My Cambodian Chicken Rendang is made 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. This is a meal I'm always pleased to cook for my family and friends.
Contains: Soybeans, Tree nuts other than coconut from the fruit of the palm, Fish and fish products , Cereals containing gluten and their products.
Hi, I'm Iris!
I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old.