Fresh Veggie Strips with Khmer Dipping Sauces-Ginger Fish Sauce & Tamarind Sauce

Here are some pics of veggies that I prepared for the party to go with the dipping sauces. You can use almost any veggie that can be cut into pieces (radish, carrots courgettes etc.etc.) or leaves (like salad, mustard or cabbage even). They use all sorts here to go with many, many dishes.  It’s a good way to eat those greens. I love green. It should definitely be added onto the nutrition list of what our body needs. Somehow the chlorophyl in green veggies and leaves is a must for my body! After a year of studying herbal medicine at the Samuel Hahnemann Schule in Berlin (amongst many other subjects-but I didn’t finish the course because I did a runner to Asia;-)) I realized why. It’s the blood of plants and somehow we need it in our bodies _ can’t really explain but I just know my body craves it.

The sauces I made here for the first time and they weren’t perfect. Since then I’ve made them again and then had the same thing made by my girlfriend. Her’s tasted far, far better. I will get her recipe and post it. She said the sauces have as much variety in them as one wishes. I made the sauces below from my favourite Khmer food website-Khmerkorm,  on the net. See bottom of page for links.  At the time of this party 2-3 months back we were not together so I couldn’t ask her.

How even the common old cucumber can look so scrumptious!! Even the dark green one-I thought it’s a courgette when I bought it-but no, it’s a cucumber too!! 🙂

Green long beans. Delicious with the dipping sauces. But you can use the short ones too!!

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Teuk Khnay-Ginger Fish Sauce

 Ingredients

1 cup hot water

2 tablespoons sugar

6 table spoons lime juice/orange juice I used 1 orange and 6 limes. Mixed the juices together and then measured with a tablespoon.

7 heaped tablespoons minced ginger

2 heaped tablespoon minced garlic

1/2  teaspoon minced Thai chilli (use more or less depending on how hot you want it!)

12 tablespoons fish sauce

Method

1. In a bowl dissolve the sugar in the warm water. Then add the rest of the ingredients and stir. Taste and adjust with sugar and fish sauce to get the desired salty, sweet, hot sour taste!!

Note: The above recipe produces a lot of sauce. You can store in the fridge but consume within a few days-or just halve the ingredients!

ꉻ      ꉻ      ꉻ

Teuk Ampul-Tamarind Sauce

Ingredients

3 heaped tablespoons tamarind

300ml water

2 tablespoons minced garlic

5 tablespoons sugar

12 tablespoons fish sauce

½ teaspoon minced Thai chilli

Method

1. Put hot water in a bowl over the tamarind. Let sit for 10-15 minutes-you can prepare the other ingredients in this time. Then sieve out the juice of the tamarind and pick out the seeds. Use the pulp too. Of course if you are using seedless pulp then you can just skip this step.

2. Put the water in a saucepan and bring to boil. Add all of the ingredients and let cook again for a minute. make sure the sugar is dissolved.

3. Adjust the taste with more sugar/fish sauce depending how sweet/salty you like it. Let cool before serving.

Note: This recipe also isn’t perfect the way I made it. I think I used too much tamarind-it was a little too sour for my liking. Maybe use less tamarind. I have to get my girlfriend to make it then I will post the results.

In the above picture you can see both sauces. The ginger fish sauce on the left (orange coloured in a small bowl) and the tamarind sauce in the middle. Unfortunately I don’t have any more pics f these sauces.

Mustard greens. I’m in love with this plant. How can green salad like leaves have so much taste. SO yummy just to munch on their own. I’ve got a recipe from Bangladesh with these leaves that I will post someday after I’ve made it myself. Had it many times whilst there and also my mum makes it -‘mustard leaves and fried fish’!! Really, really delicious!!

The Khmer sauces recipes I got from the following website:

http://www.khmerkromrecipes.com/

Click on the above link and then click on ‘dipping sauces’ for a whole range of different Khmer sauce recipes including the above two!

Thank you for stopping by and don’t be afraid to leave your comments, thoughts and tribulations!! They are worth gold to me and always make me smile-even though I smile a lot anyway-but when I work at home for my blog I sometimes look miserable-but really I’m just concentrating!!

Have a wonderful day!! 🙂 🙂 🙂

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Categories: Recipes, Salad, Sauce & Dressing, Side Dish, Uncategorized, Vegan & Vegetarian | Tags: , , , , , , , | 4 Comments

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4 thoughts on “Fresh Veggie Strips with Khmer Dipping Sauces-Ginger Fish Sauce & Tamarind Sauce

  1. Captured the greens really good. Nice photography!

  2. I like the valuable info you provide for your

    articles. I’ll bookmark your blog and take a look at once more right here

    regularly. I am quite sure

    I’ll learn a lot of new stuff proper right

    here! Best of luck for the next!

    • Thanks. Haven’t been checking my blog awhile due to my new baby daughter. One of these days I might even start writing again. Have a lovely day!

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