Our family is of Chinese descent so we celebrate both Chinese and Khmer New Year. The tradition is to prepare the Hot Pot or Huo Guo that we call Culao in our family as my great grandfather probably landed on the shores of South Vietnam when fleeing China...
Read moreLaboy - vegetable mix for samlor
National dishes like the Samlor Khmer or Kari Saraman are accompanied by a careful selection of vegetables and herbs. This mix is an art as its combination must reveal the savor of the soup but not overpower it. Some vegetables are added to lighten the...
Read moreMadeleine
The Madeleine is a simple and loved little cake that reminds Proust and many of us of our younger years at the French Lycee. It is easy to do, with only flour, sugar and butter as a base but it requires patience and lots of attention. Give it a try and...
Read moreSamlor korko thnot - Young Palm Fruit Ratatouille
The Samlor Kokor is a signature of Cambodia. Eaten with rice, from the farmer to the urban families, this soup stew is part of our DNA. It is heartwarming, made from fresh vegetables and that we stir (kokor) until all ingredients are well mixed. Usually...
Read moreWhere do the lotus come from?
On the road to Oudong, the ancient capital city, there are marshes of lotus and families live from harvesting them every day. We use everything: the leaves to wrap food at the fresh market, the lotus flowers for the pagodas, the seeds to eat as snack....
Read moreSeafood snacking in Phnom Penh
Cheap and delicious streetfood where you can have fresh seafood grilled and cooked on the spot. A favorite around 5 pm and early dinner.
Read moreThe art of canapés
A favorite for our family and friends gatherings, the canapés are finger food to welcome guests. They are of French origins, canapé means sofa in French and refers to the analogy that the garnish sits atop the bread as people do a couch! It is a decorative...
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