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Cambodian Grilled Vegetable Bento Box

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Time30 Min
DifficultyDifficult
Serves1

The cuisine of Cambodia also known as Khmer cuisine is heavily influenced by Thai, Chinese and Vietnamese cuisines. Developed over more than 2000 years ago, it incorporates locally grown aromatic spices and herbs like lemongrass, mint, ginger, lime and kaffir leaves that add a zesty flavour to the cuisine. Bento defines a packed meal that is neatly arranged to look appealing while satiating your h ... unger pangs. The natural sweetness of your favourite vegetables of summer is enhanced by grilling them as you savour their taste with each smoky bite. Moreover, the enticing aroma, contrasting flavours and textures of the Cambodian Grilled Vegetable Bento Box Ingredients make it quite popular as a daily meal. Whether you’re travelling or want to pack your kid’s lunch box, Cambodian Grilled Vegetable Bento Box recipe can be your ideal dish. With an assortment of vegetables found in the local market or ones grown in the kitchen garden, you can make Cambodian Grilled Vegetable Bento Box restaurant style at home. Just sprinkle some fabulous spices found in our kitchen shelves or bathe your grilled veggies with roasted garlic, pepper, olive oil and herb marinade to serve out this slightly-charred caramelized dish. For children, one cup of vegetables should be given every day while two to three spoons with less quantity of spices are suitable for toddlers. In Cambodia, each family prizes their own unique, secret blend of seasonings for their special dish. Hence the spices and herbs can be varied to alter its taste. Get creative and make a single portion meal in a bento box and add rice, fresh fruit salad or any protein portion of your choice like beef, fish or chicken to accompany this dish.

Nutrition Info. (per serving)

ProteinFatCarbsFibre491 Cal491 Cal491 Cal491 Cal
  • 39gProtein
  • 13gFat
  • 51gCarbs
  • 9gFibre

Ingredients

Dry Grocery

Shitake Mushroom

Shitake Mushroom

2 pieces

Brown Basmati Rice

Brown Basmati Rice

2.5 tablespoons

Salt

Salt

0.5 teaspoons

Coconut Milk Powder

Coconut Milk Powder

2 tablespoons

Refined Oil

Refined Oil

2 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Madras Curry Powder

Madras Curry Powder

1 pinch

Light Soy Sauce

Light Soy Sauce

1.75 teaspoons

Veg Oyster Sauce

Veg Oyster Sauce

2.5 teaspoons

Dark Soy Sauce

Dark Soy Sauce

2 teaspoons

Aromat Powder

Aromat Powder

1.25 teaspoons

Peanut (with Skin)

Peanut (with Skin)

0.5 teaspoons

Fruits & Vegetables

Zucchini Yellow

Zucchini Yellow

2 small pieces

Zucchini Green

Zucchini Green

2 small pieces

Broccoli

Broccoli

2 pieces

Baby Corn Peeled

Baby Corn Peeled

0.5 unit

Bok Choy

Bok Choy

1 unit

Haricot Bean

Haricot Bean

3 units

Carrot-regular

Carrot-regular

1 small piece

Lotus Stem

Lotus Stem

2 slices

Sweet Potato

Sweet Potato

1 small piece

Coriander W/o Roots

Coriander W/o Roots

2 units

Onion

Onion

0.25 cups

Curry Leaves

Curry Leaves

2 leafs

Ginger

Ginger

4 small pieces

Capsicum Green-regular

Capsicum Green-regular

2 small pieces

Capsicum Yellow (regular)

Capsicum Yellow (regular)

2 small pieces

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Spring Onion

Spring Onion

1.5 units

Basil

Basil

4 leafs

Other

Water

Water

1.75 glasses

Garlic

Garlic

6 pieces

Red Chillies

Red Chillies

2 units

Button Mushrooms

Button Mushrooms

0.33 cups

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Pepper

Pepper

0.5 teaspoons

Lemon Juice

Lemon Juice

2 teaspoons

Directions
1
Soak Shitake Mushroom in Water overnight. Wash and squeeze before use.
2
Soak Brown Rice in Water for 45 minutes.
3
Boil Water in a vessel. Add soaked Rice, Salt and cook.
4
Cut Yellow Zucchini, Green Zucchini into 5mm dice and blanch.
5
Cut Broccoli, Bok Choy, Baby Corn, Green zucchini, Yellow zucchini into triangles. Blanch, refresh and set aside.
6
Blanch Broccoli Florets, Haricot Beans, triangular Carrots and Lotus Stem.
7
Take out the boiled Rice in a bowl and keep aside.
8
Boil Sweet Potato in salted water.
9
Peel off the skin and allow to cool.
10
Cut into rough dices and put in a blender.
11
Blend till a smooth paste is obtained. Take out in a bowl and keep aside for later use.
12
In a bowl, add Coconut Milk Powder, crushed Coriander Stems, Water and whisk together.
13
Heat a pan, pour the mixture and bring to boil and then cook on a low flame for 5 minutes.
14
Strain and set aside.
15
Heat Oil in a pan. Add sliced Garlic and stir fry till golden brown. Set aside.
16
Heat Oil in a pan. Add sliced Onions and sauté till golden brown.
17
Add sliced Red Chilli, Curry Leaves, minced Ginger, Turmeric Powder, Curry Powder and sauté till fragrant.
18
Take off from heat and add strained Coconut Milk & Light Soy Sauce. Bring back to boil and simmer for 2 minutes.
19
Take out in a bowl and add golden Garlic from top.
20
Heat Oil in a pan. Sauté chopped Ginger & Garlic till fragrant.
21
Add blanched Yellow Zucchini & Green Zucchini, Button Mushroom, Red Pepper, Yellow Pepper, Green Pepper, rehydrated Shitake Mushroom and sauté.
22
Add Chilli Paste, Veg Oyster Sauce, Dark Soy Sauce and sauté for some time.
23
Add boiled Brown Rice, Salt, Aromat Powder and toss well.
24
Take out in a bowl, garnish with chopped Spring Onion and keep aside.
25
Heat Oil in a pan. Sauté minced Ginger, Garlic and Chilli till fragrant.
26
Add all the triangle blanched vegetables, Mushroom, Red Pepper, Yellow Pepper, Green Pepper and sauté till tender.
27
Add Veg Oyster Sauce, Light Soy, Dark Soy, fresh Red Chilli and sauté.
28
Add Sweet Potato Paste and cook.
29
Add Salt, Pepper, Aromat Powder and toss well.
30
Remove to a bowl and finish with Basil Leaves.
31
Heat a pan, bring Asian Curry to boil.
32
Add blanched vegetable and cook for 5 minutes.
33
Add sliced fresh Red Chilli, Salt and mix well.
34
Transfer to a bowl and garnish with Lemon Juice and crushed roasted Peanuts.
35
In a bowl, pour the Mushroom Fried Rice on the base.
36
Top up with Cambodian Veg curry and stir fried Veg Chili Basil. Serve Hot.

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We hope you had fun making it! Enjoy the meal.

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