Recipe Guide

Cambodian Tamarind and Citrus Pork Curry Recipe only Cambodian food uses techniques and ingredients from Chinese, Indian, and Thai cooking, but distills them into an individual style. This recipe smacks  of Indian influence, but it's individualized with native ingredients and flavors such as tamarind, the tangy-tasting dried  pod of the tamarind tree. INGREDIENTS 70 g dried tamarind, chopped coarsely 1/4 cup (180 ml) boiling water 1 tablespoon peanut oil 1 large red onion, chopped finely 1 fresh long red chili, sliced thinly 5 cm piece fresh ginger, grated 2 garlic cloves, crushed 10 fresh curry leaves 2 teaspoons fenugreek seeds 1/2 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon finely grated lime rind 1 tablespoon lime juice 400 ml can coconut cream 6 baby eggplants, chopped coarsely 1 kg pork fillet, cut into 2 cm dices METHOD 1. Soak tamarind in the boiling water for 30 minutes. Place fine sieve over a small bowl; push tamarind through the sieve. Discard s...

Cambodian Pork and Lemongrass Curry Recipe only This curry is of Cambodian origin, a country whose cuisine uses some of the flavors from two of its neighbors, Thailand and Vietnam, but is somewhat  similar and more refined. A close relative of ginger, galangal is an important ingredient in the foods of Southeast Asia and is commonly called for in recipes. The flavor is stronger and more intense than that of ginger, so use it sparingly or to your liking. INGREDIENTS 3- 10 cm stalks of fresh lemongrass, white part only, bruised and chopped finely 4 garlic cloves, quartered 4 cm piece fresh galangal, peeled, sliced thinly 1 teaspoon ground turmeric 2 fresh jalapeno chilies, quartered 1/2 cup (125 ml) water 1/4 cup (60 ml) peanut oil 1/2 teaspoon shrimp paste 2 400 ml cans coconut milk 3 fresh kaffir lime leaves, torn 1 kg pork fillet, cut into 1 cm slices 2 tablespoons fresh lime juice METHOD 1. Blend or process lemongrass, garlic, galangal, and chili with the water until mixture form...