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Cambodian Chimney Soup: Yao Hon

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  Cambodian Chimney Soup Disclaimer: As an Amazon Associate, I earn from qualifying purchases. This post has affiliate links. If you buy through one of these links, I may receive a small commission at no extra cost to you. I t is known as Yao Hon (or Yaohon ) in Cambodia and is a traditional communal hot pot served in a metal chimney pot over burning coals. Its signature mark is a rich, complex broth that balances creamy coconut milk, savoury Chinese BBQ sauce, tangy tamarind/tom yum paste, and fermented soybean curd. We savoured this at a traditional Cambodian Barbecue. Dipper platters stacked with varieties such as shreds of meat, fish, and shrimp were provided separately for grilling on the chimney pot . The authentic recipe for Chimney soup prepared locally in Cambodia is: Ingredients For the Broth 1 can (400ml) coconut milk 1 can Coco Rico (coconut soda) or 1 cup fresh coconut water 3–4 cups chicken broth or water ½ cup Bull Head Chinese Barbecue Sau...

Cambodian Prawn Amok

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     🖨️ Print Recipe Ruby's Kitchen Special Cambodian Prawn Amok Amok Bongkang (Siem Reap Style) Prep time: 15 mins | Cook time: 15 mins | Serves: 2–3 A classic heritage dish from Siem Reap, this aromatic Khmer curry infuses succulent king prawns with fresh homemade Kroeung (yellow lemongrass paste) and silky coconut cream. Perfectly balanced, fragrant, and comforting. Ingredients For the Fresh Yellow Kroeung Paste: 2 stalks Lemongrass (inner white part only, finely sliced) 2 Shallots, peeled & chopped 3 cloves Garlic, peeled 1-inch knob Fresh Ginger or Galangal 1 tsp Ground Turmeric 1 Fresh Red Chilli (deseeded for mild warmth) Zest of 1 Kaffir Lime (or regular lime) For the Prawn Curry: 300g Raw King Prawns (peeled, deveined, tail-on) 1...

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