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frizz restaurant
#67, Street 240 (map)
Phnom Penh
Cambodia
Tel: 023 - 22 09 53
Tel: 012 - 52 48 01
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frizz on Channel News Asia
CNA's tv-show 'Taste Matters' filmed at frizz restaurant and the Cambodia Cooking Class. The show, with our chef Heng, will be broadcast on July 11 at 6.30pm (Cambodian time).
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frizz now on Street 240
After more than four years on Phnom Penh's riverfront, frizz has relocated to Street 240. We are proud of our new, fresh interior.
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Rick Stein at frizz
BBC's top chef Rick Stein was here! The frizz restaurant's chef Heng will be featured on his television show.
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We have introduced a new menu including more traditional Cambodian dishes, fresh salads and delicious desserts.
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Here we present two delicus Khmer meals with chicken: Saich Moan Ang and Samlor Machoo Saich Moan. On other recipe pages we have two vegetarian Cambodian meals and two recipes for Khmer food with beef.
If you want to know more about Cambodian cuisine and Khmer ingredients and recipes, why not book a cooking course at the Cambodia Cooking Class?
Saich Moan Ang
Do you remember the Khmer lessons from the first recipe page? Then you know Saich = meat.
Now, we go a little further.
Moan = chicken
Ang = grilled.
So, this dish in Khmer is called Saich Moan Ang, grilled chicken. A simple name, but a really delicious dish. Try the recipe below.
Ingredients
- 1 tbsp Vegetable Oil
- 2 tbsp Sugar
- 4 Garlic Cloves, crushed
- 4 tbsp Soy Sauce
- Salt and Black Pepper
- 4 large Chicken Thighs
Put oil, sugar, garlic, soy sauce, pepper (preferably Kampot Pepper of course) and salt in a shallow dish and mix well.
Add the chicken and turn to coat, rubbing the mixture into the flesh. Cover with clingfilm and leave to marinate for 1 hour, turning once during the marinating period.
Preheat the grill to hot and line the grill pan with aluminium foil. Place the chicken in the grill pan and cook for 20-25 minutes, turning from time to time or until the chicken is cooked through and browned on all sides.
Serve immediately.
Want to learn more?
Book a cooking course at the Cambodia Cooking Class.
Samlor Machoo Saich Moan
A wonderful Cambodian soup with lemon grass and chicken.
Ingredients
- 900ml Water
- 2 stalks of Fresh Lemon Grass
- 4 Garlic Cloves
- 2 teasp Fish Sauce
- 50g Rice
- 5cm Fresh Galangal or 1 teasp Dried Galangal
- Pepper
- 2 boneless Chicken Breasts, skinned and diced
- 4 Spring Onions, chopped
- 2 tbsp Freshly chopped Basil
- The juice of half a Lemon
- Chili paste (to taste)
- 1 teasp freshly chopped Coriander
- 5 Kaffir Lime leaves or 2 teasp of grated lime peel
Put water, lemon grass, garlic, fish sauce, rice, galangal and pepper in a large saucepan and bring to the boil.
Add the chicken, mixing well and cook for 10 minutes, skimming off any white froth which forms.
Place the spring onions, basil lemon juice, chili paste, coriander and lime leaves in a large serving bowl and mix well.
To serve, pour the soup over the onion mixture in the serving bowl, mix well and serve immediately.