Here are some pics of veggies that I prepared for the party to go with the dipping sauces. You can use almost any veggie that can be cut into pieces (radish, carrots courgettes etc.etc.) or leaves (like salad, mustard or cabbage even). They use all sorts here to go with many, many dishes. It’s a good way to eat those greens. I love green. It should definitely be added onto the nutrition list of what our body needs. Somehow the chlorophyl in green veggies and leaves is a must for my body! After a year of studying herbal medicine at the Samuel Hahnemann Schule in Berlin (amongst many other subjects-but I didn’t finish the course because I did a runner to Asia;-)) I realized why. It’s the blood of plants and somehow we need it in our bodies _ can’t really explain but I just know my body craves it.
The sauces I made here for the first time and they weren’t perfect. Since then I’ve made them again and then had the same thing made by my girlfriend. Her’s tasted far, far better. I will get her recipe and post it. She said the sauces have as much variety in them as one wishes. I made the sauces below from my favourite Khmer food website-Khmerkorm, on the net. See bottom of page for links. At the time of this party 2-3 months back we were not together so I couldn’t ask her.
How even the common old cucumber can look so scrumptious!! Even the dark green one-I thought it’s a courgette when I bought it-but no, it’s a cucumber too!! 🙂
Categories: Recipes, Salad, Sauce & Dressing, Side Dish, Uncategorized, Vegan & Vegetarian
Tags: cambodian food, cucumber, dipping sauce, food, green beans, khmer, mustard greens, sauce
Here’s the recipe for the ginger soya marinated chicken wings and drumsticks finger food! Delicious and easy to make!! They were the first to finish at the party so they speak for themselves. I remember only trying 1 or 2 pieces before they finished 🙂 !
It’s funny how so many fish types I know from Bangladesh are also found here in Cambodia-I also noticed many in Thailand. This small fish is a delicacy in Bangladesh. To me it tastes the same as many other small fish. The bones are a pain because they are small and you can either crunch through them if they’ve been deep fried (most bengalis have been practicing this art since they were kids) or you can peel off the flesh and take out the back-bone (is that what you call it in a fish??)
Anyway, I made this dish over 2 months ago now. That’s how behind I am with posting my recipes. But the method is similar for most Bengali fried fish dishes-the ingredients can differ slightly sometimes but the basics are the same. The most important ingredients are garlic, turmeric and of course salt and chilli.
The fish is called ‘Tengra’ in Bengali and ‘Trey Ka’choh’ in Khmer!!
Categories: Bangladesh, Cambodia, Fish, Recipes, Side Dish, Uncategorized
Tags: bengali food, bengali fried fish, cambodian fish, deep fried, tengra fish, trey ka'choh, turmeric