Last night I cooked this favourite Cambodian-style vegetable stew.
Earlier this year, we visited Angkor Wat and Siem Reap, and had much fun exploring the little town of Siem Reap, as we did admiring the 1000-year old temples. Beer for $0.50 a glass, free wi-fi, and delicious Amok curry with rice took us to this happy place on the vacation.
At the airport on our way back, I was lured into the quaint shop selling Cambodian silks and spices, and came out with 2 varieties of masala in cute little cane baskets.
Back home, I quickly tried to make my version of Cambodian vegetable stew, which looks like this. Very tasty, and very nutritious (I imagine). The magic is mostly in the masala, and some credit to the coconut milk too.