Cambodian Cuisine

Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine

Angkor Wat

“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym [1]

Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. [2]

It is now in a period of revival and Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading

Ginger IV

Further Avatars of Ginger
Ginger Beer Reborn

Triple Ginger Cake

Triple Ginger Cake

This is a Fusion recipe, with French and Japanese influences, which combines several forms of Ginger for a very intense Ginger flavor — this is an improvement on other available Ginger Cake recipes.


 4 ounces peeled fresh Ginger
1½ cups all-purpose flour
1 cup rye flour
½ teaspoon baking powder
1 teaspoon ground cinnamon Continue reading