Chapter 07
Cambodia
Kroeung, and the water.
- 7recipes in the chapter
- 2pastes and dips
About the Cambodia chapter
Kroeung, the lemongrass paste, opens the chapter, alongside tuk meric - Kampot pepper with lime.
Freshwater fish and that paste account for most of the cooking here, including the steamed custard that the chapter is best known for.
What it is built on
The bases
All 2, in full — each one a recipe of its own.
From this chapter
4 of the 7
A selection, not the whole chapter. All 100 are in the recipe index.
The Complete Edition
The Cambodia chapter in full
All 7recipes, the headnotes, the pastes and dips, and the chapter’s place in the wider book — alongside the other ten chapters and the twenty-seven pantry studies that open the collection.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.
Buying links will appear once the listings are live.
Imagery on this page is produced with generative AI tools and reviewed by the author. It is illustrative, not documentary photography of finished dishes. How these images were made.