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FoodSt cook Iris holding a basket of carrots against a dark background

Hi, I'm Iris

Hi, I'm Iris

I love cooking because both of my Grandpas were chefs in the 1950s, grandpa from my father side owned a noodle bar and grandpa from my mother was a wedding function chef. However, when I was a little girl I didn’t know that I truly loved cooking because at the young age of 9 I was responsible for shopping and cooking for my family. As the eldest girl in the family I wanted to help my mum after school and I am so grateful that I could and at least now I know how to cook well.

I love cooking because both of my Grandpas were chefs in the 1950s, grandpa from my father side owned a noodle bar and grandpa from my mother was a wedding function chef. However, when I was a little girl I didn’t know that I truly loved cooking because at the young age of 9 I was responsible for shopping and cooking for my family. As the eldest girl in the family I wanted to help my mum after school and I am so grateful that I could and at least now I know how to cook well.

My Asian Menu

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Iris' Cambodian Chicken Rendang - FoodSt
Iris' Cambodian Chicken Rendang
$34.00
Cooking now
Plated dumplings with a side of dipping sauce on a textured surface
Iris' Pork and Chive Dumplings
Cooking now
Cooking now
Image of Chicken Satay Sticks piled upon a plate
Iris' Chicken Satay Sticks
Cooking now
Cooking now
Photo of Lemongrass Beef skewers
Iris' Lemongrass Beef Sticks
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Platter of dumplings with dipping sauce and garnishes on a textured surface
Iris' Chicken and Shiitake Dumplings
$20.00
Best Seller
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Side view of Chicken Amok Pie
Iris' Chicken Amok Pie
Cooking now
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Apron greens.jpg
Apron greens.jpg
Iris' Cambodian Chicken Rendang - FoodSt
Iris' Cambodian Chicken Rendang - FoodSt
Person cutting green herbs on a wooden cutting board with a knife.
Person cutting green herbs on a wooden cutting board with a knife.

FAQ's

I'm originally from Cambodia.

My Cambodian Chicken Rendang is made with free range chicken, fresh lemongrass, Kaffir lime leaves, galangal, garlic, coconut, and shrimp paste.I learned this dish from a Cambodian chef that cooked for my office when I worked in Phnomh Penh. I loved her way of cooking because of her use of fresh ingredients and this Rendang was my favourite dish. 

Yes I do! My kids ask me for them all the time, so much so that they are a staple in their school lunch boxes, yum!

Straight from frozen - you can steam or panfry for a crispy base! See the product page for more directions.

Dumplings on a black plate with a small bowl of dipping sauce.

Made with love

By local cooks

With fresh ingredients

Frozen for convenience

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