The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This Cambodian grilled beef salad recipe makes nhoam sach ko, a simple but refreshing salad made with lightly grilled marinated beef, infused with fresh fragrant herbs, in a classic Cambodian dressing of lime juice, fish sauce and garlic. It’s a fantastic dish to share alongside a few other barbecue dishes, a soup and a curry … Read more
This grilled pork meatballs recipe with rice paper, rice noodles, salad, and pickles makes a sharing style dish popular in Southern Cambodia and Vietnam. Best served on a platter so people can help themselves, it’s a DIY (do it yourself) dish that you can eat as you wish, wrapping and rolling the meatballs with rice … Read more
The best cookbooks by Australian chefs to buy to support Australian restaurants during these challenging times include Dan Hunter’s Brae: Recipes and Stories from the Restaurant, Igni: A Restaurant’s First Year by Aaron Turner, and Smith and Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse. As cities and towns in Australia come … Read more
This Thai mango sticky rice recipe by chef David Thompson from his Thai Street Food cookbook makes the much-loved Thai dessert kao niaw mamuang. Despite the detailed recipe notes it’s nowhere near as intimidating as it looks and this jasmine scented sweet will take you back to eating on the streets of Thailand. Making chef … Read more
This Cambodian fried rice recipe makes the best Cambodian bai cha (fried rice), a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char being the most ubiquitous. Our Chinese Cambodian … Read more