Chet Ang Nung Tirk Doung

Chet Ang Nung Tirk Doung Recipe - Traditional Cambodian Dish

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chet Ang Nung Tirk Doung is a traditional Cambodian dessert that features grilled bananas topped with a delicious coconut sauce. This sweet and savory dish is perfect for those who enjoy unique and exotic flavors.

History

Chet Ang Nung Tirk Doung has been a popular dessert in Cambodia for many years. It is often served at special occasions and celebrations, as well as enjoyed as a sweet treat on a regular basis.

Ingredients

2 ripe bananas
2 eggs
1.5 cups sugar
1 cup all-purpose flour
0.5 stick of butter
0.25 tsp salt
1 tsp pure vanilla extract
0.25 tsp baking soda
1 tsp cooking oil

How to prepare

Peel the banana and wrap each banana in a strip of banana leaf.
Grill on low temperature until the banana leaf turns golden brown.
Remove the banana leaf and continue grilling the banana until both sides are golden.
Place the grilled banana in the middle of a large sheet of banana leaf or aluminum foil.
Fold the banana leaf or aluminum foil over the grilled banana and press down lightly.
Pour the coconut sauce on top before serving.
Serve warm.

Variations

Add a sprinkle of cinnamon or nutmeg for extra flavor.
Drizzle honey or chocolate sauce over the grilled bananas for a sweeter taste.

Cooking Tips & Tricks

Make sure to grill the bananas on low heat to prevent them from burning.

- Wrapping the bananas in banana leaves adds a delicious flavor to the dish.

- The coconut sauce should be poured over the bananas just before serving to ensure a fresh and creamy taste.

Serving Suggestions

Chet Ang Nung Tirk Doung can be served as a dessert or a snack. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Grilling, wrapping in banana leaves, and preparing the coconut sauce are the key cooking techniques for this recipe.

Ingredient Substitutions

You can use plantains instead of bananas for a slightly different flavor.

- Margarine can be substituted for butter if desired.

Make Ahead Tips

You can grill the bananas ahead of time and store them in the refrigerator until ready to serve. The coconut sauce can also be made in advance and reheated before serving.

Presentation Ideas

Serve Chet Ang Nung Tirk Doung on a decorative plate with a sprinkle of shredded coconut on top for a beautiful presentation.

Pairing Recommendations

Chet Ang Nung Tirk Doung pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Chet Ang Nung Tirk Doung contains approximately 250 calories.

Carbohydrates

Each serving of Chet Ang Nung Tirk Doung contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chet Ang Nung Tirk Doung contains approximately 8 grams of fats.

Proteins

Each serving of Chet Ang Nung Tirk Doung contains approximately 2 grams of proteins.

Vitamins and minerals

Chet Ang Nung Tirk Doung is a good source of potassium and vitamin C.

Alergens

Chet Ang Nung Tirk Doung contains coconut and banana, which may be allergens for some individuals.

Summary

Chet Ang Nung Tirk Doung is a delicious dessert that is relatively low in calories and fats, making it a healthier option for those with a sweet tooth.

Summary

Chet Ang Nung Tirk Doung is a delightful Cambodian dessert that combines the sweetness of grilled bananas with a creamy coconut sauce. This unique and flavorful dish is sure to impress your family and friends.

How did I get this recipe?

I can still picture the first time I came across this recipe for Chet Ang Nung Tirk Doung. It was many years ago, when I was just a young girl living in a small village in Cambodia. My grandmother, who was an incredible cook, had passed down her love for cooking to me, and I was always eager to learn new recipes from her.

One day, as I was helping my grandmother in the kitchen, she pulled out an old, worn piece of paper from a drawer and handed it to me. "This is a recipe for Chet Ang Nung Tirk Doung," she said with a smile. "It's a traditional Cambodian dish that has been in our family for generations. I want you to learn how to make it."

I eagerly took the recipe from her, studying it carefully. The ingredients were simple yet exotic - lemongrass, kaffir lime leaves, galangal, and fish sauce. The instructions were detailed, with precise measurements and cooking times. I could tell that this dish was going to be a challenge, but I was determined to learn how to make it perfectly.

My grandmother patiently guided me through the process of preparing the ingredients, teaching me how to chop the lemongrass into thin slices, bruise the kaffir lime leaves to release their flavor, and slice the galangal into thin strips. She showed me how to marinate the chicken in a mixture of fish sauce, sugar, and garlic, allowing it to soak up all the flavors before cooking.

As the dish simmered on the stove, filling the kitchen with a fragrant aroma, my grandmother sat me down at the table and told me the story behind the recipe. She explained that Chet Ang Nung Tirk Doung was a dish that was traditionally served at special occasions and family gatherings in Cambodia. It was a dish that brought people together, sharing in the joy of good food and good company.

She told me about the time when she first learned how to make the dish from her own grandmother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own unique touch to it. My grandmother had made the dish countless times over the years, perfecting it with each new batch.

As we sat down to eat the Chet Ang Nung Tirk Doung together, I was struck by how delicious it was. The flavors were complex and bold, the chicken tender and juicy. I could taste the love and history that had gone into making this dish, and I knew that I had found a new favorite recipe.

From that day on, Chet Ang Nung Tirk Doung became a staple in my cooking repertoire. I made it for special occasions, family gatherings, and whenever I wanted to transport myself back to my grandmother's kitchen in Cambodia. I added my own twist to the recipe, experimenting with different ingredients and techniques to make it my own.

Over the years, I shared the recipe with friends and family, passing down the tradition of Chet Ang Nung Tirk Doung to the next generation. I taught my own children how to make the dish, just as my grandmother had taught me. And every time I cook it, I am reminded of the love and memories that are woven into this simple yet extraordinary recipe.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the lessons and experiences that have shaped me into the cook I am today. Chet Ang Nung Tirk Doung will always hold a special place in my heart, a reminder of the power of food to connect us to our past and bring us closer together. And as I continue to cook and create in my kitchen, I know that this recipe will always be a part of my culinary legacy, passed down through the generations for years to come.