Kuy (pronounced "Kwee") came to America as a young refugee from the turmoil in Cambodia. Her extended family settled in Tacoma, Washington, and Kuy eventually started a restaurant in Saint Helens, Oregon. For the next quarter century she served Cambodian, Thai, and Vietnamese food and the flavors of S.E. Asia to local customers. The Sauces here presented are a result of her efforts. The flavors and uses of these products come directly from the menu and are useful in a great many dishes. They are the basic sauces modified somewhat from the original for the American taste.
About Cambodian Cuisine
Cambodian cuisne is a unique blend of fresh colorful vegetables and fruits combined with a rice grain.
Like Thai food, Like Vietnamese food, Cambodian cuisine relies heavily on soups and sauces made from fruits , vegetables, and rice.
Cambodian cuisine is heavily influenced by sweet flavors of the pineapple, the mango, tamarind, persimmon, the orange and lemon. Coconut is a basic of the diet being rich in nutrients. Herbs that are popular are basil, fresh green onion, cilantro, fresh mint, lemon grass and garlic.
Cambodian food is not as exotic as other regions in Asia; relying heavily on the domestic fowl and pork and fish; meats easily raised in captivity on small acreage.
The Tropical climate of the country lends an island-like temperament to the people who are generally peaceable and to the food which is generally peaceable too; not as spicy as Thai cuisine, and never bland, due to the explosive flavors of the fruits and vegetables grown in this region.
Cambodian food is mostly a joyful food; bright, crisp, sour, served hot and cold, readied at almost a moment for a party, Cambodian people love parties! It takes less than a half hour to make a mango salad, boil some rice, roll rice paper rolls, and mix a ground spiced chicken salad unlike any you have ever tasted.
It is not a stark or austere diet like a colder climate might be, Cambodian food is seldom fried in a wok it is more often boiled, or baked or served fresh, grated or sliced atop beds of white jasmine rice.
Cambodian food is generally flavored with chili’s to juxtapose the sweetness of the fruit, or pickled vegetables for a sour touch. Curry is commonly used and Cambodians love the sour of the lemon over a sweet dish or the blandness of rice porridge with fresh green onion, and lime juice with a pickled vegetable on the side.
Soups are seldom hearty, like colder climates but lighter in constitution and viscosity made right away and served right away.
Come join us at this website and introduce yourself
to the spectacular flavors of Cambodia!