A royal dish for ambassadors, Bay Kdaing or Na Taing represents the abundant wheat and fish of Khmer people.
- ½ Minced chicken can be pork as preference
- 1 cup of coconut milk
- 1/4 cup sugar
- 1/4 cup peanuts
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- ¼ chili paste
- A few cloves of garlic
Crispy rice crackers
- 4 cups cooked jasmine
- 4-5 cups vegetable oil
Making Crispy rice crackers
- Rinse three cups of rice in rice cooker, then put two cups of water in the rice.
- Then let it boil for 20mins until the rice is well-cooked. Leave it until it’s cold to mat into piece.
- Heat the 8 cups of oil in the pot until it gets up to 150-180c put the matted rice into hot oil.
- Wait for 20-30 minutes until the rice goes brown and crispy both sides, then pick them up from the oil.
- Wait until it cool.
Making Dipping sauce
- Heat oil over medium high heat around 100c. Add minced chicken and chili paste. Cook for 3-5 minutes while breaking chicken apart.
- Add garlic then add in coconut milk, sugar, peanuts, fish sauce, and salt and then stir until it gets thick.
- Cook for an additional 10 minutes or until chicken is no longer pink and garlic have softened and flavours have blended.
- Serve warm with crispy rice or bread.
Recipe by: Mealea Restaurant
About the Restaurant:
A fine dining restaurant located in a historical 80-year old French colonial building and once owned by late politician Chea Sim, Mealea Restaurant caters to a diverse range of Asian, Cambodian, Western and European cuisines.
For a great ambiance and dining experience, Mealea Restaurant offers delicious French and Khmer food in Phnom Penh.
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