Stocking a Cambodian Pantry
This Month's Film: The Rice People
Having been preparing Asian cuisine for going on three years now, my pantry is pretty well stocked with the basics. For a Cambodian menu, I will need Asian fish sauce (nam pla), soy sauce, rice wine vinegar, coconut, lime, mint, corriander, basil, lemongrass, chili peppers, kafir lime leaves, curry powder, and sesame oil. And with the exception of the fresh ingredients such as limes, mint, basil, chili peppers and lemongrass, I have pretty much everything I need.
Send me a pair of chopsticks. Click here for details.
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