This ancient Cambodian grilled chicken recipe, called Mann Oeng K’tem Sor, may look complicated, but it’s really just a series of simple steps.
The stone walls of the
Bayon temple in Cambodia, built at the end of the 12th A.D, includes an amazing series of bas-relief pictures of the army supply
trains, encampments, field kitchens, and some of the earliest depictions of
Asian barbecue. Specifically,
you'll see chicken skewered on split sticks and grilled over
pyramid-shaped fires. Nine hundred years later, you'll find the same chicken
grilled exactly as it was done during the height of the Khmer empire. This
recipe may look complicated, but it's really just a series of simple steps. Like most S.E. Asian recipes, the end result is a succulent, savory, melt-in-your-mouth delight. (Feet are optional... ;) )
For the Chicken and Marinade:
1 whole chicken (3 1/2 to 4 pounds)
5 cloves garlic, peeled and cut in half
2 tablespoons sugar
1 teaspoon coarse sea salt
1 tablespoon soy sauce
1…
3 Steps to Perfect Turkey GravyChef Perry P. Perkins Stock vs. Broth First, let’s make sure that we’re all on the same page, as far as what constitutes a “broth.” Many, many home cooks assume that “stock” and “broth” are the same thing: a savory liquid simmered with veggies, meat scraps, and bones, to be used as the base for soups, sauces, etc. In truth, the steps for making stock are very similar to those of making broth but with just a few small but very important differences. Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (onions, carrots, and celery), and aromatics in water for 6-8 hours. Stock always involves animal bones, although not always meat. For best results, the bones are usually roasted first, which makes for a richer, more deeply colored stock. Most importantly...stock is always left unseasoned. Broth, on the other hand, refers to any liquid that has had meat cooked in it. Simmering meat (and often roasted bones…
Score: 1.25
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