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. 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 the North American variety. …

How to Make Num Banh Chok

While staying with my mother in Cambodia for a few months, I’ve learned to appreciate one of her favorite traditional breakfast, nom banh chok –rice noodle served with fish gravy and freshly foraged wild grown Cambodian vegetables (some of which does not have an English name), eaten with a few chilli peppers on the side. Like all our morning breakfast in Cambodia, it’s served at room temperature, in a plastic bag, delivered to our house. No, we did not make the call for delivery. Every morning, our local vendor would take her bike, filled her basket to the brim with all …

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