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Cambodian steamboat recipe (chang ploeung)
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Featured as part of our Cooks and their Books series, this recipe comes courtesy of Rosemary Brissenden.
More Rosemary Brissenden recipes
Ingredients
4 cups good chicken stock and 1⁄2 chicken breast or 1 small chicken
1 litre (2 pints) water
125 g (4 oz) squid tube
125 g (4 oz) lean pork mince
1⁄4 teaspoon chopped garlic
1⁄4 teaspoon salt
1 teaspoon sugar
200 g (7 oz) chicken livers
1⁄2 tablespoon dried shrimp
1 small dried squid
1 tablespoon fish sauce or 11⁄2 teaspoons salt
325 g (11 oz) Chinese celery cabbage (4 whole leaves)
100 g (31⁄2 oz) fish maw
200 g (7 oz) mixed commercial meat balls and fish balls (about 12 balls), sliced
4 cups vegetables, including Chinese mustard, Asian celery, any other Asian leafy green, 4 stalks coriander (cilantro), all cut into 5 cm (2 in) lengths
Preparation
A similar dish to this one is also popular in Vietnam.
If you are using a whole chicken, cut the breast off the bones and keep aside. Bring the water to the boil and throw in the rest of the chicken, skimming as it comes to the boil. Cut breast into 5 cm (2 in) strips and then across into slices. Cut squid tube open and score it on the inside as described on p. 26. then cut it into 5 cm (2 in) strips and slice straight across into 2.5 cm (1 in) pieces.
Combine pork, garlic, salt and 1⁄4 teaspoon of the sugar well and roll into small balls. Wash chicken livers, trim and slice. Wash dried shrimp and soak in water for half an hour then drain. Take the quill off the dried squid, wash the squid and remove the skin. Break into pieces and put it in the stock together with the fish sauce or salt and 3⁄4 teaspoon sugar. Wash cabbage leaves, separate hard stems from the leafy part and cut them into 2.5 cm (1 in) cubes (down the middle and across). Cut the leaves themselves into 2.5 cm (1 in) strips.
Immerse the fish maw in hot water and squeeze, repeating this however many times is necessary for the water to run clear (about 5 times). Drain, then cut diagonally into 5 cm (2 in) strips.
Place the cabbage leaves in the bottom of the steamboat, stems first followed by the leafy part. Arrange the squid and chicken slices on top, the chicken livers, the meat and fish balls, then the fish maw and dried shrimp. Add 4 cups stock and put some red-hot charcoal or heat beads down the chimney. When the balls float the contents are cooked. At this point put in the rest of the vegetables, including the coriander stems, and stir a little. Diners help themselves from the moat of the steamboat.
Recipe from South East Asian Food by Rosemary Brissenden. Published by Hardie Grant Books.
If you enjoyed this Cambodian steamboat recipe (chang ploeung) then browse more side dish recipes, meat recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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