Our Cambodian num pang recipe makes what I called num pang barang – ‘barang’ means ‘foreigner’ in Khmer. ‘Num pang’ in Khmer like ‘banh mi’ in Vietnamese is ‘bread’ but typically refers to the ubiquitous French-style demi-baguette and a filled baguette at that. A typical Cambodian num pang is similar to Vietnamese banh mi – … Read more
Cambodian food, Southeast Asia’s oldest cuisine, has been on trend since the start, cooking with fire, making use of edible flowers, foraging, fermenting, preserving, and pickling, long before they became fashionable. It’s time for Cambodian cuisine to get more attention. I fell in love with Cambodian food on our first trip to Phnom Penh, Cambodia’s … Read more
Our Cambodian fish amok recipe is traditional – an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not amok trei, a steamed fish curry. ‘Amok’ means to steam in banana leaves in Khmer and many Cambodians believe this refined … Read more
This modern beef lok lak recipe delivers a delicious classic Cambodian pepper beef dish, prepared traditionally with Kampot pepper, but presented in a more contemporary form. This local favourite, which for many Cambodians is their national dish, was one of the inspirations for the creative Cambodian canapés that we concocted for a spread of finger … Read more
This sweet pork belly with boiled eggs recipe is a firm favourite when placed on the table in a typical Cambodian feast. It’s a simple recipe, but one that has everyone eyeing off that last piece of unctuous pork belly and mopping up the remaining sauce. This Cambodian sweet pork belly with boiled eggs recipe … Read more