នំខ្មែរ

ចាហួយដូង - jahouy dong

ចាហួយដូង - Coconut Jelly<br />
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គេផលិតចាហួយដូង ទៅតាមដំណើរហូរហែគឺៈ ចាហួយដូង ត្រូវបានគេរំងាស់ក្នុងឆ្នាំងធំមួយ…។ ឯផ្លែដូងខ្ចីដែលគេកោសយកសាច់ទៅធ្វើចាហួយ ត្រូវបានកាប់យ៉ាងស្អាត និងមានទុកទាំងគំរប ក៏ត្រូវបានគេដាក់តំរៀបនៅលើគ្រែ ត្រៀមជាស្រេចផងដែរ។ នៅពេលដែលចាហួយរំងាស់ឆ្អិនហើយ គេក៏ចាប់ផ្តើមដួសចាក់ទៅក្នុងផ្លែដូងទាំងនោះ រួចទុកអោយត្រជាក់ មុននឹងយកទៅដាក់ធុងក្លាស្សេជាការស្រេច។<br />
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ចម្លងចេញពី http://sroksrear.com/2013/10/07/coconut_cream_khmer/</div>
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ចាហួយដូង - jahouy dong

ចាហួយដូង - Coconut Jelly -------- គេផលិតចាហួយដូង ទៅតាមដំណើរហូរហែគឺៈ ចាហួយដូង ត្រូវបានគេរំងាស់ក្នុងឆ្នាំងធំមួយ…។ ឯផ្លែដូង...

បបរដំឡូងជ្វា - bor bor domlong chvea

បបរដំឡូងជ្វា - Sweet potatoes porridge<br />
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<b><u><i>គ្រឿងផ្សំ</i></u></b><br />
ដំឡូងជ្វា កំបោរ គ្រាប់សាគូ ស្ករស ដូងទុំ អំបិល។<br />
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<b><u><i>វិធីធ្វើ</i></u></b><br />
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១-ដំឡូងជ្វាចិតសំបកលាងទឹក កាត់ជាដុំធំល្មម ត្រាំទឹកកំបោរកន្លះម៉ោង ។<br />
២-គ្រាប់សាគូលាងទឹក។<br />
៣-ដូងទុំកោសពូតយកខ្ទិះដើមផ្សេង យកចុងខ្ទិះផ្សេង ។<br />
៤-យកឆ្នាំងចាក់ចុងខ្ទិះចូល បង់ដំឡូង គ្រាប់សាគូ ស្ករស ដាំឱ្យឆ្អិន ដាក់អំបិល១ចិប ចាក់ខ្ទិះ ដើមចូលកូរឱ្យសព្វ និងភ្លក្សមើលឱ្យល្មមសឹមលើកចុះ ជាការស្រេច ។<br />
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បបរដំឡូងជ្វា - bor bor domlong chvea

បបរដំឡូងជ្វា - Sweet potatoes porridge គ្រឿងផ្សំ ដំឡូងជ្វា កំបោរ គ្រាប់សាគូ ស្ករស ដូងទុំ អំបិល។ វិធីធ្វើ ១-ដំឡូងជ្វាចិតសំបកលាងទឹក ក...

