From Mark Bittman in The New York Times. “This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if you start with peeled shrimp, it is also ridiculously fast. Let the lime-and-sugar mixture cook until it is syrupy; this won’t take long, about three minutes, but it will guarantee that the liquid coats the shrimp nicely.”
Make and share this Cambodian Ginger Catfish recipe from Food.com.
A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com
A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can’t find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.
Make and share this Cambodian Grilled Corn recipe from Food.com.
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