A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
This Cambodian main dish is a salty, sour & spicy soup with a distinct Cambodian taste due to yellow kroeung, a unique mixture of lemongrass, turmeric, galangal, kaffir lime leaves and other Asian spices.
Cambodian recipes to learn to cook from the Khmer spice pastes or kroeungs that form the basis of so many Khmer dishes.
Cambodian street food is not for the squeamish. The delicious street food dishes cover a range from noodles to rice-based snacks all the way to worms and insects. While in Cambodia, exploring the local food
T his is a Cambodian snack composed of glutinous rice flour, palm sugar and grated coconut. If you curious about the name… The story behind...
Months ago, I posted a recipe I called Bánh Bao Chỉ Cupcakes which were inspired by the coconut and pandan (la dua) treats my mom makes. I could see that most of the views from that post were from …
This quick and easy braised tofu recipe (hongshao dofu) is authentic and is easily made vegetarian just by using vegetable stock and vegetarian oyster sauce.
A delicious snack anytime. It is made with the flavors of Lao, you will love it.
Cambodian street food is not for the squeamish. The delicious street food dishes cover a range from noodles to rice-based snacks all the way to worms and insects. While in Cambodia, exploring the local food
This vegan red curry tofu is a quick, easy, and super flavorful dish that won't have you missing meat! Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.
This is a Lao delicious, traditional rice dish made from glutinous rice with a beautiful transparent grain.
I haven't tried this, but it's supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from "Foods of Vietnam" by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.
Coconut pandan macarons with pandan butter cream. the butter cream i used just pandan custard mix with whisk butter:)
Enjoy a delicious dish of Pad Thai with this authentic Thai recipe perfected at Baan Worawut, our popular family-style restaurant in Chiang Mai.
A Thai stir fry of ground pork and basil, with as much or as little spice as you'd like!
Stir fry Beef or Pork with Green Bean In the picture I double the recipe and add a bit more of meat to it 13 oz of sliced beef or pork 1 to 2 T soy sauce (add 1 T first incase it is salty) 1 T of oyster sauce 1/2 t grated fresh ginger 1 t of sugar 1 ½ t of corn starch 1/2 cup beef broth 6 oz green been cut to bite size 1 T of rice wine or any cooking wine 1/4 t of sesame oil 1 t of soy sauce Marinate the meat with ginger,sugar, 1 t of soy sauce, oyster sauce, rice wine for 20 minutes Heat oil in wok until hot add marinate beef and green been cook for 2 to 3 minutes or until the meat change color and green been is tender. Dissolve cornstarch with 2 T of beef broth then add it with 2 T of soy sauce to the rest of broth Pour in to work stir fry for 1 minute until it is a bit thicken. Add Sesame oil mix well then turn the heat off. Serve stir fry green been with rice.
Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer) This is Khmer popular food in the country and it come with soup broth of fish or chicken with Rhizome Roots serve with rice noodle and various kinds of fresh vegetables and garnish with fresh hot chilies. This recipe make a lot if you don’t have too many people to feed cut the recipe in half. 2 pkg of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle) To make the soup broth you need: (Tuk somlor ) 1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time) I sometime use half chicken and 1 fish it makes the broth taste better 2 T of prahok (do adjust to what you like) 1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt 1 can of coconut milk Knorr chicken power about 2 T spoon. MSG (optional) For Kroeung you need 1 cup of thinly sliced lemongrass 10 cloves of garlic 2 T of pickle Rhizome or 2 to 3 long roots (Krachai) 8 Kaffir lime leaves sliced thin 1 T of turmeric 1 T of salt Pound the entire ingredients in a mortar pestle or in a blender to paste then add cooked (no bone) fish or chicken to it make sure everything mix to paste. For the veggies you need Bean sprouts Green papaya Long bean Banana blossom Cabbage And any kind of vegetables you like to add. Make sure you shredded or thinly slice all the veggies. For the noodle Do cook the noodle according to the package direction. When the noodle is done drain and rinse with cold water. To separate noodle into individual bunches soak noodle in cold water while handling and piece bunched noodle into a basket for proper drainage. If the noodle is not properly drained it will be mushy. To make the soup broth In a big pot put 2 to 3 quarts ( 12 cups) of water to boil then add chicken or fish paste with kroung to the pot (sometime I use the broth that I boil fish or chicken to add in this soup for flavor so don’t through away cooked chicken broth.) Do adjust water and chicken broth. Now add prahok, fish sauce, or salt, coconut milk, Knorr chicken powder and sugar to your taste and if you like add MSG to it. Adjust the flavor to your taste. Turn the heat off or down to low if you are serving. When ready to serve take one or two bunches of the noodle put in a large bowl then add the soup broth to the noodle top with vegetables and salt, sugar or chilies mix well and serve. Note: when you serve this noodle make sure your soup broth is on low heat so the soup is warm. Enjoy!
