Num Ansom Chek (Rolled Banana Rice Cake)

Num Ansom Chek (Rolled Banana Rice Cake)

Hello Everyone! February flew by in just the blink of an eye, and before we know it, in a couple of days it’ll be March already! This also means that this will be the last Cambodian recipe that I will be sharing on my blog, for now. There are still so many wonderful recipes that the country has to offer, and maybe one day I’ll revisit the cuisine and discover more dishes that’ll take a liking to my tastebuds.

For our last Cambodian cuisine, I’ll be sharing a popular street snack that is sold across the country, known as Num Ansom Chek, or in English, Rolled Banana Rice Cake. It is a traditional Cambodian snack that is low fat, healthy, and easy to make as it only requires a few ingredients to put together. In many Cambodian snacks, banana is used because of its abundance in the tropical region, and its ritual value. Of course, it is also delicious and sweet!

Num Ansom Chek (Rolled Banana Rice Cake)

Other than bananas, this snack also includes sticky rice and grated coconut. Sometimes, jackfruit is also added, but since I’m not a huge fan of jackfruit, I’ve replaced them with strips of mango instead. You may also add red mung beans or black beans and it can also be sweetened with palm sugar if desired. All of this is then carefully rolled and enclosed in a banana leaf. The resulting cylindrical-shaped snack is then steamed until tender and fragrant.

In Cambodia, this sweet delicacy is traditionally prepared for important celebrations such as Cambodian New Year and the religious festival Pchum Ben (Festival of Souls). With a culture that is heavily influenced by Hinduism and Buddhism, during a festival, it is common practice to offer food to the monks at the temple, and the ghosts of our ancestors, relatives, and friends. One of the foods that they offer is Num Ansom Chek because of their ability to be kept for days without being spoiled. This is due to them being wrapped and steamed in banana leaves.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Vanier Culinary by Thun-Carl Sieu.

Num Ansom Chek (Rolled Banana Rice Cake) Ingredients

PREP TIME 30 MINS* | COOKING TIME 1 HOUR | MAKES 6 ROLLS

*Allow for 6 hours to overnight to soak the glutinous rice.

INGREDIENTS

  • 3 ripe bananas
  • 1 ripe mango (optional)
  • 1 & 1/2 cups sweet glutinous rice, soaked for at least 6 hours or overnight
  • 3/4 cup freshly grated coconut
  • Salt, to taste
  • Banana leaves, 6 of about 15cm x 20cm pieces

METHOD

  1. Drain the water from the soaked rice and mix the grated coconut in with the rice.
  2. Peel and cut the bananas in half and sprinkle a touch of salt over them.
  3. Take a piece of banana leaf and place a small portion of the rice and coconut mixture in a horizontal line along the longer side of the banana leaf. Place a banana half in the centre of the rice and strips of ripe mango if you wish. Top the fruits with more rice, there should be enough to fully surround them.

Num Ansom Chek (Rolled Banana Rice Cake)

  1. Roll the banana leaf tightly around the rice to form a log and fold both edges in to seal. Make sure that the leaf is not loose so that the mixture can use it as a mold. Use string to secure the banana leaf wrapping if needed. Repeat until all of the bananas have been wrapped.
  2. Stack the rolls in a steamer and steam over boiling water for about 60 minutes.
  3. Once done, allow to cool slightly before unwrapping and serving. Enjoy!

Num Ansom Chek (Rolled Banana Rice Cake)

Num Ansom Chek (Rolled Banana Rice Cake)

BON APPÉTIT

– Ally xx

myTaste.com

Num Banh Chok (Fish Noodle Soup)

Num Banh Chok (Fish Noodle Soup)

Hello Everyone! February is flying by so fast and I can’t believe that we’re already on our second last Cambodian recipe for the month! Tonight I will be sharing a Cambodian breakfast staple known as Num Banh Chok, or in English, Fish Noodle Soup. It’s a traditional breakfast dish that consists of rice noodles served with a fish gravy and freshly foraged wild grown Cambodian vegetables (some of which does not have an English name), and eaten with a few chilli peppers on the side.

