Cambodia Cooking Class - Recipes of Khmer Snacks

Num Tirk Doung (Coconut Cake)

Ingredients

• 4 Eggs
• 2 Cups all purpose flour
• 1/2 Cup melted butter
• 1/2 Cup coconut milk
• 1/4 Cup fresh or frozen unsweeted, shredded coconut
• 1 Cup sugar
• 2 Tablespoons pure vanilla extract
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt

Preheat oven at 160 degrees Celsius (325 degrees Fahrenheit). In a bowl, mix melted butter and sugar. Add eggs, one at a time with butter sugar. Mix well. Add vanilla, baking powder, salt and coconut milk.
Blend all purpose flour and shredded coconut.

Grease cake pan with butter and sprinkle some flour around the sides of the pan. Pour the cake batter into the pan and bake for 1 1/2 hour.
Remove from the oven and wait until the cake cools off before taking it out of the pan.

Num Pa Kon Chien (Khmer shrimp patties)

(Pictures of this dish on the top left of this page and at the bottom)

Ingredients

• 1 lb ground shrimp
• 1 clove garlic
• 2 chopped green onions
• 1/4 tsp soy sauce
• 1/2 tsp fish sauce
• 1/4 tsp sugar
• 1 tsp paprika
• 1/4 tsp black pepper
• 1 cup grated jicima
• 1 egg (white only)
• 1 cup flour
• (peanut) oil, for frying

For the sweet sauce:

• 1/4 cup hot water
• 1/4 cup sugar
• 1/3 cup lime juice
• 1/3 cup fish sauce
• 3 chopped red chili peppers (or lees if you don't like it too spicy)
• crushed peanuts

In a large bowl, mix ground shrimp, garlic, onions, soy sauce, fish sauce, sugar, paprika, black pepper and jicima. Mix well.

Add the eggwhite and the flour. Mix well, forming into small patties. Use a little flour to better handle the patties. Set aside.

Heat a frying pan to medium heat. Add oil. Pan fry shrimp patties in peanut oil until both sides are golden.

For the sauce, mix hot water and sugar until dissolved.

Then add lime juice, fish sauce, and chili peppers. Mix well and place in the refrigerator to cool.

Before serving, add some crushed peanuts on top.

(Picture of the Khmer shrimp patties to the right)