A to Z of Destinations
Australia, NZ and South Pacific
A to Z of Experiences
Walking and trekking
Diving and snorkelling
Wildlife and safaris
Meet the locals
Frontier and expedition
Cycling and Mountain Biking
Visiting the Poles
Career breaks and BIG trips
Body and soul
Volunteer and conservation
Australia, East Coast
Everest Base Camp
Trans-Siberian and Trans-Mongolian railway
Machu Picchu and the Inca Trail
Aurora Borealis/Northern Lights
Great Migration, Serengeti, Tanzania
Food & Drink
26th March 2013
Foodies are fond of South-East Asia with Vietnam, Thailand and Malaysia home to a whole host of flavours. But what about Cambodia? Here's how to cook up your own feast at home
Serve: 4, as part of a shared meal
125g snow peas (mangetout)
2 x 300 g (10½ oz) semi-ripe (but not green) mangoes, peeled and julienned
1 handful mixed mint, Vietnamese mint, basil and perilla leaves, sliced
2 tbsp vegetable oil
3 red Asian shallots, thinly sliced
3cm piece of fresh ginger, peeled and julienned
450g large raw prawns (shrimp), peeled and deveined, leaving the tails intact
Juice of 2 limes
1. Bring a saucepan of water to the boil. Add the snow peas and blanch for one minute. Drain, briefly refresh in cold water, then drain again.
2. Slice the snow peas lengthways and place in a mixing bowl. Add the mango and most of the herb leaves, reserving some as a garnish. Set aside.
3. Whisk the dressing ingredients together in a bowl. Season to taste with sea salt and freshly ground black pepper and set aside.
4. Heat a wok over medium heat. Add the vegetable oil and sauté the shallot and ginger for three minutes, or until caramelised. Add the prawns and stir-fry for two minutes, or until just cooked. Stir in the lime juice to deglaze the pan, then season with sea salt and freshly ground black pepper.
5. Add the prawn mixture to the mixing bowl, then pour the dressing over and toss until well combined.
6. Transfer to a serving platter, garnish with the remaining herbs and serve.
2 tbsp vegetable oil
2 garlic cloves, chopped
1 tsp Cambodian chilli paste
30g kampot green peppercorns, or fresh or brined green peppercorns
200g baby squid, cleaned and skinned, cut into 4cm pieces, including the tentacles
½ onion, cut into wedges
¼ green capsicum (pepper), finely sliced
¼ red capsicum (pepper), finely sliced
1 long red chilli, sliced, plus extra sliced chilli to garnish
2 tbsp oyster sauce
2 tbsp fish sauce
2 tsp liquid palm sugar (glossary), or shaved palm sugar (jaggery)
1 tbsp roasted crushed unsalted peanuts
60ml coconut cream
1. Add the vegetable oil, garlic, chilli paste and peppercorns to a hot wok. Stir-fry over medium–high heat for 30 seconds, or until fragrant. Add the squid, onion, capsicums and chilli and stir-fry for a further 1 1/2 –2 minutes.
2. Now add the oyster sauce, fish sauce, palm sugar, peanuts, coconut cream and a pinch of sea salt and stir-fry for a further 11/2 minutes, or until heated through.
3. Garnish with extra chilli slices and serve.
Note: To make Cambodian chilli paste, soak 200g seeded large dried chillies in 500ml warm water for ten minutes. Drain, then squeeze out the excess water. Pound the chillies to a paste using a mortar and pestle. Add to a hot wok with one tablespoon vegetable oil and fry over medium heat for three minutes, or until fragrant. Allow to cool, then refrigerate in an airtight container for up to two weeks.
5cm piece of fresh galangal, peeled and finely sliced
10 makrut (kaffir lime) leaves
3 red Asian shallots, finely sliced
3 lemongrass stems, bruised
1 tsp sea salt
1 tbsp oyster sauce
1kg whole chicken
1 tbsp dark soy sauce
330ml can Coca-Cola
Ground white pepper, for sprinkling
Lemon juice, to serve
1. If you can, use a large round clay pot – about five litre capacity – for this recipe. You will need to soak it in water for two hours before using it. If you don’t have a large clay pot, use another pot that is just large enough to hold the chicken, and skip the soaking step.
2. Combine the galangal, makrut leaves, shallot and lemongrass in a bowl. Add the salt and oyster sauce and mix well, then stuff the mixture inside the cavity of the chicken.
3. Brush the soy sauce over the whole chicken. Place the chicken, head down, in the clay pot, then pour half the Coca-Cola into the cavity. Now place the chicken breast side down in the clay pot. Cover the pot and place over a gas burner or charcoal, over medium heat. Cook for 30 minutes.
4. Turn the chicken over, then pour the remaining Coca-Cola over the chicken. Cover and cook for a further 30 minutes, or until the chicken is tender and cooked through.
5. Cut the chicken into quarters, then sprinkle with sea salt and ground white pepper. Serve with the lemon dipping sauce, or lemon juice for drizzling.
These three recipes have been taken from Luke Nguyen's new book Greater Mekong – A culinary journey from China to Vietnam (£25, hardback) published by Hardie Grant and available on Amazon now.
View all posts from
You must be logged in to leave a comment. Login or get more from Wanderlust - register today!
There aren't enough cookbooks about Cambodia, it has fabulous cuisine.
Cambodia travel guide, including map of Cambodia, tips on Cambodian culture, places to visit in Cambodia, when to go to Cambodia and Cambodia travel tips
There are around 150 million tribal people living across the globe – but for how long? We look at the indigenous groups that are on the verge of extinction
If annual leave is tight, don't despair - you can see South East Asia in just a fortnight. Here's how to cram Thailand, Laos, Cambodia and Vietnam into a two-week trip that won't break the bank
This characterful beach-side community has inspired a new recipe book of fresh, honest food – here are three of our favourite gluten-free, paleo and vegan sweet treats
It's everyone's favourite Middle Eastern dessert – but how to make crispy, chewy baklava? We've tracked down a traditional Turkish recipe...
Is it bread? Is it pizza? Whatever you call it, Lebanese man’oushé is utterly delicious. Here's how to make a tasty thyme version...
Simply select the destination you’re interested in or the activities you’re looking
for and we’ll send your request to a select panel of tour operators.
Each operator will respond to your request individually. Your details remain private
and are not disclosed to any partners unless you decide to proceed with a booking.
£200 OFF - Lanka Challenge- Sri Lanka Tuk Tuk Adventure
25% off now! Kayak the realm of the Orcas. Explore the stunning and wild west coast of Canada.
10% OFF at Powertraveller
Wanderlust sends out regular email newsletters – be the first to know about web
exclusives, competitions, hot offers and travel jobs. Register today!
I have read and agree to the Terms &
Where in the world are you? Add
#wanderlustmag to your tweets and share your latest travel adventures with
fellow Wanderlusters on wanderlust.co.uk
Get to know Wanderlust on facebook and bring all your travel-minded friends, too