This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodian congee. Called borbor sach moan in Khmer, it’s thought that this chicken rice porridge is a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but no matter its provenance it’s become a comfort food favourite of … Read more
This traditional samlor korko recipe makes a Cambodian stirring pot soup – a rustic, unpretentious, nourishing stew-like soup, brimming with vegetables and fruit. Featuring Cambodia’s most quintessential ingredients, prahok and kroeung, it’s believed to be a very old dish, dating to the Khmer Empire. For many locals, this is Cambodia’s national dish. Our Cambodian samlor … 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 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