Homemade Cambodian Cuisine at its Finest

Having my in-laws in town means I’m eating really well, a little too well. As I write this, my stomach is crying uncle from the four extra helpings I ate at dinner. The original Mamma Meak is one mean cook, and is able to whip up some pretty amazing Cambodian concoctions.

Last night I came home to dinner waiting for me at the table, courtesy of Mamma Meak. The girls happily informed me that they LOVED Grandma Meak’s fresh spring rolls. They’ve had them before, but usually deconstructed them to avoid any green vegetables. This time, they ate the entire roll, six of ’em in the case of Olivia and Erin. The girls know good spring rolls. My mother in-law’s are about the best I’ve had with chicken, shrimp, noodles, lettuce, cucumber, and mint. She also serves them up with hoisin dipping sauce.

That was followed up with Cambodian crepes, also pretty darned delicious. I’ve eaten them plenty of times, but this time Mamma Meak shared the recipe. Rice flour, coconut milk, and water. Once it’s cooked she fills it with minced chicken, shrimp, bean sprouts, onion and garlic. I not only gobbled up a couple of them, but so did the girls. I guess I’m got some crepe making to do once my in-laws leave town.

Tonight, dinner was once again waiting for me when I came home from work. This time, she made fried rice and fried noodles. Her noodles are hands down, my absolute favorite. That’s why I’m so full now.  I don’t know what it is about these noodles, but I can’t stop eating them. I have absolutely no willpower.

There’s already plans in the works to make egg rolls tomorrow. I’ve got some pretty mixed emotions about this. While I love them, they’re definitely not part of the P90X diet. I know I can’t say no to eating one, but the question remains, will I stop at one? The odds are against me.

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