Event

Meandering the Mekong

Taste Khmer cuisine and learn the secrets to creating
sumptuous authentic dishes of Cambodia:

Watch a cooking demo and enjoy a dinner buffet:

Appetizer: Pleer Saik Gho (Beef Salad) - This is a wonderful, flavorful and healthy dish. I often compare this dish to a Civeche.

Entree:
Cha Khreung Saik Moan (Chicken Lemon Grass) - This is one of those dishes that highlights the influences from India, as it calls for a lot of the ingredients found in Indian cooking with Khmer infusion such as lemongrass and kiffer lime leaf. This is a highly complex tasting dish, with lots of flavors, textures and scent. It's wonderful with chicken, beef, pork or tofu for vegetarians.

Side Dish: Cha Pbales (Stir Fried Vegetables) - This is an easy to make dish that is healthy, versatile and quick that can be good by itself or as an accompaniment with other dishes. A classic example of how Khmer embraced Chinese methods into our everyday life. Cha in Khmer means stir fried. There are literally hundreds of Cha you can make quickly and easily.

Dessert - Banana in Coconut Cream and Tapioca
Most Khmer desserts call for coconut cream as oppose to milk or dairy products.

Basil Seed Drink - This drink is found in many Asian countries, including India. There are many ways to make this. It's a fun and refreshing drink for summer. The recipe we are using is the most simplest.

Meander the Mekong through a travel slide show presentation for guests interested in a future trip to Cambodia, Laos and Vietnam.

Explore arts and culture at the Cambodian American Heritage Museum and Killing Fields Memorial.

Please RSVP by 10 pm on Friday, Sept. 16, 2011.