Cambodian Americans Are Ready to Share Their Cuisine, On Their Terms

The word “funky” frequently comes up when you talk about Cambodian food.

It is often traced to prahok, fermented fish paste, an ingredient so widely used that there’s a Cambodian phrase, ‘No prahok, no salt!” It is incorporated in soups, such as samlor korko, a rustic vegetable and green fruit stew, as well as dips, like teuk kreung, a fish-based sauce served with raw vegetables. Its taste is considered an acquired one for those new to the cuisine.

But first generation Cambodian American chefs are not afraid to use it. In a new crop of eateries, they are embracing the full breadth of Cambodian flavors, while integrating their American upbringings.

“Cambodian food is a balance of salt, sugar, and acid,” says Ethan Lim, Cambodian-American founder and chef at Hermosa in Chicago, a sandwich shop-cum-Cambodian dinner series. He adds that it’s this balance that makes the cuisine distinct from

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The weekend’s here! Where are we headed on Staten Island this Daylight Saving Time?

STATEN ISLAND, N.Y. — Even if the New York City Marathon doesn’t have you sprinting, this line up of food, drink and events will have you traveling the borough this weekend.

What’s on tap? Let’s start with soul food.


Fried chicken (Courtesy of Shaw-naé Dixon)


Shaw-naé Dixon will be open on the weekends at her soul food restaurant Shaw-naé’s House. The Stapleton spot at 381 Van Duzer Street is open Friday through Saturday from 5 p.m. to 11 p.m. for pickups. Sit-down service is available by reservation.

For the menu, go to the restaurant’s Facebook page.

Customers can place orders at 845-595-8511 and email [email protected]


Boy scouts from Troop 37, sponsored by St. Teresa’s Church in Westerleigh, collect nonperishables during their annual Scouting for Food drive — a citywide Boy Scouts of America event that typically takes place on the first or second Saturday of

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