Not yet registered? Create a OverBlog!

Create my blog

Bosba Panh

Bosba Panh

A blog to share Khmer and international recipes, that we inherited from my grandmom and our multicultural background. Fifty years after she died during the genocide, people still remember her cuisine. She was so famous that when French governors came to the village, she was called to prepare the official dinners. Articles are mostly recorded by my mom and dad. I am a Cambodian western-educated composer (www.bosbapanh.com)

Blogs

La cuisine de Bosba

La cuisine de Bosba

Family recipes from Bosba Panh's table. Articles by dad, mom, my brothers and myself.
Bosba Panh Bosba Panh
Articles : 23
Since : 12/12/2015
Category : Food & Drink

Articles to discover

Laboy - vegetable mix for samlor

Laboy - vegetable mix for samlor

National dishes like the Samlor Khmer or Kari Saraman are accompanied by a careful selection of vegetables and herbs. This mix is an art as its combination must reveal the savor of the soup but not overpower it. Some vegetables are added to lighten the soup, others to make it crispy. Herbs are added to bring freshness and a whirlpool of flavors. He
Where do the lotus come from?

Where do the lotus come from?

On the road to Oudong, the ancient capital city, there are marshes of lotus and families live from harvesting them every day. We use everything: the leaves to wrap food at the fresh market, the lotus flowers for the pagodas, the seeds to eat as snack. The farmers use boats made of the trunks of the palm trees to go and collect the flowers. Dad like
Nom Pang Sach Ko Ang

Nom Pang Sach Ko Ang

One of the French legacy in Cambodia is the baguette. We eat it with la-vache-qui-rit, the famous cream cheese spread, with grilled chicken or beef ragout, with sweetened condensed milk, canned sardines with tomato sauce, butter and granulated sugar (try it, wonderful to have the sugar crunch under your teeth) but if you have a crave in the afterno
Madeleine

Madeleine

The Madeleine is a simple and loved little cake that reminds Proust and many of us of our younger years at the French Lycee. It is easy to do, with only flour, sugar and butter as a base but it requires patience and lots of attention. Give it a try and earn a hug from your family and friends. Ingredients for 50 Madeleines 250g flour 200g granulated
Samlor korko thnot - Young Palm Fruit Ratatouille

Samlor korko thnot - Young Palm Fruit Ratatouille

The Samlor Kokor is a signature of Cambodia. Eaten with rice, from the farmer to the urban families, this soup stew is part of our DNA. It is heartwarming, made from fresh vegetables and that we stir (kokor) until all ingredients are well mixed. Usually it is made of a vegetable-fruit combo including: green papaya, green banana, green jackfruit, yo
Le couscous au poisson de Tunis

Le couscous au poisson de Tunis

In Phnom Penh, the Tamarind on street 240 offers the best couscous in town. We used to go so often that it became a favorite dish of Panhlauv, my bro and younger member of our family. Now studying in the US, he still comes home asking for a couscous, as if it was a staple food of Cambodia. He prefers with lamb but a recent travel helped mom learn h
Ork Lam Ratatouille

Ork Lam Ratatouille

This is a popular beef ratatouille and dills from Luang Prabang, the royal city of Laos. It is earthy and finds its roots in our forest and garden but it is the kind of national dish that one does not dare to take up when untrained. Our auntie Pa Thouaithong has been famous in the community for this beef stew. She is said to spend up to three days
the Crabs of Kep

the Crabs of Kep

I have traveled many countries and have been studying in New England (USA) where the lobsters and blue crabs are legendary. But no place can offer the sweet and plump crabs of Kep, a seaside provincial city of Cambodia. There, you go and select the crabs just harvested, the cham ladies on the market can steam them for you or cook stir-fried rice. T
New Year Hot Pot Culao

New Year Hot Pot Culao

Our family is of Chinese descent so we celebrate both Chinese and Khmer New Year. The tradition is to prepare the Hot Pot or Huo Guo that we call Culao in our family as my great grandfather probably landed on the shores of South Vietnam when fleeing China before establishing himself in Thnaot, in Takeo province and marrying my Khmer great grandmoth