How to Make Cambodia's Dipping Sauce
The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world.
Cambodianess 15/02/2021 5:26 PM

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book which sets out 38 dishes and recipes, including desserts, side dishes and meals. The cookbook is was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”

From now on, Cambodian diplomats will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities. The cook was dubbed “The Taste of ANGKOR”, serve as lesson for Cambodian envoys to promote Khmer culture on international forums.

In contributing for the promotion of Khmer Food, Cambodianess has the honour to introduce the well-known Cambodia dipping sauce or locally known as Toek Trei Bok.

Cambodia dipping sauce is divided into three unique categories which are for dipping, for Salad and for Num Banh Chok.
For dipping source[sic]
Ingredient: 3 cloves of garlic, 1 clove of shallot, 4 tbsp of sugar, 1 tsp of salt, 6 tbsp of fish sauce, 6 tbsp of lime juice, and 10 g of chilli pepper
Instruction: Pound or grind the garlic, shallots and chilli pepper into a paste. Then add the fish sauce, salt and sugar to taste. Stir well and finish with some lime juice. Toek Trei Bok can be used as dipping sauce for many dishes such as fried chicken, boiled chicken and steamed crab.

For Salad
Ingredient: 3 cloves of garlic shallot, 1 clove of shallot, 7 tbsp of sugar, 1 tsp of salt ,13 tbsp of fish sauce, 10tbs of lime juice, and 2pcs of chilli pepper.
Instruction: Pound or grind the garlic, shallots and chilli pepper into a paste. Then add in the sugar, fish sauce, salt and lime juice and mix everything together. If you prefer the sauce to be less spicy, you should take out the seeds of the chilli peppers and use only the skin.

For Num Bank Chok
Ingredient: 50 g of palm sugar, fish sauce 55 g, 120 ml of cool boiled water, 10 g of salt, 45 g of white sugar, 2 tbsp of lime juice, 1 clove of garlic, 15g of finely sliced shallot and 15g of shredded carrot
Instruction: In a medium bowl, mix the palm sugar and fish sauces together. Once well mixed add water, sugar, salt, and lime juice and mix well. Add the sliced shallot, garlic and shredded carrot (optional) as garnishing.
https://cambodianess.com/article/how-to ... ping-sauce

Anyone know where I can get a copy? Google’s only turning up copies of this article.

How to Make Mung Bean Rice Cake
Cambodianess 18/03/2021 8:29 PM

A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world.

Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”

Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.

In contributing to the promotion of Khmer Cuisine, Cambodianess​​ has the honour to introduce Mung Bean Rice Cake or locally known as “Num Por Peay”.

Ingredients:

For filling: 80g of yellow mung bean, 1tbsp of sugar, 4tbsp of coconut milk. A pinch of salt


For dough:105g of glutinous rice flour, 45g rice flour, 130ml of warm water


For topping: 22tbsp of white sesame seed, 50g of grated coconut 2 and half tbsp of sugar. A pinch of salt


Instructions:

For filling: Soak the yellow beans in water for 2 hours. Then steam them for 30 minutes or until well cooked. Mix the steamed beans with the coconut milk, sugar and a pinch of salt, then mash together. Set aside to cool.

For dough and assembly: Prepare the dough by mixing the glutinous rice flour, rice flour and warm water. Once well mixed, cut the dough into small, thumb-size pieces and roll out each piece into a thin circle roughly 10 cm (4 inches) in diameter for wrapping. To assemble, add roughly 1 heaping tablespoon of filling to the center of the wrapping dough. Gently close dough off and roll into finger shaped.

Prepare the grated coconut in a big bowl. Boil the cakes in water until they float, drain and toss in grated coconut. Serve cold.
- Cambodianess

Another recipe taken from the Khmer cookbook in English, "The Taste of Angkor"; posted by Cambodianess.

How to Make Nhoam Kroch Thlong/ Pomelo Salad with Prawns
06/12/2021 4:09 PM

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book sets out 38 dishes and recipes, including desserts, side dishes, and meals.

The cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”.

In contributing to the promotion of Khmer Food, Cambodianess has the honour to introduce :
Nhoam Kroch Thlong/ Pomelo Salad with Prawns

Ingredients: 600g of pomelo, peeled and shredded; 400g of prawn, deveined; 80g of shallots, finely sliced; 35g of ground roasted peanut; 4tbsp of roasted coconut, shredded; 4tbsp of fried garlic slice; 2tbsp of white sugar; 1tbsp of salt; 10tbsp teok trei bok and handful mixed green herb (mint, Khmer basil and fish wort)

Instructions: Boil hot water, add a pinch of salt and sugar, add the prawns and cook until red. Remove the prawns from water and soak them in iced water to prevent overcooking.

In a big bowl, mix the shallots, pomelo, basil, roasted coconut, peanuts, salt, sugar and toek trei bok together. Garnish with ground roasted peanuts and serve.
https://cambodianess.com/article/how-to ... ping-sauce

Cambodia’s cookbook distinguished as ‘Best Asian Cookbook’
By Xinhua Published: Dec 02, 2021 06:13 PM
Cambodian cookbook titled The Taste of Angkor has been distinguished as the "Best Asian Cookbook" at the Gourmand World Cookbook Awards 2021 in France, the country's foreign ministry announced in a press statement on Wednesday.

