Chef’s favorite…strips of fresh grilled salmon, bean sprouts, assorted mints and vegetables, rice noodles, rolled in rice paper. Served with Tamarind Dipping Sauce. Contains fish.
Category Archives: Cambodian Fusion
Corn Chowder
A hearty soup to welcome the fall season while fresh corn are still available. It is naturally sweet and creamy with deep warmth from white Kampot peppercorns.
Beet Soup
Lemongrass Tofu Stir-fry
A popular vegan dish at Angkor Chef. Stir-fry using Cambodian traditional lemongrass paste (Kroeung)
Avocado Toast
Have some avocado in your stash? They don’t last long, here is a quick and delicious way to enjoy them with Cambodian peppercorn sauce (Tuk Meric).
Spicy Soy Sauce
Spicy, tangy and savory soy sauce goes well with almost any dish, or just with hard boiled eggs. Adds excitement to the good but boring Costco Roasted Chicken 😉
Pepper Meatballs
Peppery & tender meatballs, no sauce or gravy needed! Serve with rice, noodles or mashed potatoes.
Spicy Macaroni & Cheese
A classic baked macaroni and cheese with a golden crust and just a bit of spice.
Spring Salad
Fresh spring salad with Tuk Meric dressing
Cambodian Curry Kettle Corn
A refreshingly spicy and exotic twist on classic kettle corn!
Spicy Cheese Spread
An easy, festive and lightly spicy spread – great with crackers or veggies for parties with friends and family
Tamarind Shrimp Salad
Perfectly grilled shrimp tossed with tamarind sauce and greens.
Red Kampot Pepper Brandy-Cream Sauce
Cambodian take on classic brandy-cream sauce with the rare, fruity and floral red Kampot pepper.
Spicy Deviled Eggs
An American classic with Cambodian flair!
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!
Roasted Brussels Sprouts with Lemongrass
Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your holiday meals.
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.
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
Kabocha Pumpkin Soup
This pumpkin soup has smooth and nutty flavor and texture with a hint of spiciness. It’s 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.
Lemongrass Chicken Pizza
Favorite flavors unite in this wonderful asian fusion pizza; better make 2 😉