In rural Cambodia, the rice vermicelli noodles used in this dish are all done and made by hand with a stone mill. They are then sold at the local markets where vendors would come early in the morning to purchase it, and then sold to the local residents. Rice is first boiled until soft and then grounded into a wet dough with a heavy stone mill. Once all the rice is ground, the wet dough is placed into a large cloth bag. Heavy mill parts are placed on top to squeeze out excess water. This is the beginning of the fermentation process. Once done, the result is a firm, dry but still sticky flour. To see just how labour intensive the noodle making process is, read this article here. Of course, ain’t nobody got time for that, so I just used store-bought rice vermicelli noodles from my local grocer.

Num Banh Chok (Fish Noodle Soup)

Like many other Cambodian food recipes, Num Banh Chok’s main ingredient, besides mudfish, is the yellow kroeung paste. I covered this in my blog two weeks ago when I made Amok Trei (Steamed Fish Curry). Instead of mudfish though, again I used tilapia fish because that is what I am familiar with. The other main ingredient that is definitely not optional and irreplaceable – rhizome or finger-roots in English, khchiey in Cambodia. Unlike ginger, turmeric, and galangal which are commonly used throughout the world, khchiey is relatively obscure and is mostly used for medical purposes in some Asian countries. When fresh, khchiey has an earthy, peppery, and much milder flavour than ginger and galangal. However, since I could not source any here in the Philippines, I used ginger instead for this my ‘not so authentic’ version of Num Banh Chok.

Before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on A Wandering Foodie.

Num Banh Chok (Fish Noodle Soup) Ingredients

PREP TIME 25 MINS | COOKING TIME 45 MINS | SERVES 4-6

INGREDIENTS

For the soup base

  • 4L water
  • Heads and bones from the reserved tilapia fish filets
  • 2 garlic cloves, crushed
  • 2-3 large dried bay leaves
  • 1 small red onion, quartered
  • 1 small thumb-sized piece of ginger, sliced
  • 1 stalk lemongrass, white ends crushed
  • 1 tbsp shrimp paste
  • 2 tsp whole black peppercorns
  • 1 tsp salt

For the kroeung paste mixture

  • 1 cup coconut milk
  • 1/2 cup kroeung paste
  • 2 tbsp peanuts, roasted
  • 1 & 1/2 tbsp fish sauce
  • 1/2 tbsp sugar
  • 2 red bird’s eye chillies, chopped
  • 2 small turmeric, sliced
  • 1 garlic clove, crushed
  • 1 small thumb-sized piece of ginger, sliced
  • 6 tilapia filets, or any other firm white fish
  • 1 pack rice vermicelli noodles
  • Assortment of greens (I used mustard leaves, water spinach, and mint leaves)
  • Banana blossoms

METHOD

  1. Soup Base: In a large stockpot, bring the 4 litres of water to a boil, over high heat, together with all the other ingredients for the soup base, except for the shrimp paste. Once the stock comes to a rapid boil, turn the heat down to bring it to a slow simmer. Simmer for about 30 minutes.
  2. Kroeung Mixture: Meanwhile, prepare the kroeung mixture. In a mortar and pestle, pound the kroeung paste together with the roasted peanuts, birds eye chillies, ginger, turmeric, and garlic. If you have a small-sized mortar, you can pound the mixture in batches and then combine them into a bowl.
  3. Add the fish sauce, sugar, and coconut milk into the bowl with the kroeung paste mixture, and mix thoroughly. Let it stand for at least 10 minutes to let all the flavour infuse together.
  4. Rice Vermicelli Noodles: Bring water to a boil in a separate pot. Add in the pack of rice vermicelli noodles and let it cook for about 4-6 minutes, stirring occasionally.
  5. While the noodles are cooking, prepare a large bowl filled with ice-cold water.
  6. Once the noodles are cooked and the texture is to your liking, strain and place the cooked noodles into the cold bowl of water to stop its cooking process. Start taking out equal handfuls of noodle and portion them into individual serving bowls and set aside.
  7. Num Bahn Chok: Once the soup base is done, strain and return the broth to the stockpot. Add the shrimp paste to the broth and let it come back to a boil over medium-high heat. It is important to add the paste first before any other flavouring ingredients in order to lessen its strong scent. Adjust the broth to taste with salt and sugar to your liking, if needed.
  8. Once boiled, turn the heat down and add the fish filets into the broth and cook for about 10 minutes. Once cooked through, remove from the broth and set aside.
  9. Cook the vegetables (mustard greens, water spinach, and banana blossoms) in the broth for a few minutes, then remove and set aside.
  10. Turn the heat back up and add the kroeung mixture. Cook, stirring occasionally, for about 5-8 minutes.
  11. Carefully ladle the hot soup into the prepared bowls with noodles. Top with the cooked fish filets, vegetables, mint leaves, and more sliced chillies if you wish.
  12. Serve immediately while hot and enjoy!

