Introducing the Complex & Delicious Flavours of Cambodian Cuisine
New to Cambodian cuisine? Let’s explore the bold, rich and complex flavours that make Cambodian cuisine uniquely yummy!
With the onset of spring, things start stirring in the garden! Make the most of this abundant season by stocking up on the best springtime ingredients, including crunchy greens, mild onions and tender spring lamb, then turn them into an array of tempting Asian recipes. We give you the green light to get creative with spring ingredients.
Asparagus
With the first sign of sun, tender asparagus stems pop up from the soil, ready to grace your salads and stir-fries with grassy flavour and a crisp crunch.
Bean Sprouts
Mild-flavoured bean sprouts are a popular garnish in Thailand, Malaysia and Vietnam. No laksa or pho would be complete without a mop of crunchy bean sprouts on top.
Broccoli
Did you know broccoli has more vitamin C than oranges? And that’s just one of this superfood’s many benefits. Pick up some broccoli and add broccoli florets to stir-fries and curries.
Chives
One of the first vegetables to emerge in spring, versatile chives are generally used as a garnish. Chinese flowering chives, or gau choy, are stronger in flavour.
Snow Peas and Snow Pea Shoots
Snow peas offer a double whammy in spring. Use the crisp, crunchy snow pea pods in salads and noodle dishes, or showcase the tender snow pea shoots steamed or stir-fried.
Cabbage
Whether you choose a classic savoy cabbage or a crunchy wombok cabbage, cabbage is at its best in spring.
Spring Onions
Buy the whole bunch, as you’ll be adding spring onions to everything this season.
Sugar Snap Peas
The plumper cousin of the snow pea, sugar snap peas are extra crunchy and packed with flavour.
Lamb
In the protein department, lamb is the meat of the season. It’s sweet and tender, with not too much fat.
