The Cam­bo­dian Cook­book

Cambodia Insight - - CONTENTS -

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

Amok Paste

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

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