នំផ្លែអាយ - Plae Ai

នំផ្លែអាយ ធ្វើអំពី ម្សៅដំណើបស្ងោរ មានស្នូលជាស្ករត្នោត ហើយត្រូវកោសដូងខ្ចីរោយពីលើ មុននឹងបរិភោគ ដើម្បីបង្ករសជាតិ អោយកាន់តែឈ្ងុញឆ្ងាញ់។<br />
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តាម វចនានុក្រមរបស់សម្តេចព្រះសង្ឃរាជជួនណាត បានឲ្យដឹងថានំផ្លែអាយមានឈ្មោះដើមថា«នំបំពួនស្ករ» ព្រោះជានំស្រស់មួយប្រភេទធ្វើដោយម្ស៉ៅដំណើប លញ់ស្រោបបំពួនដុំស្ករត្នោតបាត់បំបាំងមើលមិនឃើញខាងក្នុង ស្ងោរអោយឆ្អិន ទើបចាប់ដោតតម្រៀបលើចង្កាក់ឬស្សី បន្ទាប់មក គេយកចង្កាក់នំ ទៅដោតលើ កូនចេក ដែលគេកាប់មក ដើម្បីដោតចង្កាក់នំ ដើរលក់តាមភូមិ។ តែជួនកាល គេធ្វើនំនេះដោយលុញតែម្សៅសុទ្ធ  ដូចនេះគេត្រូវយកនំនេះទៅជ្រលក់នឹងទឹកឃ្មុំ ឬ ទឹកស្ករត្នោត រួចរោយដូងខ្ចីកោស មុននឹងបរិភោគ។<br />
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ហើយហេតុដែលនាំឲ្យមានឈ្មោះថា«នំផ្លែអាយ»ដែរនោះ ដោយហេតុថា កាលក្នុងរជ្ជកាលនៃព្រះបាទសម្តេចហរិរក្សរាមាឥស្សរាធិបតី គេច្រើនយកនំនេះទៅដាក់ភ្ជាប់នឹងមែកឈើឬមែកឫស្សីដែលគេកាត់យកមក ដោតលើកំណាត់ដើមចេក គេភ្ជាប់នំនេះតម្រៀបគ្នាស្រដៀងនឹងឈើមានផ្លែ… គេសន្មត់ឈ្មោះថានំផ្លែអាយគឺទុកដូចជាឈើដែលផ្លែនៅអាយ ពុំមែនផ្លែដែលគេបេះយកមកពីដើមឈើឯនាយទេ។<br />
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នំនេះក៏មាន ឈ្មោះមួយទៀតថា «នំកើតក្តី»ដែរ ដោយមានរឿងតំណាលថា កាលពីព្រេងនាយមានបុរសពីរនាក់អង្គុយស៊ីនំនេះជិតគ្នា, បុរសម្នាក់ពមនំនេះតាមទម្លាប់ ឯបុរសម្នាក់ទៀតខាំនំនេះចំពាក់កណ្តាល ទឹកស្តរខាងក្នុងក៏ធ្លាយបាញ់ត្រូវមុខបុរសម្នាក់, ស្រាប់តែបុរសនោះក្រោកឡើងដាល់តប់គ្នា ហើយក៏កើតជាការប្តឹងផ្តល់គ្នា ទើបចៅក្រមឲ្យឈ្មោះនេះថា «នំកើតក្តី» ចាប់ដើមតាំងពីកាលនោះមក។<br />
ដូច្នេះ នំនេះក៏មានឈ្មោះបីយ៉ាងដូចដែលបានរៀបរាប់មកខាងលើ, ប៉ុន្តែនំកើតក្តីជាពាក្យសាមញ្ញ គេមិនសូវហៅទេ គេច្រើនហៅតែ នំបំពួនស្ករ និងនំផ្លែអាយ។<br />
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នំផ្លែអាយ - Plae Ai

នំផ្លែអាយ ធ្វើអំពី ម្សៅដំណើបស្ងោរ មានស្នូលជាស្ករត្នោត ហើយត្រូវកោសដូងខ្ចីរោយពីលើ មុននឹងបរិភោគ ដើម្បីបង្ករសជាតិ អោយកាន់តែឈ្ងុញឆ្ងាញ់។ តាម វច...

តៅហ្ស៊ន - tao zone

តៅហ្ស៊ន<br />
tau suan<br />
<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.200000762939453px;">豆爽</span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;"><b><u>Ingredients:</u></b></span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">1 Cup of hulled yellow split mung beans (soak in cold water overnight)</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">4 Cups of water</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">1 Cup of sugar</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">2 Tbsp of tapioca starch 3 tbsp of cold water mix together</span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">Coconut Milk Topping</span><br />
<br style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;" />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">1 Cup of coconut milk</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">1/2 Tsp of salt</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">3 Tbsp of sugar</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">½ Tsp of tapioca starch 1 tbsp of cold water mix together</span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;"><b><u>Methods:</u></b></span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">1. Using a steamer, line with cheese cloth and pour the soaked mung bean into it. Make a circle in the middle to have the steam distribute evenly. Cook for a good 25 minutes or until cook. Make sure do not over cook it or it will fall apart.</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">2. In a pot add the water and sugar and bring it to boil. Stir in the tapioca liquid and stir constantly to prevent burning the bottom of the pot. When it thicken and clear add the cook mung bean and stir lightly to mix.</span><br />
<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">3. In another small pot heat the coconut milk, sugar and salt to boil. Then add the tapioca liquid in it and stir until it thicken.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px; text-align: justify;">Serve hot with coconut milk topping. Great with Chinese’s donut Yao Tiew too!</span><br />
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Source: http://tasteofspice.blogspot.com/2011/01/mung-bean-pudding-dessert.html</div>
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តៅហ្ស៊ន - tao zone

តៅហ្ស៊ន tau suan 豆爽 ------------------- Ingredients: 1 Cup of hulled yellow split mung beans (soak in cold water overnight) 4 Cups of...

