Publisher's Synopsis
Cambodian cuisine is distinctively extremely spicy. The majority of dishes are flavored with lemongrass, coriander, ginger, and prahok, the essential fermented and salted fish sauce. However, the most famous ingredient in Kampot, a moderately mild pepper.
Over the years, Cambodian cuisine has been influenced by a vast range of cooking styles. It presents a wide range of flavors that stimulates the taste buds and surprises the palates. Bitter and sour, salty and sweet walk hand in hand and is at times subtly blended within a single dish to create an original harmonious delicious dish. The recipes included in this book feature some of your favorites:
- Stuffed Tomatoes
- Cambodian Ginger Catfish
- Sweet Soup
- Pork Brochettes
- Chicken Samla Curry
- Cambodian Tofu Stir-Fry
- And many more!
