Cambodia Cooking School, Part II

Last week, I gave the scoop on my authentic Cambodian cooking class during my travels to Phnom Penh in early January. While our crunchy fried spring rolls were a fabulous starter, the four hour class revolved around the Cambodian curry, called amok. Each ingredient is essential, from the lemongrass and chili to shallot and kaffir lime zest.  Attention to detail places Cambodian cuisine in a high level of difficulty in preparation and execution.

The nitty-gritty of this Cambodian delicacy is entitled kroeung, which is combined with chicken and a coconut mixture.  The mix is carefully held in a banana leaf cup, which we clumsily folded and fastened with toothpicks. The result is delightful -- sweet and slightly spicy -- and riddles well with a spoonful of steamed white rice.

chicken amok

Makes 1 serving

kroeung

1 teaspoon chili paste

1 clove garlic

1/4 teaspoon galangal

2 teaspoon lemongrass, thinly sliced

1 large piece of kaffir lime zet

1 teaspoon salt

1 tablespoon peanuts

1 chicken breast sliced into thin strips

1/4 cup coconut milk

1 teaspoon palm sugar (or honey)

1/2 egg yolk, beaten

1 tablespoon fish sauce

2 pieces of banana leaf

2 toothpicks, halved

1. Combine all kroeung ingredients into a food processor and blend to a thick paste. A mortal and pestle may be used, if desired. Stir into a small bowl of coconut milk. Add egg, fish sauce and sliced chicken.

2. Make a banana leaf cup by placing two 25-cm diameter circle pieces together and tucking a fold, secured by half of a toothpick. Repeat until all four sides of the cup are symmetrical and held together.

3. Fill banana cup with amok mixture. Steam for 25 minutes, until mixture is solid but moist.

adapted by frizz, cambodian cooking school

Welcome to Hungryland

I know I am clearly an advocate, but let’s face it: food blogs are taking over social media entertainment these days. I am lucky enough to have been singled out among the Austin community, but hundreds of thousands of food writers are promoting and publishing all over the globe. Don’t you also find that number overwhelming to conceptualize?

Every concept begins with a pioneer who brings an idea to life, translating principles into action. And for the food blog world, my friends, that pioneer is Lisa Lillien.

Lisa began the Hungry Girl website in 2004 (the year I received my KitchenAid…coincidence?!) before blogs like Caramelized were even dreamt about.  Her humorous and realistic perspective toward healthy eating (without starving yourself) has quickly become the pioneering enterprise for food sites and blogs over the past decade.  Hubbed in Los Angeles, the Hungry Girl headquarters craft healthy recipes, recommend products, publish daily online newsletters, and sell out cookbooks at a faster pace than the Raising Cane’s grand opening in Austin last month (the drive-thru line cut off two lanes of traffic).  Her newsletter has over 1,000,000 online subscribers. Needless to say, Lisa is my idol.

When my family visited LA for the holidays, Lisa and her Nickelodeon-writer-Memphian husband Dan Schneider met us for a memorable pancake feast at CiCi’s before checking out the Hungry Girl headquarters. My Dad snuck his credit card to our waiter before Dan could get to it, quickly ensuing in the realization that Dad “out-Clooneyed” Dan…George Clooney is the only other person who has managed to cover Dan’s meal before. Whoa.

Hungryland personifies Lisa and her team’s energy in every detail, from the iconic diner booth and restaurant signs, to the bright purple couches and crisp white test kitchen with pops of color. The space was open, bright and inventive. I didn’t want to leave!

Below is one of my favorite guilt-free Hungry Girl recipes that I have a feeling you will love, especially for any of you with healthy New Years resolutions.

cran-orange scones

Makes 6 servings

1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)


1 cup whole-wheat flour


1/3 cup brown sugar (not packed)
1/4 cup old-fashioned oats


2 teaspoon baking powder

1 tablespoon orange zest

1/8 teaspoon salt


1/4 cup no-sugar-added applesauce

3 tablespoons low-fat buttermilk
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract

1/4 cup sweetened dried cranberries, roughly chopped

1. Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 2 1/2 hours.

2. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. 

3. To make the scones, in a large bowl, combine flour, brown sugar, oats, baking powder, orange zest, and salt. Mix well.

4. Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add applesauce, buttermilk, orange juice, and vanilla extract, and stir until uniform. Fold in cranberries.

5. Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 inch thick. Evenly slice into 6 wedges, but don't separate the wedges.

6. Bake until a toothpick inserted into the center of a scone comes out clean, 14-16 minutes. Let cool completely. Once cool, separate wedges, and enjoy! 



courtesy of hungry-girl.com

Cambodian Cooking School, Part I

You could probably imagine the sequence of events when learning about an exclusive Cambodian cooking class. I was signed up within 30 minutes.

The day was wonderful, and the attention to detail in Khmer cooking kept the group enthralled in chopping, grinding and mixing—even to the point where we ignored our aching biceps and glistening foreheads. Our guide, Song, was an adorable Cambodian woman with a huge smile and direct sense of instruction. I left feeling full, proud of my new taste palette, and anxious  to try the recipes soon in my own kitchen.

