Ingredients

Coriander

A fresh herb with citrusy, green notes, used as a garnish and in sauces.

Cucumber

A crisp, mild vegetable often served fresh or pickled alongside rich grilled dishes.

Daikon radish

A large, crisp white radish with a clean peppery flavour, often used fresh or pickled.

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.

Dried rice noodles

Rice-flour noodles sold dried; soak and cook them according to their shape and package instructions before serving in soup.

Egg

Egg enriches and helps set the fish and coconut mixture in some fish amok recipes.

Fingerroot

A slender rhizome used in some Cambodian aromatic pastes. Its flavour is milder and earthier than ginger.

Fish sauce

A fermented fish seasoning that provides salt and savoury depth. Brands vary in strength, so add it gradually.

Galangal

A pungent rhizome used in aromatic pastes and soups. It is related to ginger but has a distinct peppery fragrance.

Garlic

A pungent allium used to build savoury marinades, stir-fries and aromatic pastes.

Garlic powder

Dried, ground garlic used when an even, rounded garlic flavour is wanted in a seasoning blend.

Ginger

A fragrant, warming rhizome used fresh in marinades, salads and sauces.