This is easy to make and can be served over cubed mango, strawberries, or even over canned fruit cocktail. I like it mixed into plain yogurt. You can serve it over pound cake that it topped with fruit. I toast some sweetened coconut flakes and serve it over the sauce, whether over fruit or in yogurt. It adds a wonderful finishing touch.
I found this on Facebook. There are several pages dedicated to Cambodian recipes, and this is one of them. There are fish sauces that are kosher, but I don’t know about oyster sauces. Usually vegan stores have some kind of imitation to replace the real thing.
A refreshing tart carbonated komquat-ade from Cambodia. Calamondins are a cross between a kumquat and a mandarin – I was unable to find either at my local grocery so I made it using 1 medium sized naval orange. The original recipe calls for 3 tbsp of sugar, which makes an incredibly tart beverage – I used sprite and 1/2 cup of sugar because the original was too strong for my tastes. from khmerkromrecipes.com
Make and share this Shrimp Curry Noodle Soup (Num Pachok Kari Pakon) recipe from Food.com.
These are served in Cambodia’s trendy restaurants, served with a scoop of vanilla ice cream. Drizzle with chocolate syrup, if desired.
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