Thursday, June 03, 2010

Cambodia: Wait, what spices can we use?

We started making coconut rice and red bean soup. Upon realizing the recipe called for no spices, Kevin dispatched me to find what spices are commonly used in Cambodia (tamarind, tumeric, ginger, lemongrass, and lime, apparently).

These, it turns out, were a poor addition to the coconut rice and red bean soup, so I am reproducing the original recipe here and strongly recommending the reader not add tumeric, ginger, lemongrass, and lime.

Cambodian Coconut Rice and Red Bean Soup


  • 1 can coconut milk

  • 1/2 Tbsp sugar

  • 1 Tbs cornstarch

  • 1/4 tsp salt

In separate saucepan, cook:

  • 1/2 cup rice

  • 5 cups water

  • 1 can red beans

Until rice is tender

Poor coconut sauce over rice, eat.

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