The Cambodian Cookbook
Ingredients For 4 people
1 lb of White Fish 5 Kaffir Lime Leaves 3 Shallots ½ cup Coconut Milk 2 tbls Condensed Milk 1 Egg Yolk 1 tsp Chicken Powder 3 tsp Palm Sugar 1 tsp Fish Sauce Garnish with Chilli
5 Kaffir Lime Leaves 1 Medium Onion 100g fresh Turmeric 2 Lemon Grass 100g Krachai (Galangal/ 50 g Ginger)
Welcome to the first edition of our new quarterly column. All original recipes are created by Mrs Davy Roberts (Leng).
Edited and written by award winning chef Keith Mundell.
Be ready for more mouth watering recipes in every issue!
Mrs Davy Roberts