My Kitchen, My World underwent a change recently. Susan handed over responsibilities to Lauren of I’ll Eat You. Being in charge of several blogging events is very time-consuming, so it’s understandable.
For Lauren’s first event, she chose Cambodia, rather a mysterious country with lots of history. While there are many Asian-themed restaurants in most communities, it’s difficult to find one that showcases Cambodian, or Khmer, food. I had to do some searching in various places, and finally found a recipe for which I had all the ingredients on hand: Khmer Coconut Pork Skewers (Saik Chrouk Ch’ranouitk). I won’t even begin to pronounce that.
I made one major change. Because I don’t have a grill, I just marinated the meat and stir-fried it. It was still delicious. I also dug into my stash of unsweetened coconut, although I can be somewhat generous with it now. When I was in Nebraska in September, the local HyVee grocery store had a whole shelf full of unsweetened coconut, both grated and shredded. I stocked up.
I’m not sure how many of the MKMW bloggers “went” to Cambodia this week, but it’s certainly worth a visit to find out.
Khmer Coconut Pork Skewers (Saik Chrouk Ch'ranouitk)
- 1 stalk Lemon Grass, thinly sliced
- 1 large Onion, chopped
- 5 Garlic Cloves, chopped
- The grated Zest of 1 Lime
- 1/2 teasp Ground Turmeric
- 90ml/3fl.oz. Water
- 25g/2oz freshly grated Coconut or unsweetened Desiccated Coconut
- 1 tbsp Sugar
- 1/2 teasp Salt 400g/14oz Lean Pork, cut into 2.5cm/1-inch cubes
1. Place the lemon grass, onion, garlic, lime zest, turmeric and water in a food processor and process to a paste.
together with the coconut, sugar and salt and mix well.
3. Add the pork and mix to coat well. Cover and marinate for at least an hour at room temperature. (If longer, refrigerate.)
4. Preheat the grill to hot. Thread the pork cubes onto skewers and cook for 15-20 minutes, turning frequently and basting with the marinade. Serve immediately.
Also very good on the barbecue.