Ingredients

Holy basil

An aromatic herb with a peppery, clove-like fragrance, often added at the end of Southeast Asian stir-fries.

Kroeung

Kroeung is a family of Cambodian aromatic pastes whose ingredients vary by type and cook.

Lemongrass

Lemongrass brings a fresh citrus aroma to Cambodian pastes, soups and marinades.

Lime

A tart citrus fruit served as juice or wedges to brighten soups, sauces and noodle dishes.

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.

Makrut lime leaves

Fragrant citrus leaves used to perfume curries, soups and pastes. Remove the tough central rib when a recipe calls for finely sliced leaves.

Monosodium glutamate

MSG is a savoury seasoning, also encountered as Aji No Moto and Ve-Tsin in recipe writing.

Noni leaves

Large, glossy leaves of the noni tree, used in some Cambodian preparations as a fragrant liner for steamed fish amok. Their availability and use vary by cook and place.

Onion

A mild, sweet allium that softens and gains savoury depth when stir-fried.

Oyster sauce

A thick, savoury sauce used to add sweetness and umami to marinades and stir-fries. Check the label for shellfish and soy.

Palm sugar

A sweetener made from palm sap, used to balance savoury, sour and spicy flavours in Cambodian cooking.

Pandan leaves

Fragrant tropical leaves used to perfume rice, desserts and drinks. They are usually removed before serving.