Recipe Guide

Cambodian Crispy Fish Salad Recipe only Cambodian cuisine is similar to other nations in southeast Asia, but most defiantly have their own distinct flavor and twist to the ingredients found in this area of the world. more often called Khmer cuisine, It uses a lot of garlic and is not as spicy as its neighbors Thailand.  INGREDIENTS DRESSING 1 fresh lemongrass stalk, trimmed, white part only, chopped 4 small red chilies, seeded 2 garlic cloves, chopped 1 tablespoon fish sauce 2 tablespoons, fresh lime juice 2 teaspoons palm sugar 1/2 teaspoon turmeric powder RECIPE 300 g fresh, firm white fish fillets 1 tablespoon sea salt oil for deep-frying 3 fresh medium tomatoes, cut into wedges 2 Asian shallots, thinly sliced 1 small red onion,sliced into wedges 1/2 cup fresh coriander leaves 20 fresh mint leaves 2 tablespoons roasted peanuts, chopped METHOD 1. First, make the dressing by processing the lemongrass, chilies and garlic to a paste. Use a pestle and mortar or a food processor. In a...

Cambodian Mussels with Lemongrass. This Cambodian mussels with lemongrass recipe is found across Southeast Asia. I recently had a beach holiday in Sihanouk Ville and was totally amazed at the abundance of fresh seafood there was. I ate lobster, BBQ squid, fresh prawns on the beach and one night I went to a great Khmer restaurant and had this dish with a fresh baguette which the Cambodians can make with their eyes closed due to the French being part of their history. INGREDIENTS 450 g fresh mussels 1 1/2 tablespoons vegetable oil 2-3 garlic cloves, finely chopped 1 small Asian shallot, finely chopped 3 fresh lemongrass stalks, white part only, finely sliced 3 cm piece of galangal, peeled and cut into slices 2 long fresh red chilies, seeded and finely chopped 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1 cup fresh basil leaves, roughly chopped METHOD 1. Scrub the mussels and remove any hairy beards from the shells. Discard and mussels that do not close when t...