Cambodian Egg Rolls | Egg rolls have been a big part of my life. It was the first thing I ever learned to make. I have become a master at rolling them. From the age of seven, I have been sitting next to my mom, aunts and grandmother peeling egg roll sheets and watching them roll cute little crunchy packets. I loved them and I couldn’t get enough. | From: bemindfulbehuman.com
Khmer Red Curry is not the same as the red curry that comes from Thailand. Yes, it is still made with coconut milk but these isn’t an absurd amount of red chilies and the ingredients are slightly different.
Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves.