Kroeung: How to Make Cambodian Lemongrass Paste
Lemongrass Paste: The Base Ingredient for Many Cambodian Food Recipes Cambodian Kroeung which directly translates to “Ingredients” is the herb paste that gives Cambodian cuisine their distinctly exotic flavours and aromas which distinguish Khmer dishes from neighbouring countries such as Thailand and Vietnam. Uniquely Khmer, this Cambodian lemongrass paste recipe is used in a wide variety of Cambodian dishes as a base flavouring. This is a basic recipe for yellow kroeung, but there are many Cambodian lemongrass paste variations available, such as the red and green version typically used to make different types of curry. This special mixture of ‘Ingredients‘ is used …
Salaw Machu Kroeung: A favourite Cambodian food recipe!
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 foods in our culture that is similar to Thai and Vietnamese cooking, but this soup along with our other food that uses kroeung really differentiate our cooking from theirs. The taste is uniquely Cambodian. Salaw Machu Kroeung: A Cambodian National Stew for the Adventurous Foodie This version of salaw machu kreung …
Cambodian Pumpkin Custard Recipe: Sangkhaya lapov with a Japanese Twist
Cambodian Sangkhaya Lapov Recipe — A Cambodian Holiday Favourite 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. Growing up in Canada, I always loved …
Khmer Food Recipe: Ginger Fish with Salted Soybean (Trey Chean Choun)
Cambodian ginger fish is crispy fried fish topped with ginger and salted soybean; it’s crispy, tangy with a hint of sweetness and a lot of bite. However, I think ginger is one of those food items where either you love it, or you hate it. I obviously belong to the former; I can’t get enough of it. When I’m sick, I make my chicken soup with ginger and shitake mushroom. I would also boil some hot water, place a few pieces of crushed ginger, and turn it into ginger green tea. Of course, with a little bit of manuka honey …