Decent home recipe

Discussions about restaurants, cafes, coffee shops or bars in Cambodia. Feel free to write any reviews you have, whether its the best burger you've had in Phnom Penh or the worse pizza in sihanoukville, we want to read it! Discussions about Khmer dishes are also in here, or you can leave your own. If you own a restaurant, feel free to let the expat community know about it here so that we can come check it out. Found a favorite cafe or have a place we should avoid? Tell us about it. Asian recipes & questions are always welcome.
AE86
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Re: Decent home recipe

Post by AE86 »

What the hell, his place is 30 seconds from where I'm staying. Looks like a trip is in order, thanks for that!
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PSD-Kiwi
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Re: Decent home recipe

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Been buying meat from Strokesys for several months, thumbs up...plus you can have a beer or two while deciding what you want
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StroppyChops
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Re: Decent home recipe

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AE86 wrote: Thu Jun 01, 2017 11:54 pm What the hell, his place is 30 seconds from where I'm staying. Looks like a trip is in order, thanks for that!
Welcome - if you're unsure of quality or looking for best value, give the schnitzel a go.
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Re: Decent home recipe

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my grandmother used to do this for us. Leftover rice seems to work best, it's a bit dry and I suppose soaks in some egg. Beat an egg, pour it into a bowl with maybe half cup of rice, mix. Ya want it a bit runny, not 'dry". Put some bacon grease in a pan, about a teaspoon might do or a bit more, no biggie, fire it up kinda high, get it to a good heat then pour in the egg rice mix and smooth it out and look for it to bubble and steam thro in some spots, flip. Should be brown and crispy a bit. It's quite edible even if dry, I've put chopped onions in the mix or bell peppers, bacon bits, ham bit, whatever. Nice snack. Now I use parboiled rice, nice seperate grains. Might wanna kinda break up the rice if it's clumped up in the fridge over night. Nothing fancy, but tasty and there's always rice and eggs around huh?
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PSD-Kiwi
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Re: Decent home recipe

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parboiled rice
Uuuurgh! That shit tastes like plastic...imagine the reaction you'd get from a Cambodian, or any other Asian, if you served them Uncle Bens rice!
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Re: Decent home recipe

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Mr. curious-a rice omelette??? I think you've been too long inv Asia.
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Re: Decent home recipe

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Mr Curious wrote: Sun Jun 04, 2017 3:23 pm my grandmother used to do this for us. Leftover rice seems to work best, it's a bit dry and I suppose soaks in some egg. Beat an egg, pour it into a bowl with maybe half cup of rice, mix. Ya want it a bit runny, not 'dry". Put some bacon grease in a pan, about a teaspoon might do or a bit more, no biggie, fire it up kinda high, get it to a good heat then pour in the egg rice mix and smooth it out and look for it to bubble and steam thro in some spots, flip. Should be brown and crispy a bit. It's quite edible even if dry, I've put chopped onions in the mix or bell peppers, bacon bits, ham bit, whatever. Nice snack. Now I use parboiled rice, nice seperate grains. Might wanna kinda break up the rice if it's clumped up in the fridge over night. Nothing fancy, but tasty and there's always rice and eggs around huh?
Instead of smoothing it out and flipping it, you could just stir-fry it and have fried rice. Add some soy sauce.

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AE86
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Re: Decent home recipe

Post by AE86 »

PSD-Kiwi wrote: Sun Jun 04, 2017 3:45 pm
parboiled rice
Uuuurgh! That shit tastes like plastic...imagine the reaction you'd get from a Cambodian, or any other Asian, if you served them Uncle Bens rice!
I do not understand how people call that stuff rice...
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frank lee bent
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Re: Decent home recipe

Post by frank lee bent »

porkbelly with fat and skin side down in your rice cooker, after scoring and salting for 12 hrs in the fridge, cup of grated ginger, sugar ( palm ) garlic, onion, chili, sweet soy sauce. 1/4 cup of water and keep topping it up for several hours on "warm"
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Re: Decent home recipe

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frank lee bent wrote: Sun Jun 04, 2017 7:50 pm porkbelly with fat and skin side down in your rice cooker, after scoring and salting for 12 hrs in the fridge, cup of grated ginger, sugar ( palm ) garlic, onion, chili, sweet soy sauce. 1/4 cup of water and keep topping it up for several hours on "warm"
How do you think that would go if you then turned it over and crisped it up under the grill for 15 minutes?
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