Khmer Food: Steamed Fish with Lemongrass and Galangal in Spicy Lime Sauce

Steamed fish. Fried fish. I hate Fish. During my childhood, I avoided fish (stewed, fried or steamed fish) like Cookie avoided jalapeno peppers. When she’s being a pest like ripping up toilet papers, I would hold a freshly broken jalapeno pepper in front of her and she would back away quickly. The sides of her lips quirking up in disgust. The exact same reaction I unconsciously make every time I see my mother cleaning and chopping fishes to make our dinner. And every time I tell my mother I don’t like fish, she always says. “Don’t worry, your taste will …

How to Make Cambodian Lime and Fish Soup (Sgnor Trey)

Khmer history is written in our food. Our ingredients. Many of our dishes are similar to our South-east Asian neighbours, adapted to our taste. Curry spices such as turmeric and star anise came from India, stir-frying came from the Chinese culture, and the use of banquette, and fondness for tenderizing meat with lime juice show traces of French cuisine from the time when Cambodia was a part of French Indochina. Khmer food, and food recipes were varied and abundant. However, during the Khmer Rouge atrocity from 1975 – 1979, Khmer food culture, took a crippling blow. During those brutal years of …

Khmer Food Recipe: Cambodian Stuffed Chicken Wings (Slab Moan Baok)

Everywhere I go in Asia, I always find myself surrounded by food stalls. We push and pull like magnets. I’m on a strict diet of NSMY (not stuffing my face), so I’m always trying to pull away, but always, it pulls me in; like Winnie to his honey pot. I just can’t win. Especially against Cambodian food. Not far from Siem Reap, a locally loved, and popular funfair surrounded by dozens of authentic street food stalls, pulled me in with its alluring scent, and exotic arrays of barbequed yummies (is that not a word?). This isn’t the usual, chicken and beef barbeque of …

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