Chilled Avocado Citrus Soup
The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.
Cambodian Salad Dressing
A typical sweet, sour, salty combination, with a fresh taste. I added a bit more cilantro because we love it.
Tirk Salouk Swai (Mango Salsa) (Cambodia)
This recipe was featured on week 45 of my food blog, “Travel by Stove.” I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
Cambodian Coconut Sauce
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.
Tirk Kos Krote Komquat (Cambodian Komquat Drink)
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
