Here I will share with you some of the recipes, ideas, and cooking tips & techniques that I’ve picked up along the way. Recipes featured on my site consist of my creations, contribution from my Mother, adaptation from a variety of sources such as cookbooks, websites and blogs.
When cooking you should concentrate on the taste and not the measurements.
These were included as guides so feel free to adjust according to your preference.
They say “a picture is worth a thousand words”. 
Browse through my recipe collection and grab your recipe by clicking on the image.
Grilled Beef with Tamarind Sauce
One of my favorite dipping sauce that I find goes very well with any type of grill/BBQ meat.
Crispy Fried Chicken
Sort of like the Asian style Popcorn Chicken. This things goes fast so make a lot.
Grilled Beef with Pahok Sauce/Salad
One of my favorite to make in the summer, sometime twice a week! It’s that good.
Pahok Ktiss | Spiced Pork & Coconut Milk
Spoon the dip over hot steamed rice and it can be another dish on it’s own.
Poached Chicken with Ginger & Scallions
You won’t believe how easy this dish it until you try it.
Hainanese Chicken Shortcut
It’s okay to cheat a little. Try it, nobody will notice you took the shortcut.
Pickled Green (Un-ripe)Grapes
Doesn’t it look like pickled olives? Someone try adding this to a Martini and let me know.
Caramelized Pork with Eggs
Many Cambodians would agree with me that this is a very flavorful and comforting food
Steamed Pork Ribs with Black Bean Sauce
Those that tried it, said it’s good! Try and see for yourself.
Stir Fry Pork with Pickled Watermelon Rind
Who knew that pickled watermelon rinds goes so well with stir fry?.
![Spicy [Grilled] Buffalo Wings](http://www.khatiya-korner.com/blog/images/spicybuffalowings.jpg)
Mung Bean Dumplings in Coconut Syrup
Similar to another Cambodian favorite dessert but easier to make in my opinion.
![Spicy Beef Basil [Sandwich]](http://www.khatiya-korner.com/images/food/beefbasil_sandwich.jpg)
Grilled Lemongrass Pork Skewers
Make two dishes with one recipe using my Grilled Pork Patties mixture.
Papaya Salad with Salty Crab
Yes I know, another Bok Lahong post. This time I made it with Salty Crab.
Cabbage Soup with Pork
Two variation to the soup. Both use the same ingredients but presented in different ways.
Steamed Bun with Pork Eggs & Sausage
Delicious filled buns that you can enjoy for breakfast, lunch or as a snack.
Radish|Daikon Soup
It very light and refreshing and it makes me feel healthy and I sip the tasty broth.
Cambodian Fried Rice Noodles
The Cambodian version of fried rice noodles.
Chinese Roasted Pork Belly with Crackling
Learn how to make this popular Chinese Style dish at home. Easy and affordable.
Stir-Fried Pickled Mustard Greens with Roasted Pork Belly
One of my creative dish that is joined together with spicy flavors.
Cambodian Sausage Sandwich
The authentic Cambodian Sausage paired with a western dinner roll. East meets West?
Sweet Potato Shrimp Fritters
The Japanese famous tempura meet with the Cambodian lettuce wrap with fish sauce for dipping.
Cambodian Sour Soup with Coconut Milk & Pineapple
A rich, flavorful and fragrant authentic Cambodian soup.
Can you make a recipe for loard cha?
i don’t remember what to call it, but there’s a prahok dish where it’s steamed with egg. you dip it with cucumbers, eggplant etc etc. would love your recipe for that, if you’re inclined.
Theary,
I think it’s called “Pahok Jomhoy”. I’ve never made it before but I have ate it when my Mother make it. She also add “salted fish eggs” (pa’ork pong trey) to it along with some ground pork. Funny because last weekend my Mother gave me a jar of her homemade salted fish eggs because I told her I was craving for “Pahok Jomhhoy”. It’s on my to-make list already.
I have been looking for a recipe for Sum Law Ktiss, my husband and I love cambodian food. We have it everytime we go to Stir Crazy restaurant in Pocasset,MA. I have tried to replicate this dish, but something is missing!
Thank you, Jeanne
Jeanne,
Hmmm are you referring to “Somlaw Machew Kroeung Ktiss”? There’s just so many variation. There some with and without pineapples. Some with pork and others with chicken. Would you happen to have a more description of it?
