It’s already half way through the Indochina month and I’m loving all the submissions so far, although it seems a little slow. Most of the dishes from these countries are pretty easy to make, so if you have time do try cooking some of them and submit to me!
My third recipe for this month is from Cambodia. Like I have mentioned before I have very little knowledge about Cambodian cuisine. But fortunately there are some very good resources and this website is one of them. After looking through the list I decided to give one of the grilled dishes a go. I had some US scallops sitting in my freezer and eggplant is always present in my household so Trop Ang Chia Mui Trey it was.
This dish is almost too simple to post, but I thought I’d share anyway because it was very enjoyable. The most important thing is the freshness of ingredients because there is very little seasoning involved. The original recipe also had some grilled onion and capsicum, but since it’s about personal preference (I try to avoid heaty food), I omitted them. The dipping sauce is perfect to enhance the flavour as it has a balance of tang, sweet, salty and a mild kick. I added some lettuce to substitute for rice. It adds a fun textural element and of course, enhances the visual appeal.
Trop Ang Chia Mui Trey
Recipe adapted from KhmerKromRecipes.com
200g Large Scallops
1 Clove of Garlic, minced
1 teaspoon of Liquid Aminos (or Soy sauce)
Dash of Black Pepper
2 Tablespoons Olive oil
3 Stalks Spring Onion, chopped
1 Asian Eggplant, cut an inch thick
In a large bowl, marinated scallop with garlic, soy sauce, salt and black pepper, set a side.
Pre-heat a small sauce pan, add oil and green onion, saute’ green onion till it soften, remove from heat, set a side.
Pre-heat grill on medium temperature, put eggplant on hot grill, cook for 5 minutes on each side or till tender.
Grilled scallop and onion till both sides golden brown.
When done, arranges grilled scallop and eggplant on a serving plate, pour onion oil on top and serve immediately with a sweet fish sauce dipping.
Tirk Trey Chu P’em
Sweet fish sauce is the most popular Khmer Krom dipping sauce. The most important ingredients for this recipe are lime/lemon juice and fish sauce. Make sure to use only fresh lime/lemon and best fish sauce, add or subtract among sweetness, salty or spicy to your taste. Of course, I substituted the sugar with some honey to make it more Paleo friendly.
This recipe doesn’t use garlic, but if you prefer with garlic, add 2 cloves minced fresh garlic.
1 teaspoon Honey
1/4 Cup fresh Lemon Juice (half a lemon)
1/4 Cup fish sauce
2 Red Chili, chopped
Mix everything together and set aside until ready to serve.
Love the juicy scallops and the tender, silky eggplant. This dish truly let the natural flavours of the eggplant and scallops shine. Wrapping food with lettuce leaves is probably the best eating habit I’ve adopted this year. Hopefully you can give it a go!
I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks.
27 Comments Add yours
Oooo this looks yummy, and of cos it has my fav ingredient scallops. Hope to be able to try this before the end of this month, or else will bookmark it for future. 🙂
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Hi Kelly! This dish is perfect for a low carb meal. I will be cooking some dishes this weekend and hope to link up soon. I thought the submissions are a little slow too as I was eager to see more dishes that I could select and try. That’s when I realised that our sifu Wendy’s dishes are not linked up yet.
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Looks so juicy and fresh and mouth watering! I don’t have much experience with Cambodian food either, but if this is a glimpse, sign me up!
Hahaha yeah it was a refreshing meal!
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