Explore our culture through our food
Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your holiday meals.
Creamy and savory with a hint of spiciness from White Kampot pepper. Traditionally served with BBQ corn on the cob, this sauce works well in fusion dishes such as pasta, or other dishes calling for white sauce. Yield: 1½ cups