This classic Cambodian kuy teav recipe makes Cambodia’s popular breakfast chicken noodle soup, kuy teav sach moan, in the restrained style you’d typically find in a simple local eatery or market or street food stall in Cambodia. A good clear flavourful stock is the hallmark of this soup rather than a bowl abundant with ingredients. … Read more
This slow-cooked pork stew recipe takes some patience to make but it will fill your kitchen with the amazing aromas of pork, star anise and ginger. Served with steamed rice and stir-fried Asian greens, this Cambodian pork leg stew can be the centrepiece of a Southeast Asian feast. We love this Cambodian slow-cooked pork stew … Read more
This squid with green peppercorns recipe makes Cambodia’s famous stir-fried squid with fresh Kampot peppercorns. It showcases two of Cambodia’s premium ingredients – it’s world-famous Kampot pepper and its wonderful fresh seafood. Served with rice, the super-simple recipe highlights the clean flavours of squid and the perfume of fresh green peppercorns. This easy stir-fried squid … Read more
This Mexican grilled corn recipe makes Mexico’s corn on the cob street food snack called elotes, which we became addicted to on our first trip to Mexico many years ago. Super easy, it makes use of summer corn and is fantastic on its own or can be served as a barbecue side. This Mexican grilled … Read more
This Asian leafy green vegetables with oyster sauce recipe makes Cambodia’s cha spei preng kachong. Any leafy Asian greens or Chinese green vegetables can be used – choy sum, bok choy, baby bok choy, gai lan etc. There are variations of this vegetable dish within China and right across Southeast Asia, but this is the … Read more