Kroeung-Infused Roasted Turkey With Ginger and Lemongrass
Kroeung-Infused Roasted Turkey With Ginger and Lemongrass is a vibrant and aromatic dish that combines the traditional flavors of Cambodian cuisine with the classic holiday turkey. The Kroeung paste, made with fresh herbs and spices, infuses the turkey with a delightful depth of flavor, while roasting it creates a succulent and golden-brown exterior. This unique preparation offers a delicious twist for your holiday table.
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12-14 lbs |
| Kroeung paste | 1 cup |
| Fresh ginger (sliced) | 3 inches |
| Lemongrass (smashed) | 2 stalks |
| Garlic (minced) | 6 cloves |
| Fish sauce | 3 tablespoons |
| Brown sugar | 2 tablespoons |
| Olive oil | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Rinse the turkey and pat it dry with paper towels; season the cavity with salt and pepper.
- Mix Kroeung paste, ginger, lemongrass, garlic, fish sauce, brown sugar, olive oil, salt, and pepper in a bowl.
- Rub the Kroeung mixture all over the turkey, including under the skin where possible.
- Place the turkey in a roasting pan and cover it loosely with foil.
- Roast in the preheated oven for about 2.5 to 3 hours, basting occasionally, until the internal temperature reaches 165°F (74°C).
- Remove the foil during the last 30 minutes to allow the skin to brown.
- Once done, let the turkey rest for 20 minutes before carving and serve garnished with fresh cilantro.
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Cambodian Kroeung Mashed Potatoes With Coconut Milk
Cambodian Kroeung Mashed Potatoes With Coconut Milk is a creamy and flavorful side dish that brings a unique twist to traditional mashed potatoes. Infused with the aromatic Kroeung paste and enriched with coconut milk, these mashed potatoes offer a delightful balance of richness and brightness, making them a perfect accompaniment to your holiday turkey and other festive dishes.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 lbs |
| Kroeung paste | 1/2 cup |
| Coconut milk | 1 cup |
| Butter | 4 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | For serving |
Cooking Steps:
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot over low heat to let any excess moisture evaporate.
- Add the Kroeung paste, coconut milk, and butter to the potatoes, mashing until smooth and creamy.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro before serving.
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Lemongrass and Turmeric Brussels Sprouts
Lemongrass and Turmeric Brussels Sprouts are a vibrant and aromatic side dish that perfectly complements your holiday feast. The combination of fresh lemongrass and earthy turmeric enhances the natural sweetness of Brussels sprouts, making them irresistibly delicious and packed with flavor. This dish is not just visually appealing but also adds a touch of Cambodian flair to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (halved) | 1 lb |
| Lemongrass (finely chopped) | 2 stalks |
| Turmeric powder | 1 teaspoon |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh lime juice | 1 tablespoon |
| Fresh cilantro (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, lemongrass, turmeric, garlic, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are tender and caramelized.
- Remove from the oven and drizzle with fresh lime juice.
- Garnish with fresh cilantro before serving.
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Kroeung-Spiced Stuffing With Dried Fruits and Nuts
Kroeung-Spiced Stuffing With Dried Fruits and Nuts is a delightful twist on traditional stuffing that infuses your holiday meal with the aromatic flavors of Cambodian Kroeung paste. This stuffing combines savory and sweet elements, featuring a medley of nuts and dried fruits that add texture and a unique taste profile. Perfectly balanced with the fragrant and flavorful spices, this dish is sure to be a standout at your holiday table.
| Ingredients | Quantity |
|---|---|
| Bread (stale or toasted, cubed) | 4 cups |
| Kroeung paste (store-bought or homemade) | 1/4 cup |
| Onion (diced) | 1 medium |
| Celery (diced) | 2 stalks |
| Dried cranberries | 1/2 cup |
| Dried apricots (chopped) | 1/2 cup |
| Mixed nuts (chopped) | 1/2 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh parsley (chopped, for garnish) | For serving |
| Salt and pepper | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish with a bit of olive oil.
