Those who know Amethyst, will know how passionate she is about experimenting with recipes, flavours and tastes. Sapphire has created this page for Amethyst to share her culinary creations, ingredients and recipes. This will hopefully form the basis of a future Cambodian Recipe Book, “The Tastes of Love and Lemongrass”.
Whoever said that Amethyst would lose weight in Asia should eat their words as it has been a culinary whirlwind of confusion since she arrived as she wants to smell, taste and savour everything.
Imagine how fascinated she was when Tinnea, their landlady, chopped off branches from the tree outside their driveway, to cook on the BBQ as an accompaniment (Chaiya) to her fermented lemon marinated chicken wings. Yes, you read this correctly, fermented lemons! Whole lemons are placed in an air tight container with course salt and left in the sun for weeks to ferment. The liquid that is derived from these lemons fermenting is then used to mix on remedies for a sore throat and to baste meat. Tastes so much better than it sounds………
Amethyst’s own contribution to the BBQ was fresh Red Tailed Tinfoil fish (Kahe), bought at the local market and prepared Cambodian style stuffed with fresh Galingal, Kaffir Lime Leaves (quite politically correct in Asia – they green not black), Limes and of course Lemongrass and spiced with a Cambodian spice mix of ground Kampot pepper, salt and sugar.
This mixture of spices when mixed with the juice of freshly squeezed limes is called Mak Nao and is served as a dip with many of the local dishes. It is absolutely delightful and a taste sensation of note and would make a wonderful accompaniment to lamb chops on a typical South African braai.
Tinnea only cooks with fresh ingredients and visits the local markets early every morning to buy what is needed for that day. Amethyst and Sapphire have followed her example and no longer do weekly grocery shopping at the local supermarket. They have slowly adapted their cooking style from Western to Asian and have started shopping at the local markets. With Tinnea always willing and eager to share her culinary knowledge with Amethyst, Amethyst is slowly learning about all the vegetables, herbs and fruits that looked so strange to her when she first arrived in Asia.
Cambodians cook very healthy using lots of fresh vegetables, herbs and leaves (and leaves from just about anywhere even from the driveway). Sapphire extremely concerned when walking down leafy, green pathways that Amethyst is going to start grazing along the way. LOL
The Khmer people also cook with loads of noodles, starches and grains. No Tim Noakes here in Cambodia! Yet the general population is extremely thin. Hopefully this healthier diet will start having a thinning effect on Amethyst’s somewhat more rounded frame since leaving SA.
Enjoy experimenting and cooking all the recipes Amethyst will share with our readers on “Tastes of Love and Lemongrass”. Every recipe will be Amethyst’s own take on the original Cambodian dish as she just can’t help herself but to add her own flavour and touch to everything she makes.
