This Cambodian fish cakes recipe makes prohet trei kroeung in Khmer, deliciously light fish cakes that are fragrant with lemongrass and kaffir lime, and have a little crunch courtesy of that fresh lemongrass. Easy to make, these fish cakes are terrific as a snack, appetiser, picnic stuffer, or finger food if you’re entertaining. Our Cambodian … Read more
This Cambodian cha mi sou recipe for stir-fried vermicelli noodles with pork and mushrooms and a savoury sauce makes my take on a popular celebratory dish cooked for Khmer New Year and other special occasions in Cambodia. A dish of Cambodian-Chinese heritage, cha mi sou is thought to have originated in China’s Fujian province, with … Read more
These crispy fried shallots recipes include everything from a Cambodian congee topped with garnishes, Shan tomato salad and Massaman curry fried rice to a Burmese potato salad and Thai tea ice cream. All benefit from the fantastic crunchy texture and flavour of crispy fried shallots – and the shallots don’t have to be made fresh, … Read more
This stuffed tomatoes recipe makes Cambodian tomates farcies, a culinary remnant of the French colonial period when Cambodia was a French protectorate and part of French Indochina, along with Vietnam and Laos. A delicious starter or side dish when cooked in the home, in Cambodia tomates farcies are sold on the street and in markets, … Read more
This homemade Cambodian chilli salt recipe makes a popular condiment eaten with fruit in Cambodia, in particular sour fruits. Consisting of chilli, salt and sugar, it can be sprinkled on fresh fruit to give it a kick or presented in a bowl as a dipping salt. It’s also fantastic on the rim of a cocktail … Read more