Author Archives: angkorchef

Happy Khmer New Year !!

Khmer New Year has always been Cambodia’s most important traditional celebration and national holiday. We mark our New Year with purification ceremonies, visits to temples, and gifting to our respected elderly. For 3 days, thousands of people would gather in Angkor Wat for an annual event known as Angkor Sankranta. Music and dances, local cuisineContinue reading “Happy Khmer New Year !!”

Chef Channy on the Spill & Dish Podcast

Inspiring story of our Chef & Founder Channy Laux; a journey that begins with Love & Legacy. On Sunday, February 6th, our very own Chef Channy was a guest on SFA’s Spill & Dish podcast. The Spill & Dish podcast features stories of SFA members, the entrepreneurs, makers, and buyers behind outstanding foods and beverages.Continue reading “Chef Channy on the Spill & Dish Podcast”

Winter Fancy Food Show – 2022

We will be at the Winter Fancy Food Show. Come say hello at booth #3714A. Join us at the Las Vegas Convention Center for three remarkable days as our industry comes together in-person for the first time in two years. Tens of thousands of specialty food and beverage products will be available for discovery. HundredsContinue reading “Winter Fancy Food Show – 2022”

Nothing Like Fresh Ingredients!

Had a little photo shoot of ingredients of Cambodian cuisine yesterday! What flavors/ingredients in particular do enjoy using in your cooking? Bitter melon, curry leaves, Fresno chili, cilantro, lemongrass, kabocha squash, shallot, turmeric, makrut lime leaves, galangal, bird’s eye chili, garlic, long bean, Japanese eggplant, summer melon. mango

Cambodian Curried Fish with chef Channy

Join chef Channy for a culinary journey to Cambodia to learn how to cook fish fearlessly and how to use common Cambodian condiments and pantry staples, like makrut lime leaf powder, palm sugar and lemongrass paste. Signup via eventbrite If you’re interested in fish cooking, this class is for you. Cambodia is the home ofContinue reading “Cambodian Curried Fish with chef Channy”

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 brings an intense spicy flavor without the fruity flavors fromContinue reading “White 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. Freshly ground red Kampot pepper perfumes your salads and desserts.Continue reading “Red 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 pepper is perfectly suited for grilled meats, fish, salads andContinue reading “Black Kampot Pepper”

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 gain Protected Geographical Indication (PGI) from the European Union. GrownContinue reading “Kampot Pepper from Cambodia”

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. You must try it if you really want to tasteContinue reading “The Story Behind an Authentic Dish”

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 and other flavorful condiments can now experience them in herContinue reading “San Jose Cambodian to-go restaurant opens from condiment chef Channy Laux”