I’m posting this recipe with the permission of the author. You’ll find this recipe and many others on an interesting blog: http://gormandizewithus.blogspot.com.au/ These are some variations the author has tried and enjoyed: Here are some variations that I’ve tried which are also amazing: 1) Add a small chunk of dark chocolate with the piece of banana 2) Add a slice of cream cheese with the piece of banana (it goes all melty and yummy)
Found on an Asian Recipe website. Posting for ZWT-Cambodia. Chill time is non included in prep/cooking time.
It is said that Indonesian food is “aromatically extravagant” because local cooks often fry their spices and other seasonings before putting them on the meats. This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe. From Weber’s Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN’T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME.
(Cambodian Borbo Skor La-Pov) I’m posting this recipe with the permission of the author. You’ll find this recipe and many others on an interesting blog: http://gormandizewithus.blogspot.com.au/
I found this on the Tastespotting website. This recipe is under a Cambodian tag. The site recommends fish sauce (such as nam pla or nuoc nam). You can make a dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce. Prep time does not include MARINATING time. Cooking time varies due to barbequing.
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