Explore Cambodian culture through our food
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 …
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!
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.
Creamy Cambodian corn casserole prepared with coconut sauce. This vegan dish will be the conversation of your Thanksgiving dinner, not politics :). Happy Thanksgiving!!!