The rich caramel flavor from wild palm sugar will make your next batch of banana bread disappear more quickly than usual!
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.
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.
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.
Cambodian style Mango Rice with roasted mung beans for that special texture and flavor. The mung beans are like tiny roasted coffee beans burst with flavor in every byte.
A popular vegan dish at Angkor Chef. Stir-fry using Cambodian traditional lemongrass paste (Kroeung)
A must try so you can say that you know Cambodian cuisine; fresh fish fillets sliced and marinated in Kroeung, sweet chili powder and coconut cream. Memory Lane Every time I make Amok, I am taken back to happy childhood days. I can vividly see the smiling faces of ladies, laughing, telling jokes, and teasingContinue reading “Cambodian Fish Custard – Amok”
This is a very popular Cambodian dipping sauce; creamy and complex flavor will have you coming back for more! You can eat it with rice or like finger food; dipping an assortment of vegetables into the sauce.
With a thick consistency and deep, rich flavor, it’s no wonder this soup is known as Cambodian Gumbo!
Pearl (pin) noodle stir-frys are a great Cambodian comfort food and are also common among street food vendors.
You won’t find this must have street food in mainstream restaurants … at least not yet. Perfect for celebrating summer and backyard grilling, you might call it Cambodian Elote!
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).
A cold soup with seasonal summer vegetables, herbs, smoked salmon and sliced hard boiled eggs. Drenched in a savory and sour broth of tamarind and fresh lemon juice. The Cambodian version of Gazpacho!
The perfect pairing for your favorite steak, the spicy and complex flavor combination of prahok with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from tamarind and lime juice. The most memorable steak sauce!
An authentic and unforgettable, sweet and savory dish. Pork belly braised in a dark thin flavorful broth intensified with caramelized Thnot sugar, star anise, garlic and Kampot pepper alongside hard boiled eggs, roasted tofu and tender bamboo shoots. This is the dish that Khmer moms reward their children for a job well done.
Grilled Cambodian style steak on sticks are a fun and tasty treat to share with friends and family.
Check out this quick and easy recipe for Chean Choun, topped with a sweet and sour hot relish of roasted ginger, garlic, shallots, and salted soybeans. “This dish has the word Mom written all over it. I think of her every step of the way?♥️”, Chef Channy.
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 😉
Green mango and shrimp tossed with Chrouk Metae and Thai basil; a mouthwatering salad for a hot summer day.