Cambodian Coleslaw-Ngiom
A type of cole slaw with chicken and cellophane noodles, pronounced “nyome”. This makes an excellent side dish or a main dish if served with rice.
Sakhon’s Noodles
This is named after a dear student of mine who was originally from Cambodia. We had lunch in a Cambodian restaurant once and this is my “NO AUTHENTIC INGREDIENTS” copy of the recipe. At the time, fish sauce and such were not readily available even in California, so I faked it, but it turned out really well. My Cambodian and Vietnamese friends approve. It’s a fast easy weeknight dish and is very open to whatever veggies you have in the fridge. (I love shredded carrots, cucumber, zucchini, halved cherry tomatoes….) What’s best about it is that when I cook it I remember this troubled kid who finally made it 🙂
Pomelo Salad
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Bai Krob Chanti (Cinnamon Cashew Rice) (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.
Pork Brochettes With Shredded Coconut
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