Song explained the menu of fried spring rolls and chicken amok (pronounced ay-mock) which would collectively take four hours to prepare, cook and eat.

We were whisked to the local Kandal market by Tut Tut (think pedicabs but more…authentic) to learn about and buy the essential Cambodian ingredients. I somehow decided against becoming a vegetarian after viewing more animal parts and flip-flopping live fish than my appetite could handle. But I especially found it fascinating that the Cambodian culture does not use supermarkets or grocery stores at all; just like a bag of produce at Central Market or Whole Foods, sunflower oil, coconut milk and spices are weighed on a scale by the pound for purchase. I was in charge of the bag of eggs (no cartons available), so my balance had to remain spot-on, even during a bumpy Tut Tut ride to our destination.

Song showed us to the rooftop kitchen, complete with long parallel dining tables and work stations lined with cutting boards, knives, and a large mortar and pestle for each person.  Immediately, we grabbed aprons and took turns shredding taro and carrot for the fried spring rolls. Song taught us the tedious, necessary process of removing starch from taro to avoid itchy throats and grainy taste. After pouring a tablespoon of salt over the shredded taro, we were instructed to “massage” the taro until a soapy, liquid consistency formed. Then, after the draining the taro and placing into a clean bowl, the process began again. Three times a charm, and the taro was ready to mix and fill the potato flour wrappers. While the spring rolls cooked in the fryer until extra crispy, our homemade sweet and sour sauce came to fruition without even a Cuisinart! Shocking, I know.

The chicken amokrequired three tasks: making the kroeung (curry paste base from scratch), creating the coconut and palm sugar mixture, and constructing a banana leaf bowl with toothpicks. Once all was mixed, we popped them in the steamer for 25 minutes and enjoyed every bite with a side of steamed rice. A well-made recipe book was gifted to each of us! 

Below is the recipe for fried spring rolls with sweet and sour sauce we cooked in Cambodia. Chicken amok is coming up later this week. Once I get to cooking the other recipes in my new booklet, I will share them as well!

fried spring rolls

Makes 12 rolls

1 cup shredded taro root

1 cup carrot

12 pieces of potato (or rice) paper

1 tablespoon peanuts

1 egg, beaten

2 cups cooking oil

1/2 teaspoon sugar

Salt and pepper, to taste

1. Put shredded taro in large mixing bowl and add some salt. Use palms to squeeze out all liquid. Then, mix taro with carrot and add peanuts. Season with sugar and pepper and set aside.

2. La a spring roll sheet flat on a cutting board and fill 1/3 shell with vegetable mix. Wrap spring roll shell tightly and seat end with beaten up egg.

3. Heat oil on high temperature. When oil is hot (test with a piece of rice paper), turn temperature to medium and carefully drop in each spring roll, one at a time. Turn spring rolls frequently until golden brown. Remove (while stove is still on) and drain on a paper towel-covered plate.

sweet and sour sauce

4 cloves garlic

1 shallot

1 fresh red pepper

1 fresh hot chili pepper

2 tablespoons fish sauce

2 tablespoons sugar

1 tablespoon salt

2 tablespoons lime juice

1 tablespoon crushed peanuts

1. Crush garlic in a stone mortar (or Cuisinart). Add sugar, salt, shallot, hot chilis and red pepper. Blend until almost a paste. 

2. Add 1/2 cup water, fish sauce and lime juice. Stir well. Add peanuts on top when plating!

Trois Mec (LA)

My family of five and our comedic, wine sommelier cousin David walked out of Trois Mec -- the refurbished Raffallo's Pizza in an LA strip mall -- turned to one another, and asked, "What just happened?!"

Yes, it seems that we blacked out during a frenzy of oddly amusing flavor combinations at the hottest top Los Angeles "pop up" from Chef Ludovic Lefebvre. Only the most adventurous foodies could adequately analyze and enjoy the chef's approach, which portrayed culinary talent of the highest degree. To match the menu's rarity, the 24-seater restaurant does not offer reservations like most; rather, you must purchase tickets at least one month in advance for one of two seating times. Pre-paid, might I add...

My family felt like we were undergoing a science experiment on our taste buds. We quickly decided that Trois Mec is not a family dining spot; or at least not a Greenstein family spot. The five of us are unfortunately known for substitutions, kosher dietary restrictions and rarely desiring the same dish. So when we were handed a pre-fixe menu of uncertain ingredient lists during our 6 o'clock seating, we were in for a ride. I highly enjoyed it - a gastronomic affair, if you will.

Once seated, a waiter suggested the wine pairing option of six glasses, all of which hailed from the executive chef's home of France. My heart, which will always miss Paris, felt right at home, too! Yet the attention to plate timing (frankly, to get us out of there by the second seating at 8:45) left me feeling like I was taking shots instead of sipping leisurely. Before I knew it, the next dish would arrive with a third or fourth wine glass to join my pile of half-finished reds and whites.

