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Intouch Restaurant
Corner of Pub Street Siem Reap (Angkor Wat), KH

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Kaeng Kae Kai or chicken in vegetable soup
Main Ingredient
Sliced chicken 400 g.
Cha-om 35 g.
Cha-phloo 25 g.
White holy basil 20 g.
Gord gourd 30 g.
Parsley 10 g.
Phak Kee-hood 20 g.
Chilli leaves 15 g.
Ma-kheua pro 75 g.
Sponge gourd 100 g.
Bamboo shoot 50 g.
Yard-long bean 80 g.
Ma-kheua phuang 60 g.
Oil 30 g.
Water 750 g.
Chilli paste Ingredient
Dried chilli 7
Garlic 1 bulb
Fermented fish 7 g.
Salt 5 g.
Lemon grass plant 1
Shallot 15 g.
Shrimp paste 10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.
Cooking Method
Chilli paste cooking
  • Pound all the mixture until thoroughly ground
  • Peel sponge gourd, clean ma-kheua pro, yard-long beans and cut a bite
  • Heat the pan, stir the chicken until done and take aside
  • Fry the chilli paste with oil until fragrant, mix with fried chicken and bamboo shoot
  • Heat the water, dip in fried chicken until boiling, add yard-long bean and ma-kheua phuang
  • Add ma-kheua pro, gord gourd, phak kee-hood, cha-ploo leaves, holy basil, parsley, cha-om, stir until done
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