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searching for Cambodian cuisine 6 found (88 total)

Corn fritter (940 words) [view diff] case mismatch in snippet view article find links to article

Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt

Fermented fish (1,084 words) [view diff] exact match in snippet view article find links to article

salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving

Persicaria odorata (1,137 words) [view diff] exact match in snippet view article find links to article

and also use them for the dishes nasi kerabu and asam pedas. In the Cambodian cuisine, the leaf is known as chi krasang tomhom (Khmer: ជីរក្រសាំងទំហំ) and

Fios de ovos (730 words) [view diff] case mismatch in snippet view article find links to article

2009. Longteine De Monteiro (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin. Mahsinah

Sala Baï Hotel and Restaurant School (390 words) [view diff] exact match in snippet view article find links to article

June 2021. Holzmeister, Carolina (30 May 2019). "An insight into Cambodian cuisine: interview with executive chef Kimsan Sok". eHotelier. Retrieved 16

Culinary diplomacy (4,018 words) [view diff] exact match in snippet view article find links to article

chef Luu Meng (second from right) with his business partner Richard Gillet (second from left) in Avignon, France in 2016 promoting Cambodian cuisine