Also known as ‘Mi Kola’, this dish came from the ‘Kula’ people and well-known as one of the Battambong Province signature dishes
- Shredded green papaya
- Shredded cucumber
- Shredded carrot
- Bean sprout
- Mixed fresh Khmer basil leave
- Rice noodle
- Dark soy sauce
- Cooking oil
- Dried shrimps
- Ground roast peanut
- Hard-boiled egg
- Sweet & Sour Fish Sauce (Teuk Trey Pa-em)
- Lime juice/vinegar
- Fish sauce
- Boiled Water
- Chopped garlic
- Chili flakes
Simmer the rice noodle until it’s soft, and ready to eat. Leave it aside.
Boil eggs for 10 mins. Then wait until it’s cold then peel them, keep them aside.
Chop garlic into small piece. Heat the flying pan until it’s hot. Then put a few drips of vegetable oil in, wait until it’s hot then put the chopped garlic in, stir slowly until it gets brown.
Then pour that into the simmered rice noodle in the bowl. Mix well with the garlic and oil then add dark soy sauce in, stir for a while then add shredded vegetables in the bowl, just mixed for nice attractive colours.
Crashed the peanuts, get some dried shrimps, keep them together.
Sweet & Sour Fish Sauce (Teuk Trey Pa-em)
Boil water until it’s boiled. Minced the garlic and put in the boil water. Then add sugar, salt, fish sauce, vinegar/lime. Then taste it as you like. Chili flakes can be added on later.
It’s served as mixed noodle all together with shredded vegetables, and add Teuk Trey Pa-em as the dressing sauce.
About the Restaurant: Borbormornsrae Restaurant serves Khmer cuisine using high quality ingredients such as palm sugar brought directly from Siem Reap and Kampong Chhnang. The restaurant has signature dishes such as porridge, black chicken soup and pig’s brain soup, using recipes that originate from the Takeo province.
Another notable dish from the restaurant is Mi Kola, which originally came from Battambang. Foodies and Battambang locals who miss the authentic taste of Mi Kola can travel to Borbormornsrae Restaurant.
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