Num Banh Chok (Fish Noodle Soup)

Num Banh Chok (Fish Noodle Soup)

BON APPÉTIT

– Ally xx

myTaste.com

Num Treap (Sticky Rice with Sesame Seeds)

Num Treap (Sticky Rice with Sesame Seeds)

Hello Everyone! Forget about brownie sundaes, forget about éclairs and chocolate cake; the real desserts, the sinfully sweet and decadent treats, can be found in one region: Southeast Asia. Ingredients in Southeast Asian treats are less traditional than the sweet flavours you typically see in Western desserts. Ingredients like cassava, mung beans, and lotus seeds paired with sticky sweet syrups like coconut cream, palm syrup, and condensed milk are common and no strangers to Cambodian treats. Beyond these ingredients you can also always expect to have at least one fresh fruit added to the mix. Look for favourites like mangoes, rambutan, durian and of course, bananas.

Just as Southeast Asian desserts, Cambodian treats are most frequently enjoyed mid-morning. Instead of being served to cap off a delicious meal, the treats are bought and enjoyed in markets as you are doing your shopping around town. Many of the most popular Khmer treats are sold from mobile street stands. Look out for the crowds of students outside universities and schools, flocked around a stand.

Traditional Cambodian treats, also known as Khmer sweets, also come in the form of custards and puddings; egg-based dishes that are spiced up with a variety of flavours (vanilla and cinnamon are typical favourites). Since rice remains a main staple in current day cuisine, being eaten as often as three times a day, rice-based cakes are also very popular.

Num Treap (Sticky Rice with Sesame Seeds)

Tonight, I will be sharing a Cambodian favoured treat that is simple and super easy to make at home. The best part? You’ll most likely have everything readily available to whip this up in your pantry. Num Treap, or in English, Sticky Rice with Sesame Seeds, is a treat that is basically as the name states, steamed sticky rice mixed in a warm coconut sauce. The mixture is then spread into a baking dish or pan, topped with sesame seeds, and then set aside to cool before cutting into squares and then served. You may serve it as it is, or with fruits on the side. Num in Cambodian means pastry, so it is essentially a sticky rice (bai damnaeb) pastry treat.

This dessert is very much similar to a sweet rice cake that we have here in the Philippines known as Biko. It is also made of coconut milk, brown sugar, and glutinous rice, that is topped with latik (coconut curds) instead of sesame seeds.

Num Treap (Sticky Rice with Sesame Seeds) Ingredients

PREP TIME 60 MINS* | COOKING TIME 45-60 MINS | MAKES 9 SLICES

*Allow for an additional 6 hours (or more) to soak the glutinous rice before cooking.

INGREDIENTS

  • 1 cup sweet glutinous rice, soaked for at least 6 hours or overnight
  • 2/3 cup coconut milk
  • 1/2 cup coconut sugar
  • 3 tbsp sesame seeds, toasted
  • 2 tsp vanilla extract
  • 1/2 tsp salt

METHOD

  1. Rice: Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice in a steamer lined with a greased banana leaf.
  2. Cover and steam for 30-45 minutes. You can check the rice and increase the steaming time if need be. Once done, keep the rice in the steamer or covered to prevent it from drying out until you need to use it.
  3. Coconut Sauce: While the rice is cooking, add the coconut milk, coconut sugar, salt, and vanilla extract in a large saucepan and cook over medium-high heat. Stir frequently until it thickens, about 5 minutes.
  4. Num Treap: Fluff the cooked rice with a fork to separate the grains. With the heat off, add the rice to the saucepan with the coconut sauce and mix well.
  5. Spread the rice mixture into a shallow dish or baking pan, pressing them down with a spatula. Sprinkle sesame seeds on top and cover with plastic wrap. Leave to set and cool for about an hour.
  6. Cut into squares, then serve and enjoy!

Num Treap (Sticky Rice with Sesame Seeds)

Num Treap (Sticky Rice with Sesame Seeds)

BON APPÉTIT

– Ally xx

myTaste.com