The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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
This homemade curried beef sausage rolls recipe with Cambodian Saraman curry is made with the puff pastry of a normal sausage roll, but instead of the traditional sausage roll spices, I’ve used Cambodian Saraman curry paste to flavour the beef mince. If you love a good sausage roll you are going to love our spicy … Read more
This Cambodian pork and rice recipe makes bai sach chrouk, a popular Cambodian breakfast dish that is a classic that’s found all over Cambodia. Sold at bustling morning markets and busy roadside stalls, thin pork strips that have marinated overnight are grilled and served with steamed rice and a quick pickle of carrot and daikon. … Read more
This Cambodian sour soup with pork, pineapple and coconut milk recipe makes a versatile dish that you can serve as a soup by thinning it out with stock or water, or dish it out as an almost curry-like stew by letting it simmer longer and reduce right down. It’s a great year-round dish. Serve with … Read more