Makrut limes have flavor similar to regular limes, but more intense, especially the rind. The juice adds a nice rich flavor for martinis and a little of the rind kicks the flavor up just right!
Author Archives: Chef Channy
Cambodian Food In The News
It is exciting to see the words, āCambodian Foodā on a major news network like CNN, 30 Cambodian foods every visitor needs to try. We are delighted to see that one-third of these dishes were made with lemongrass paste (Kroeung), which is one of our products that won the sofiā¢ award. Angkor Food is theContinue reading “Cambodian Food In The News”
Spicy Jicama Slaw
This spicy refreshing slaw is perfect served with grilled meats. Memory Lane Every time I come across fresh jicama, my mind flashes back to a moist, cold, rainy day in Cambodia; our house was filled with the aroma of pan fried fish and fresh Chrouk Metae with jicama. It was monsoon season, so fish wereContinue reading “Spicy Jicama Slaw”
Caprese Cambodian Style
Turns out that Caprese salads work exceptionally well with Tuk Meric, the tangy and peppery sauce used throughout Cambodia. Mediterranean Cambodian fusion is a thing!
Lemongrass Pork Belly (Kaw Sach Chrouk)
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Grilled Lemongrass Chicken
The go-to dish for those who love lemongrass. This flavorful chicken is wonderful with fresh chilled pickled veggies and steamed rice. Simple and delicious, perfect for summer time outdoor grilling or warming up your kitchen with winter time broiling.
Spring Rolls with Tamarind Sauce
Satisfying appetizer rolled in rice paper with shrimp, rice vermicelli, with assorted vegetables, sprouts and herbs. Served with authentic Cambodian tamarind sauce.
Tamarind Braised Short Ribs
Tender, succulent braised short ribs are are always a treat and this recipe will have you craving for more. The tamarind combined with galangal root pairs perfectly with beef and vegetables delivers a tasty and hearty experience you won’t forget.
Tamarind Clams
Clams sautƩed in a natural, rich and velvety tamarind sauce with roasted garlic.
Steak and Salad
A Cambodian favorite! Refreshing lime and Kampot pepper dressing lightens up caramelized pieces of steak into a mouth-watering main dish. Likely influenced by French cuisine during the French colonial days.
Lemongrass Chicken Stir-Fry
Chicken stir-fried in authentic Cambodian lemongrass paste, with chili, onion, and hot basil.
Tom Kha Soup
Similar to Cambodian Somlaw M’Chu Ktis this popular Thai soup is easy to make using Angkor Lemongrass Paste (Kroeung) Tom Kah soup with cilantro, button mushrooms and Fresno chili
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: 1Ā½ cups
Green Mango Salsa
Sweet and sour salsa with green mango aroma and savory flavor is a perfect pairing with grilled meats.
Kabocha Pumpkin Soup
This pumpkin soup has smooth and nutty flavor and texture with a hint of spiciness. Itās a hearty soup loaded with healthy ingredients. Perfect for your family and your health. Prepared with Cambodian flare, the recipe uses coconut cream instead of dairy cream.
Freshly Pickled Vegetables
Sweet and sour sliced or shredded vegetables can be quickly prepared as a side dish to enjoy with may grilled or BBQ meats.
Luffa Gourd Stir Fry
Nutritious, fragrant and naturally sweet luffa gourd brings new flavor and texture to your stir-fry.
Pumpkin Tapioca Dessert
This is a favorite dessert for Cambodians in the Fall season. Kids can’t get enough of the tapioca pearls in this healthy treat! In less than 30 minutes, you can have this warm, creamy & nutty dessert ready!
Pandan Extract
Pandan is the āgreen vanillaā of Southeast Asian desserts! You can experience this exotic flavor by substituting Ā¼ teaspoon of vanilla with 2 tablespoons pandan extract for your next pound cake.Ā Ā
Lemongrass Chicken Pizza
Favorite flavors unite in this wonderful asian fusion pizza; better make 2 š