March 2014 - នំខ្មែរ

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 />
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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 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 />
<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;">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

ឆា-មឹកម្រិចខ្ចី - Chha moek mrech kchey

ឆា-មឹកម្រិចខ្ចី<br />
----------------------------<br />
<b><u>គ្រឿងផ្សំ</u></b><br />
<br />
មឹកស្រស់មួយ(៣០០ក្រាម) ម្រិចខ្ចី កន្លះខាំ, ការ៉ុត១០ក្រាមដើម ខ្ទឹម១ដើម,ខ្ញី២បន្ទះ,ខ្ទឹមស៣កំពឹល, សាលាដកន្លះខាំ ជីវ៉ាន់ស៊ុយ។<br />
<br />
<b><u>គ្រឿងផ្សំរសជាតិ</u></b><br />
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ក-អំបិល១ស្លាបព្រាកាហ្វេ,ស្រា១ស្លាបព្រាកាហ្វេ,ម្សៅស៊ុនខ្នរ១ស្លាបព្រា កាហ្វេនិងទឹក ស៊ុប ១ស្លាបព្រាកាហ្វេ។<br />
ខ-ម្សៅឆាលាយទឹកឲ្យហើយ បន្តិចបន្តួច និង ប្រេងល្ង ១ ស្លាបព្រាបាយ។<br />
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<b><u>វិធីធ្វើ</u></b><br />
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១-លាងម្រេច អោយស្អាតទុកទាំងទង,សាសាដលាង អោយស្អាតទុកទ្រាប់បាតចាន កោសសម្បកការរ៉ុត ចេញរួចហាន់ជាបន្ទះស្តើងៗល្មម,។<br />
២-ខ្វេះគ្រៀងក្នុងមឹកស្រស់ចេញនិងបកស្រទាប់ក្រៅចេញរួចពុះជាពីរបន្ទះហើយ ឆូតផ្ទៃក្នុងខ្វាត់ខ្វែងនិងហាន់ជាដុំៗ។<br />
៣-ដាក់ម្រេច ការ៉ុត និងមឹកស្រស់ចូលឆ្នាំងទឹកដាំពុះដោយស្រុសរយៈពេល ៦នាទីទើបស្រង់ចេញទុកប្រើការ។<br />
៤-ដាក់ខ្លាញ់ឬប្រេងឆាក្នុងខ្ទះរង់ចាំខ្ទះក្តៅហុយផ្សែងទើបចាក់ខ្ទឹមសដើមខ្ទឹមនិងខ្ញី ចូលបំពង។ បន្ទាប់មកចាក់សាច់មឹកនិងគ្រឿងផ្សំរសជាតិក្នុងនោះរួមទាំងម្សៅស៊ុនខ្នរ) ចូលឆាដោយញាប់ដៃបន្តិចទើបចាក់គ្រឿងផ្សំរសជាតិចូលឆាត្រឡប់ចុះឡើងហើយ ដួសដាក់ចានតុបតែងតាមចំណង់ចំណូលចិត្តអ្នកជាការស្រេច។<br />
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ឆា-មឹកម្រិចខ្ចី - Chha moek mrech kchey

ឆា-មឹកម្រិចខ្ចី ---------------------------- គ្រឿងផ្សំ មឹកស្រស់មួយ(៣០០ក្រាម) ម្រិចខ្ចី កន្លះខាំ, ការ៉ុត១០ក្រាមដើម ខ្ទឹម១ដើម,ខ្ញី២បន្ទះ,ខ...

នំគ្រក់ - nom krok

នំគ្រក់<br />
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នំគ្រក់ - nom krok

នំគ្រក់

នំចាំង - nom chang

នំចាំង<br />
<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">sticky rice dumplings</span><br />
<span lang="zh" style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;" xml:lang="zh"><a class="extiw" href="http://en.wiktionary.org/wiki/%E7%B2%BD" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #663366; text-decoration: none;" title="wikt:粽">粽</a><a class="extiw" href="http://en.wiktionary.org/wiki/%E5%AD%90" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #663366; text-decoration: none;" title="wikt:子">子</a> /zong zi/</span><br />
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នំចាំង - nom chang

នំចាំង sticky rice dumplings 粽子 /zong zi/

នំខ្មែរ - Nom Khmer