Student KIm Kosen loves cooking her Cambodian fish soup.
27th August, 2011
Fairfield Advance, NSW, Australia
by BRIAN KARLOVSKY
FOR a simple, easy and healthy meal, Canley Heights resident Kim Kosen recommends her traditional Cambodian fish soup.
The Navitas Cabramatta College student loves to cook and uses 21 ingredients for this recipe.
“You can add and subtract amounts and ingredients to your taste,” she said.
Ms Kosen said the recipe was simple and took 30 minutes to prepare and 30 minutes to cook.
“Once you chop and/or grind everything and cook the soup and rice noodle, it takes no time to put together,” she said.
“I cook all the time, this is something I would cook on the weekends for my kids.”
The recipe is one Ms Kosen learned from her mother when she was 12 years old and living in Cambodia. She said she saw her mother make it, then tried it herself and learned from that.
It became a favourite of hers because of the taste.
“It’s a popular dish in Cambodia,” she said.
“It has good taste, it’s not spicy but not sweet and it’s healthy.
Ms Kosen ensures she cooks for her family every day and said she liked to try cooking different foods on occasion.
Most recently, she cooked for 500 people at the Khmer Krom Cambodian Temple in Cabramatta.
The Cambodian fish soup is best served warm, poured over a bowl filled with rice noodles and salad.
27th August, 2011
Fairfield Advance, NSW, Australia
by BRIAN KARLOVSKY
FOR a simple, easy and healthy meal, Canley Heights resident Kim Kosen recommends her traditional Cambodian fish soup.
The Navitas Cabramatta College student loves to cook and uses 21 ingredients for this recipe.
“You can add and subtract amounts and ingredients to your taste,” she said.
Ms Kosen said the recipe was simple and took 30 minutes to prepare and 30 minutes to cook.
“Once you chop and/or grind everything and cook the soup and rice noodle, it takes no time to put together,” she said.
“I cook all the time, this is something I would cook on the weekends for my kids.”
The recipe is one Ms Kosen learned from her mother when she was 12 years old and living in Cambodia. She said she saw her mother make it, then tried it herself and learned from that.
It became a favourite of hers because of the taste.
“It’s a popular dish in Cambodia,” she said.
“It has good taste, it’s not spicy but not sweet and it’s healthy.
Ms Kosen ensures she cooks for her family every day and said she liked to try cooking different foods on occasion.
Most recently, she cooked for 500 people at the Khmer Krom Cambodian Temple in Cabramatta.
The Cambodian fish soup is best served warm, poured over a bowl filled with rice noodles and salad.
2 comments:
Me, love chicken soup...
Soup Kdor Ko is the best..
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