Lim Eng Koun with her chicken dish.
19 July 2011
by Melanie Darmody
The Fairfield Advance
NSW, Australia
WHEN Lim Eng Koun left Cambodia for Australia 18 years ago, she brought many aspects of Cambodian life with her.
Her flair for cooking traditional Cambodian cuisine is just one of them.
Mrs Koun, a level one language, literacy and numeracy program student at Navitas Cabramatta, said her Cambodian chicken stir-fry was always a family favourite.
“Everyone likes it and it was passed down in my family for generations,” she said.
“It can be hard to cook for learners but it’s easier for people who have more practice.”
Mrs Koun said the dish was also ideal for people who want to make healthy eating choices.
“It is healthy, because there are a lot of vegetables in it,” she said.
Chicken stir-fries served with rice are a popular dish in Cambodia, and the use of lemongrass is a hallmark of classic Khmer cooking.
Although Mrs Koun’s dish contains chillies, Cambodian food is typically not as spicy as food from neighbouring Thailand and Vietnam, but big flavour is always important.
Mrs Koun’s daughter, Sophy, said her mum loved spending time in the kitchen preparing meals for family and friends.
“When my mum married my dad, he taught her how to cook,” she said.
“She loves to cook for her family and when they enjoy it, it makes her happy too.”
by Melanie Darmody
The Fairfield Advance
NSW, Australia
WHEN Lim Eng Koun left Cambodia for Australia 18 years ago, she brought many aspects of Cambodian life with her.
Her flair for cooking traditional Cambodian cuisine is just one of them.
Mrs Koun, a level one language, literacy and numeracy program student at Navitas Cabramatta, said her Cambodian chicken stir-fry was always a family favourite.
“Everyone likes it and it was passed down in my family for generations,” she said.
“It can be hard to cook for learners but it’s easier for people who have more practice.”
Mrs Koun said the dish was also ideal for people who want to make healthy eating choices.
“It is healthy, because there are a lot of vegetables in it,” she said.
Chicken stir-fries served with rice are a popular dish in Cambodia, and the use of lemongrass is a hallmark of classic Khmer cooking.
Although Mrs Koun’s dish contains chillies, Cambodian food is typically not as spicy as food from neighbouring Thailand and Vietnam, but big flavour is always important.
Mrs Koun’s daughter, Sophy, said her mum loved spending time in the kitchen preparing meals for family and friends.
“When my mum married my dad, he taught her how to cook,” she said.
“She loves to cook for her family and when they enjoy it, it makes her happy too.”
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