April 5th, 2010 |
Here is another Classic Cambodian dish that is popular among Cambodian household. Marinated beef is tossed with fresh herbs and different vegetables. Chopped peanuts provide that extra nutty crunchy taste. My addition of jalapeños added a nice kick to every bite. It does look a bit similar to the Thai Style Larb with Beef. The addition of Pahok juice makes this distinctively Cambodian, but it’s optional.
What prompted me to make this dish was the beautiful bright red radishes that were on sale this week at the market. I’ve never worked
Continue reading Cambodian Lime-Marinated Beef Salad
September 24th, 2009 |
Countryside Sour Soup (Somlaw Machue Srae) សម្លរម្ចូរស្រែ is another classic Cambodian dish. To the best of my knowledge I believe this soup got it’s name because of the ingredients that were available to rice paddy farmers in the countryside. Fish and rice paddy herbs (Ma-Om) ម្អម were abundance to the locals. They are easily accessible because they can be found in the rice paddy. You can also use holy basil (maress prov) ម្រះព្រៅ or regular Thai basil (chee krohorm) ជីក្រហម. A variety of vegetables can used in this
Continue reading Countryside Sour Soup
September 15th, 2009 |
Roasted Pickle-Fish with Ground Pork (Pahok Kop) ប្រហុកកប់ is a classic Cambodian dish.
It has been 6 years since I started cooking on my own but it wasn’t until recently that I’ve craved classic Cambodian dish such as this one and Steamed Fish Eggs with Ground Pork (Pa’ork Pong Trey) ផ្អកពងត្រី. My parent enjoy fishing during their past time. When a nice big stripe bass is caught she would clean and preserve the fish eggs to make Steam Fish Eggs with Ground Pork, like a custard. Fresh
Continue reading Roasted Pickle-Fish with Ground Pork
Recent Comments