As you can see, there is no more “FatGirlEuphoria”, I’ve newly titled the blog Refugee Kitchen and am in the process of switching everything over. Changing the name wasn’t too hard of a decision, although I loved the FGE name and identity, I was getting found through random searches like:

cute fat girl eats cake
fat asian girls
cute fat asian girls
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Now I take it as a compliment that anyone would consider me cute! I was also taken back at how many of these searches landed on my blog on a daily basis, I can only assume fat girl fetishes are at an all time high!? I wonder what they thought when they reached my cooking blog, that I’d really love to know.


Refugee Kitchen

From 1975 to 1979, the Khmer Rouge controlled Cambodia, systematically murdering 2.2 million Cambodians. Half lost their lives through brutal executions known today as The Killing Fields and the rest through forced labor, starvation and disease. My parents escaped through mountains filled with land mines, traveling under the cloak of night with only one satchel half full of necessities and a few memories of their past life. It took several months before they reached the safety of Kao I Dang, a refugee camp on the Thailand border where I was born 5 months later. My father, an ex-Cambodian soldier, was able to secure our escape and at 1 ½ years old, my feet sunk into American soil on October 28, 1981. As a refugee I’ve since become a part of a newly named generation. The Half Generation, desperately trying to balance the old traditions of our newly immigrated parents with the westernization we faced on a daily basis. After years of searching for my happy medium I’ve finally learned to do it through food. Daily teachings from my mother on techniques, ingredients and flavors perfectly balance my growing addiction to hamburgers, chicken wings and French fries.

(In Khao I Dang refugee camp on the Thailand border)

This site will be a journey into the delicate balance of being both traditional and westernized, of loving beautifully stinky fermented fish paste along with grass-fed burgers on a brioche bun. Of writing down my mother’s recipes, my father’s stories, my identity and passing it along to our future generation so they may never forget the struggles their grandparents endured to bring our family to where we are now.

(A few months after arriving in America, I know, I’m super cute right!? TeeHee)

My cooking style is Cambodian Californian. It’s using the root flavors of traditional Cambodian cuisine and pairing it with Californian style and cooking methods. Californian cuisine focuses on fresh locally sourced ingredients, utilizing all this beautiful state has to offer. I’m not formally trained but loving food needs no training; just a sense of adventure, a willingness to fail and the love of all things edible.

Thank you for joining me. 😉


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