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June 07 2010

kampotpepper
PHNOM PENH BIO SOUP

For two people:
A kilo of prahoc, a liter of broth barracuda, 125 g of butter, 125 g of bamboo shoots, 200 g leeks, 150g prawns very pink, 320 g of canned crab, 3 eggs, ½ liter cream, a sprig of parsley, pepper, salt and Kampot pepper bio.
Slice barracuda and oil with prahoc. Clean the leeks and salt water bamboo shoots, chop in a circle. Sweat butter in pats and leeks. Moisturize with broth and pepper prahoc Kampot pepper bio. Bake for 30 minutes in hot oven. Pour the soup into the bowl of your great grandmother. Bind the sauce with cream and whipped egg whites. Add the cooked and peeled prawns. Then place the pieces on the surface of shrimp and sprinkle with chives from the garden. The soup can be served as an appetizer or main dish if you serve well chad with crusty bread. This recipe is a Cambodian tradition of Phnom Penh.
Tags: kampot pepper
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