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Nye Yun, a Bay Area chef and author of My Cambodia: A Khmer Cookbook, takes listeners on a flavorful journey through Khmer cuisine. She highlights the essential roles of traditional ingredients like kroyeng and brahok, sharing the cultural significance behind preparing dishes. Nye reflects on her roots in Stockton and the vibrant Khmer community, emphasizing food as a connector of memories. Listeners also get practical tips for enjoying Cambodian street food and cooking techniques, as well as discovering the heartwarming stories woven into her cookbook.
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Make The Khmer Aromatic Paste Ahead
- Make kroyeng (aromatic paste) from fresh lemongrass, galangal, turmeric, lime leaf, shallots and garlic for authentic Khmer flavor.
- Grind in a mortar and pestle or use a food processor and freeze batches for later use.
Kroyeng And Brohok Define Khmer Flavor
- Brohok (fermented mudfish paste) plus kroyeng define Khmer cuisine's core flavors.
- These two elements connect modern Cambodian cooking to centuries of tradition and regional uniqueness.
Stockton Felt Like Home
- Nye Yun's family moved from Texas to Stockton in 1984 because Stockton reminded them of Cambodia's climate and had an existing Khmer community.
- Growing up, accessible markets and gardens meant Cambodian ingredients were available locally.
