Angkor Chef

Angkor Thnot Banana Bread

The rich caramel flavor from wild palm sugar will make your next batch of banana bread disappear more quickly than usual!

A Cambodian dessert similar to Japanese Mochi, Nom Bunch Januk is made with mung bean filling and glutinous rice flour, served with coconut cream and Thnot Sugar sauce, and topped with sesame seed topping.

Pomelo Salad

Pink pomelo carefully peeled and served with chef Channy’s family topping recipe. Aromatic, savory, sweet, and sour with a nutty texture. This refreshing and unique salad is a must-try while pomelo is in season.

Cambodian Mango Rice

Cambodian style Mango Rice with roasted mung beans for that special texture and flavor. The mung beans are like tiny roasted coffee beans burst with flavor in every byte.

Cambodian Fish Custard – Amok

A must try so you can say that you know Cambodian cuisine; fresh fish fillets sliced and marinated in Kroeung, sweet chili powder and coconut cream. Memory Lane Every time I make Amok, I am taken back to happy childhood days. I can vividly see the smiling faces of ladies, laughing, telling jokes, and teasingContinue reading “Cambodian Fish Custard – Amok”

Prahok Ktis

This is a very popular Cambodian dipping sauce; creamy and complex 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.

Cambodian grilled corn (Poat Ang)

You won’t find this must have street food in mainstream restaurants … at least not yet. Perfect for celebrating summer and backyard grilling, you might call it Cambodian Elote!

Braised Pork Belly (Kaw Sach Chrouk)

An authentic and unforgettable, sweet and savory dish. Pork belly braised in a dark thin flavorful broth intensified with caramelized Thnot sugar, star anise, garlic and Kampot pepper alongside hard boiled eggs, roasted tofu and tender bamboo shoots. This is the dish that Khmer moms reward their children for a job well done.

Broiled Sea Bass

Check out this quick and easy recipe for Chean Choun, topped with a sweet and sour hot relish of roasted ginger, garlic, shallots, and salted soybeans. “This dish has the word Mom written all over it. I think of her every step of the way?♥️”, Chef Channy.

Spicy Soy Sauce

Spicy, tangy and savory soy sauce goes well with almost any dish, or just with hard boiled eggs. Adds excitement to the good but boring Costco Roasted Chicken 😉

Thnot Palm Sugar

Thnot is the Cambodian word for Borassus Flabellifer, also known as Toddy Palm. Thnot sugar is made from the nectar of Thnot flowers. It has a delicate aroma and distinctive sweet flavor with caramel undertones. Thnot grows wild in Cambodia, dotting rice fields and towering proudly next to Angkor Wat, the world-renowned Khmer ancient temple. Continue reading “Thnot Palm Sugar”

Mango Salad with Prawns (Ngom Swai)

Green mango and shrimp tossed with Chrouk Metae and Thai basil; a mouthwatering salad for a hot summer day.

Cambodian Chow Fun

Pan fried rice noodles a perfect way to enjoy with Chrouk Metae (Cambodian Hot Sauce)

Spring Salad

Fresh spring salad with Tuk Meric dressing

Cambodian Curry Kettle Corn

A refreshingly spicy and exotic twist on classic kettle corn!

Roasted Cauliflower

Want something light and healthy, without compromising flavor? Try this roasted cauliflower tossed in the warm deep flavor of Cambodian Seven Spice and sprinkled with crunchy roasted garlic and California chili pepper. Memory Lane This dish is inspired by one of my mother’s beef jerky recipes (Saich Ko Ngeart), which is prepared with a combinationContinue reading “Roasted Cauliflower”

Spicy Jicama Slaw

This spicy refreshing slaw is perfect served with grilled meats. Memory Lane Every time I come across fresh jicama, my mind flashes back to a moist, cold, rainy day in Cambodia; our house was filled with the aroma of pan fried fish and fresh Chrouk Metae with jicama. It was monsoon season, so fish wereContinue reading “Spicy Jicama Slaw”

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