The award ceremony is currently being held in Paris from November 29 to Monday, the statement said, adding that The Taste of Angkor, prepared and published by the Cambodia's foreign ministry as part of its cultural diplomacy, was unveiled in January.

The cookbook contains a selection of 38 recipes of Khmer dishes and desserts, it said, adding that easy-to-follow detailed instructions, encompassing ingredient substitutions of Khmer ingredients that may be hard to source abroad, were the highlight of this artistic culinary book.

"The Taste of Angkor, which is provided for the use of Cambodian diplomats and to be presented as gifts to foreign dignitaries, is a great contribution of the Royal Government of Cambodia's advancement of its food and cultural diplomacy," the ministry said in the statement.

"The Gourmand World Cookbook Awards 2021 is a fresh source of pride and honor for the Kingdom of Cambodia's efforts to get the world to know and truly appreciate the great legacy of Cambodia's thousand-year-old culinary heritage," the statement added.
https://www.globaltimes.cn/page/202112/1240508.shtml

“The Taste of Angkor” Cookbook Wins Two Gourmand World Cookbook Awards 2022
AKP Phnom Penh, June 07, 2022 --

“The Taste of Angkor” Cookbook was proudly presented at the Umea Food Symposium in Sweden on June 2-5, 2022, and won two Gourmand World Cookbook Awards 2022, according to Cambodian Deputy Prime Minister and Minister of Foreign Affairs and International Cooperation H.E. Prak Sokhonn.

The two awards are Best Asian Cuisine Book and Heads of State/Food (Foreword by H.E. Deputy Prime Minister PRAK Sokhonn), he pointed out.

At the same event, he added, another Khmer cookbook "The Culinary Art of Cambodia" also won the Special Award of the Jury.

"The Taste of Angkor" has been prepared and published by the Ministry of Foreign Affairs and International Cooperation as part of its cultural diplomacy. The cookbook, which was unveiled on Jan. 18 2021 by H.E. Deputy Prime Minister Prak Sokhonn, contains a selection of 38 recipes of Khmer dishes and desserts. Easy-to-follow detailed instructions, encompassing ingredient substitutions of Khmer ingredients that may be hard to source abroad, were the highlight of this artistic culinary book.


"The Taste of Angkor" was also distinguished as the "Best Asian Cookbook" at the Gourmand World Cookbook Awards 2021.
By Phal Sophanith
- AKP

Num Ply Ay I would buy in Koh Kong we're it was known as a breakfast dish, here they would also mix the homebrew whiskey too the syrup. You could say that the dish had a bit of a kick.

To be honest I have had some good Khmer dishes over the years, but those outstanding meals are too far apart, it's a kind of hit or miss situation and mostly being the miss unfortunately. Why is this so! Is it possible that the majority just want a cheap staple food, or the cook's themselves don't really care?
I had this dish the other day, this beef stew was one of the outstanding meals I can safely add to my small list.

Ingredient: 50 g of palm sugar, fish sauce 55 g, 120 ml of cool boiled water, 10 g of salt, 45 g of white sugar,

Skor pee pee starter kit 101

June 9, 2022
Princess’ cook book wins Swede award
Peter Olszewski / Khmer Times

A Cambodian cookbook and culinary guide, originally published in 1960 by Princess Norodom Rasmi Sobbhana, has won a prestigious ‘Special Award of the Jury’ in the Gourmand World Cookbook Awards 2022 held in Euma, Sweden.

The book, titled ‘The Culinary Art of Cambodia,’ was funded and republished in May last year in an augmented edition by Siem Reap’s Templation Angkor Resort as part of its corporate social responsibility programme.

On hand to receive the award in Sweden was Templation’s general manager, Somonea Cheng.

Bernard Cohen, founder of Angkor Database, which spearheaded the book project and provided historical research and background, says all involved in the book are “proud and honoured” for the recognition from the Gourmand Awards which were launched in 1995 by Edouard Cointreau, an ancestor of the famous French writer Rabelais, and an heir of the Cointreau family.

“The awards are a way to encourage the publication of quality cookbooks worldwide, with special awards aimed at recognising books that are not ‘only’ cookbooks, that reflect research in history, cultural preservation,” Cohen says. “Books about ‘food culture,’ to use the trendy term.”

“Templation Angkor Resort was the leading force and inspiration behind this project, and the MAADS group gave experience in cultural preservation and advancement in Cambodia,” Cohen added.

Last year, another Cambodian cuisine publication, “The Taste of Angkor,” which was published by the Ministry of Foreign Affairs as part of its cultural diplomacy, won the Best Asian Cookbook prize at the Gourmand World Cookbook Awards 2021 in Paris .This year the book also received two more awards.

Cohen says that this new award, together with awards for “The Taste of Angkor,” is “evidence of a growing global interest in Cambodian cuisine not only among the professionals such as food writers and chefs, but with the general public”.

The culinary book originated, as a collection of recipes by Princess Sobhana, for pupils of the Sutharot School in Phnom Penh, where she was a teacher.
https://www.khmertimeskh.com/501090784/ ... ede-award/