Grilled Pork Fillet Stuffed with Young Coconut
400g fresh young coconut meat, cut into julienne strips
4 tbsp oyster sauce
1 tsp palm sugar
Pinch of salt
Black pepper to taste
4 x 150g pork fillets, pounded to a thickness of ½ cm
Green onion strings to tie the fillet rolls, blanched
2 tbsp sunflower oil, for grilling
Lettuce leaves and red chillies cut into julienne strips for garnish
Sliced cucumbers and chopped green onions for garnishMethod
Marinate coconut meat in 2 tbsp of the oyster sauce, palm sugar, salt and pepper for 5 to 10 minutes, then dry fry until browned. Set aside.
Divide coconut filling into 4, place onto pounded pork pieces and roll up, securing with green onion strings. Brush with remaining oyster sauce, salt and pepper. Brush a chargrill with sunflower oil and grill, turning occasionally, for 5 to 7 minutes or until cooked on all sides.
Let rest for about 2 minutes, then cut each roll into 8 pieces.
Place along with garnishes on a plate, sprinkled with chopped green onions.
From Spiders to Water Lilies
The non-profit Friends-International's restaurant, Romdeng is putting Cambodian cuisine on the menu with the launch of their second cookbook From Spiders To Water Lilies, now available in Australia.
If you can't get to Cambodia, traditional Cambodian cooking it is available to bring home with the launch of From Spiders To Water Lilies Cambodian cookbook all proceeds go directly back to Romdeng.
A collaboration of Cambodian recipes by Gutav Auer, head chef and the 'Romdeng' team, From Spiders to Water Lilies features over 160 pages of mouth-watering traditional recipes, exquisite photography and inspiring stories from one of Asia's most fascinating countries, Cambodia.
Unlike any other cookbook available, From Spiders to Water Lilies is a unique journey of cuisine as well as culture, hope, change and joy. Ongoing support is needed to continue to run these significant and life changing programs. Proceeds of From Spiders to Water Lilies go directly back to Friends-International projects.Romdeng
is located in Cambodia's capital Phnom Penha and is Cambodia's first social enterprise restaurant and has a serious social mission of getting young people off the streets and empowered through education, vocation training and ultimately employed to build a sustainable future.
Celebrating their fifth anniversary in 2010, Romdeng means 'friends' in Khmer (Cambodian) and is renowned within the local community. The restaurant is completely staffed by former street kids who do everything from design the menus, prepare and cook meals, wait tables, and even paint the artwork featured on the walls as well as sew the silk cushions for the chairs.
True to traditional Cambodian cuisine, there are no entrees or mains served at Romdeng (all meals come at once) and there are also no knives, so don't wait for anything more than your fork and spoon!
From Spiders To Water Lilies