The Cam­bo­dian Cook­book

Cambodia Insight - - TEM­PLE TOUR -

Wel­come to the third 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!

Add all the other in­gre­di­ents and cook for an­other 2 min­utes or just be­fore the frogs be­come dis­mem­bered. Serve with boiled rice and a lit­tle sauce.

Davy says “Frogs are ev­ery­where in Cam­bo­dia and are of­ten eaten sim­ply grilled on sticks on road­side stalls. Chicken wings can be sub­sti­tuted but frozen frogs are read­ily avail­able from Asian food shops, so try the frog”.

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