The Young Cambodian Chef Cooking Local Food For People Who Travel for Food

2020-02-26T23:41:21+07:00By |

Meet the young Cambodian chef cooking local food for people who travel for food. We chat to chef Mork Mengly of Pou Restaurant and Bar about cooking strange things, beautiful plating, and taking Cambodian food to the world. The young Cambodian chef cooking local food for people who travel food is chef Mork Mengly, the ...

Cambodian Female Chefs on Cambodian Cuisine, Seasonal Produce, Lost Ingredients

2020-02-25T00:12:29+07:00By |

Cambodian female chefs Pol Kimsan and Sok Kimsan helm an all-women kitchen and front-of-house team at one of Siem Reap’s finest Cambodian restaurants, Embassy. We chatted about Cambodian cuisine, seasonal produce, lost ingredients, and their future dreams. Cambodian female chefs Pol Kimsan and Sok Kimsan are the executive chefs of one of Siem Reap’s best ...

New Cambodian Cuisine – The Cambodian Chefs Redefining Cambodian Food

2019-06-17T22:10:12+07:00By |

New Cambodian Cuisine is the name I’ve given to the inventive Cambodian food being created by a handful of young Cambodian chefs helming Siem Reap’s best Cambodian restaurants. Together they represent an exciting new grassroots Cambodian food movement that deserves your attention. I rarely share our published work these days, but I’m excited about our ...

Cambodian Num Pang Recipe — How to Make Num Pang Barang

2019-06-16T12:44:43+07:00By |

Our Cambodian num pang recipe is a recipe for what I have called num pang barang – ‘barang’ means ‘foreigner’ in Khmer. Cambodia's banh mi is similar to Vietnamese banh mi — a Vietnamese sandwich or technically a baguette packed with pork, pate and salad. My num pang barang makes use of our Christmas turkey ...

Cambodian Food – Cooking with Fire, Fermentation, Foraging, and Edible Flowers

2020-03-26T16:28:23+07:00By |

Cambodian food, Southeast Asia’s oldest cuisine, has been on trend since the start, cooking with fire, making use of edible flowers, foraging, and fermenting, 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 capital, six years ...

An Authentic Khmer Prahok Ktis Recipe

2020-02-24T18:20:17+07:00By |

This authentic Khmer prahok ktis recipe makes the deliciously rich Cambodian dip made from fermented fish and minced pork that is served with fresh crispy vegetables. It also makes a great introduction to the use of the Cambodia's beloved prahok and the herb and spice paste called kroeung in authentic Khmer cuisine. An Authentic Khmer ...

Khmer Yellow Kroeung — Kroeung Samlor Machou Recipe

2020-03-06T12:33:37+07:00By |

The Cambodian curry paste called kroeung is an irreplaceable ingredient in Khmer cooking and yellow kroeung is the most versatile of the four main herb and spice pastes, used in many classic Cambodian dishes, especially noodle soups and dips. Khmer yellow kroeung paste is the basic kroeung or herb and spice pastes in Cambodian cooking ...

Prahok, the Secret Ingredient of Cambodian Cuisine

2019-10-07T16:00:54+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 fermented ...

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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