The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
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
Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex. A cousin of the Thai Massaman curry and beef Rendang of Malaysia, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia. The similarity between Cambodia‘s richest curry, Saraman … Read more
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 a good kroeung are a source of immense pride for a good Cambodian cook. With a base of lemongrass, … Read more
An authentic beef Massaman curry from Southern Thailand has long been one of our most favourite Thai curries. Years before we went to Thailand for holidays and moved to Bangkok, we’d been dreaming of eating this rich complex curry in its place of origin. So there was no doubt we’d get around to sharing it … Read more
This old Southern Thailand geng gari gai aromatic chicken curry recipe “has a rich and delicious depth that only something rooted in the past can have,” according to chef David Thompson, formerly of Bangkok’s Nahm restaurant, who taught the Thai dish to participants at a culinary workshop held in Singapore as part of the Asia’s … Read more