sugar or honey, coconut milk and black pepper in a shallow dish and mix well. Marinate the pork in this mixture for 1 hour.

Grille the pork over medium heat or roast it in a 400F (200C) oven, turning regularly until it’s dried and starts to caramelise, about 15 to 20 minutes. Cut into strips and serve with rice and pickled vegetables [see recipe below].

Pickled Vegetables

1/2 cup (125ml) rice vinegar or white vinegar
1 tablespoon salt
6 tablespoons sugar
1 carrot, peeled and sliced into thin strips
1 daikon radish, peeled and sliced into thin strips
1/2 cucumber, peeled and sliced into thin strips
3 cloves garlic, peeled, left whole
3 bird’s-eye chili peppers, coarsely chopped
3 sprigs coriander leaves (cilantro), roughly torn

Combine the vinegar, salt and sugar in a small saucepan and bring to a boil. Remove from the heat and set aside.

Combine the vegetables, garlic, chilies and coriander leaves in a bowl. Pour the vinegar mixture over the vegetables and marinate in the refrigerator overnight. Store the pickled vegetables in a glass jar with a tight-fitting lid in the refrigerator.

Anchor Moy wrote:

picooie wrote:He is a great mechanic and honest.

picooie

Haha. You guys are amazingly offtrack;
OT : bai sach chrouk in PP :
http://www.austinbushphotography.com/bl ... hrouk.html


How to make your own:

The good news is that bai sach chrouk is easy to recreate at any hour, even if you don’t have access to exotic Asian ingredients. From Cambodian Cooking, by chef and buddy, Joannès Rivière:

Bai Sach Chrouk

3 cloves garlic, crushed with the flat side of a cleaver and peeled
5 tablespoons soy sauce
3 tablespoons palm sugar or dark brown sugar or honey
2/3 cup (150ml) coconut milk
Freshly ground black pepper, to taste
14oz (400g) lean pork loin, thinly sliced

Combine the garlic, soy sauce, sugar or honey, coconut milk and black pepper in a shallow dish and mix well. Marinate the pork in this mixture for 1 hour.

Grille the pork over medium heat or roast it in a 400F (200C) oven, turning regularly until it’s dried and starts to caramelise, about 15 to 20 minutes. Cut into strips and serve with rice and pickled vegetables [see recipe below].

Pickled Vegetables

1/2 cup (125ml) rice vinegar or white vinegar
1 tablespoon salt
6 tablespoons sugar
1 carrot, peeled and sliced into thin strips
1 daikon radish, peeled and sliced into thin strips
1/2 cucumber, peeled and sliced into thin strips
3 cloves garlic, peeled, left whole
3 bird’s-eye chili peppers, coarsely chopped
3 sprigs coriander leaves (cilantro), roughly torn

Combine the vinegar, salt and sugar in a small saucepan and bring to a boil. Remove from the heat and set aside.

Combine the vegetables, garlic, chilies and coriander leaves in a bowl. Pour the vinegar mixture over the vegetables and marinate in the refrigerator overnight. Store the pickled vegetables in a glass jar with a tight-fitting lid in the refrigerator.