Cambodian New Year 2014

After I launched Refugee Kitchen, I said I would do only Khmer recipes for the month of April in celebration of Cambodian New Year. New Year has just passed and I have 2 weeks left in April to get a few more recipes in, this by no means I will stop Khmer recipes on this…

Yellow Kroeung – Cambodian Aromatic Paste

How do I begin to speak about an ingredient or the ingredients that comprises this paste when it’s so indicative of my culture? That’s a big task! “Kroeung” directly translate to “ingredients”, but we use it as the generic term to describe an aromatic paste used to flavor soups (somlaw), stir fries (cha), curries (kari)…

So Simple It’s Silly: Vegan Quinoa Salad

So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming. Happy National Siblings Day! I know I said I would only post Cambodian recipes for the month of April, but I’m going to take a small break just for this post…

Redux: Salmon Lok Lak

I’ve had this idea in my head for a while now. I’m not reinventing food, I’m not improving, I’m just putting a little twist on it. I’m notorious of doing redux recipes of Cambodian classics, I draw inspiration from my surroundings and Californian upbringing while still (hopefully) keeping true to Cambodian flavors. Cambodian-Californian is what…

Bits, Bites and Blog Love

Weekly recap of the stuff I loved, the stuff I ate and the blogs I stalked!   Fil-Am Cuisine – Karioka Best bite of the week! Filipino Fried Coconut Rice Balls. The texture is very much like a mochi, beautifully soft and chewy with flecks of coconut through out, encased in an ethereally crispy thin…