Salmon Spring Rolls
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.
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.
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.
A popular vegan dish at Angkor Chef. Stir-fry using Cambodian traditional lemongrass paste (Kroeung)
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).
Peppery & tender meatballs, no sauce or gravy needed! Serve with rice, noodles or mashed potatoes.
A refreshingly spicy and exotic twist on classic kettle corn!
Perfectly grilled shrimp tossed with tamarind sauce and greens.
Cambodian take on classic brandy-cream sauce with the rare, fruity and floral red Kampot pepper.
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!
Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your holiday meals.
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.
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
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.
Favorite flavors unite in this wonderful asian fusion pizza; better make 2 😉