Senteurs d’Angkor offers a wide range of traditional Cambodian spices: Satay, Lok Lak, amok, Kampot pepper and more. Find here a selection of the best recipes using our spices to bring home the unique flavors of Cambodia.
ORIGINAL RECIPE
Chicken Satay
Delicious skewers
for 4-5 servings
Ingredients
- 5 tsp Senteurs d’Angkor Satay spices
- 700 g chicken (diced)
- 1 tsp vegetable oil
- 2 tsp soya sauce
- 150 g coconut milk
Directions
In a bowl, mix satay spices, vegetable oil, soya sauce and coconut milk into a paste. Marinate the chicken with the paste for 30 minutes. Thread meat on to bamboo skewers. Grill for 2-3 mins each side, turn and baste often with the remaining paste. Serve with rice or bread.
ORIGINAL RECIPE
Chicken Curry
Traditional Cambodia dish
for 4-5 servings
Ingredients
- 3 tsp Senteurs d’Angkor Curry spices
- 500 g of chicken
- 1 liter of coconut milk
- 100 g shallots (chopped)
- 100 g green beans
- 200 g onions
- 200 g carrots
- 400 g potatoes
Directions
Heat a glass of coconut milk, the curry spices and shallots in a saucepan, for 10 minutes. Add the chicken and cook until the sauce thickens. Add carrots, potatoes and cook for another 5 minutes. Pour in the remaining coconut milk and cook until boiling. Add green beans and onions. Boil for approximatively 20 minutes. Add salt to taste. Serve hot with rice.
ORIGINAL RECIPE
Beef Lok Lak
Famous Cambodia dish
for 4-5 servings
Ingredients
- 5 tsp Senteurs d’Angkor Lok Lak spices
- 700 g beef (diced)
- 2 tsp vegetable oil
- 2 tsp soya sauce
- 2 tsp ketchup
- 1 tsp palm sugar or brown sugar
- 5 cloves of garlic (crushed)
- 2 limes
Directions
Marinate the beef with soya sauce, sugar, ketchup for 30 minutes. Heat the vegetable oil in a wok, fry garlic. Add the marinated beef and continue to stir-fry for 5-7 minutes. For the dipping sauce: combine Lok Lak spices with fresh lime juice. Serve the beef with the dipping sauce, over lettuce leaves, sliced tomatoes, onions and cucumbers, accompanied with steam rice or French fries.
ORIGINAL RECIPE
Lemongrass Soup
Tasty chicken soup
for 4-5 servings
Ingredients
- 4 tsp Senteurs d’Angkor Lemongrass powder
- 500 g of chicken
- water (enough to submerge the chicken)
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tsp salt
- 1 clove of garlic (chopped)
- 1 medium onion (sliced)
- 3-4 kaffir leaves
- fresh basil (chopped)
- 3 green limes
Directions
In a pot, boil water with garlic, onion, kaffir leaves and lemongrass powder for 5 minutes. Add chicken and let it boil during 5 more minutes before turning heat down to low and let simmer 15 more minutes. Season with fish sauce, sugar and salt. Garnish with basil and squeeze of lime. Serve with steam rice.
ORIGINAL RECIPE
Fish Amok
Traditional Cambodia dish
for 4-5 servings
Ingredients
- 5 tsp Senteurs d’Angkor Amok spices
- 500 g fish fillets (chunks)
- 600 g coconut milk
- 25 g sugar
- salt to taste
- 30 g fish sauce or soya sauce
- 20 g clove of garlic (crushed)
- 40 g shallots
- 1 egg
Directions
In a bowl, mix amok spices,
sugar, salt, fish sauce, egg,
garlic and shallots. Add in the coconut milk. Put the fish fillets into the mixture and let set aside for around 15 min. Steam in a pot for ½ hour. Serve hot with rice.
ORIGINAL RECIPE
Kampot Pepper
grilled beef steak
for 4-5 servings
Ingredients
- 30 g Senteurs d’Angkor Kampot black pepper (crushed)
- 4 x 200 g beef steak
- olive oil
- salt
Directions
Brush the steaks with olive oil. Rub on both sides with salt and Kampot black pepper. Let it marinate for 30 minutes.
Heat a ridged griddle pan or frying pan until smoking. Fry the steaks, for 2-3 minutes each side for medium rare or cook to your taste. Serve immediately.
Note: Kampot black pepper suits all kind of dishes and distinguishes itself in particular with beef, lamb and raw meat or used in marinates of game, pork and poultry.