- In a skillet, heat olive oil over medium heat and sauté the onion and celery until softened, about 5-7 minutes.
- In a large bowl, combine the bread cubes, sautéed onion and celery, Kroeung paste, dried cranberries, dried apricots, and mixed nuts.
- Gradually add vegetable broth to the mixture, stirring until the bread has absorbed the liquid and the mixture is well combined.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.
- Garnish with fresh parsley before serving.
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Ginger and Lemongrass Glazed Carrots
Ginger and Lemongrass Glazed Carrots are a vibrant and aromatic side dish that perfectly complements any holiday meal. Infused with the zesty flavors of ginger and lemongrass, these sweet and savory carrots are not only visually appealing but also a delightful addition to the festive table, bringing a touch of Cambodian-inspired cuisine to your holiday feast.
| Ingredients | Quantity |
|---|---|
| Carrots (peeled and sliced) | 1 pound |
| Fresh ginger (grated) | 1 tablespoon |
| Lemongrass (finely chopped) | 1 stalk |
| Honey or maple syrup | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | For serving |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat.
- Add the sliced carrots and sauté for about 5 minutes until they start to soften.
- Stir in the grated ginger, chopped lemongrass, honey or maple syrup, salt, and pepper.
- Continue to cook for another 5-7 minutes until the carrots are tender and glazed.
- Remove from heat and garnish with fresh cilantro before serving.
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Cambodian Kroeung Shrimp Cocktail
Cambodian Kroeung Shrimp Cocktail is a refreshing and flavorful seafood appetizer that showcases the aromatic essence of Kroeung, a traditional Cambodian spice paste. This dish combines plump shrimp with a zesty dipping sauce, perfect for any holiday gathering. The bright flavors of lemongrass, kaffir lime, and spices create a delightful and impressive starter that will surely tantalize your guests’ taste buds.
| Ingredients | Quantity |
|---|---|
| Large shrimp (peeled and deveined) | 1 pound |
| Kroeung spice paste | 3 tablespoons |
| Coconut milk | 1/2 cup |
| Lime juice | 2 tablespoons |
| Fresh cilantro (chopped) | For garnish |
| Salt and pepper | To taste |
Cooking Steps:
- In a bowl, mix the Kroeung spice paste with coconut milk and lime juice to create a marinade.
- Toss the shrimp in the marinade and let it sit for about 20 minutes.
- Preheat a grill or skillet over medium-high heat and cook shrimp for 2-3 minutes on each side until pink and opaque.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
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Lemongrass Turkey Meatballs With Sweet Chili Sauce
Lemongrass Turkey Meatballs with Sweet Chili Sauce is a delightful fusion dish that brings a flavorful twist to traditional meatballs. Infused with aromatic lemongrass and served with a tangy sweet chili sauce, these turkey meatballs are perfect as an appetizer or a main course during holiday celebrations. The combination of spices, herbs, and the unique sauce creates an appetizing experience that your guests will love.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Lemongrass (finely chopped) | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh ginger (grated) | 1 tablespoon |
| Cilantro (chopped) | 1/4 cup |
| Egg | 1 large |
| Bread crumbs | 1/2 cup |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Sweet chili sauce | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, lemongrass, garlic, ginger, cilantro, egg, bread crumbs, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes or until cooked through and lightly browned.
- Serve warm with sweet chili sauce for dipping.
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Kroeung-Style Pumpkin Soup With Coconut Cream
Kroeung-Style Pumpkin Soup with Coconut Cream is a warming and aromatic dish that perfectly captures the essence of Cambodian flavors. This soup blends the sweetness of pumpkin with the fragrant spices typical of Kroeung, a Cambodian curry paste, and is finished with luscious coconut cream for a rich, creamy texture. It’s an ideal starter or main course for holiday gatherings, offering a unique and comforting taste experience.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 tablespoon |
| Lemongrass (finely chopped) | 1 stalk |
| Kroeung paste | 2 tablespoons |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Cilantro (for garnish) | Fresh sprigs |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant and onion is translucent.
- Stir in the Kroeung paste and lemongrass; cook for 1-2 minutes until aromatic.
