This authentic Khmer prahok ktis recipe makes the deliciously rich Cambodian dip made from fermented fish, minced pork and coconut milk that is served with fresh crispy vegetables. It also makes a great introduction to the use of Cambodia’s beloved prahok and the herb and spice paste called kroeung in authentic Khmer cuisine. Made with … Read more
This Khmer yellow kroeung recipe makes the Cambodian herb and spice paste called kroeung, which is an irreplaceable ingredient in Khmer cooking. The yellow kroeung is the foundational kroeung. it’s the most basic kroeung and the most versatile of the five main herb and spice pastes used in so many classic Cambodian dishes, especially soups … Read more
During the recent full moon rituals held during the Siem Reap Water Festival or Bon Om Tuk, locals purchased elaborate floating candles from sellers on the waterfront, to offer to the river. While it was lovely to watch, it was a challenge to photograph. Here are some tips on shooting by candlelight. So what do you do if you’re going to an … Read more
Prahok is the most distinctive ingredient in Khmer cooking alongside the Cambodian curry paste called kroeung. This chunky, grey, visually unappealing, fermented fish paste is used by every Khmer cook to add depth of flavour to just about every dish in their Cambodian cuisine repertoire. Most visitors to Cambodia don’t have to fear this pungent fermented … Read more
The crowds at the Siem Reap Water Festival, or Bon Om Tuk, were massive. People from all over Cambodia had come to the city for the boat races and they all seemed to have gathered along the riverside to watch the event. The challenge was to capture that in a frame. I went for a face in … Read more