Cambodian Foods

Kapi Phav
 

    Ingredients:

Pork (Whole) Oil or render lard or grease fat Haibi (dried small shrimp and small     child of octopus) Red chili Peanuts Garlic

Shallot Kapi Fish sauce Sugar Rape tamarind Smoked fish

  Preparation:

1. Pork (Whole) has to stewing or chop till come to small piece seem ground pork, then do the roast with oil or grease fat until cooked.

2. Garlic, Shallot to the Bompong (cause it to puffer or swell up by frying) until got the best smelt and also become to the red color, then pass the chili in; after seen, you might it out from port in order to keep its in the plate; Peanuts do the roast (toast peanuts) until cooked, and also leave the seed.

3. Pounding: first, take the red chilly in mortar in order to do the pounding till been to small piece; second, take the Haibi, smoked fish, garlic, shallot to do the same style in mortar, and roast peanuts, pork, kapi (little) are the finally of pounding in mortar.

4. Take the oil on port and wait until oil come to hot, then through all of the species that you already pounding into the port
   together; pour the fish sauce, rape tamarind (take the seed out) who did with the warm fire and through the coconut cream (it must be boil on the same time of number four method), and do the stir until dried; at last is take it in casserole dish or something that you wish such as plate, dinner plate, bottle or so on.