Cambodian White Sauce
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
- 1 14oz can coconut cream
- 1½ t Angkor White Kampot Pepper ground
- 1 t Angkor Thnot sugar*
- 1 t sea salt
- 1 t fish sauce
- ¾ cup green onion* julienned
- Set aside the creamy part of the coconut milk (top half of can). Heat saucepan over low heat, add the remaining portion of the coconut milk, sugar, salt, fish sauce. Stir until sugar and salt are dissolved, turn off heat and stir in green onion.
- Just prior to serving, add the reserved coconut cream and pepper, mix well.
Drizzle over BBQ or steamed corn on the cob, and top with fresh ground White Kampot pepper. Pour over pasta with mushroom, spinach, top with roasted pine nuts, red chili, and parsley. * Substitutions:
- Substitute italian parsley when making sauce for pasta
- Substitute Thnot Sugar with granulated sugar
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