I believe Cambodia has so much to offer, Khmer food definitely being one of them. Food brings people together; for Cambodia, it can also influence the tourism industry, and make a real contribution to society. Cambodian cuisine deserves a place on the global stage,” according to Celebrity Chef, Chef Ros.

Ros Rotanak (Chef Nak) is Cambodia’s first female celebrity chef, with the mission to preserve and develop Cambodian cuisine and bring it to the global stage. Having appeared on multiple national and international media, as well as publishing her first book in 2019, she is passionate about preserving and celebrating Khmer culture through food.

Her take on the Meang Nem dish,which is sweet and sour, has a long history in Cambodia. This dish was prepared and served at the Royal Palace of Cambodia by the members of the royal family. Here is Chef Ros’ version of this iconic dish.

MEANG NEM

The combination of roasted rice powder lifts this classic salad dish to an unforgettable taste. Walking through the ingredient list, you might think that the taste will be dominated by citrusy and tart tastes because in the dressing we use lime juice, bitter lime juice and the brine from pickled scallion heads. However, combined with the other ingredients, the taste becomes sweet and sour, and goes perfectly with some leafy greens and vegetables. Furthermore, this salad is good for vegetarians because there are only two proteins (dried shrimp and fish sauce) which can easily be eliminated from the recipe.

INGREDIENTS

• 50 g/1.8 oz     Dried shrimp
• 40 g/ ¼ cup    Rice
• 100 g/3.5 oz   Shredded coconut meat
• 20 g/0.7 oz     Bitter orange zest
• 3                     Chili peppers
• 50 g/1.8 oz     Roasted peanuts
• 100 g/3.5 oz   Pickled scallion heads
• 30 ml/2 tbsp   Brine from pickled scallion heads
• 25 g/0.9 oz    Galangal
• 30 g/1 oz       Shallot
• 20 ml/4 tsp    Bitter orange juice
• 50 ml/3 ½      Lime juice
• 30 ml/2 tbsp  Fish sauce
• 50 g/2 ⅔ tbsp Palm sugar

Serves: 4 - 6
Prep time: 30 minutes
Cooking time: 25 minutes

COOKING INSTRUCTIONS

Rinse the rice, soak in water for about 10 mins, then drain well. Heat a wok or a large skillet over medium heat. As the pan is heating, add the rice, then stir constantly until the rice is an even,  dark  golden  brown  and smells  very fragrant, about 5 mins. Remove the roasted rice to a bowl and let it cool down. Transfer the rice into a spice grinder or a mortar and pestle; finely grind the rice, then sift in a fine mesh- strainer to remove any large chunks. Set aside.

Tinly slice the shallots lengthwise. Finely chop the galangal, pickled scallion heads, chili pepper,  and bitter  orange  zest.  Grind  the roasted peanuts coarsely. Heat another frying pan over low heat, add the shredded coconut meat and cook, stirring, for about 2-3 mins, set aside.

Salad Dressing: In a large mixing bowl, combine the lime juice, bitter lime juice, palm sugar, brine from the pickled scallion heads, and fish sauce, stir until thoroughly mixed.

In another mixing bowl, add the dried shrimp, shredded coconut meat, all the spices, and salad dressing, stir together well, then add the rice powder, and stir again. Top with the roasted peanuts.

To serve, place the salad on a large plate. Each guest should spoon the salad on to their own individual small plate, wrap it in leafy greens in bite size portions and enjoy.

Visit her restaurant in Phnom Penh 080208 Cambodia or at ChefNak.com
Published in cooperation with the Mekong Tourism Coordinating Office