Neth, 47, hand-pounds lemongrass, garlic, galangal and kaffir lime leaves daily for her universal power source before elaborating on it with tangy turmeric powder, or sweet palm sugar, or the funk and spice of the fish paste known as prahok, for what seems like dozens of various stir-fries, soups and grill marinades. A red kroeung enriched with coconut milk, chiles and a hint of star anise glazes grilled chicken sticks that seem plain until you take a bite. The surprising layers of spice and sweetness and herbal persuasion imbued in its tender meat suddenly accelerated my hunger.
https://www.inquirer.com/food/craig-laban/sophies-kitchen-washington-south-philly-cambodian-restaurant-20191025.html
2019-10-25 09:05:02Z
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