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 …

Sangkhaya lapov with a Japanese Twist: Kabocha squash with Matcha custard

Pumpkin pie, pumpkin spice latte, pumpkin soup. Pumpkin tastes amazing no matter what format you eat it in. Hell, I even love carving it for Halloween. They always turn out deformed, but hey, its Halloween, deformed is good! I know it’s not Halloween, but I strongly believe Pumpkins should be enjoyed year round. Its delicate sweetness, soft texture and gorgeous green and orange colouring, what’s not to love about this fruit? Wait, is pumpkin a vegetable or fruit? Well, it doesn’t matter, it’s delicious either way.  Cambodian Sangkhaya Recipe — A Cambodian Holiday Favourite Growing up in Canada, I always loved …

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