Cambodian Cooking. Joannes Riviere

gourd. The white flesh has a mild flavor and is delicious in stir-fries and soup. Winter melon is available year-round in Chinese markets and specialty produce stores. Substitute with peeled and deseeded zucchini.

      Basic Cambodian Recipes

      Chili Coriander Dip

      ½ cup (125 ml) warm water

      1 tablespoon palm or dark brown sugar

      4 tablespoons fish sauce

      3 small red shallots, peeled and finely chopped

      1 clove garlic, peeled and chopped

      1 bird’s-eye chili pepper, finely chopped

      1 small bunch coriander leaves (cilantro), finely chopped

      Combine the water, sugar and fish sauce in a bowl and mix until the sugar completely dissolves. Add the remaining ingredients and mix well. Set aside for 30 minutes then serve.

      Makes ¾ cup (185 ml)

      Preparation time: 20 mins + 30 mins to rest

      Lime Chili Dip

      1 small carrot, peeled and grated

      2 cloves garlic, peeled and finely chopped

      2 bird’s-eye chili peppers, finely chopped

      3 tablespoons roasted peanuts, coarsely chopped

      ½ cup (125 ml) lime juice

      ½ cup (125 ml) fish sauce

      4 tablespoons palm or dark brown sugar

      1 cup (250 ml) warm water

      Combine all the ingredients in a bowl and mix until the sugar has completely dissolved. Set aside for 30 minutes then serve.

      Makes 2½ cups (600 ml)

      Preparation time: 20 mins + 30 mins to rest

      Green Mango Dip

      1 small green mango, peeled and grated

      2 bird’s-eye chili peppers, peeled and finely chopped

      2 cloves garlic, peeled and finely chopped

      ½ cup (125 ml) fresh lime juice

      ½ cup (125 ml) fish sauce

      4 tablespoons palm sugar or dark brown sugar

      1 cup (250 ml) warm water

      Combine all the ingredients in a bowl and mix until the sugar has completely dissolved. Set aside for 30 minutes then serve.

      Makes 2½ cups (600 ml)

      Preparation time: 20 mins + 30 mins to rest

      Tamarind Dip

      ¼ cup (75 g) tamarind pulp, fibers and seeds removed

      2 cloves garlic

      3 bird’s-eye chili peppers

      2 tablespoons palm sugar or dark brown sugar

      ½ cup (125 ml) fish sauce

      Combine the tamarind pulp with the garlic and chilies in a mortar or a food processor and pound or pulse until combined. Add the sugar and the fish sauce and mix well. Set aside for 30 minutes then serve.

      Makes 1 cup (250 ml)

      Preparation time: 15 mins + 30 mins to rest

      Clockwise, from top: Chili Coriander Dip, Green Mango Dip and Lime Chili Dip

      Khmer Curry Paste

      Khmer Curry Paste

      Known as kroeung in Cambodian, this spice paste is the basic ingredient for many dishes. The paste and/or the separate ingredients will keep in the freezer for several months.

      3 tablespoons oil

      2 in (5 cm) galangal root, peeled and sliced into shreds

      2 in (5 cm) turmeric root, peeled and sliced into shreds

      2 in (5 cm) krachai or 6 cloves garlic, peeled and chopped (optional)

      3 stalks lemongrass, tender inner part of bottom third only, finely chopped

      4 small red shallots, peeled and chopped

      10 kaffir lime leaves, finely sliced

      2 teaspoons fish paste (prahok), finely chopped

      Heat the oil in a wok or skillet over medium heat. Add all the ingredients and fry until golden brown. Transfer the mixture to a mortar or a food processor and blend into a smooth paste.

      Makes 1 cup (250 g)

      Preparation time: 30 minutes

      Pickled Vegetables

      ½ cup (125 ml) rice vinegar or white vinegar

      1 tablespoon salt

      6 tablespoons sugar

      1 carrot, peeled and sliced into fine strips

      1 daikon radish, peeled and sliced into fine strips

      ½ cucumber, peeled and sliced into fine strips

      3 cloves garlic, peeled, left whole

      2 bird’s-eye chili peppers, coarsely chopped

      3 sprigs coriander leaves (cilantro), roughly torn

      Combine the vinegar, salt and sugar in a small saucepan and bring to a boil. Remove from the heat and set aside.

      Combine the vegetables, garlic, chilies and coriander leaves in a bowl. Pour the vinegar mixture over the vegetables and marinate in the refrigerator overnight. Store the Pickled Vegetables in a glass jar with a tight-fitting lid in the refrigerator.

      Makes 3 cups (750 g)

      Preparation time: 25 mins + overnight to marinate

      Khmer Fish Stock

      1 lb (500 g) fish bones (such as sole, flounder, orange roughy, halibut or tilapia)

      1 tablespoon oil

      2 in (5 cm) galangal root, peeled and finely chopped

      4 cloves garlic, peeled and finely chopped

      3 stalks lemongrass, tender inner part of bottom third only, finely chopped

      1 onion, finely chopped

      1 teaspoon fish paste (prahok)