- Add the cubed pumpkin and vegetable broth; bring to a boil, then reduce heat to simmer for 20-25 minutes, or until pumpkin is tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Stir in coconut milk, and season with salt and pepper.
- Serve warm, garnished with fresh cilantro.
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Lemongrass-Infused Cranberry Sauce
Lemongrass-Infused Cranberry Sauce is a refreshing twist on the traditional holiday condiment. This vibrant sauce combines the tartness of fresh cranberries with the citrusy, herbal notes of lemongrass, creating a unique flavor profile that will elevate any holiday meal. Perfect for serving alongside roasted meats or spreading on sandwiches, it adds a fragrant touch to your festive table.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 ounces (about 3 cups) |
| Sugar | 1 cup |
| Water | 1 cup |
| Lemongrass (finely chopped) | 1 stalk |
| Orange zest | 1 tablespoon |
| Cinnamon stick | 1 |
| Salt | To taste |
Cooking Steps:
- In a medium saucepan, combine water, sugar, and lemongrass; bring to a simmer over medium heat, stirring until sugar dissolves.
- Add cranberries, orange zest, and the cinnamon stick, cooking until cranberries burst and sauce thickens, about 10-15 minutes.
- Remove from heat, discard the cinnamon stick and lemongrass, then season with salt to taste.
- Allow to cool before serving. Store in the refrigerator until ready to use.
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Kroeung Roasted Cauliflower With Spices
Kroeung Roasted Cauliflower with Spices is a flavorful and aromatic dish that embodies the essence of Cambodian cuisine. Kroeung, a fragrant spice paste made with fresh herbs and spices, is the star of this dish, infusing the roasted cauliflower with a bold taste and delightful aroma. This vegetarian dish makes for an excellent side or a main course, perfect for adding a colorful and healthy touch to your holiday table.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head (about 4 cups) |
| Kroeung curry paste | 3-4 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Lime juice | 1 tablespoon |
| Fresh cilantro (for garnish) | Optional garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine cauliflower florets with Kroeung curry paste, olive oil, salt, and black pepper. Toss until well-coated.
- Spread the cauliflower evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
- Drizzle with lime juice before serving and garnish with fresh cilantro if desired. Enjoy!
Cambodian Kroeung Deviled Eggs
Cambodian Kroeung Deviled Eggs are a unique twist on the classic deviled egg, featuring a flavorful blend of traditional Kroeung spices. This dish is perfect for holiday gatherings, adding a burst of Cambodian flavors with the delicious creaminess of the egg filling. The Kroeung paste, made with fresh herbs and spices, enhances the comforting taste of the eggs, making them an irresistible appetizer.
| Ingredients | Quantity |
|---|---|
| Large eggs | 6 |
| Kroeung curry paste | 2 tablespoons |
| Mayonnaise | 3 tablespoons |
| Dijon mustard | 1 teaspoon |
| Lime juice | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional garnish |
Cooking Steps:
- Boil the eggs for 9-12 minutes until hard-boiled. Let them cool before peeling.
- Cut the boiled eggs in half lengthwise and scoop out the yolks into a mixing bowl.
- Mash the yolks and mix in the Kroeung curry paste, mayonnaise, Dijon mustard, lime juice, salt, and black pepper until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with fresh cilantro before serving. Enjoy your delicious Cambodian Kroeung Deviled Eggs!
Grilled Lemongrass Chicken Skewers
Grilled Lemongrass Chicken Skewers are a delightful Cambodian-inspired dish that brings a burst of flavor to your holiday gatherings. These skewers are marinated in a fragrant mixture of Kroeung spices and fresh lemongrass, creating tender and juicy chicken that’s perfect for grilling. Served with a side of dipping sauce, they offer a wonderful blend of savory and slightly spicy tastes that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1 pound |
| Lemongrass stalks (minced) | 2 |
| Kroeung curry paste | 3 tablespoons |
| Garlic (minced) | 3 cloves |
| Fish sauce | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Skewers (soaked in water) | 8-10 |
Cooking Steps:
- Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
- In a separate bowl, combine the minced lemongrass, Kroeung curry paste, garlic, fish sauce, lime juice, honey, salt, and black pepper to create the marinade.
