The weather’s been bone-chilling in New York, and I’m finding myself preoccupied with ways to get–and stay–warm. In the heat of my efforts, I asked Ratha Chaupoly, chef-owner of New York’s Kampuchea (home to all sorts of delectable Cambodian-derived dishes), for an easy, healthy recipe to thaw me out. The vegetable stew he sent delivers on every level. Because the preparation has its roots in Cambodia, where the perpetual hot weather causes heavy food to weigh you down, its impact comes not from fats or starches, but from intense, fresh flavors—ginger, peppercorn, and lemongrass (all good for immunity, by the way). Interestingly, while light, the stew is incredibly satisfying, thanks to rice that’s toasted, then ground up to make a smoky, savory powder, which also thickens the broth. A final note: Chaupoly made a point of telling me that the concept is extremely improvisor-friendly; you can make it with any and all sorts of vegetables. My two cents? Whatever you choose, you won’t be disappointed.
Cambodian Vegetable Stew Serves 4
Vegetable Stock
-1 head white cabbage, finely sliced
-1 medium onion, finely sliced
-1 large carrot, thinly sliced
-2 stalks of celery, finely sliced
Place all in a pot large enough to hold all. Cover with water, bring to a boil, and reduce to simmer. Let cook for 30-45 minutes. Strain.
Kroung (Spice Paste)
-4 dried anchovies
-1 clove garlic
-1 2-inch knob galangal
-3 stalks of lemongrass
-2 tbsp yellow curry paste
-1 tbsp tumeric
-1 tsp paprika
-2 lime leaves
-Coconut milk, as needed
Place all in a blender and puree until smooth, using coconut milk as needed.
Rice Powder
-1 cup Jasmine rice
Heat oven to 350. Evenly scatter rice on a sheet pan and roast until golden brown. Let cool and grind to a powder with a mortar and pestle.
Stew
-1 gallon vegetable stock, heated
-2 carrots, 1/2” diced
-1 small winter squash, 1⁄2” diced
-1⁄2 lb. long beans, 2” cut
-1 Chinese eggplant, peeled, 1/2” diced
-3 Thai eggplants 1⁄4’d
-2 tbsp kroung
-3 tbsp rice powder
-Fish sauce as needed
Bring the vegetable stock to a boil. Blanch the vegetables separately in the stock until almost done, then refresh in an ice bath. Bring the stock back to a boil and add the kroung and rice powder, then reduce to simmer. Taste and add fish sauce if needed or more kroung for a bit more spice. Simmer the stew for 5-10 min to let the rice thicken. Return the vegetables to the stew. Adjust thickness by adding more stock or rice powder as needed. Serve in heated bowls, garnish with Thai basil and scallions.
