Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the health-check domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/kentlaux/public_html/angkorchef.com/wp-includes/functions.php on line 6131
Cambodian White Sauce - Angkor Restaurant
Go Back
Print Recipe

Cambodian White Sauce

Teuk Ktis Doung for Poot Ang - Coconut cream sauce with white Kampot pepper
Yield: 1½ cups
Prep Time5 minutes
Cook Time5 minutes
Course: Side Dish
Cuisine: American, Cambodian
Keyword: Coconut, Cream Corn, Kampot Pepper
Author: Chef Channy

Ingredients

Instructions

  • Set aside the creamy part of the coconut milk (top half of can). Heat saucepan over low heat, add the remaining portion of the coconut milk, sugar, salt, fish sauce. Stir until sugar and salt are dissolved, turn off heat and stir in green onion.
  • Just prior to serving, add the reserved coconut cream and pepper, mix well.

Notes

Drizzle over BBQ or steamed corn on the cob, and top with fresh ground White Kampot pepper.
Pour over pasta with mushroom, spinach, top with roasted pine nuts, red chili, and parsley.
* Substitutions:
  • Substitute italian parsley when making sauce for pasta
  • Substitute Thnot Sugar with granulated sugar