Search Results: lemongrass paste

Lemongrass Chicken Stir-Fry

Lemongrass Chicken Stir-Fry

Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.

Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

The go-to dish for those who love lemongrass. This flavorful chicken is wonderful with fresh chilled pickled veggies and steamed rice. Simple and delicious, perfect for summer time outdoor grilling or warming up your kitchen with winter time broiling.

Roasted Brussels Sprouts with Lemongrass

Roasted Brussels Sprouts with Lemongrass

Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar.  A perfect side dish for your holiday meals.

Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your Thanksgiving meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Cambodian
Servings: 16 servings

Ingredients

  • 3 ounces Angkor Lemongrass Paste
  • 2 tablespoons olive oil
  • ½ cup pancetta ¼” diced*
  • 2 pounds brussels sprouts halved
  • 1 tablespoon balsamic vinegar

Instructions

  • Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
  • Mix lemongrass and olive oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.
  • When oven temperature reaches 425°F remove the baking sheet and pour the brussels sprout mixture on the hot baking sheet. Spread into a single layer. Roast for 15-20 minutes. Toss once halfway through. Remove from oven, drizzle immediately with balsamic vinegar, and toss again.
  • Serving Suggestions:
  • Side dish with roasted meat.

Notes

* Can be substituted with thick bacon
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
Prahok Ktees

Prahok Ktees

This is a very popular Cambodian dipping sauce; it’s slightly sweet, salty, and spicy flavor will have you coming back for more! You can eat it with rice or like finger food; dipping an assortment of vegetables into the sauce.

Tamarind Braised Short Ribs

Tamarind Braised Short Ribs

Tender, succulent braised short ribs are are always a treat and this recipe will have you craving for more. The tamarind combined with galangal root pairs perfectly with beef and vegetables delivers a tasty and hearty experience you won’t forget.

Steak on a Stick

Steak on a Stick

Grilled Cambodian style beef sticks are a fun and tasty treat to share with friends and family. 

Saich Ko Chrawkak – Absolutely the most favorite Cambodian appetizer
Prep Time: 45 minutes
Cook Time: 10 minutes
Course: Appetizer
Cuisine: Cambodian
Keyword: Beef, Beef on a Stick, Kabob
Servings: 20
Cost: $20

Ingredients

Instructions

  • Soak the flat-end of bamboo skewers in a glass of warm water (to prevent burning while cooking).
  • Mix all ingredients, except beef, in a large bowl. Add beef and mix well.
  • Slide the meat onto skewers, ensuring skewer is not exposed between the pieces of meat.
  • Grill over medium high heat for about 5 minutes on each side.

Notes

Serve with Freshly Pickled Vegetables, or papaya salad and your favorite cold beer. 
Tip: Skewered meat can be prepared ahead and frozen for future use.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Cambodian Curry

Cambodian Curry

Rich, flavorful curry in creamy coconut milk with onions, potatoes, carrots, bamboo shoots, string beans and wonderful lemongrass paste (kroeung).

Creamy Pineapple Soup

Creamy Pineapple Soup

Somlaw Machu Ktees Manaws: Healthy and creamy with natural sweet and sour from pineapple, it’s no wonder that this soup is comfort food. Despite its beautiful deep red color, this popular soup is not spicy.