Things We Hate About Cookbooks — From No Recipe List to Untested Recipes

2017-04-21T13:30:30+07:00By |

Things we hate about cookbooks include everything from missing recipes and no recipe list to cookbooks that have obviously not been well researched or, at worst, haven't had their recipes tested. We love cookbooks. As much as it’s convenient to pull up a recipe on an iPad, we still prefer to page our way through a [...]

Crab Omelette Recipe — Weekend Eggs

2019-06-14T11:00:05+07:00By |

This crab omelette recipe makes for a great weekend eggs dish that's perfect if you’re just back from an early morning shop at the fish markets, armed with fresh crab. It’s decadent, a little sweet, a little spicy, and very, very moreish. Crab Omelette Recipe — Weekend Eggs, Asia Series I thought I'd opt for a crab [...]

Ruining Amok, The Corruption of Cambodia’s National Dish

2018-05-27T15:28:28+07:00By |

Amok trei or fish amok is a steamed fish curry with a mousse-like texture. Travellers to Cambodia are told the must-try specialty when visiting the Kingdom is fish amok. But how do you know that what you're eating is an authentic rendition of this national dish? And does it matter? Ruining Amok, The Corruption of Cambodia's National Dish Most [...]

The Rice Cooker — Cooking Asian Food

2015-11-14T23:43:49+07:00By |

What’s the first thing you should buy when you want to seriously cook Asian food. Not a wok, not a cleaver. It's a rice cooker. Why? I know how to steam rice on a stovetop just fine. But it doesn’t go right every time. When the rest of your meal is ready and you find [...]

Butaniku No Kakuni Recipe – Japanese Slow Simmered Pork Belly Dish

2019-06-14T10:57:50+07:00By |

This Butaniku no kakuni recipe makes the Japanese slow simmered pork belly dish. While I've been making a simpler version of this for years, this unctuous iteration comes from Japanophile Jane Lawson's cookbook Zenbu Zen – Finding Food, Culture and Balance in Kyoto. The first time I sampled Butaniku no kakuni at a little Japanese izakaya joint, [...]

An Authentic Khmer Prahok Ktis Recipe

2019-06-13T18:22:18+07:00By |

The delicious, rich Cambodian dip called prahok ktis is served with fresh crispy vegetables and makes a great introduction to the use of the Cambodian fermented fish called prahok and the curry paste called kroeung in authentic Khmer cuisine. An Authentic Khmer Prahok Ktis Recipe Made with prahok, yellow kroeung, minced pork, pea eggplants, some [...]

Khmer Yellow Kroeung — Kroeung Samlor Machou Recipe

2019-06-13T17:00:41+07:00By |

The Cambodian curry paste called kroeung is an irreplaceable ingredient in Khmer cooking and yellow kroeung is the most versatile of the curry pastes, used in many classic Cambodian dishes, especially soups and dips. Khmer yellow kroeung paste is the basis for many classic Khmer and Cambodian dishes, including amok trey (fish amok), and soups such as [...]

Prahok, the Secret Ingredient of Cambodian Cuisine

2018-09-28T21:02:02+07:00By |

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 concoction, [...]

Saraman Curry Recipe – How to Make Cambodian Cari Saramann

2019-05-28T10:52:27+07:00By |

The Cambodian Saraman Curry or Cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and Beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity with Thailand's Massaman Curry [...]

The Cambodian Curry Paste Called Kroeung — A Cambodian Cuisine Essential

2019-04-15T14:41:13+07:00By |

The Cambodian curry paste called kroeung, along with prahok (fermented fish paste), is one of the distinctive signature ingredients in the Khmer kitchen. Flavouring more than just curries, everything from soups to stir-fries, the characteristics of good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, galangal, [...]

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