Chef Nak’s journey to create Saoy – Royal Cambodian Home Cuisine was a four-year labour of love that resulted in a stunning cookbook that showcases the beauty and richness of Cambodian cuisine.
Cambodian sugar palm bread is the latest addition to the 7-Eleven convenience store chain in Cambodia, and is becoming a source of local pride.
Num kruok – a Khmer cake made from flour dough and spring onion (Allium fistulosum) – is a popular snack with the Cambodian people as it goes well with sweet and sour fish sauce.
Originally from Thailand, stir-fried ice cream – also known as rolled ice cream – is a unique and attractive desert that has proven popular wherever it’s served.
As businesses become increasingly more aware of environmental considerations, many of their owners are striving to reduce their carbon footprints, while finding ways to eliminate waste.
Claire Nelson travelled from New York to Phnom Penh to do business, finally arriving at the home of Chef Nak after a long journey.
The Ministry of Education, Youth and Sports and the UN World Food Programme (WFP), with support from the Korea International Cooperation Agency, organised a cooking competition in Kampong Chhnang province to embolden the volunteer chefs who dedicate their time to prepare meals for students
Many people feel pressure to adhere to the standards seemingly demanded by modern society.
Cambodian “lort cha” (stir-fried rice pin noodles) and Nom Kacchay (leek rice cakes) are two of the Kingdom’s most popular street foods.
The humble banana is considered one of the most traditional foods in Cambodia. As one of the most popular fruits in Khmer society, they can be used in a multitude of ways – they can be eaten raw or fried or added to rice dishes.