In my cooking recipes, there are some ingredients that I don't use but locals like to use it, such as fish sauce (Toek Trei), fish paste (Pro Hok), and MSG (Bie Cheng). Fish sauce and fish paste are always important ingredients for many kinds of Khmer foods. Those are Khmer's taste, sometime if we don't use it we miss the real flavour. We have a saying that Cambodians like Pro Hok as same as Barangs (French) like the Blue Cheese.
I don't use those ingredients since it's related to my health problem & I just try to eat healthy way as possible as I can. Although I don't use them for cooking, I found that the foods are still delicious. So it's not a big deal to give up those few ingredients for the healthy diet.
About Me
- The Asian Diary
- I am Sophie, living in Budapest, my profession is accounting. Cooking is one of my hobbies, I have a passion for food which explains why I love cooking and experiment new things. My purpose of writing The Asian Diary Blog is not only for hobby but to share my cooking knowledge either to reveal Khmer recipes. Khmer food has quite similar taste to its neighboring foods, but it's not so spicy (less chili is used). However, there are still some local dishes are distinguished. In my blog, you will find out Khmer recipes throughout my cooking experience. Most mentioned recipes here are very simple and easy to prepare, it takes short time to cook, ingredients are easy to find, and the taste is exotically delicious. Thanks for visit my blog and help to spread out Khmer recipes. Pls follow The Asian Diary on Twitter @theasiandiary and be a fan on Facebook.
