A Cambodian dessert similar to Japanese Mochi, Nom Bunch Januk is made with mung bean filling and glutinous rice flour, served with coconut cream and Thnot Sugar sauce, and topped with sesame seed topping. Nom Bunch Janurk Steamer 14 ounces Split Mung Bean with husk on1...
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...
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,...
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...
Pink pomelo carefully peeled and served with chef Channy's family topping recipe. Aromatic, savory, sweet, and sour with a nutty texture. This refreshing and unique salad is a must-try while pomelo is in season. Pomelo Salad Ngom Kroach Tlong - Savory and citrusy flavor with nutty texture...
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...
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. You can cook along with Chef Channy or just watch...
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...
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...
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...
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...
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...
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....
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 won't find this must have street food in mainstream restaurants ...
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 mouthfeel...
Peppery & tender meatballs, no sauce or gravy needed! Serve with rice, noodles or mashed potatoes. Pepper Meatballs Peppery and tender meatballs, no sauce or gravy needed! 1/2 cup Panko1 egg3 Tablespoons Angkor Tuk Meric2 Tablespoons green onion (mince white and pale green parts)1 pound ground beef (85/15) Preheat...
A classic baked macaroni and cheese with a golden crust and just a bit of spice. Chrouk Metae Macaroni & Cheese Classic baked macaroni and cheese spiced up with Chrouk Metae 1/2 pound macaroni2 cups milk2 Tablespoons cornstarch2 Tablespoons Angkor Chrouk Metae1/2 pound cheese (combination of sharp cheddar...
A refreshingly spicy and exotic twist on classic kettle corn! Cambodian Curry Kettle Corn Cambodian Curry Kettle Corn - A spicy and exotic twist on classic kettle corn! 2 Tablespoons oil1/4 cup popcorn2 Tablespoons Angkor Thnot sugar*1 1/2 teaspoons Angkor Cambodian Curry Powder1/2 teaspoon fine sea salt Prepare seasoning...