For many years I’ve been wanting to write a cookbook about how to cook with condiments and sauces. I have a refrigerator and pantry filled with all kinds of ingredients from everyday ones like ketchup and miso to more unusual ones such as pomegranate molasses and preserved lemon paste. My Asian sauce collection is massive and I don’t just use Asian condiments in Asian recipes but in all kinds of things. Which brings me to Angkor, a line of Cambodian ingredients.
A couple of years ago I met Channy and Kent Laux at the Winter Fancy Food Show. I was blown away by their first product, lemongrass paste which also includes garlic, jalapeno, onion, fish sauce (there’s a vegan version as well), galangal and makrut lime, and couldn’t wait to experiment with it. It’s herbal and tangy with funky notes from fish sauce. Channy has shared a number of traditional Cambodian recipes on the site Angkor Chef but I knew the sauces would work in so many non-Cambodian dishes as well. Earlier this year I took some samples into the kitchen and began experimenting. Many of my recipes are now up on the Angkor Chef blog. This was not a paid project, I was just so enthusiastic about the products I really want to see them succeed and help to demonstrate how versatile the products are.
If you’re looking to add new flavors to your favorite recipes, the Angkor line of sauces is really great. Here are some of the sauces and links to the recipes I created that use them:
This pungent, herbal and funky paste complements artichokes beautifully. I used some in both the steaming liquid and blended with mayonnaise and Greek yogurt for a dip. I also used it as a marinade for shrimp to use with tacos. It’s great with any kind of seafood.
2. Chrouk Metae - Cambodian Hot Sauce
A spicy hot sauce, but thick and very fresh tasting, not overwhelmed by too much vinegar it also has a hint of garlic. I used this in both macaroni and cheese and in place of mustard with deviled eggs.
3. Tuk Meric - Kampot Pepper Sauce
I am crazy about this sauce, it’s traditionally used with fried foods and hard-boiled eggs. It is peppery but also has lime juice and sea salt. I used it in meatballs and it quickly became a favorite. I also used it to season a salad of grilled eggplant, tomatoes and green onions.
The tamarind sauce is for Cambodian wraps and spring rolls, but it is really a perfect dressing for salads. It has extra virgin olive oil, dried shallots, garlic, and chili as well as some fish extract. I loved it on a three-bean salad.
All of the products are available online, check their website for special offers.
Disclaimer: I was not compensated monetarily for this post, I did receive samples of the products.
