In Temple of a Thousand Faces, John Shors brings to life the legendary temple of Angkor Wat, an unrivaled marvel of ornately carved towers and stone statues. There, in a story set nearly a thousand years ago, an empire is lost, a royal love is tested, and heroism is reborn.
When his land is taken by force, Prince Jayavar of the Khmer people narrowly escapes death at the hands of the conquering Cham king, Indravarman. Exiled from their homeland, he and his mystical wife Ajadevi set up a secret camp in the jungle with the intention of amassing an army bold enough to reclaim their kingdom and free their people. Meanwhile, Indravarman rules with an iron fist, pitting even his most trusted men against each other and quashing any hint of rebellion.
Moving from a poor fisherman's family whose sons find the courage to take up arms against their oppressors, to a beautiful bride who becomes a prize of war, to an ambitious warrior whose allegiance is torn—Temple of a Thousand Faces is an unforgettable saga of love, betrayal, and survival at any cost.
Courtesy of www.johnshors.com
Our meal for this book was taken from food ideas in Temple of a Thousand Faces. It was a delicious meal. We hope you enjoy if you choose to recreate!
APPETIZERS
LETTUCE ROLL WITH SHRIMP, MEAT AND NOODLE and NUOC CHAM. Both recipes were from the cookbook entitled The Classic Cuisine of Vietnam.
and
ENTREE
HERB-ROASTED FISH IN PARCHMENT PAPER by Barefoot Contessa
Ingredients for each serving:
8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Ceregnola or other large green olives with pits
Extra-large egg
Preheat the oven to 400 degrees.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
TOMATO SALAD
Ingredients:
1 boneless skinless chicken breast, cooked and shredded
2 tomatoes, sliced thinly
2 scallions, sliced thinly
1 cucumber sliced thinly
1 tablespoon fresh mint or fresh parsley, torn in smaller pieces
1 tablespoon fresh basil, torn in smaller pieces
1 jalapeno chili (add to taste, Serrano chili may be used instead)
3 tablespoons unsalted dry roasted peanuts or cashews, coarsely ground
Sauce
2 limes, juiced and pulped
3 garlic cloves minced (use to taste)
2 scallions diced thinly
1 jalapeno pepper, finely chopped (seeded and deveined, to taste)
1 tablespoon honey
Directions
1. Using a small mixing bowl- put ingredients of the sauce together and whisk gently. Makes approximately ½ cup to use on salad.
2. In large bowl combine the chicken, tomatoes, cucumber, scallions, mint and basil.
3. Add the sauce, chilies to taste, top off with nuts.
4. Toss and serve immediately.
DESSERT
CAMBODIAN COCONUT CUSTARD
Ingredients:
8 ounces thick coconut milk
1 teaspoon vanilla
1 cup sugar
½ teaspoon salt
3 eggs, lightly beaten
Directions
Mix all ingredients well and place in a bowl in a preheated steamer. Steam for 30 minutes or until set. Refrigerate and serve cold. Individual glass custard cups steamed in a double boiler ricer works well too. Make sure water has come to a boil before placing custard cups in ricer to steam.
