Bormey-Kakna

Chicken and Eggplant Tomato Stew

Ingredients
• Chicken thighs 2 pieces (bite sized )
• Eggplant (4–5 mm slices) 1piece
• Tomatoes (remove seeds, cut into 8 wedges)
2 tomatoes
• Onion (thinly sliced) 1/4 piece
• White wine vinegar 3 tablespoons
• Garlic (minced) 1/2 clove
• Fresh rosemary 3 sprigs
• Tomato ketchup 1/2 cup
• Stock/Broth 2 cups
• Oyster sauce 1 tablespoon
• Salt
• Black pepper
• Olive oil
• Butter

Instructions

1.
Season the chicken with a little salt and pepper.
Heat 1 tablespoon each of olive oil and butter in a frying pan, sauté the chicken, and when it becomes nicely browned, remove it from the pan.
In the same pan, heat 1 tablespoon of olive oil, and brown the eggplant on both sides. Then add the onion and sauté.

2.
Return the chicken to the pan and add the white wine vinegar in two additions.
Turn the heat to high, then add the tomatoes, garlic, and rosemary.

3.
Mix the tomato ketchup and broth together beforehand, then pour the mixture into the pan.
Simmer over medium heat for 1–2 minutes, skimming off any foam as needed. Add the oyster sauce to finish.

4.
Serve on a plate and garnish with rosemary if available.

គុយទាវស្លាបទាខ្វៃ😋

Refreshing Cold Noodles

Ingredients
• Chinese noodles (dried) – 2 bundles
• Roast ham – 3 slices
• Cucumber – 1/2 piece
• Tomato – 1/2 piece
• Shredded egg crepe – 20 g

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Sauce
• Rice vinegar – 4 tablespoons
• Soy sauce – 2 tablespoons
• Sesame oil – 1 tablespoon
• Water – 4 tablespoons

⸻
Toppings
• Toasted sesame seeds – as needed
• Chili oil – optional

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Instructions
1. Cut the ingredients:
Slice the ham and cucumber into thin strips, and cut the tomato into wedges.
2. Cook the noodles:
Boil the Chinese noodles according to the package instructions, then rinse them in cold water and drain well.
3. Assemble:
Place the noodles on a plate, arrange the ham, cucumber, and shredded egg neatly on top. Pour the sauce over everything, sprinkle with toasted sesame seeds, and add chili oil if you like.

Salmon poke bowl

Ingredients
• Salmon (for sashimi) — 100g
• Salt — a little
• Avocado — 1/2
• Cherry tomatoes — 6
• Onion — 1/4 small

＊A
• Yogurt — 2 tablespoons
• Olive oil — 2 teaspoons
• Lemon juice — 1 teaspoon
• Salt & pepper — a little each
• Lettuce (for serving) — as needed

⸻

Instructions
1. Sprinkle salt on the salmon and let it sit for about 10 minutes. Lightly press the salmon with a paper towel to remove excess moisture, then cut it into 8–10 mm cubes and place in a bowl.
2. Finely chop the onion, soak it in water for a while, then drain well using a paper towel.
Peel the avocado and cut it into 8–10 mm cubes. Cut tomato into pieces about the same size as the avocado.
3. Add the ingredients from step 2 and A, mix well, then refrigerate for about 10 minutes to let the flavors blend.
5. Serve on a plate together with lettuce