Tag Archives: Cambodian

A Tale of Two Stir-Fries I: beef & ginger: $1.35/serving

It was the best of times, it was the worst of times. It was the age of working late, it was the age of invasive holiday foolery, it was the epoch of unbelievable traffic on I-5, it was the epoch of trying to use up a seemingly bottomless supply of discount beef…we had everything before us, we had nothing before us, we were all going direct to heaven, we were all going direct the other way, especially for plagiarizing a book that had absolutely nothing to do with food—in short, the period was probably much like your period, in whatever city, county or country you may reside. And to you I recommend a stir-fry.

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Khmer-style rice soup: 82 cents/serving

Let me just cut to the chase: This plain-seeming Cambodian porridge-soup hybrid is probably the most flavorful soup I’ve ever made in such a short period of time. It probably took less than 45 minutes—including grinding the pork loin. And its main components consist of rice and water. The majority of the thanks goes to the pork, garlic, herbs, fried shallots, and fish-sauce condiment we already had in our fridge (recipe below), but the other flavors are still there in shaded nuances, layering on top of each other to bring this bowl up to the level of a kind of a light, porky pho broth.

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