Author: angkorchef

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. 

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 

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.

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!

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 

Red Kampot Pepper Brandy-Cream Sauce

Red Kampot Pepper Brandy-Cream Sauce

Cambodian take on classic brandy-cream sauce with the rare, fruity and floral red Kampot pepper.

Everything you need to know about Cambodian Chrouk Metae (Chili Paste)

Everything you need to know about Cambodian Chrouk Metae (Chili Paste)

Our Cambodian Chrouk Metae is a robust and well-balanced chili paste with authentic flavor that is both versatile for cooking and made with healthy ingredients. Keep reading to learn more about Angkor Chrouk Metae’s delicious taste, uses, and benefits.

Taro Tapioca Dessert

Taro Tapioca Dessert

Cambodian’s love taro desserts, this recipe combines the textures of smooth coconut cream and tapioca with soft cooked taro root. Enjoy hot, warm or cold for a yummy treat!