ត្រប៉ែ - tror pae

ត្រប៉ែ<br />
----------------<br />
<br />
<b><u>គ្រឿងផ្សំ</u></b><br />
អង្ករដំណើប ១កំប៉ុង (កំប៉ុងទឹកដោះគោខាប់)<br />
មេដំបែ ២គ្រាប់<br />
ដូងខ្ចី(មានសាច់ក្រាស់គួរសម)កោសហើយ មួយចានចង្កឹះ (មិនទាន់ត្រូវការភ្លាមទេ ទាល់តែត្រប៉ែអាចញ៉ាំបានទើបត្រូវការ)<br />
<br />
<b><u>របៀបធ្វើ</u></b><br />
ដាំបាយដំណើប ៖ អង្ករដំណើបខ្មៅងាយស្រួលដាំជាងអង្ករដំណើបស គឺយើងដាំដូចដាំបាយអង្ករខ្សាយធម្មតា។<br />
ទុកបាយដំណើបដែលឆ្អិនហើយអោយត្រជាក់។<br />
យកមេដំបែបុកអោយម៉ត់ រួចរោយលើបាយដំណើប។<br />
រួចគ្របអោយជិត រុំក្រណាត់ឬថង់ធ្វើយ៉ាងណាអោយហប់។<br />
នៅទីនេះ ខ្ញុំទុកដល់៥ថ្ងៃទើបញ៉ាំបាន ព្រោះជាស្រុកត្រជាក់។ នៅស្រុកយើងប្រហែលតែ២ថ្ងៃអាចញ៉ាំបានហើយ។<br />
ពេលរៀបញ៉ាំដាក់ដូង ជាការស្រេច។<br />
<br />
<b><u>ចំណាំ៖</u></b><br />
មិនត្រូវការប្រើស្ករសឡើយ។ នៅពេលដែលត្រប៉ែកាច់ វានឹងមានជាតិផ្អែមជាស្រេច។<br />
បើចង់ប្រើអង្ករច្រើនកំប៉ុង នោះគ្រាន់តែគិតថា១កំប៉ុង ប្រើមេដំបែ២គ្រាប់ចំពោះដំណើបខ្មៅ និង១គ្រាប់ចំពោះដំណើបស៕<br />
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ត្រប៉ែ - tror pae

ត្រប៉ែ ---------------- គ្រឿងផ្សំ អង្ករដំណើប ១កំប៉ុង (កំប៉ុងទឹកដោះគោខាប់) មេដំបែ ២គ្រាប់ ដូងខ្ចី(មានសាច់ក្រាស់គួរសម)កោស...

នំគ្រាប់ខ្នុរ - nom krob knol

នំគ្រាប់ខ្នុរ<br />
<b>---------------------</b><br />
<u><b><br /></b></u>
<u><b>គ្រឿងផ្សំ៖</b></u><br />
សណ្តែកបាយ ២៥០ក្រាម<br />
ស្ករស ២០០ក្រាម (បើមិនចូលចិត្តផ្អែម បន្ថយស្ករបន្តិចក៏បាន)<br />
ខ្ទិះដូង<br />
អំបិល១ចឹប<br />
ពងទា ឫពងមាន់ ៨ គោះយកតែពងក្រហម<br />
<br />
<b><u>របៀបធ្វើ៖</u></b><br />
យកសណ្តែកបាយត្រាំទឹកប្រហែលជា៣ម៉ោង<br />
លាងសណ្តែកបាយអោយស្អាត ដាក់ទឹកខ្ទិះដូងចូល (កំពស់២សង់ទីម៉ែត្រពីសណ្តែកបាយ)<br />
រួចដាំបាយសណ្តែកកុំអោយជ្រាយ<br />
ទុកអោយត្រជាក់ លុញអោយតូចៗប៉ុនគ្រាប់ខ្នុរ<br />
ដាំទឹកស្ករអោយឡើងជើងអង្រង (ដាក់ស្ករអោយរាងច្រើនបន្តិច) រួចបន្ថយភ្លើងចង្ក្រានកុំអោយក្តៅខ្លាំងពេក<br />
យកសណ្តែកដែលលុញហើយ ជ្រលក់ពងមាន់រួចបង់ចូលក្នុងទឹកស្ករទុកអោយឆ្អិនរួចស្រង់ចេញដាក់ចានទុកជាការស្រេច៕<br />
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<span style="font-size: x-small;">ប្រភពពី http://www.dahlina.com/tips/khmer-dessert-krob-knao.html</span></div>
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នំគ្រាប់ខ្នុរ - nom krob knol

នំគ្រាប់ខ្នុរ --------------------- គ្រឿងផ្សំ៖ សណ្តែកបាយ ២៥០ក្រាម ស្ករស ២០០ក្រាម (បើមិនចូលចិត្តផ្អែម បន្ថយស្ករបន្តិចក៏បាន) ខ្ទិ...

ទឹកកកឈូស - Tek kok chhous

ទឹកកកឈូស<br />
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ទឹកកកឈូស - Tek kok chhous

ទឹកកកឈូស

នំខ្មែរ - Nom Khmer