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At the foot of Oudong ancient Royal capital, about 40 km from Phnom Penh, the village of Kompong Luang is well known for its fish market and the silversmiths. The fishmongers are busy since 3 am to sell their fishes for the wholesalers who bring it to...
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The Nom Ansom is a cake prepared during festivals, in particular for the end of the Buddhist Lent, the remembrance of the ancestors or the Chinese New Year which is celebrated in many Khmer families of Chinese descent. The origin of the rice cake is Chinese...
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The green papaya salad is popular everywhere in Cambodia, Laos, Thailand. There is a science to making a good papaya salad ! Here is how we prepare it at home. Ready ? Let's get started. Materials: a clay mortar, a wooden pestle and a spoon. Ingredients...
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The "Prahok" or fermented fish is a crucial ingredient in Cambodian cuisine. The "prahok" is made from "trey riel", very small fishes which have the same name as our currency ! January is the season to prepare it. For my very first day of year 2012, we...
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A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare. Here is my recipe, that I have learned from our cook and my dad. One of my favorite food ! Music in the video: played by my brother Panhlauv (flute) and me at...
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The Nhoam Sdao is a bitter and sour salad, popular in rural areas for its therapeutic values. It is very typical and delicious for those accustomed to bitter taste in cuisine. The Sdao is from the Mahogamy tree family and has many medicinal functions:...
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