Posts

Cambodian Curry Mussels

Oh dear, where has summer gone? It’s almost Fall here in Minnesota and you can definitely feel the weather changing. No Fall recipes yet, I’m still trying to savor the last golden days of summer by cooking and eating as much bbqs and seafood as possible. Like this Cambodian curry mussels.  Read more

Authentic Cambodian Baked Eggs – Easter

Want to make something beside Deviled eggs this Easter? Well I got a recipe for you! Bet you haven’t seen anything like this before at your Easter parties.  Read more

Fast and Easy Firecracker Shrimps

Want a sure fire (pun intended) way to impress guests at your next party? Of course you do! Read more

Khmer Lemongrass Beef Sticks – Sach Ko Jakak

Food plays a big part in culture. When you think of cultures around the world you associate certain food with each one of them. For example, when you think of Vietnam, pho usually comes to mind. I was trying to think of what food is best associated with my Cambodian culture. Lots came to mind. The one that stands out the most has to be lemongrass beef sticks aka sach ko jakak. You’re in for a treat, I had to call my mom for her yummy recipe!  Read more

Grilled Dynamite Mussels

Happy first day of Summer!! It’s grilling season! I love grilling season, but I hate grilling myself. I usually leave that up to the bf because I can’t even start a fire and I’m too scared to use the gas grill haha. When the bf does set up the grill for me, I usually grill really easy simple recipes just because I don’t want to spend my whole time standing in front of the fire. This recipe fits the bill. Dynamite mussels are my absolute favorite thing to cook on the grill! So easy, so fast, and it really impresses your guests! And you betcha it’s yummy!

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Vietnamese Style Pork Chop

I love Vietnamese food. I eat it almost every weekend, especially pho (c’mon I live in freezing cold MN). BUT…My favorite Vietnamese dish has to be Com Tom (broken rice) with grilled pork chop topped off with a crispy egg. Though I love the dish I have never attempt to make it at home. Turned out to be easier than I thought. The pork chop is marinated for 1-2 days in a special sauce made of lemongrass, stinky fish sauce, and other Asian flavors. Since I’m the one cooking it, I’m careful to keep my eyes on the pork so it don’t dry out and I make the perfect egg to go on top. Cause if you overcook your pork or egg…might as well throw the whole thing away! Ammmmirittee…

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