Virtual Food Festival Session 2
During the second week of the Virtual Food Festival, renowned chef Mengly Mork along with host Dy Chansreymom, held a live masterclass session on how to cook Sorndan. A dish that is well-known for being flavourful, Sorndan has its own sweet and sour twist – the sourness comes from Garcinia Loureiroi (dried Sorndan), a fruit that is native to Cambodia and is then combined with the sweetness of steamed catfish.
Chef Mengly started off with explaining his cooking plan and recipes used for the masterclass. His first step was to prepare the cooking ingredients needed to marinate the catfish:
- Garlic 2 cloves chopped
- Cooking oil 5 tablespoons
- Local fish sauce 9 tablespoons
- Sugar 5 tablespoons
- Oyster sauce 2 tablespoons
- Soy sauce 2 tablespoons
- Chili sauce 4 tablespoons
- Khmer Salt 0.5 tablespoons
- Chicken powder 4 tablespoons
- Palm sugar 4 tablespoons
- Red chili paste 0.5 tablespoons
- Lemongrass 20 grams sliced
- Galangal root 10 grams sliced
- Kaffir lime leaf 2 leaf sliced
- Garlic 4 cloves crushed
- Shallot 0.5 pc half-moon sliced
- Dried sorndan – garcinia loureiroi fruit 5 sliced
- Water 200 ml
- Roasted peanuts 30 grams
- Holy basil leaf 20 grams
- Local mixed herbs 20 grams for all
- Bean sprouts 20 grams
- Round eggplant 2 pcs
- Carrot 25 grams (shredded)
- Hot chili 5 pcs (mini hot)
With the help of Sreymom, they both proceeded with mixing the ingredients together. Chef Mengly first added the catfish slices followed by bean sprouts, shallots, mixed herbs, ginger slices and finely chopped kaffir lime leaves. When all ingredients were added in, he tossed the red chilli paste into the bowl.
Using her hand, Sreymom marinated the catfish by carefully mixing all ingredients together in a bowl. Chef Mengly lent his helping hand and explained that it was important for the catfish to be well-mixed. After letting it sit for less than a minute, they moved on to cooking the dish.
He turned on the stove to medium heat, and allowed for the pot to heat up for a couple of minutes before he added a generous amount of cooking oil. Shortly after, Sreymom threw in chopped garlic and continued stirring until they were caramelised and turned golden brown.
Chef Mengly eagerly transferred the bowl of marinated catfish slices into the pot, and continued stirring for approximately three to four minutes.
Next, he put in a few servings of sliced long boiled eggplants and then added a small bowl of water.
Right after water was added, he closed the pot with the lid and let the dish simmer for two minutes.
When the lid was opened, Sreymom was pleasantly surprised by the smell of spices and herbs that wafted through the kitchen. Chef Mengly explained that they were almost finished cooking the dish. He then tossed in holy basil leaves and a heap of peanuts which enhanced the dish’s flavor.
For the second last step, carrot slices were added into the pot along with slices of dried Sorndan (Garcinia Loureiroi).
Lastly, the dish was plated using an a few strands of leaves and flower petals. A virtual feast for the eyes, Sorndan took less than twenty minutes to make and would easily be enjoyed by locals and tourists alike.