Country Cooking


Simple yet delicious, when rural cuisine is done right, it’s wonderfully satisfying.  No matter where one finds it, particularly as with today’s entry, in Cambodia.  Among the many such culinary discoveries that await there is Bamboo Shoots Soup with Pork.  This is included in the seemingly endless variety of recipes My Linh Nakry offers on… Continue reading Country Cooking

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It’s Even Better Mixed


As with many Cambodian stews, Oxtail and Pineapple Soup is fairly simple, starting off with just beef, onions and pineapple.  Complexity and nuance come only toward the end, as diners choose from all manner of seasonings and vegetables to stir into their individual bowls, unleashing a symphony of flavors. When it all comes together, the… Continue reading It’s Even Better Mixed

This Time, Rice Is a Noodle


Wok preparations, even Cambodian varieties, are a fairly common theme on these pages, appearing probably every month or so.  Not surprising, as they’re a personal preference.  Variety is important, of course, and it will continue as the leading motivation.  Still, favorites remain favorites. Anyway,, most of these wok creations are served with rice, and today’s… Continue reading This Time, Rice Is a Noodle

Unpacking the Bundle


Just one raft of three lemongrass sections is sufficient to flavor a whole potful of soup, earning Khmer Lemony Fish Soup its name.  The fish glides through a simple broth accompanied only by rice and flavored with only a few herbs, in addition to the aforementioned lemongrass.  The lemongrass provides an herbal, citrusy melody that… Continue reading Unpacking the Bundle

It’s All in the Sauce


When Cambodians make Chicken Samlá Curry they put everything into the soupy basting sauce – lemongrass, ginger, lime zest, garlic, coconut milk…everything.  Even the chicken itself luxuriates in the impossibly fragrant mixtures, absorbing all manner of wonderful tastes. One thing this “curry” doesn’t have, though, is curry itself.  The name is assigned to any number… Continue reading It’s All in the Sauce

Start of the Spice Road


Centuries before the outside world discovered chili peppers, traders devoted considerable time to bringing home peppercorns from Southeast Asia.  The journey was as arduous as it was lengthy, leading peppercorns, prized for their flavor and rarity, to be valued more than gold.  No matter whether peppercorns were loaded aboard a ship or transported by caravan… Continue reading Start of the Spice Road

Yes, Absolutely!


When a country labels one of its culinary creations Aromatic Black Tiger Shrimp with Fresh Garden Vegetables, the kitchen had better draw people with enticing scents.  Fortunately, today’s entry fulfils that mission, and then some. Actually, calling the aroma “enticing” understates its appeal.  “Intoxicating” would be more accurate. Consider what goes into the sauce that… Continue reading Yes, Absolutely!

Lime, Juiced


Lime juice enlivens many dishes, adding an effervescent sparkle.  Cambodians have learned how to intensify the citrus’s flavor, amplifying it far beyond the supporting role it usually plays.  Much as Cambodia itself exerts a subtle, yet identifiable, cultural influence that exceeds its relatively modest size. Today’s entry, Eggplant with Pork and Shrimp, does precisely that,… Continue reading Lime, Juiced