Solve the dinner doldrums and save $$$
Our upcoming Cambodian Favorites with Chef Sam Ung on November 3 allows you to watch, learn and eat savory noodle, fish and meat dishes that reflect ancient Khmer empire cuisine with European accents. This passionate chef who speaks 5 languages is just as nimble in the kitchen and is willing to share his secrets for your dining pleasure. Your investment in your culinary skills will pay off each and everyday. Bring a friend and get $35 off your second registration. Click here to register and use coupon code Fallbuddy at checkout.
Class Menu
Samlaw Machou
(Cambodian Seafood Sweet-Sour Tamarind Broth Soup)
A-mok Trei
(Steamed Fish with Red Coconut Curry and Lemongrass over Collard Greens)
Jasmine Steamed Rice
Lok Lac
(Marinated Tender Beef with House Spices & Whiskey over a bed of fresh vegetables with Lemon and Black Pepper Vinaigrette) Register now, boredom be banished! |
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EaT LoCaL FoR ThAnKsGiViNg |
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Upcoming events:
Saturday, November 14 is Eat Local For Thanksgiving at the University Farmers Market. Join Lucy Damkoehler, Pastry Chef of Taste SAM as she shares her recipes from farmer to shopper--that is you! Demo begins at 10 am.
Sunday, November 15 we learn how to Eat Local for Thanksgiving at the Broadway Farmers Market Chef Jim Drohman of Cafe Presse with be demonstrating his way of celebrating Thanksgiving using seasonally fresh market ingredients. Demo starts at noon..
See our Calendar for full event listings
You can take the pledge to use local farm products on your Thanksgiving table. Let's make this year so much bigger than last year. Shop at the Farmers Markets, many are year around and also the local produce in your grocery store.
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Prawns and Bean Thread in Clay Pot |
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We just had a fun birthday party making this with Nancy's girlfrends and they all weighed in as it being on the D2 scale (delicious and doable).
Don't worry if you don't have a clay pot. You can use a 3-4 quart saucepan or casserole with a lid for this one- pot recipe. The nice thing about the clay pot is that you can lift the lid and take the lovely sizzling dish straight to the table. For variety, make this dish with nice pieces of rockfish, halibut or seasonal fish cut in 2x3 inch chunks. Think about using your rice cooker for one pot meals too (ok yes, where is that instruction book?)
To add more color and another course, I like to layer over the top of the prawns, 3 bunches of baby bok choy or 1 bunch of broccoli, sliced Gai Lan (Chinese Broccoli) or American broccoli to steam on the top. Then when I lift the lid, I serve out the greens and then have the entree course underneath. Then your dinner is complete!
Serves 4-6
1 lb. medium to large prawns, peeled and deveined, tails-on
1 tsp. peanut oil or vegetable oil
8 to 10 large, ¼-inch thick slices unpeeled, fresh ginger, bruised with side of cleaver
10 cloves garlic, smashed whole with side of cleaver
12 cilantro roots/stems, cleaned and smashed with side of cleaver
2 tsp. white or black peppercorns, cracked
2 green onions, both white and green parts, cut into inch-long pieces
2 small (1.7 oz) or 1 medium (3.5 oz) package bean thread noodles* soaked in tap water 5 to 10 minutes to soften (if you have kids, I recommend another bundle of noodles)
1 Tbsp. fish sauce (nam pla)
1 Tbsp. black soy sauce (semisweet kind)
¼ cup oyster sauce
¾ cup mild chicken or seafood stock (dashi)
A few cilantro sprigs, for garnish
Add the veggie option of 1 bunch Gai Lan or broccoli, cut in 2 inch diagonals or florets respectively; or 3 baby bok choy, cut in 2 inch diagonals (see note above).
- Shell prawns, but leave tails on; butterfly and remove any dark veins. Freshen prawns by placing in salted water for 10 minutes. Drain well and pat dry.
- Oil the bottom of a clay pot and spread ginger slices over it. Follow with garlic, cilantro roots (or stems) pepper, and green onions. Layer drained, softened bean thread noodles over them, and sprinkle with a mixture of fish sauce and black soy sauce. Arrange prawns over noodles and coat evenly with oyster sauce.
- In a small saucepan, heat chicken or seafood stock to boiling. Pour in gently along the side of the clay pot, so that the oyster sauce is not washed off the prawns. Cover with lid and place clay pot over medium heat. Bring to a boil and then reduce heat and simmer 5 to 8 minutes, or until prawns are just cooked and succulent.
- Serve hot in the clay pot, garnished with cilantro sprigs.
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- *Bean thread, or mung bean noodles are puchased in your Asian aisle or at Uwajimaya. They come in packages of 8-10 small bundles, wrapped with a netting. Sometimes called vermiceilli.
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