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Recipes

Cut rice noodle soup (Cambodia)

Cut rice noodle soup (Cambodia)

Chinese in origin, kuy teav refers to “cut rice noodles” and features a clear pork broth served with thin rice noodles and a variety of proteins. A bowl is accompanied by lime wedges, coriander, pickled Thai ch ... Read more
Recipe of the week: fried fish curry

Recipe of the week: fried fish curry

This dish is usually made with fish ‘steaks’, aka cutlets, but it is just as good with fillets or whole fish. The type of fish doesn’t really matter either as the luscious, spicy sauce is the thing, so it works ... Read more
Recipe of the week: wild rocket risotto

Recipe of the week: wild rocket risotto

Wild rocket has a sharpness and heat to it that you just don’t get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket’s bite. Serve with lots of Parmesan and a cri ... Read more
Recipe of the week: Pistachio green mole

Recipe of the week: Pistachio green mole

Mole comes from the Nahuatl word mol-li, which means salsa or sauce. Many think of mole poblano (or “the chocolate sauce”) as the only kind of mole, but there are hundreds of moles that vary widely in style. Read more
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