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Cambodian Mango Rice

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.

White Kampot Pepper

White Kampot Pepper

White Kampot pepper is made from the mature red peppercorn. The red corns are washed and soaked in clean water to loosen the outer skin which is then removed, leaving behind the seed of the peppercorn which is naturally white in color. White Kampot pepper 

Red Kampot Pepper

Red Kampot Pepper

Harvested when the pepper berries are fully mature, red Kampot pepper delivers a complex and flavorful taste that combines gentle sweetness with spicy undertones of black pepper. Its unique taste, less spicy than black pepper, offers sweet notes of red fruit, prunes, dates and honey. 

Black Kampot Pepper

Black Kampot Pepper

The best pepper in the world. Green, unripe, peppercorns are harvested and sun-dried, transforming them into black Kampot peppercorns. Black Kampot pepper delivers intense heat balanced herbal aromas. Its potent heat and sweet flavors reveal resinous, eucalyptus and fresh mint notes. Freshly ground, black Kampot 

Kampot Pepper from Cambodia

Kampot Pepper from Cambodia

Kampot Pepper is the premium pepper cultivated for centuries in Cambodia’s Kampot province. It became known as one of the best peppers in the world, after gaining recognition in Europe during French colonization in the 1800s. More recently, it became the first Cambodian product to 

The Story Behind an Authentic Dish

The Story Behind an Authentic Dish

Hot Basil Stir-fry (Cha Kdaow) is the dish that we think of when fresh hot basil is available. The juicy and crispy edges of lemongrass chicken are sauteed with jalapeno, red bell pepper, and sweet onion; then tossed with fresh hot basil and roasted peanuts. 

Lemongrass Tofu Stir-fry

Lemongrass Tofu Stir-fry

A popular vegan dish at Angkor Chef. Stir-fry using Cambodian traditional lemongrass paste (Kroeung)

San Jose Cambodian to-go restaurant opens from condiment chef Channy Laux

San Jose Cambodian to-go restaurant opens from condiment chef Channy Laux

By Jessica Yadegaran | Bay Area News Group | PUBLISHED: January 7, 2021 Channy Laux, the chef and founder of Angkor Cambodian Foods, a line of award-winning cooking sauces and condiments, has opened her first restaurant in San Jose. Fans of Laux’s prahok, lemongrass paste 

Cambodian Fish Custard – Amok

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 

Prahok Ktis

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 Gumbo

Cambodian Gumbo

With a thick consistency and deep, rich flavor, it’s no wonder this soup is known as Cambodian Gumbo!

Reasons to Cook with Kroeung Prawlak

Reasons to Cook with Kroeung Prawlak

One of the best ways to experience a culture is through food. Angkor Kroeung Prawlak is made in the USA, but brings the flavors of authentic Cambodian street food to your home and makes cooking with quality ingredients easy and delicious.

Pan Fried Pearl Noodles

Pan Fried Pearl Noodles

Pearl (pin) noodle stir-frys are a great Cambodian comfort food and are also common among street food vendors.

Cambodian grilled corn (Poat Ang)

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!

Avocado Toast

Avocado Toast

Have some avocado in your stash?  They don’t last long, here is a quick and delicious way to enjoy them with Cambodian peppercorn sauce (Tuk Meric).

Twah Ko

Twah Ko

Love sausages and want new and exciting flavors?  Try this Cambodian sausage: Twah Ko! Twah Ko is a traditional Cambodian sausage that is full of complex flavors. The combination of beef and pork in this sausage creates a deep meaty flavor that causes a juicy 

Cambodian Cold Soup

Cambodian Cold Soup

A cold soup with seasonal summer vegetables, herbs, smoked salmon and sliced hard boiled eggs. Drenched in a savory and sour broth of tamarind and fresh lemon juice. The Cambodian version of Gazpacho!

Tuk Prahok Steak

Tuk Prahok Steak

The perfect pairing for your favorite steak, the spicy and complex flavor combination of prahok with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from tamarind and lime juice. The most memorable steak sauce!

Braised Pork Belly

Braised Pork Belly

An authentic and unforgettable, sweet and savory dish. Pork belly braised in a dark thin flavorful broth intensified with caramelized 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 

Beef on a Stick

Beef on a Stick

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