- Pour the marinade over the chicken pieces and mix well. Let them marinate for at least 30 minutes, preferably a few hours.
- Preheat the grill to medium heat and thread the marinated chicken onto the soaked skewers.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Serve the skewers warm with a dipping sauce or your favorite sides. Enjoy your flavorful Grilled Lemongrass Chicken Skewers!
Kroeung-Seasoned Sweet Potato Gratin
Kroeung-Seasoned Sweet Potato Gratin is a creative twist on the classic gratin, combining the rich flavors of Cambodian Kroeung spices with creamy layers of sweet potatoes. This dish is perfect for holiday gatherings, offering a unique side that balances sweetness and savoriness, delighting both the eyes and the palate.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and sliced) | 2 pounds |
| Kroeung curry paste | 3 tablespoons |
| Heavy cream | 1 cup |
| Milk | 1 cup |
| Garlic (minced) | 2 cloves |
| Gruyère cheese (grated) | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the heavy cream, milk, Kroeung paste, minced garlic, salt, and black pepper.
- Grease a baking dish with olive oil, then layer half of the sweet potato slices at the bottom.
- Pour half of the cream mixture over the first layer, then sprinkle with half of the Gruyère cheese.
- Repeat the layering with the remaining sweet potatoes, cream mixture, and top with Parmesan cheese.
- Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving. Enjoy your Kroeung-Seasoned Sweet Potato Gratin!
Lemongrass-Flavored Quinoa Salad With Vegetables
Lemongrass-Flavored Quinoa Salad With Vegetables is a refreshing and vibrant dish that blends the nutty flavor of quinoa with aromatic lemongrass and colorful seasonal vegetables. This healthy salad is not only a great side dish for holiday gatherings but can also be served as a light main course, offering a delightful balance of textures and flavors that will please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Water | 2 cups |
| Lemongrass (minced) | 2 stalks |
| Bell peppers (diced) | 1 cup |
| Cucumber (diced) | 1 cup |
| Carrot (grated) | 1 medium |
| Red onion (thinly sliced) | ½ medium |
| Cilantro (chopped) | ¼ cup |
| Olive oil | 3 tablespoons |
| Lime juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a pot, bring water to a boil and add quinoa; reduce heat and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooled quinoa, lemongrass, bell peppers, cucumber, carrot, red onion, and cilantro.
- In a separate bowl, whisk together olive oil, lime juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Serve chilled or at room temperature. Enjoy your Lemongrass-Flavored Quinoa Salad With Vegetables!
Cambodian Kroeung Desserts: Coconut Sticky Rice With Mango
Coconut Sticky Rice With Mango is a delightful Cambodian dessert that perfectly showcases the harmony between sweet, creamy coconut and the fragrant, juicy sweetness of ripe mangoes. This dish features glutinous rice that is steamed to a tender consistency and then enriched with coconut milk, making it a deliciously indulgent yet simple treat to enjoy during holidays and special occasions.
| Ingredients | Quantity |
|---|---|
| Glutinous rice (soaked) | 1 cup |
| Coconut milk | 1 cup |
| Sugar | ¼ cup |
| Salt | ¼ teaspoon |
| Ripe mango (sliced) | 1 large |
| Sesame seeds (optional) | For garnish |
Cooking Steps:
- Drain the soaked glutinous rice and steam it in a bamboo steamer lined with cheesecloth for about 20-30 minutes until tender.
- In a saucepan, combine coconut milk, sugar, and salt; heat gently until the sugar dissolves.
- Once the rice is cooked, transfer it to a bowl and mix in two-thirds of the coconut milk mixture.
- Let it sit for about 10 minutes to absorb the flavors.
- Serve the sticky rice on a plate with slices of ripe mango on the side, drizzling the remaining coconut milk over the top. Optionally, garnish with sesame seeds. Enjoy your Coconut Sticky Rice With Mango!
