Cambodian Cuisine Torsu food truck in NYC (short doc)

If you are in NYC, help support this man! It’s sad what he is going through and I wish the best for his food business.

Torsu’s cha kroeung w/ chicken looks good!


You can check out their menu here and here.
You can also follow them on Twitter for exact location and time. 

Curry Trey Ruah (Curried Snapper) is a traditional Cambodian fish curry recipe for a classic coconut milk fish curry with green chilies that’s soured with tamarind.


  • 4 tbsp groundnut oil
  • 3 large, dried, green chillies, soaked to soften
  • 1 cinnamon stick, broken into pieces
  • ½ tsp freshly-grated nutmeg
  • 2 whole star anise
  • 5 cardamom pods
  • 1 stalk of lemongrass
  • 2 tsp coriander leaves, finely chopped
  • 4 cloves garlic (Elephant garlic is traditional)
  • 2 medium shallots, finely chopped
  • 1 tbsp finely-grated galangal
  • 1 tbsp finely-grated ginger
  • 250ml (1 cup) water
  • 2 tsp shrimp paste
  • 1 tsp ground turmeric
  • 360ml (1 ½ cups) coconut milk
  • 60ml (¼ cup) tamarind paste
  • 2 tbsp palm sugar (or golden caster sugar)
  • 2 tbsp fish sauce
  • 1 tsp salt
  • 1kg (2 lb, 3 oz) red snapper fillets, chopped
  • 1 small aubergine (eggplant), cubed
  • 115g (¼ lb) green beans, julienned
  • 6 red birds’ eye chillies, sliced into thin rounds


  1. In a blender, combine 1 tbsp groundnut oil along with the green chillies, cinnamon, nutmeg, star anise, cardamom, lemongrass, coriander, garlic, shallot, galangal, ginger, water, shrimp paste and turmeric. Process until you have a smooth paste.

  2. Heat the remaining oil in a wok and when hot stir in the spice paste. Stir-fry for 2 minutes then add the coconut milk. Bring to a simmer and cook for 3 minutes then add the tamarind paste, sugar, fish sauce and salt. Bring back to a simmer and cook for 4 minutes more.

  3. Now add the fish, aubergine pieces and green beans. Bring back to a simmer, cover with a lid and cook gently for about 8 minutes, or until the fish is tender.

  4. Serve hot, on a bed of rice. Garnish with the sliced birds’ eye chilies.

For more recipes visit


FUNG BROS: Cambodian Food! 😉 woop woop!

– thanks to my brother for showing me! lol
SeeBeyondBorders is cooking up a better education and brighter future for children in Cambodia

Do you know that up to 50% of Cambodian children do not complete primary school? SeeBeyondBorders is an Australian NGO dedicated to strengthening the Cambodian education system by improving infrastructure, facilitating teacher training, and providing practical support.

Their Sdey Leur Schools Project will support a cluster of schools over a period of three years, helping to drastically improve the community. This long-lasting support will ensure the changes made are fully integrated into the school system and, hence, sustainable in the long term. This project, however, requires a significant amount of financial support in order to really be successful.

The solution? Offerings: A Cambodian Cookbook. This will be a contemporary Cambodian cookbook that will showcase a lesser known cuisine for the rest of the world to enjoy. In addition, it will hopefully serve as a symbol for Cambodians to take pride in their country, encourage foreigners to visit, and raise awareness of the challenges facing Cambodia. All funds raised through this StartSomeGood campaign will be used to pay for the printing and shipping costs of the book–and just AUD $49 ($65 for US/UK residents) will get you a book of your very own!


What good do you want to create? Visit our site to learn about how to start your own campaign.


Banh Cheo is the Khmer version of Vietnamese banh xeo.

It’s based off the French crepe. Stuffed with minced meat, scallions, onions, and bean sprouts. (I like to add chopped jalapeno to mine.) Served with lettuce, Vietnamese/ Cambodian mint (also called coriander), Thai basil, and cucumbers. I didn’t have any cucumber at the time of the photos. My mom bought them a few hours later. But that’s ok. =) 

You can eat the crepe as a wrap with the lettuce as the “wrap” and dip in sweet fish sauce or mix everything together as I did in the third photo. It’s so good with Sriracha sauce!