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Monday Meal Review: Cambodia

August 23, 2010 By 11 Comments
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We had a fantastic long weekend in Virginia. The temperature never even got close to 104F. We visited family, swam on the beach, helped Ava build her first sandcastle, and ate like royalty. When I say royalty, I mean it. My sister-in-law made breakfast, lunch, and dinner for up to twelve people every day. On real plates. That woman is a superhero. Her sidekick, my brother Chris, isn't so bad either. And then. Reality check. We came back to Oklahoma with nothing but a few pickled … [Read more...]

Filed Under: Asia, Cambodia, Monday Meal Review

Recipe: Cambodian Grilled Eggs

August 22, 2010 By 15 Comments
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Makes a dozen eggs I met my match with Cambodian Grilled Eggs. My patience and sanity were pushed to the limits. Not one to take a beating, however, I salvaged what I could from this tricky recipe and ended up with twelve super tasty eggs. This popular Cambodian street food makes for a fun side dish at a barbecue. You'll be *almost* stress-free if you prepare everything a day ahead, saving the last step for the barbecue itself. Definitely DON'T make this dish last minute. You'll be … [Read more...]

Filed Under: Asia, Breakfast, Cambodia, Global Table, Grilling, International Recipes, My Epic Fails Tagged With: , , , , , , , , , , , , ,

Recipe: Grilled Corn with Coconut Milk

August 22, 2010 By 7 Comments
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Serves 4 Sweet and tropical, our recipe is inspired by Steven Raichlen's Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler - basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor - perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness. Ingredients: 1 small can of coconut milk … [Read more...]

Filed Under: Asia, Cambodia, Global Table, Grilling, International Recipes, Vegan, Vegetables/Pulses, Vegetarian Tagged With: , , , , , , ,

Recipe: Chicken and Pickled Lime Soup

August 22, 2010 By Leave a Comment
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Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don't have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won't be the same, but you'll get the spirit of the dish. Our recipe was inspired by Karen Coates' travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this … [Read more...]

Filed Under: Asia, Cambodia, Global Table, International Recipes, Poultry, Soups Tagged With: , , , , , , , , , , , , ,

Video Saturday: Cambodia

August 21, 2010 By Leave a Comment

Mmm spiders - in this first video watch Cambodians cook and eat fresh tarantulas. httpv://www.youtube.com/watch?v=YYXRQmOMv0c In this video, learn about Cambodia, which means "born from water" - about halfway through they show images of the food market. A neat factoid: the video mentions that rice is so ubiquitous, that the verb to "eat" in Cambodian literally means to "eat rice." httpv://www.youtube.com/watch?v=FKNqURxv7es … [Read more...]

Filed Under: Asia, Cambodia, Video Saturday

Fun Fact Friday: Cambodia (with 2 polls)

August 20, 2010 By 3 Comments
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Fried tarantulas are a delicacy in Cambodia. For 8 cents a spider, you can eat your very own. But watch out for funky spider breath (they cook it with garlic)! (Source: Woman's Day). Photo courtesy of Paul Mannix via Flickr. If you aren't into spiders, you might prefer Amok - a cooking method common in Cambodia, specifically food steamed in banana leaves. Mmm, now that sounds more like it! :) . Feel like taking a quiz all about Cambodia? National Geographic has one! Have … [Read more...]

Filed Under: Asia, Cambodia, Fun Friday Tagged With: , , , , , ,

Technique Thursday: Recipe: Cambodian Pickled Limes

August 19, 2010 By 9 Comments
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Makes 6 pickled limes Pickled limes add a sharp citrus kick to recipes.  As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape. Cambodian pickled limes are easy to make but take a little time - you'll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes … [Read more...]

Filed Under: Asia, Cambodia, Fruit, International Recipes, Seasoning Blends & Pickles, Technique Thursday, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Menu: Cambodia

August 18, 2010 By 6 Comments
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Although there are many recipes in Cambodia with epically long ingredient lists, I chose a collection of unusual dishes with refreshingly short ingredient lists. Did I mention I have a 13-month old? This Global Table Adventure, I'm most looking forward to trying the Cambodian Grilled Eggs - mostly because I am tickled by the idea of grilling a whole (yet seasoned) egg! Confused? Don't worry. It will all be clear come Monday, when I post photos, recipes, and Ava's video review. Special thanks … [Read more...]

Filed Under: Asia, Cambodia, Menu Wednesday Tagged With: , , , , , , , , , , , ,
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