Asian food knowledge, carefully connected
The flavours of Asia from dish to dish
Explore dishes, recipes, and ingredients with the context to understand what you are tasting and cooking.
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Bai sach chrouk
A Cambodian breakfast of grilled pork and rice, often served with fresh or pickled vegetables.
Cha Kroeung Sach Moan
A Cambodian chicken stir-fry seasoned with yellow kroeung and often finished with fragrant basil.
Khmer red curry
A Cambodian curry that uses a red aromatic paste and can include meat, vegetables and coconut. It is not a single fixed recipe.
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Ingredients to know
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Banana leaves
Broad, flexible leaves used as a natural liner or wrapper for steaming and serving. They add aroma but are not normally eaten.
Dried red pepper paste
A smooth paste made from dried mild red peppers, used to add colour, gentle warmth and body to Cambodian preparations. Heat and saltiness vary by product.
Long red chilli
A mild, elongated red chilli used mainly for colour and a gentle fresh flavour. It is distinct from the much hotter bird's eye chilli.