ជំពូក ១ · Chapter 1

Foundationsមូលដ្ឋាន

Kroeung, prahok, rice, palm sugar — pound and simmer these properly and the rest of the book opens by itself.

Foundations · 120 min · Advanced

Teuk T'not — Palm Sugarស្ករត្នោត

Palm sugar is the sweetness under all Khmer cooking — tapped from the sugar palm at dawn and cooked down over fire. An honest look at how it is made.

Tuk Meric — Kampot Pepper & Lime Dipping Sauce

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Foundations · 10 min · Beginner

Tuk Meric — Kampot Pepper & Lime Dipping Sauceទឹកម្រេច

Tuk meric is the Kampot pepper-lime dipping sauce that finishes Kep's grilled seafood — plus the tuk trey basics every Khmer sauce is built on.

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Foundations · 100 min · Beginner

Kralanក្រឡាន

Sticky rice, black beans, and coconut cream roasted inside a bamboo tube over coals — the Mekong's oldest travel food, cracked open at roadside stalls.

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Foundations · 30 min · Intermediate

Kroeung — The Master Spice Pasteគ្រឿង

Kroeung is the pounded lemongrass-and-galangal paste under half of Khmer cooking. Learn the yellow, green, and red kroeung from Siem Reap's kitchens.

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Foundations · 30 min · Beginner

Bai — Perfect Jasmine Riceបាយ

Battambang's fragrant jasmine rice cooked two ways — the absorption pot and the old drain method — until every grain stands separate and sweet.

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Foundations · 90 min · Advanced

Prahokប្រហុក

Prahok is the fermented fish paste at the bottom of every Khmer dish — here is an honest, home-scale way to make and understand it, timeline and all.