The kitchen table

Property "TrailClosing" (as page type) with input value "From a grandmother's soup abroad back to the pastes and ferments of Cambodia and the royal recipes of the 1960s, the eight stops show family cooking carrying knowledge the Khmer Rouge years nearly erased. Cambodian restaurants and bakeries are listed in the directory." contains invalid characters or is incomplete and therefore can cause unexpected results during a query or annotation process.

This trail starts at the kitchen tables of Khmer families abroad: a grandmother's soup in a picture book, a Cambodian chef in San Francisco and a fish amok pie in Australia. It goes back to the pastes, ferments and noodles of Cambodia, to royal recipes compiled and taught in the 1960s, and ends with a chef in Phnom Penh restoring cooking knowledge lost in the Khmer Rouge years.

Start at stop 1: Cooking with Yey: Salaw Machu KroeungFollow in the Explorer

Illustration inspired by a Khmer family kitchen: kroeung pounded in a stone mortar, with prahok and sour soup.

Here

1. 1

   Cooking with Yey: Salaw Machu Kroeung

   A boy helps his grandmother cook a sour soup, and the cooking carries her back to her hometown in Cambodia, where the recipe comes from.

2. 2

   Nite Yun

   Raised in Stockton, she runs a Cambodian restaurant in San Francisco; her cookbook centers on prahok and kroeung, two essentials of Cambodian cooking.

3. 3

   Fish Amok

   Chan and Ryan Khun turned their mother's fish amok into a barramundi pie filling, and the pie won Best Pie in Australia.

There

4. 4

   Kroeung

   The pounded paste of lemongrass, makrut lime, galangal and turmeric that begins the grandmother's soup and many other Khmer dishes.

5. 5

   Prahok

   Fish and salt, fermented to keep fish through the year: the paste at the heart of Khmer cooking, traditionally made from a small mud carp.

6. 6

   Num Banh Chok

   Fresh rice noodles in a fish gravy, found in every province, many with their own version, with rice and prahok among its essential ingredients.

Then

7. 7

   SAOY: Royal Cambodian Home Cuisine

   Recipes compiled and taught in the 1960s by Princess Norodom Rasmi Sobbhana, who supervised the table at the Royal Palace, reinterpreted by Chef Nak.

Now

8. 8

   Chef Nak

   A Phnom Penh chef reviving home and royal cooking, part of an effort to restore knowledge lost in the Khmer Rouge years; the family recipes at the start share that work.

End of the trail

From a grandmother's soup abroad back to the pastes and ferments of Cambodia and the royal recipes of the 1960s, the eight stops show family cooking carrying knowledge the Khmer Rouge years nearly erased. Cambodian restaurants and bakeries are listed in the directory.

Follow in the ExplorerStart again at stop 1: Cooking with Yey: Salaw Machu Kroeung