Serving: 6 portions for 2 people
Good For: Snack, Lunch
- 400ml Coconut Milk
- 1 Tablespoon Salt
- 3 teaspoon Sugar
- 2 ½ Tablespoons Chopped Garlic Chives
- 70 g of Jasmine IBIS Rice (soak for 8 hours in 200ml of water)
- 50 g of Brown IBIS Rice and Jasmine IBIS Rice (cook and store overnight)
- Edible Flowers (Water Hyacinth & Sesbania Flowers),
- Water Celery
- Sweet Corn
2. Pour the batter into a bowl through a mesh strainer (stir with a fork to help get all the liquid into the bowl)
3. Heat the Num Krok pan on a high heat with vegetable oil. Once the oil is sizzling, slowly pour your batter into each divot and let them cook for 2-3 minutes.
4. Once the tops are no longer runny (tilt the pan to check) and the bottoms are golden and crispy (scoop out with a spoon to check), place your cakes halves on top of each other to make Num Kruk balls and cook for another 1-2 minutes.
5. Once they have stuck together, carefully remove Num Kruk balls from the pan and place on a plate
6. Garnish your dish edible flowers, water celery and sweet corn and eat with your sauce of choice!
He is renowned for his innovative dishes featuring high quality produce, beautiful herbs and vegetables. The flavour achieved is recognizably “very attached to the main flavours of unique Cambodia cuisine”.
Brown IBIS Rice
White IBIS Rice