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{ខទាទំពាំង} - Duck, Bamboo Shoot & Black Mushroom Caramel

Duck, Bamboo Shoot & Black Mushroom Caramel

ខទាទំពាំង - {Kho Tea Tumpaing}

Khor' or caramel stew was one of my childhood favorites! My mom would cook it for us the night before and keep it for breakfast and lunch the following day. Growing up we never had a fridge so Khor is a very a good dish to cook and keep without worrying that it will spoil in hot weather like in Cambodia. This Khor recipe uses alot of sugar so use natural palm sugar where possible. A good Khor should be well balanced between sweet and saltiness which makes Khor juice a tasty delight to mix with fragrant steamed rice.

Ingredients - Serves 4-6 people
  • Duck breast: 2kg (8 pieces)
  • Bamboo shoot: 1.5 – 2 kg
    Fresh: Cut and boil with water for 1 hour then soak with fresh water until use.
    Can: Wash, cut and cook
    Dried: Wash, soak in water for 3-5 hours, boil in water for 2 hours and soak in water again until use.
  • Black mushrooms: 100g (dried)
    Soak in water for 1 hour, boil in water for 30 minutes and soak in water again until use.
  • Garlic (thinly sliced): 100g
    Peel and roast in a frying pan with a bit of oil.
  • Shallot (thinly sliced): 300g
    Peel and roast in a frying pan with a bit of oil.
  • Ginger: 150g
    Peel, cut into 1cm thick and roast in a frying pan with a bit of oil.
  • Star anise: 5
    Roast in frying pan with low heat till the aromatic smell spread.
  • Salt: 2/3 table spoon
  • Palm sugar: 200g
  • Black Kapot pepper: 1 tea spoon
  • Oyster sauce: 1 ½ table spoon
  • Soy sauce: 2 table spoon

Put the duck breasts skin side down in a frying pan (without oil) medium high heat until it they turn golden brown. Take the duck out and keep aside. Put palm sugar in a pot with medium heat and caramelize it. Turn the heat to low and add garlic, shallots, ginger, salt, Kampot black pepper, soy sauce and oyster sauce to the pot and stir it well. Add duck breasts, black mushroom and bamboo shoots to the pot and stir until caramel covers everything and keep cooking it for 15 minutes. Add 2 liters of water and cook for 25-30 minutes. Take all the duck out and set aside. Keep cooking mushroom and bamboo shoot stew for another 3-4 hours on a low heat. 5 minutes before serving place the duck back into the stew to heat up.

To serve: Put steam rice on plate or bowl, place the duck breast and pour the Khor sauce on top.

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