This dish is a derivative of a popular entrée for both lunch and dinner, but in contemporary Cambodia in small portions is also enjoyed as part of social drinking.
Ingredients:
300g Pork ribs
8-10 full Yellow agati flowers (angkea dei)
flowers
1 wedge Lime
Cloves Garlic
Marinade
½ tsp palm sugar
1 tsp fish sauce
1 tsp oyster sauce
½ tsp crushed pepper
½ tsp salt
300g vegetable oil
3 full stems mint
Instructions:
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