Cambodian fresh spring rolls

To conclude this Cambodian series, here is the last recipe which I learnt to prepare when we stayed in Siem Reap last October.

I loved these Cambodian fresh spring rolls even more than their Vietnamese counterparts, as they skip the rice vermicelli and are just packed with lots of crunchy herbs and veggies, making a super light and refreshing dish. Some crushed peanuts provide the sweet dipping sauce with a special twist too.

Cambodian mango sticky rice

Here is the second recipe of our Cambodian series: sticky rice with mango, a great conclusion to any Asian meal. Although similar to the well-known Thai version, the preparation method is slightly different here, as the rice finishes to cook with the coconut milk, and some thin slices of jackfruit are also integrated. Sticky rice is preferable, but it's still a great way to use any leftover jasmine rice.

Khmer seafood curry

I learnt to prepare this Cambodian seafood curry when I was in Siem Reap (check my previous post for more details about Khmer cooking).

This is the first of a series of three Khmer recipes, as two more will come soon... Meanwhile, I really hope you try your hand at Cambodian cooking and enjoy this delightful curry!

Amazing Cambodian markets

We left Cambodia three days ago, and I'm glad to now share with you my best pics taken on Siem Reap and Phnom Penh markets. I put together a couple of slideshows so you can just relax and enjoy...

A delightful encounter with Khmer cooking

Leaving Cambodia without sharing a few impressions about the local cuisine would be a real shame. Although Cambodian food is little known abroad, I think it certainly deserves to be recognized as much as its Thai and Vietnamese neighbours.