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
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I believe it’s the first set of hottest days here in the bay since the start of 2009. Today it cooled down a bit, thank goodness. I can do 70s-80s but 90s-100s? 
Uhhh no thanks! 
I didn’t feel liking cooking because it will just make the house even hotter so I spend the weekend catching up on my Thai Lakorns. 
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