Would you happen to have the recipe for the coconut jello dessert? I’m not sure what it is called in Khmer but I attended a birthday party where they served the jello in cubes and I think there was shredded jack fruit on top of the jello.
Vann,
Are you referring to “sarai”? If so, I will add it to my list. Don’t forget to subscribe to my post so that you can see them when they are up.
Hi Khatiya,
I am cheerful that I come across your website and recipes. I live in Arizona. I rarely see any Khmer people in the east valley of Arizona here. Being a Khmer man, I have zero talent in cooking the Khmer traditional dishes. Being living very far from my mother in central California, I have to learn to cook. My wife is a Filipina. She can cook some of her native dishes, but I miss the Thai and Khmer dishes.
If you built your website all by yourself, it is very well done. It is very well built and the information and recipes are very clear. Your English is very well written too.
I cook the “Fiery Stir Fry Lemongrass Quail” (I use chicken) with my own recipes several times. It did not turns out very good. I will try your “Fiery Stir Fry Lemongrass Quail” recipes this week. I happen to have plenty of Holy Basil (I call it spicy basil) and variety of other Khmer basils in the backyard. I have the fresh lemongrass in the backyard too, but it is very hard for me to find any other roots to complete the sauce in Arizona. I will order your pre-mixed lemongrass ingredient. I want to try your mom dried catfish too, and I will order it too. I used to live in Stockton, CA and I used to work in the bay area back in the early 90’s. I miss all the Asian food there.
Please keep it up and help preserve all Khmer tradition recipes. Do you know some Thai recipes too? I am happening to understand Thai too. It is a long history.
Hey, good job!
Thanks,
Cole
Hi Cole,
I’m glad to hear that you enjoyed my work. This site, the photos and the writings are done solely by me. 
At first it took a bit time to get it up however now it’s a breeze and the only minor trouble is deciding what to post up next. 
Thank you for visiting my site and for all those wonderful comments.
When you are ready to place your order, I will forward it to my Mother right away so she can get that going. Try my Mother’s Kroeung and see how it goes when you make my ““Fiery Stir Fry Lemongrass Quail”. I would love to hear your comments on my recipe.
As for Thai recipes, yes I do know a variety. Some of them are very similar to Cambodian recipes, as you may already know. Do you have a particular recipe you would like for me to tackle? Also, I do understand Thai too.
I wouldn’t call it advance but perhaps intermediate? Like some reading, writing and understanding but I stutter when I try to speak it as I am the only member in my family that knows this and I don’t practice with anybody.
What a coincidence?
I lost most of my Thai and Khmer. I used to know how to read and write both languages very well. Since I grew up in the state and I rarely have anyone to communicate to in Thai and Khmer, I barely can speak now. But I still understand it very well. My parents and my older brother are still very good in Thai and Khmer. It is a very long ancient history why we speak both Thai and Khmer in a small city at the countryside of Cambodia.
Oh by the way, I happen to be very good in electronics and computer too.
Thank you very much for sharing your Khmer recipes in your website. I will try several recipes from here, and I will let you know afterward.
hey theary that recipe is actually really easy. its just 2 eggs and 1 or 2 spoon fish paste (cream style) you can adjust to ur own liking..put the mixture in a bowl and whisk it with a fork until its blended pretty well and u can also put 1 or 2 red & green pepper in there and just steam it
adding sugar, msg is up to you!
Khatiya,
Yes, it is “Sarai” and I’ve subscribed to your site already. BTW, my friends and I love your mom’s sausages. I’m going to place another order this week.
Hi Khatiya, how are you? I was wondering if u could make a recipe for Katiev Cha and Cambodian beef stew with potatoe, carrots, cabbage, beef and tendon? Do u know the name of that stew? It is a clear broth.
There’s another Cambodian beef stew, “Khor/Caw Ko” Thats really delicious with french bread or rice noodles.
