This Cambodian saom omelette recipe is inspired by the typical herb omelette that Cambodians love to eat for breakfast, lunch, dinner, or a filling snack. It’s a delicious herbaceous eggs dish made with a beloved Cambodian green that is foraged and farmed. Stinky when raw, it’s sweet, garlicky and comforting when fried in butter. Our … Read more
Dispelling Cambodian cuisine myths seems to have become our part-time occupations. Not that we mind. No other Southeast Asian cuisine is so misunderstood and so under-appreciated – nor deserving of more attention. Let’s set a few things straight. Most visitors to Cambodia’s Siem Reap that we meet know little or nothing about Cambodian food and what … Read more
Amok trei or fish amok is a Cambodian steamed fish curry with an almost mousse-like texture when cooked properly. Travellers to Cambodia are told by tour guides and hotel and restaurant staff that fish amok is Cambodia’s national dish and a must-try specialty when visiting the Kingdom. But how do you know that what you’re … 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