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- Fragrant and crispy peppers, for snacking on
- Dough covered meals of the Uyghurs, Kazakhs, and Mongols
- Gundruk: an essential food staple and flavor in Nepali cooking
- Some reflections on a recent food trip to Xinjiang, China
- Garlic scapes, fried as a vegetable
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Category Archives: Cambodian food
Young tamarind leaves and an Isaan-inspired sour chicken soup
Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading
Posted in - Featured Food Discoveries, Cambodian food, Thai/Lao food
Tagged ต้มไก่, อีสาน, ใบมะขามอ่อน, chicken, Isaan, leaves, tamarind, Thai
1 Comment
Grilled long eggplant, two ways
It is a nice day for grilling, and I’d like to use up a few ugly vegetables I have kicking around in the fridge. Some lovely hardwood smoke will do wonders to make these guys shine, and the preparation couldn’t … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Cambodian food, Thai/Lao food
Tagged แจ่วมะเขือ, 烤, 老挝, 茄子, 夜市, 柬埔寨
1 Comment
Edible Southeast Asian tree and bush leaves
Happy New Year greetings! Although I wasn’t able to post as much as I would have liked to in 2016, I was able to continue my careful exploration of interesting finds at our MANY Asian markets in Philadelphia (I now … Continue reading
The fresh herb section
Fresh herbs are absolutely key for several Southeast Asian cooking styles. In particular, culinary traditions of Thailand, Laos, Cambodia, and Vietnam have firm foundations on green herbs. In most cases fresh herbs will be the variable that will take a dish from mediocre to extraordinary. This post highlights common herbs with a visual directory. Continue reading
Posted in - Featured Food Discoveries, - Featured Markets, - Guides, Cambodian food, Thai/Lao food, Vietnamese food
Tagged herbs
4 Comments
Sour krasang fruit for Cambodian soups and dips
Recently I found a rare Southeast Asian cooking ingredient in the freezer section of my local Cambodian market: krasang fruit ក្រសាំង (pronounced “ga-sang”). The flesh and seeds of this fruit are used to sour soups and dips, much like the … Continue reading
Posted in - Featured Food Discoveries, Cambodian food
Tagged ក្រសាំង, กระสัง, มะสัง, Cambodian food, dip, fermented fish, Ferroniella lucida, Java feroniella, Krasaeang, krasaing, Krasang, krorsang, krosang, prahok, sour fruit, wood apple
5 Comments
Tiny eggplants and prahok pork dip
I found tiny pea-sized eggplants at my local Cambodian market in North Philly. This fruit (Solanum torvum, aka turkey berry) is commonly used in Thailand, and is known there as “cluster eggplant”, or makheua phuong มะเขือพวง. In Thai food, perhaps … Continue reading
Posted in - Featured Food Discoveries, - Featured Markets, Cambodian food, Thai/Lao food
Tagged ពុតលំញង, ប្រហុកខ្ទិះ, มะเขือพวง, แพนงไก่, baby eggplant, pea-sized eggplant, penang with baby eggplants, pout lomhong, prahok gatee, prahok kti, prahok ktis, prahok ti, prahok with pork belly dip, turkey berry
5 Comments
Three essential Cambodian flavors and sour beef soup
Lately I’ve been exploring prepared food containers of the refrigerator section at a my favorite Asian markets as well as expanding my understanding of Cambodian food. The nearest Asian market to my house is Seng Hong Oriental Market, over on … Continue reading
7th Street’s Friendly Market
A few days ago I gave a rough breakdown on the many markets on 7th Street. I didn’t mean to leave out an important highlight on South 7th: the Friendly Market, a market with truly unusual food products. The sign … Continue reading
Markets of South Philly’s 7th Street
Among Philadelphia’s many hidden charms are its neighborhoods. Some of those neighborhoods can transport you to other lands, complete with markets, restaurants, religious temples, and even street food–from sources that are commonplace in other countries. Though long gone for France, … Continue reading
Long peppers found
I have been looking for this spice for quite some time. Online references imply that it should be easily found at South Asian markets. I finally ended up finding it at a local North Philly Cambodian market. This spice is … Continue reading