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A stunningly tasty Cambodian Chicken Curry Recipe. We’re using broiled chicken bits, but you could easily substitute roasted fish, shrimp, tofu, or whatever else you prefer. Served on a bed of rice and topped with cool, crisp cucumbers and a sprinkling of fresh herbs, this dish is hard to dislike. You may either keep reading […]
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In many Asian dishes, fish sauce plays a vital role. This Tuk Trey Fish Sauce recipe is the backbone of traditional Cambodian cooking. The Cambodian word for “fish water” is tuk trey (). Pronunciation: tukatrei. Fish sauce is an essential ingredient in many Southeast Asian dishes, including Vietnamese, Thai, Laotian, Filipino, and Chinese. Even Senegalese
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Samar Machu, more often known as the Cambodian Sour Soup recipe, is a sour soup cooked with limes and the ubiquitous Southeast Asian ingredient tamarind. I opted for beef instead of the more common chicken that often accompanies it. Vegetables, including shallots, lime leaves, ginger, and even pineapple pieces, are the soup’s primary foundational ingredients.
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If you’re looking for something different to eat, try this Cambodian Grilled Eggplant recipe with ground pig from Cambodia. My interpretation of a classic Cambodian meal, roasted eggplant with pork. I enjoy roasting the eggplant because it adds a smoky taste and the delicate texture contrasts well with the pork’s robust flavor. To make the
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The Cambodian Beef Skewers recipe is our first in our series of excellent Cambodian BBQ recipes. These are a popular Cambodian snack eaten in the late afternoon or early evening, and are known as Sach Ko Ang. For a quick and easy lunch, some locals just slip the meat off the skewer and into a
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Argentinian Choripan is an Argentine sandwich specialty and grilled chorizo sausage is the star of the show, which is typically served on a pan de campo, or crusty bread roll. Choripan is a portmanteau of the Spanish word for chorizo and the French word for bread. Although its roots are murky, Argentinian choripan is
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One of the most popular traditional dishes in Argentina is the Argentinian Carbonada Criolla, a hearty beef stew. The indigenous people of the area likely first cooked this dish, which has a long history, because they wanted to make the most of the available resources. Beef, potatoes, pumpkin, corn, onions, and other vegetables are
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Authentic Argentine Chimichurri is a vibrant, multipurpose sauce that has deep roots in Argentine cuisine and culture. Spanish and Italian immigrants brought their own versions of this flavorful condiment to the United States in the early nineteenth century. According to legend, the name “Chimichurri” was borrowed from the Basque word “tximitxurri,” which means “a
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Cambodians often eat the Kuy Teav Cambodian recipe for breakfast. It is a rice noodle soup with Chinese roots. Shrimp, pork, and veggies provide complex flavors to the dish. Celebrations, such as the Lunar New Year, often include this meal (there is a large Chinese-Cambodian population in Cambodia and throughout the world). A meal of
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The speed and simplicity of the Cambodian Lort Cha recipes is emblematic of the country’s street food culture. Instead of the typical short and chewy rice pin noodles, we used the flat broad rice noodles that can be purchased in the noodle aisle of any grocery store. Rice pin noodles, garlic, bean sprouts, and scallions
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