A royal dish for ambassadors, Bay Kdaing in order word it’s also widely known as Na Taing represents the abundant wheat and fish of Khmer people.
- Dipping Sauce
- 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 flavors 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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