We were treated to six snacks, beginning with a vinegary buckwheat "popcorn" that confused yet intrigued me. I knew I was in for a culinary adventure! While I will not go into complete detail on every dish (we'd be here for hours), here is the menu from our evening. Notice the deconstructed presentation to highlight each individual ingredient, as listed on the menu.

menu

Raw beef, grilled yogurt, fermented black walnut, caramelized eggplant

Grilled cabbage, smoked almond milk anglaise, bone marrow flan, cured egg (pictured above)

Nantucket bay scallops, tandoori, sesame, cauliflower, citrus (pictured above)

Potato pulp. brown butter, bonito, onion soubis, salers (my favorite, pictured below)

Duck, endive, duck skin pureé, candied orange (least favorite, too full to think!!)

Apple butter, créme de brie, toasted barley, hay (I'd rather apple pie than crumbs that tasted like it)

I highly recommend Trois Mec, simply because you won't get this anywhere else. So grab your seat (ticket), enjoy the ride, and don't worry if you feel like you blacked out afterward, too.

Domenica (New Orleans)

If you have not yet noticed on the Caramelized critiques tab under "New Orleans," I'm a John Besh fan. His Southern roots and charismatic approach to cooking express an unusual variety in both his cookbooks and restaurants. Domenica in the historical Roosevelt Hotel proves Besh's authenticity and ability to go beyond the New Orleans norm.

When you think of New Orleans, you're quick to assume that creole is the only way to go. And sure, our first night at Mr. B's Bistro was nothing short of memorable and classic; Brenna and I were wearing bibs as we peeled the famous barbecue shrimp with Ashley's help, and the girls sipped dirty martinis while Alex and Spencer washed down their gumbos with whiskey on the rocks. Yet John Besh takes you out of the box, introducing modern Italian dishes that stray from typical New Orleans fare and simultaneously impress your taste buds.

Our New Years Eve dinner at Domenica was magical from start to finish. After photos in the gorgeous Christmas-lit lobby, we toasted to 2014 and ordered a wild mushroom pizza to start with tomato, bacon, sweet onions, and yard egg. The restaurant is known for its wood-fired pizzas, and I now see why. The thin crust saved us room for entrées, thankfully.

The highlight of our meal was a visit from Executive Chef Alon Shaya, who introduced himself and kindly made the connection with my and Brenna's visit to Austin's Luke pop-up last Spring on the roof of Whole Foods. He was a great, great guy; I always appreciate the gesture from a clearly busy staff, especially on New Years Eve!

All four of us were pleased with the main course. I tried a bite of everyone's: Alex's classic rigatoni, Spencer's garganelli with pork ragu, and Brenna's wood fired eggplant antipasti with tahini (presented beautifully). I appreciated Domenica's option to order either a full or half order of pastas, a rare but brilliant concept for eaters like me who want to try more than one dish. My squid ink tagliolini half order, pictured above, was fabulous. Blue crab and a light herb butter sauce melted in my mouth. I could've had the second half, but my sequin New Years skirt was glad I did not...next time!

I wasn't crazy about the Affogato dessert of vanilla gelato, sugared doughnuts, and an espresso shot poured tableside. I think it was missing a taste of chocolate or caramel, but the presentation was delightful. 

Thank you, Domenica, for a wonderful final meal of 2013; what a fantastic icing to the cake. I look forward to trying more of Besh's work in 2014.

Sugarfina + Lemonade (LA)

Happy New Year, everyone! I could not be more excited for 2014...a year of celebrations and big moves post-college. I hope you will follow my future adventures and endeavors through the blog. But, even more so, I hope you have a fabulous year yourself! I'm gathering my resolutions to share with you soon; my trip to Cambodia on Sunday (ahh!) will absolutely open my eyes to a more worldly perspective on my present environment and future expectations.

My family trip to Los Angeles was wonderful. No celebrity sightings somehow (typical...), but many restaurants to share with you! Below are two top picks for afternoon snack pick-me-ups. Both colorful and sweet, Lemonade and Sugarfina will satisfy your sweet tooth and put you in a trendy, feel-good state of mind almost instantly.

LEMONADE LA

Lemonade's setting on Larchmont (although there are many locations throughout the city) quickly became my favorite strip in Los Angeles. Quaint, colorful and quiet, the street highlights boutiques and bakeries that elevate your mind to pure euphoria, even during a quick stroll. We enjoyed all four lemonade flavors (original, Arnold Palmer, blueberry mint, and cucumber mint), although the cucumber was surprisingly way too strong for my liking. The coconut cake rocked. We also nibbled on a rice krispie treat with peanut butter and chocolate layers, which I successfully mocked during my high school reunion gathering in Memphis last night (recipe to be shared soon!). If you're craving more savory, Lemonade also showcases cafeteria-style salads and sides that a foodie would drool over.

SUGARFINA BEVERLY HILLS

When I read the words "Candy Concierge" in the back left corner of the Beverly Hills Sugarfina, I knew I had stepped in heaven. Not only does Sugarfina create top quality candies with ingredients from around the world, but the creative shapes and packaging make these sweets a take-home treasure. We died over the white chocolate almonds shaped as martini olives, and the martini shaker bonus packaging was unlike anything I had ever seen in the confectionary world. I was impressed. Stop by Sugarfina for a candy or two while walking through Rodeo Drive!