Hey Kevin,
What type of kuyteav cha are you seeking as there are so many varieties. I’ve already post up the Mee Katang (Cambodian Style Chow Fun) and the easy Garlic and Shrimp Noodles. As for the beef stew, I recently made some with oxtail. I’m not sure if there’s any proper or authentic recipe for this as I just went with my imagination. Sometimes I would use beef neck bones but it just so happened that the oxtail were on sale. We call this “Soup Cha’ung Ko” Beef Bone Soup. When I was growing up my Mother used to make this and sometime she would transfer it into a hot pot and we would dip thinly sliced beef to it. This recently version I made, I end up having it with rice stick noodles. The next time I make it, I will sure to share my recipe. Didn’t know if anybody would be interested then.
Hey Khatiya, the kuyteav cha is just the basic stir fried pan noodles with rice noodles, any kind of meat and veggies. It’s paid thai, but I know khmers have our own version and while I used to lived in Boston, the many khmer restaurants made it serving with a side of turk trey sauce. I just wanted to know if theres any similarities or differences between kuyteav cha and pad thai, etc and do you have a recipe for that. Thanks.
Hi:
I’ve been looking for this recipe where you pickled and preserved with the papaya. It like “Yom LaHorng” Something like that, but with fish sauce, not so sure. But was wondering you can help.
Thank you!
Hi Jan,
There are two different things “Yorm Lahong” which is more like a Papaya Salad but not the same as “Bok Lahong” because you do not pound it. Usually you mix it with shredded chicken, pork or shrimp. Oh and also chicken feet too. 
I’ve made a very similar recipe called Papaya & Mango Salad with Seafood . Another one is called “Jruk Lahong” or Pickled Green Papaya. For that you it is usually eaten along side grill meats similar to how you eat Pickled Carrots and Daikon. So which one are you inquiring about? 
Welcome to Khatiya-Korner.
Hi!
I just found your site yesterday and I’m pretty impressed. I have been searching a long time for khmer recipes and there are not a lot that show you have to make it or one with ingredients. I love your website. Now it will give me the motivation to start learning how to cook khmer foods again. My mom passed away 5 years ago and I regretted deeply for not taking the time to learn from her when she was alive. Sometime I craved for certain foods but I don’t know how to make it. Now I can learn from you. Thank you!
I have a question regarding delivery. Do you ship to Canada? I would love to order some cambodian sausages.
Thanks
Channie (Than)
Hi Channie,
Thanks for stopping by and hope that you help spread my site to other fellow Cambodians so they can enjoy our food & cooking as well. I’m so sorry to hear about your lost. While growing up I barely pay attention to my Mother’s cooking. Even through the college years. It was not until I moved out when I began to crave certain dishes that I can’t find at the restaurants or they didn’t meet my expectation, then I start to venture into my own kitchen. After a few successful dishes (at least in my opinion) I began to enjoy cooking. The part I hate is cleaning or not having someone to taste and eat my dish LOL. I’m a self taught and I believe anybody can do this if they have the will-power of wanting to learn. The next step is taking risk (in the kitchen). 
Now-a-days there’s lots of helpful information online such is youtube, blogs and also cookbooks. While it might not give you exactly what you want, it is a starting point and you can get ideas and tips from them.
A warm welcome to you too.
Do try out my recipes and please let me know how it turned out. I would like to hear your comments, opinions or suggestions. We can always learn from one another. Once again, welcome.
I self taught myself too after my mom passed away and I have no choice but to learn how to cook because I have a husband and a daughter to feed. Hehe
I know how to cook certain foods from looking at khmer cookbook and from searching online. Some of the dishes I made are from memories, from the time when my mom tried to teach me (was not into learning at that time) but they are somewhat latched into my mind. Certain day, when I crave for something, I dig into my brain and try to remember what
was in there and then i would try to make it. Take a lot of try to finally make it to my likes.
Some of the recipes I found online, I had to adjust to my taste since they don’t have the measurements. I have a long way to go and still have a lot more dishes I want to try. I haven’t go through all your recipes yet but I found a few that I want to try.
Oh you haven’t answer my question. Do you ship to Canada?
Thanks
Ops! In regards to shipping to Canada or internationally for that matter, it might be too risky. I do not know what the requirements are or how customs handles food entering their countries. If they do allow food to be import it via United States Postal Service it will have to go via Express or service that does not take more than 2-3 days to arrive – which might be pricey. It will depend on my buyers if they want to take this risk.
Thank you for your reply. I guess I can’t order it then. Might be too risky. I hope you can write down the recipes and share with us on how to make cambodian sausage.
