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Cambodian   -   Cambodian Ratatouille   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • 1 Teaspoon Lemon Grass
  • 8 Leaves Kaffir Limes -- chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 Tablespoon Galangal -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 1 1/2 Cups Water
  • 1 Large Zucchini -- chopped
  • 1 Small Winter Squash -- chopped
  • 1 Small Eggplant -- finely chopped
  • 1/2 Pound String Beans -- finely chopped
  • 1 Large Chicken -- chopped
  • 1 Tablespoon Cayenne -- or to taste
  • 1/4 Cup Roasted Rice Powder
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 2 Cups Water
  • 1/4 Pound Spinach -- chopped
Directions Combine lemongrass, leaves, garlic, galangal, turmeric and water in the blender. Blend until smooth. Combine the zucchini, squash, eggplant and beans in a large stockpot, over medium high heat. Add chicken, spice paste and cayenne, stir constantly for 5 minutes. Add rice powder, fish sauce, salt, sugar and water. Stir well. Cook for 12 minutes. Stir in spinach and remove from heat. Serve with rice.
Serves 4
Time to Make 0:00



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