Cambodian Spicy Papaya Beef Salad Recipe (Lahong Plea Sach Ko)

Plea sach ko (khmer beef tartar) and bok lahong (khmer green papaya salad), were my dad’s favourite dishes. Plea sach ko is a Cambodian dish which consists of lime-cured beef and prahok tossed with fresh herbs, shallots, finely shaved radish and sprinkled with crushed roasted peanuts. It is a very popular main dish which can be served hot or cold. Bok lahong is a dish of Laos origin that is served at many food stalls throughout southeast Asia, and is especially popular in Thailand and Cambodia. This dish combines the five main tastes of southeast Asian cuisine -sourness from lime or tamarind, spiciness …

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 …