This Cambodian fried rice recipe makes the best Cambodian bai cha (fried rice), a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char being the most ubiquitous. Our Chinese Cambodian … Read more
The James Beard award winning cookbooks you need to add to your library include everything from the Book of the Year, The Whole Fish Cookbook by Australian chef Josh Niland to American Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin and The Whole Okra by Chris Smith, a perfect companion book. … Read more
This pork larb recipe for Cambodian laab sach chrouk minced pork salad makes a lightly spiced dish eaten with fragrant herbs, crispy vegetables and steamed rice. While it has more famous spicier cousins in Thailand and Laos, Cambodia’s larb is a delicious dish that will appeal to those who prefer more gentle levels of spice. … Read more
This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodian congee. Called borbor sach moan in Khmer, it’s thought that this chicken rice porridge is a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but no matter its provenance it’s become a comfort food favourite of … Read more
This homemade furikake recipe with Southeast Asian flavours makes the umami-rich Japanese rice seasoning with a tropical Southeast Asian twist. Traditional furikake ingredients such as white and black sesame seeds and toasted nori are combined with dried Southeast Asian spices and herb powders. It’s completely addictive. I appreciate that my homemade furikake recipe with Southeast … Read more