Num Pao (Bao) នុំប៉ាវ is the Cambodian name for the Chinese Steamed Bun. While there may be a varieties of filling from sweet to savory I really like the pork, egg and sausage fillings. This is also how the Vietnamese make their steamed buns called Banh Bao.
Making Num Pao is a bit time consuming but to me it pays off because I get to enjoy it again for breakfast, lunch or as a snack some other time. Another benefit is that you get to control what you
Continue reading Steamed Bun with Pork Eggs & Sausage
Why haven’t I tried making this before? I’ve ordered Stuffed Chicken Wing (Slab Mon Baok) ស្លាបម៉ាន់បោក many times at a Thai restaurant but I find them too sweet for my taste buds. And now after making this, it’s not as difficult as it sounds, especially if using medium-sized wings. The large ones with well-developed sinews might require more effort. Actually to de-bone the wings doesn’t take long at all – with a small, sharp, pointed knife used. The time consuming part was trying to remove some of the chicken
I like this season but just not the start of it. We have a heat advisory in effect until 11 PM tonight. Great way to welcome the fall season huh? 
More like “hello Summer”. LOL
A new item has been added to my store. Cambodian Salty Sun-Dried Fish (Trey Ngeat
