You are the reason why I'll still be able to eat Cambodian food when I'm older. My mother doesn't cook for me anymore and I'm not close to any of my Khmer family. I'm very grateful for your videos.
I just want to say THANK YOU!!!. I followed this recipe exactly, but instead I used pork belly. It turned out amazing. my family loved it. My 8 year old daughter even packed it as her school lunch. Taste reminds me so much of the temple.
I made this today my kids loved it!! Thank you so much I did not have banana flower I used bean curd and black fungus mushroom , it came out very delicious
@@ElissaKitchen thank you 😊 It’s going to be my first time making it and I’m making it for my dad’s 100 days memorial service! I know it’s going to be delish!! Thank you again, bong!
Hey bong srey how do u make that prohok dipping sauce with those lil hard seeds like guava seed but that's not what's in it with herbs like lemongrass mint thai basil, do u know what I'm talking bout? Can u make that for me?
+Long Mann Add the tofu, shrimps, pork skins (soaked in water until it's soften first do the same for the dried soybeans) after the meat is cooked, just before the banana blossom and black mushroom.
You are the reason why I'll still be able to eat Cambodian food when I'm older. My mother doesn't cook for me anymore and I'm not close to any of my Khmer family. I'm very grateful for your videos.
I just want to say THANK YOU!!!. I followed this recipe exactly, but instead I used pork belly. It turned out amazing. my family loved it. My 8 year old daughter even packed it as her school lunch. Taste reminds me so much of the temple.
My favorite plate!
Thanks for this Elissa.
I’ll try making them this weekend.
I made this today my kids loved it!! Thank you so much I did not have banana flower I used bean curd and black fungus mushroom , it came out very delicious
Thank you! I only have this every few years whenever I get a chance to make it to the temple for bhoons. Now I can make it at home!
Thank you for letting me knowing.
Great job I like watching your channel very Much! Thank you for your time showing us all and teaching everyone how to cook. you are awesome lady.
Thank you.
Thank you so much for the tutorial. Made this the other day for work and you now have everybody asking me to make more for the team.
samy yin that is so great! I'm glad that your team enjoy them. Let them know about my channel too. 😁 so they can learn know how to make Khmer food.
Thanks for sharing. This noodles is one of my fav.
I look forward to eating this every time I go to the temple with my family! Thanks for the video! Gonna make it this weekend now! :)
Thank you for sharing your talent!!!
Thank you for the recipe bong, I appreciate you for taking the time to do this.
+Sara Chhith Thank you and you're welcome.
I made this super easy and delicious dish for late night dinner and it was a BIG HIT with my husband .
Great video! I definitely didn't know it was this easy. Thanks for sharing, Bong!
Thank you for sharing Bong! I love how you speak in both Khmer and English. Will be perfect to watch with my kids :)
That is awesome.
I love this version i made it my family loved it taste so goood...:-) thanks
Been craving this! Making it tomorrow! I always thought it was harder to make but it looks easy, thanks for sharing!
+Sokhoeun Tes I'm keeping it simple so we can enjoy the noodles.
Hate that I watch your cooking vids late at night ... got the cravings
Sorry sis.
Thanks for the recipe! I made it for pchum ben today. 🤤🤤🤤🤤
Bong how you make sa law mee sor? Same concept but with water? Thanks
Yes, but with napa cabbage, mushroom, and dried pork skin.
Omg im hungry 🎉
Can I use shitake mushroom instead?
TeddyCoM yes
I like your cooking n eating
Thank you.
I'm craving this right now. 😩
2023 n still need your video lol
look so good
when I was young in battambang Cambodia my mom used to make this for the monk that live in the temple that is before Khmer rouge take over the country
+Visith Sok My mom and grandma only make this dish when they go to the temple too.
Visith Sok ii
I love this dish
You think you ever open restaurant in bowling green ky
Sorry no, too much work.
Hello, if I wanted to add pork belly would I have to cook it while I’m cooking the ground pork?
Omg my mouth is watering
Hi bong. How many servings is this batch for?
Hi 👋 I believe about 4-5 servings
@@ElissaKitchen thank you 😊
It’s going to be my first time making it and I’m making it for my dad’s 100 days memorial service! I know it’s going to be delish!! Thank you again, bong!
Hey bong srey how do u make that prohok dipping sauce with those lil hard seeds like guava seed but that's not what's in it with herbs like lemongrass mint thai basil, do u know what I'm talking bout? Can u make that for me?
បង sweet soy source is សុីអុីវខាប់ how about dark soy source in khmer?
Good question, I'm not sure either. I don't think we have a terminology for it.
+Elissa Sok Yaung Thanks sis.
Thanks you so much.
+vanessa d You're welcome.
wow
អរគុណ នាង សុខស ប្បាយ
Thank you.
In Hokkien 炒麵 chhá-mī (chowmein) noodles.
💖💖💖💖
temple food :)
+kang ប្រាក់ Yes you are correct.
Usually there are more ingredients to this dish.
+amanda keo Yes, you can also put tofu, shrimps, pork skins, and the dried soy beans.
+Long Mann Add the tofu, shrimps, pork skins (soaked in water until it's soften first do the same for the dried soybeans) after the meat is cooked, just before the banana blossom and black mushroom.
សាច់ជ្រូកចិញ្រាំ
1/2pound=?kg
L
西港