Steamed jasmine rice (Bai) from My Cambodia - A Khmer Cookbook (page 52) by Nite Yun

  • jasmine rice
  • Serves : 4-6

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy fried eggs (Poung mu-anh jien); Tinned mackerel with prahok (Tuk kroeung); Tamarind kroeung soup (Somlaw machoo kroeung); Celebration soup (Somlay chap chai); Chicken curry (Curi sach mu-anh); Chicken & caramelized ginger (Cha sach mu-anh kyai); Garlic & pepper pork ribs (Sach chrouk ang); Buried prahok (Prahok kop); Pork & salted cod loaf (Trey prama); Green mango salad with a crispy fish fillet (Trey jien svay); Potluck glass noodle salad (Ngyom mee sou); Stirring soup (Somlaw koko); Countryside soup (Somlaw prahor); Saraman curry (Curi saraman); Stir-fried squid with green peppercorns (Cha mouk mrech baitang); Coca-Cola chicken (Mu-anh doat cola); Quick stir-fry with fried tofu & chives (Cha dau fu kh-chai); Smoked fish & shrimp tapenade (Kapeek pow); Stuffed chicken wings (Sach mu-anh boungk); Stir-fried cucumbers with black pepper & egg (Cha trek sak); Chicken lime soup (Sgnor sach mu-anh); Cozy oxtail soup (Sgnor chuong kho); Shrimp tamarind coconut soup (Somlaw machoo ktiss ban kong); Stir-fried crab & kroeung (Cha kdam kroeung); Stir-fried kroeung (Cha kroeung); Stir-fried mussels in tamarind sauce (Cha krom tuk ampil); Coconut pork (Bai sach chrouk); Prahok coconut pork dip (Prahok ktiss); Stir-fried water spinach (Cha tra koun); Charred eggplants with pork & shrimp (Cha troup); Stir-fried pumpkin with pork (Cha lapov); Crispy fish with simmered summer tomatoes (Trey jien ban pouh); Stir-fried beef cubes (Loc lak)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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