I got this recipe from a grandmother in Phnom Penh. It’s normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can’t find the powdered rice root, don’t worry, it’s not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.
The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
This comes from “The Elephant Walk Cookbook,” published by my all-time favorite restaurant, The Elephant Walk. If you’re ever anywhere near Boston, make a point of finding your way to Porter Square in the Cambridge/Somerville area — you’ll find the restaurant a few blocks north on Mass. Ave. The food is unbelievably good!
Make and share this Cambodian Eggplant recipe from Food.com.
This sauce is very versatile. You can use it with pasta, chicken, fish, steak, as a dipping sauce for egg or spring rolls, etc… It can also be used as a marinade. Get creative!
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