Our recipes

Amok : traditional khmer dish

Ingredients : recipe for 4-5 servings
- 5 tsp Senteurs d’Angkor amok spices 25g sugar
- Salt to taste
- 30g fish sauce or soya sauce
- 1 egg
- 20g garlic (crushed)
- 40g shallots
- 600g coconut milk
- 500g fish fillets, cut into chunks

In a bowl, mix amok spices, sugar, salt, fish sauce, egg, garlic and shallots. Add in the coconut milk. Put the fish fillets into the mixture and let set aside for around 15 mins. Then steam in a pot for ˝ hour.
Serve hot with rice.

Khmer Curry : Traditional khmer dish

Ingredients : recipe for 4-5 servings
- 3 tsp Senteurs d’Angkor curry spices
- 500g meat (chicken / beef / pork)
- 1 litre coconut milk,
- 100g shallots (chopped)
- 200g carrots,
- 400g potatoes,
- 100g green beans,
- 200g onions
- Salt

Heat a glass of coconut milk, the curry spices & shallots in a saucepan for 10 mins. Add the meat and cook until the sauce thickens.
Add carrots, potatoes and cook for another 5 mins. Pour in the remaining coconut milk and cook until boiling. Add green beans and onions. Boil for approx. 20 mins. Add salt to taste.

Serve hot with rice.

Satay : to make delicious skewer

Ingredients : recipe for 4-5 servings
- 5 tsp Senteurs d’Angkor satay spices
- 700g chicken, pork or beef (diced)
- 1 tsp vegetable oil
- 2 tsp soya sauce
- 150g coconut milk

In a bowl, mix satay spices, vegetable oil, soya sauce and coconut milk into a paste.
Marinate the meat with the paste for 30 mins.
Thread meat on to bamboo skewers. Grill for 2-3 mins each side, turn and baste often with the remaining paste.

Serve with rice or bread.

Lemongrass soup

Ingredients : recipe for 4-5 servings
- 4 tsp Senteurs d’Angkor lemongrass powder
- ½ litre water
- 500g shrimps (fish or chicken)
- 2 tbsp fish sauce
- 2 tbsp sugar
- 3 tsp salt
- 1 clove garlic (chopped)
- 3 green limes
- Fresh basil (chopped)

In a pot, boil water with garlic & lemongrass powder for 2 mins.
Add shrimps and let it boil for further 5 mins.
Season with fish sauce, sugar and salt.
Garnish with basil and squeeze of lime.

Serve hot with rice.

Grilled chicken with ginger

Ingredients : recipe for 4-5 servings
- 1 tablespoon of ground ginger,
- chicken leg(4 pieces),
- garlic (4 cloves),
- a pinch of salt, a pinch of pepper,
- a pinch of thyme,
- a small bunch of coriander
- olive oil (4 tablespoons)
- the juice of one lemon

Cut incisions on both sides of the chicken legs. Marinate with olive oil, thyme, chopped coriander, ground ginger, crushed garlic, salt, pepper and lemon juice. Grill slowly on a medium heat barbecue while brushing the remaining marinade until the chicken is cooked
Kampot pepper : Kampot pepper steak

Ingredients : recipe for 4-5 servings
- 30g Senteurs d’Angkor Kampot black pepper (crushed)
- 4 x 200g beef steak
- Olive oil
- Salt

Brush the steaks with olive oil. Rub on both sides with salt and Kampot black pepper.
Let it marinate for 30 mins.
Heat a ridged griddle pan or frying pan until smoking. Fry the steaks, for 2-3 mins each side for medium rare or cook to your taste. Serve immediately.
Kampot black pepper suits all kind of dishes and distinguishes itself in particular with beef, lamb and raw meat or used in marinates of game, pork and poultry.

Lok lak : famous Cambodian dishes

Ingredients : recipe for 4-5 servings
- 5 tsp Senteurs d’Angkor lok lak spices
- 700g beef (diced)
- 2 tsp vegetable oil
- 2 tsp soya sauce
- 2 tsp ketchup
- 1 tsp palm sugar or brown sugar
- 5 cloves garlic (crushed)
- 3 green limes

Marinate the beef with soya sauce, sugar and ketchup for 30 mins. Heat the vegetable oil in a wok or nonstick skillet. Saute garlic until golden brown. Add the marinated beef and continue to stir-fry for 5-7 mins.
For the dipping sauce : combine
lok lak spices with freshly squeezed lime juice into a sauce bowl.
Serve the beef with the dipping sauce, over lettuce leaves, sliced tomatoes, onions and cucumbers, accompanied with steam rice or French fries.

Red chili : for a kick in stir-fries !

Ingredients : recipe for 4-5 servings
- 1 tsp Senteurs d’Angkor red chili powder
- 400g beef (sirloin or rum)
- 1 pear
- 1 spring onions (trimmed and cut into fine strips)
- 3 cloves garlic (crushed)
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 3 tsp soya sauce
- 1 tsp honey

Slice the beef as thinly as possible. Grate the pear and squeeze it. Pour the pear juice over spring onions, garlic, red chili powder, sesame seeds, sesame oil, soya sauce, honey and rub it into the beef.
Stir-fry the mixture until golden brown.
Serve hot with rice.

Cinnamon : cinnamon cookies

Ingredients :
- 1 tsp Senteurs d’Angkor cinnamon powder
- 200g butter, 200g sugar,
- A pinch of salt,
- A pinch of baking powder
- 200g flour, 1 egg
- 100g peanuts (peeled, roasted and coarsely chopped)

Place the softened butter, sugar, salt and cinnamon powder in a large mixing bowl and beat until pale and thick. Add the flour, baking powder, peanuts and egg into the butter mixture and keep stirring until they are thoroughly combined.
Roll the dough into a log shape on a lightly floured work surface.
Cut the dough into slices of 1cm thickness and place onto the baking tray lined with baking paper. Bake in a preheated oven, set at 170°C for 15 mins.

Curcuma : for intense colour & flavour

Scientifically known as curcuma domestica, is known in Cambodia as “Khmer Saffron” due to its ability to give color to rice as a substitute to true saffron. Curcuma has also been traditionally used for beauty.
It is rubbed onto women’s cheeks to produce a golden glow!

As the main ingredient of curry, curcuma is used in traditional curries, rice and chicken dishes, as well as in condiments. Curcuma is a classic addition to chutneys, pickles, and relishes.

Try adding a pinch of curcuma to fish soups. Blend it with melted butter and drizzle over cooked vegetables, pasta, or potatoes for that special taste of Asia!

Senteurs d’Angkor : PO Box 51- Siem Reap - Cambodia - Tel : +855 (0) 63 966 733
Contact : operations@senteursdangkor.com