How to Make Cambodian Num Ansom Chek

In Cambodia, Khmer New Year is one of our greatest national holiday. It is three to four days of festivities, so therefore, cooking is a large part of our whole morning routine. I remember my mother cutting and prepping everything overnight and waking up earlier than the birds (at 4am) to start making all the dishes she wants to serve at the local wat (temple) to appease the spirits of our ancestors. And the one thing that took a really long time to make was Num Ansom Chet and Num Ansom Chrouk (pork version). Not because it was difficult to …

Cambodian Curry (Somlar Kari Saek Mouan)

When people think of curry, the first thing that comes to their mind is either Indian curry or Thai’s.  Don’t get me wrong, I love them both although they are quite different in taste. However, my favourite curry has always been Cambodian curry. The fact that I was raised on it may be a small factor, but I think the main reason I love it so much is because compared to Thai curry, the coconut flavour isn’t overpowering, and there’s a balance of flavour between the lemongrass, kaffir lime leave, galagal, and shallots. I love how the ingredients just combine …

Cambodian Spicy Papaya Beef Salad Recipe (Lahong Plea Sach Ko)

Plea sach ko (khmer beef tartar) and bok lahong (khmer green papaya salad), were my dad’s favourite dishes. Plea sach ko is a Cambodian dish which consists of lime-cured beef and prahok tossed with fresh herbs, shallots, finely shaved radish and sprinkled with crushed roasted peanuts. It is a very popular main dish which can be served hot or cold. Bok lahong is a dish of Laos origin that is served at many food stalls throughout southeast Asia, and is especially popular in Thailand and Cambodia. This dish combines the five main tastes of southeast Asian cuisine -sourness from lime or tamarind, spiciness …

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