This traditional Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche usually made with a local firm white fish ‘cooked’ in citrus juice. It’s an ancient Khmer dish that feels contemporary, which is why it can be found on the menus of Cambodia’s finest Cambodian restaurants. We use salmon for this dish, … Read more
This spicy chicken lettuce wraps recipe makes a Southeast Asian take on the Chinese lettuce cups called San Choi Bao, from Southern China and Hong Kong that was popularised in Chinese-Australian restaurants. Our minced chicken lettuce cups take inspiration from northern Southeast Asia, from both savoury larbs (minced meat salads) and the local custom of … Read more
This tasty Thai larb gai recipe makes a classic spicy minced chicken salad from Thailand that is super easy to cook, comes together in minutes, and is very versatile. Adapted from chef David Thompson’s chicken larb recipe from his Thai Street Food cookbook, this is a gently-spiced ground chicken salad, however, you can easily heat … Read more
This Russian fish soup recipe for ukha is based on a centuries-old traditional Russian soup said to be a favourite of emperors and peasants alike. My family recipe makes an easy fish soup, made with salmon that’s fragrant with fresh dill, although historically this fisherman’s soup was made with several types of fish and a … Read more
This fried egg avocado breakfast banh mi recipe makes a breakfast sandwich inspired by the Cambodian and Vietnamese baguettes with eggs, such as banh mi op la in Hoi An, and the Australian café breakfast favourite of smashed avocado and eggs on toast. Call it a Vietnamese banh mi or a Cambodian num pang, just … Read more