Char Kroeung
From The Age, August 15, 2007. Quick Cambodian stir-fry. Serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
Grilled Curry Chicken Skewers
Another recipe “stolen” from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn’t include marinating.
Cambodian French Bread With Beef (Num Pang Ang Chia Mui Sach Ko)
A spicy beef mixture baked on top of crusty french bread – like an open faced meatloaf sandwich. from khmerkromrecipes.com for ZWT9
Grilled Ginger Chicken Wings
I “bribed” one of my students to watch his Cambodian grandma make these and write everything down. These are just like what she made! If you don’t like ginger, don’t make these. Prep time doesn’t include marinating.
Beef Lok Lak (Cambodian Recipe)
I ate lots of Lok Lak on a recent holiday to Cambodia. It’s similar to Vietnamese Shaking Beef although the Cambodians don’t like to admit that. In Cambodia it might come with chips (fries) and a fried egg or rice-I liked the rice option. You eat it by wrapping portions of the meat and salad ingredients in a lettuce leaf, then dipping that in the dipping sauce (the best part of it I reckon). Sometimes the meat is sliced, sometimes it’s cubed-I prefer slices. Semi ripe tomatoes are preferred to ripe ones, but use what you have!
