This ajat dtaeng gwa Thai cucumber relish recipe will make you the perfect accompaniment to that geng gari gai aromatic chicken curry recipe from Thailand that we shared with you. The cucumber side is piquant, cooling and refreshing, making it ideal for any spicy Thai curries, so don’t feel you need it limit to geng … Read more
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
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
Cambodia’s 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 between Cambodia‘s richest curry, Saraman … Read more