Introduction: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both as a snack and an accompaniment to soups and stews, reflecting the central place of cassava in the national diet. Cultural Background: This dense, naturally gluten-free flatbread made from grated cassava is baked or pan-cooked and used both […]
Introduction: Named for the Vancouver Island city where it rose to fame through community cookbooks in the 1950s, the Nanaimo bar is a no-bake, three-layer square of chocolate-coconut crumb base, custard buttercream, and a chocolate ganache top, now recognised as one of Canada's most iconic sweets. Cultural Background: Named for the Vancouver Island city where […]
Introduction: These chewy, sweet coconut candies are a beloved treat sold by roadside vendors and prepared at home for children's celebrations across coastal Cameroon, where coconut palms grow abundantly. Cultural Background: These chewy, sweet coconut candies are a beloved treat sold by roadside vendors and prepared at home for children's celebrations across coastal Cameroon, where […]
Introduction: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Cultural Background: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Freshwater fish is blended with kroeung paste and coconut milk, thickened with […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served alongside richer grilled and curried mains to balance the meal. Cultural Background: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]
Introduction: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Cultural Background: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Thin slices of pork are marinated in coconut milk and garlic, then grilled slowly over charcoal and served […]
Introduction: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically combining a chosen fruit with egg, condensed milk and crushed ice, given a distinctive richness by the raw egg whisked through it. Cultural Background: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically […]
Introduction: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant. Cultural Background: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed […]