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| Cherng Chrouk Khor Trapaing |
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Ingredients:
1 Tablespoon water
1 Tablespoon sugar
4 Cups water
2 Cloves garlic, minced
1/3 Cup fish sauce
1 Tablespoon sugar
4 Pieces pork hocks, 2-3 lbs, cleaned and drained
1 lb Bamboo shoot tips, rinsed and cut to bite sizes
2 Stalks green onion, chopped
¼ Teaspoon black pepper |
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How to cook:
First make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 4-cups water over caramelized sauce, stirs well. Add garlic, fish sauce and sugar, stirs well Add pork hocks and bamboo shoots, stirs and simmering till meat tender and water reduced. Add green onion and black pepper. Serve hot with rice.
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