Dear Khatiya,
I have been reading your blog and You Tube for few years. I am so impress with what you have. You are young, but your skill of cooking is wonderful.
I am 45 years old born in Cambodia,came to America in 1982. Cooking is one of my favorite thing to do when I have the time. I love to cook, travel, and gardening. I have been teaching Southeast Asia cooking class for many years to raise money to help all my relatives in Cambodia and put many of my nieces and nephews in College.
By reading your blog I am so very impress with your skill. Keep up your good work and thanks for sharing with others.
Ming Tevy,
Thank you so much for your compliments and encouragement. Mostly, thank you for following my work all these years. Throughout these years my site had been through many transformation and I never really knew if it anybody out there were interested in Cambodian food & cooking. Having all these design tools available is so helpful and with comments and feedback like yours it just pushed me into the kitchen a lil deeper LOL, in a good way of course.
Do you have a recipe for cambodian style “hu thieu” known as (Pho) rice noddles. ive tried a few homemade recipes, but was wondering if your have your own recipe and tecnique
thanks a bunch!
Sina,
It seems like every Cambodian family has their own way to making the broth for Kuy Teav whether it’s beef broth of pork. The one I shared is my own creation (shortcut) to what I think resembles the popular Cambodian Phnom Penh Noodle Soup. You can check out my very quick and easy recipe here.
loc la!
oh nvm i found the recipe! under marinated beef with lime sauce. thanks
Hii! Can you please post a recipe for Shrimp Mum. I think its called that or something like that. I forgot how my mom makes it but which ever style is fine.
Khatiya, just wanted to wish u a happy thanksgiving!
I love your website Khatiya, definitely the best site for Khmer recipe on the net. I was wondering if i could inquire about 2 recipes, one is very similar to you steamed bun with egg and sausage recipe but instead of the egg and sausage it has some sort of a chicken filling with cilantro, I used to buy them at a roadside market on the way to Sihanoukville when i was teaching in Srok Khmer and miss them terribly. the other recipe is for nom sam, my friends auntie used to make a batch every week when we were kids and i havnt been able to find a recipe for them anywhere. Awkun chran
Kosal,
As for the 2 recipes you mentioned, I don’t recall eating a chicken and cilantro filling however, I would presume that it’s a matter of preference. Maybe a quick diced chicken stir-fried with some seasoning and topped with chopped cilantro, then stuffed in the floured bun and steamed? This same bun is used for sweet fillings as well.
Thanks for your compliments.
As for Nom Onsorm, is that the one made with sticky rice and either banana or pork, then steamed? Those I know are most popular during Cambodian traditional holidays. So far I have not tried to make them myself since only 1-2 will fill me up and being a “single mouth” LOL some dishes are just very time-consuming to make. But nevertheless, I do want to learn as much as possible and maybe someday I will make this and share with everyone my approach.
Wow! I’m so mad I didn’t come here earlier! Keep up the great work! Will have requests soon!
Thyda,
Welcome to my site, no need to be mad. I’ve just started this site and not that much is here yet so you have time to catch up and cook all my recipes lol. Just don’t forget to share your thoughts and opinion about it as I am interested in knowing if others have the same taste bud as me.
hi khatiya,
i wanted to know if you have a recipe for preserved shrimp or with fish called “mamm”?
Sina,
I don’t have a recipe for this. Although my Mother makes them pretty often in batches but I normally just pick out the papaya to eat. It’s not my most favorite things to eat, perhaps it’s why I never pay attention to her when she makes them. Maybe in the future I will take notes from her and share them.
Wow, many great pictures and recipes. Just saw the muffin pictures, a shame we don’t have any owen here
My only option is to stick with the 7-eleven ones,, haha, not really the same.
Hi Khatiya~!
Also, since I am from Stockton, can I have your mom’s phone # & address so I can purchase her lemongrass paste & some sausages? What else does she sell? Thanks!
I love your website, it’s sooo awesome! I love cooking, especially Cambodian dishes. You have posted so many recipes that I have been dying to make.
Vanna,
At the moment she has the following for sell: Kwah Ko, Lemongrass Paste, Salty Dried Fish, Fish Cake (Pahet) and Fish Eggs (Pa’ork Pong Trey). I will email you her contact information.