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About a month ago my Mother gave me three pumpkins. I did not have a menu plan but I do know that these things can be kept for a very very long time so I did not resist in bringing all three of them home. The first recipe that came to mind is Cambodian Pumpkin Pudding in Banana Leaves (Num La’pov). I did not feel like making desserts out of them yet since I usually end up eating them all by myself which isn’t a very good Continue reading Cambodian Hot Pork and Pumpkin Curry 
In my attempt to try and create a Cambodian version of Popcorn Chicken I decided to use Khmer Kroeung which is the base flavor for many well-known Khmer dishes such as the Cambodian Spicy & Sour Soup and Fiery Stir-Fried Lemongrass Quail, just to name a few. I will therefore name it Cambodian Popcorn Chicken, ម៉ាន់គ្រឿងបំពង (Mon Kroeung Bomporng). I am extremely happy with the outcome. It was delicious and there was that hint of Khmer Kroeung in every single bite. The only thing I sort of regret is Continue reading Cambodian Popcorn Chicken
Growing up I never really enjoy eating Stir-Fried Bean Sprouts & Tofu, ឆារសណ្តែកបណ្តុះនិងតៅហ៊ូ (Cha Sondaek Bondoss Nung Thao-Who) because there was no meat. It’s a perfect Asian vegetarian dish if you replace some of the sauces. I would rather have my fried eggs with soy sauce over hot steamy rice. However it’s been so long since I had this stir-fried dish and when all I had was leftover bean sprouts from making Cambodian Chicken Rice Porridge with Fried Noodle and some fried tofu, I knew I had Continue reading Stir-Fried Bean Sprouts & Tofu  |
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