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Siem Reap guest house Angkor Wat, Two Dragons

Siem Reap guest house Angkor Wat, Two Dragons

Home — Rosy Guesthouse - Siem Reap Angkor Cambodia

Home — Rosy Guesthouse - Siem Reap Angkor Cambodia

Earthwalkers Guesthouse

Earthwalkers Guesthouse

Khmer Angkor Tour Guide

Khmer Angkor Tour Guide

Crocodile Tree at Ta Prohm, Angkor, Cambodia

Crocodile Tree at Ta Prohm, Angkor, Cambodia

Carved heads at Angkor Wat, Cambodia

Carved heads at Angkor Wat, Cambodia

Tree engulfs a stone statue at Ta Prohm, Angkor, Camdodia

Tree engulfs a stone statue at Ta Prohm, Angkor, Camdodia


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A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce l…

Traditional Khmer Amok Fish Recipe

A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce l…

The national dish of Cambodia - Amok Trey is a coconut curry, gently steamed in banana leaves and is considered to be the national dish of Cambodia. It's usually made with fish, but ...

The national dish of Cambodia - Fish Amok

The national dish of Cambodia - Amok Trey is a coconut curry, gently steamed in banana leaves and is considered to be the national dish of Cambodia. It's usually made with fish, but ...

Phnom Penh Noodle Soup - pork stock, onion, bean sprouts, shallots, rice noodles, lime, prawns. #soup  #seafood #pork

Phnom Penh Noodle Soup

Phnom Penh Noodle Soup - pork stock, onion, bean sprouts, shallots, rice noodles, lime, prawns. #soup #seafood #pork

Khmer Num Krok (Cambodian rice cake)   This recipe is often made and sells on the street of Cambodia and Thailand.   In order to make this...

Khmer Num Krok (Cambodian rice cake) This recipe is often made and sells on the street of Cambodia and Thailand. In order to make this...

Welcome to Tevy's Kitchen: Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

Welcome to Tevy's Kitchen: Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

How to make Nom Lort (Cambodian pandan flavored jello in a sugary coconu...

How to make Nom Lort (Cambodian pandan flavored jello in a sugary coconu...

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

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.

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.

Cambodian Grilled Lemongrass Beef Skewers

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.