Murtabak – Stuffed, fried pancakes
Murtabak is a popular dish in Southeast Asia and the Middle East, consisting of stuffed, fried pancakes. This version contains a savory filling of minced meat, onions, and spices, wrapped...
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Trey Aing (Grilled Fish) – Grilled fish with lime leaves
Trey Aing is a traditional Cambodian dish where fresh fish is marinated with an aromatic blend of lime leaves and other spices, then grilled. This recipe offers a simple preparation...
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Num Kom (នំកុំ) – Sticky rice with palm sugar
Num Kom is a traditional Cambodian snack made from glutinous rice, coconut milk, and palm sugar. These sweet, sticky rice cakes are wrapped in banana leaves and offer a delicious...
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Kdam Chha (ក្តាមឆា) – Fried crabs with garlic
Kdam Chha is a popular Cambodian dish made from fresh crabs that are fried with an aromatic mixture of garlic, green chili peppers, and other spices. This dish is characterized...
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Sach Ko Onsaem (សាច់គោអន្សម) – Dried Beef
Sach Ko Onsaem is a traditional Cambodian dish where beef is marinated, dried, and then grilled. It is known for its savory flavor and slightly chewy texture. This dried beef...
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Num Ka Nhuy (នំកាឌួយ) – Rice balls with sesame
Num Ka Nhuy are traditional Cambodian rice balls sprinkled with sesame. They are sweet and can be enjoyed as a dessert or snack.
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Num Ka Pong (នំកាប៉ុង) – Cambodian Donuts
Num Ka Pong are tasty, slightly sweet donuts from Cambodia, traditionally made with coconut milk and rice flour. These airy, fried treats are a popular snack in Cambodia and perfect...
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Sach Ko Khor (សាច់គោខោ) – Slowly cooked beef
Sach Ko Khor is a traditional Cambodian dish in which beef is slowly cooked with a mixture of aromatic spices and herbs. This preparation method ensures tender, juicy meat that...
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Sach Chrouk Ktis (សាច់ជ្រូកខ្ទិះ) – Pork in coconut milk
A traditional dish from Cambodia that combines tender pork with the creamy sweetness of coconut milk and an aromatic spice blend.
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Sach Ko Cha Kreoung (សាច់គោឆាគ្រឿង) – Fried beef with herb paste
Sach Ko Cha Kreoung is a popular Cambodian dish consisting of fried beef marinated with an aromatic herb paste. The herb paste, known as Kreoung, is made from lemongrass, galangal,...
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Nuta ぬた – Koji-Miso-Mustard Dip
Nuta is a traditional Japanese dip often served with seafood such as squid and snails. This recipe combines the sweet spiciness of Koji Miso with the sharpness of mustard into...
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Niku-Jaga Sauce 肉じゃがのたれ – Soy-Mirin Basic Seasoning for Braised Dishes
This classic Japanese sauce is the heart of many braised dishes and gives every dish a rich, umami-rich depth. The combination of soy sauce, mirin, and a few other ingredients...
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Negi-Shio Tare ネギ塩ダレ – Leek-Salt-Oil Dip
Negi-Shio Tare is a simple but flavorful Japanese dip, perfect for Yakiniku (Japanese BBQ) or grilled chicken. This dip combines the freshness of leek with the spiciness of garlic and...
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Ponzu ポン酢 – Light Soy Citrus Sauce
Ponzu is a popular Japanese sauce made from a combination of citrus fruits and soy sauce. It is known for its fresh, tangy-salty flavor and is often used as a...
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Rayu chili oil – aromatic chili sesame oil
Rayu is a spicy, aromatic oil from Japanese cuisine, often used as a flavor enhancer for dishes like gyoza, ramen, or even simple rice bowls. It combines the heat of...
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Sansho-Shoyu (山椒醤油) – Pepper Soy Sauce
This spicy Sansho-Shoyu combines the pungent heat of Sansho pepper with the deep umami note of soy sauce. Ideal as a dip or sauce for grilled eel and other fish...
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