This Khmer-style squid recipe was inspired by the Sihanoukville Cuttlefish at Courtyard by Marriott Siem Reap’s Lok Lak Restaurant. (That recipe, courtesy of Chef Chanrith Van, can be found here >> https://jackiem.com.au/2018/10/30/how-to-cook-sihanoukville-cuttlefish/). I figured I’d have a go at making it using frozen squid tubes, which » Read More
How to Cook Sihanoukville Cuttlefish
October 30, 2018 by
A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is courtesy of Chef » Read More
How to Make Khmer Red Ant Beef Salad
April 30, 2018 by
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I can legitimately say that I’ve never looked at an ant (red or otherwise) and wondered what it would taste like. Nonetheless, I wasn’t about to pass up an opportunity to try it during my visit to Siem Reap, where it was served as part of a carpaccio-like rare » Read More
How to Cook Khmer Seafood Amok
April 19, 2018 by
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I knew very little about Khmer food prior to Siem Reap, but I had heard of Amok, a strong contender for the title of Cambodia’s national dish. I was also vaguely aware of some lively online debates as to what constitutes an authentic amok. Chef Chanrith Van » Read More