KRATIE

CAMBODIAN RECIPES FOR LOCKDOWN

KITCHEN
June 2020

Traditional Cambodian Food

for Global-Citizens stuck at home
 Le Tonle Guesthouse and Restaurant is a nonprofit,

community-based organisation that seeks to provide free

training for youth from Cambodia's poor rural areas.

Chanthau is 21 years old. He comes from Kratie province

and he worked as a supervisor at Le Tonle's restaurant.

Since February, the restaurant and guesthouse have closed

due to COVID 19. Chantau remains at Le Tonle to maintain

the facilities in the now empty guesthouse and restaurant.

This book is a very small collection of recipes for Khmer

food. During this period of closure, Chanthau has been kind

enough to share his knowledge and experience so that you

too can try some traditional Cambodian food, even if you

are stuck at home.

He looks forward to when he can come back to work and

keep sharing his skills and knowledge with some of

Cambodia's most vulnerable youth.

1
  
LE TON LE OMELETTE 3

FRIED NOODLES WITH BEEF 4

KHMER FISH AMOK 5

FRIED PORK WITH EGGPLANT 6

LOK LAK 7

CURRY SOUP 8

FRUITY HONEY 9

1
 LE TONLE OMELETTE
Ingredients
eggs
mushroooms
green pepper
eschalot
black pepper
salt
cheese
spring onion
butter
baguette

25m 1 serve

Cooking Instructions
1. Clean mushrooms, green pepper and eschalots
2. Slice vegetables thinly.
3. Crack eggs into bowl and add vegetable ingredients. Mix
ingredients together and season with black pepper and salt.
4. Grease the pan with butter and heat to medium. Pour mixed
ingredients into the pan and cook for a few minutes.
5. Put slices of cheese on top of omelette and fold it in half.
6. Allow cheese to melt and remove omelette for serving.

Sprinkle with sliced spring onions for decoration and serve

with baguette.
3
 FRIED NOODLES WITH BEEF

Ingredients

beef 100g Garlic 5g

noodles Fish Sauce 5 ml
chilli sauce 2 Tbs Water 100ml
Tomato Sauce 2 Tbs Chicken Powder ½ Tsp
Oyster Sauce 2 Tbs Sugar ½ Tsp
Soy Sauce 2 Tbs Carrot 80g
Vegetable Oil 5 ml Bok Choy 70g
Cabbage 70g

1 serve 15m

Cooking Instructions
1. Clean carrot, bokchoy and cabbage, then cut the vegetables
into small slices.
2. Steam the vegetables together with the noodles.
3. Slice beef and chop garlic
4. Heat the pan to a medium heat and add vegetable oil to
coat the pan.
5. Add garlic and fish sauce. Cook until you can smell the
garlic.
6. Add beef and vegetables.
7. Combine other ingredients according to your preference.
8. Taste to check when it's finished cooking.
4
 KHMER FISH AMOK

Ingredients

120g Fresh boneless fish fillet 1/2 Tsp Shrimp paste

(some type of white fish) 1/2Tsp Sugar
150mL Coconut milk Banana leaves for serving
1Egg, beaten 1PC Kaffir lime leaf
1/2 Tsp Fish sauce 3 Tsp Khmer Kruong
1/2 Tps Chicken powder

1 serve 20m

Procedure
1. Cut the fish into bite sized pieces.
2. Clean and chop the Kaffir lime leaves
3. Heat pan and add coconut milk, kaffir lime leaves, shrimp
paste and Khmer Krong. Heat thoroughly, cooking until
fragrant.
4. Add fish and mix gently.
5. Season with fish sauce, chicken powder and sugar.
6. Cook for about 5 minutes on medium.
7. Add egg and mix all together quickly.
Serve in banana leaf bowl with rice.
5
4
 FRIED-PORK WITH EGGPLANT

Ingredients
Pork 100g
Eggplant 100g
Chicken Powder 1 ½ tsp
Sugar 2 tsp
Oyster Sauce 1tbsp
Soya Sauce 1tbsp
Spring Onion
Garlic 10g
Vegetable Oil 5ml
Fish Sauce

25m 1 serve

Procedure
1. Clean eggplant and bake in the oven for about 15m. Peel the
skin off the eggplant and cut the eggplant into long strips.
2. Slice pork thinly and chop the garlic.
3. Heat the pan to medium and grease the pan with vegetable
oil.
4. Add chopped garlic, fish sauce and pork. Put a little bit of
water for moisture.
5. Mix chicken powder, sugar, oyster sauce and soya sauce into
the pan. Then add the strips of eggplant.
6. Cook for about five minutes and taste to serve.

Serve with rice and garnish with chopped spring onion.

6
 LOK LAK
Ingredients

Beef 120g Tomato Sauce

1 Onion Chili Sauce
Butter
1 Tomato
Vegetable Oil
Lettuce
Garlic
1 Egg
Black Pepper
2 Limes Chicken Powder
Oyster Sauce Sugar
Soy Sauce Salt

20m 1 serve

Procedure
1. Cut beef.
2. Chop the garlic.
3. Slice tomato and onion.
4. In a small bowl, Mix two tablespoons of oyster sauce, one
tablespoon of tomato sauce, half a teaspoon of chicken
powder, two tablespoons of chili sauce, one and a half
teaspoons of sugar, black pepper, and butter with the beef.
5. Heat a pan to medium, add oil and garlic.
6. When you can smell the garlic cooking, add the beef and
marinade ingredients.
7. Prepare the plate for serving with lettuce, tomato and
onion.
8. In a small bowl, mix salt, sugar, chicken powder and black
pepper. Squeeze the limes on top.

Fry an egg to serve on top.

7
 CURRY SOUP
Ingredients
coconut milk 20ml Chicken Stock
shrimp paste sugar
Khmer Kroung 3tbs star anise
Carrot 80g Condensed Milk 150ml
Potato 70g salt
onion 60g fish sauce
eggplant 60g chicken/fish/pork
longbeans 50g Kaffir Lime Leaves
vegetable oil 5ml Cube of Chicken Stock

25m 1 serve

Procedure
1. Dice carrot, eggplant and potato.
2. Slice onion thinly and cut string beans.
3. Heat a pan to medium and add a few pieces of star anise. Stir
star anise until fragrant.
4. Pour coconut milk into pan and add Kaffir Lime Leaves.
5. Add Khmer Kroung and half a tsp of Shrimp Paste.
6. Add meat, potato and carrot. Cook for about 5 minutes.
7. Add 1tbs of fish sauce, one cube of chicken stock and half a
tsp of salt. Mix with 200ml of water.
8. Combine eggplant, onion, string beans.
9. Add condensed milk and taste to serve.

Serve with rice

8.6. Add 8
8
 FRUITY HONEY
Ingredients
2 bananas
Pineapple 100g
1 egg
3 tbs flour
Sesame seeds
honey
vegetable oil

20m 1 serve

Cooking Instructions

Prepare fruit
1. Slice banana and pineapple thick
2. Mix egg, flour and 50ml of water in a small bowl
3. Add the chopped fruit and mix together
4. Heat pan to high and add oil for deep frying.
5. Turn the heat down and then Add the pieces of fruit to the
oil carefully.
6. When the fruit turns golden in colour, take it out.

Honey Seasoning
1. Put sesame seeds in a pan on medium heat.
2. When you can smell the aroma of the sesame seeds, add
honey and mix.
3. Finally add the fruit to the honey and stir.
9
Fruity honey is now ready to serve.
Le Tonle provides opportunities and opens
doors for youth from Cambodia's most
secluded and poor rural provinces.

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opening doors to hopeful futures.

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