This chicken curry pie recipe uses the classic Cambodian chicken curry to make a flavourful spicy chicken pie. Unlike the classic curried chicken pie which uses curry powder to flavour the chicken filling, this recipe uses a Cambodian red curry paste. The classic Cambodian chicken curry has potatoes, long beans and Asian eggplants, which we’ve … Read more
These homemade sausage rolls with smoky eggplant and pork mince is a Cambodian inspired recipe based on the classic Cambodian dish called chha trob for short in Khmer. It consists of char-grilled eggplant with a wonderful smoky flavour and minced pork that’s been stir-fried with fermented soybeans. This homemade sausage rolls with smoky eggplant and … Read more
This Cambodian beef and pork belly skewers recipe makes Sach Ko Chror Nouch. Different to the beef skewers marinated in kroeung which kicked off this Cambodian barbecue recipes series, they’re also called stuffed beef skewers because the beef is wrapped around pork belly or pork fat, and are often served at Cambodian weddings. One of … Read more
This Cambodian outside of the pot soup recipe – also called ‘outside the pot soup’ and ‘out of the pot soup’ – makes chrouk krao chhnang in Khmer, a light salad of a soup, often eaten cool or at room temperature, that is made for the hot mainland Southeast Asian ‘summer’ of March-April, when the … Read more
This curry beef pie recipe made with Cambodian Saraman curry takes a classic Cambodian curry and marries it to the iconic Australian meat pie, Australia’s favourite savoury pastry. Given that some of the most popular pies in Australia are made with chunky beef and gravy, the texture of Cambodia’s richest curry is perfectly suited to … Read more