Cambodian Kroeung which directly translates to “ingredients” is the herb paste that gives Cambodian dishes their distinctly exotic flavours and aromas which distinguishes Khmer dishes from neighboring countries such as Thailand and Vietnam. This is a basic recipe for yellow kroeung, but there are many variations available, such as red kroeung and green kroeung. Yellow kroeung is the Read more
Salaw machu kroeung is a staple in Cambodian cooking. It literally translates to “sour soup ingredient”. This is my favourite salaw (soup) because of its mixture of salty, sour and spicy with a distinctly Cambodian taste due to the lemongrass, galangal, kaffir lime leaves and turmeric. There are many food in our culture that is Read more
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 Read more
