The Hourngs in Cambodia!

I do not know the dynamics of your family when somebody gets sick. Every home has its own way of responding to weakness, pain, or illness. Here in Cambodia, especially in our home, we seldom go to doctors. This may sound unusual to some, but it is something we have practiced for years with care and prayer. We believe deeply that prevention is better than cure. We only resort to medicine if all our home remedies do not work or if symptoms persist and worsen. This practice is not rooted in fear of medicine but in gratitude for what God has already provided through nature, wisdom, and simple daily discipline. Living in Cambodia has taught us to slow down, observe our bodies, and listen carefully when something feels off. We are surrounded by fresh produce, herbs, roots, and fruits that are easily accessible, affordable, and life giving. We praise God for that provision. My husband Vandy used to work as a translator for medical teams during medical missions across Cambodia when he was stil...

In my previous post, I shared how baking bread taught me about the beauty of resting and rising  👈 . It reminded me that God often works quietly in us, much like yeast working in the dough. Today, I want to continue that story by sharing another favorite recipe that’s close to my heart,  Cinnamon Rolls . But more than just the aroma and sweetness they bring, there’s something deeper that connects this baking process with one of the most powerful verses in the Bible: “My grace is sufficient for you, for My power is made perfect in weakness.” — 2 Corinthians 12:9 This verse has been such a comfort to me in many seasons of life especially in moments when I felt weak, tired, or uncertain. Sometimes, grace doesn’t look like strength we show others; it looks like God gently holding us together when we feel like falling apart. And, believe it or not, baking cinnamon rolls became one of those quiet lessons where I saw His grace at work. The Aroma of Grace There’s something irr...

At home, we love our own version of freshwater clams - cook with love by sister Kunthy As summer gently fades, so does the season of freshwater clams along Cambodia's majestic Mekong River. These humble clams, abundant and affordable, are more than just a popular snack; they are a cherished part of Cambodian life, enjoyed by young and old alike, often seasoned with a medley of spices that awaken the senses. Growing up in the Philippines, I recall similar clams being prepared, especially for new mothers. It was believed that combining these clams with malunggay leaves could boost milk production. When I gave birth to our son, David, my mother lovingly prepared this soup daily ( tinolang halaan widely called), hoping to help me nourish him. Despite her efforts, my milk supply remained modest. Yet, the memory of her care and the warm, comforting soup remains etched in my heart. Vandy's Riverbank Memories My husband, Vandy, shares fond memories of his childhood in Kampong Cham,...

If there's one Khmer dish that we keep on requesting every week is this easy fried vegetables "Cha Trokun" (Cha - means stir fry & Trokun - Water spinach) aside from Singaw chiru . I learned this easy dish while doing my mission work in Kratie province way back 2007. Sreymom, my lovely student taught me how to cook it. Her version has much kick of spiciness, the version I cook at home is mild because of my son. I'm glad David likes to eat this simple dish as well. He loves the crunch of the fresh greens and the flavorful sauce. He especially enjoys dipping it in a simple sauce made of salt, pepper, and lime – a touch of French influence in Cambodian cuisine. I'm not good at cooking, but it has always been a comforting activity for me if I make it at home. It’s more than just making food. It’s an act of love, a chance to create memories, and sometimes, a way to teach David about faith. Just as I learned to cook from Sreymom, I hope to pass on not just recipe...

One dish that holds a special place in my heart and my family's kitchen is the traditional Khmer Sour Chicken Soup, or S’gnao Chruok Sach Mouan. It's not just a meal; it's a staple of Cambodian life—something my husband grew up with in his home in Kampong Cham, and a dish my son, David, adores so much that he’s learned to cook it by himself. In fact, his cooking video of S’gnao Chruok Sach Mouan was even featured for a school project during the online learning days 👏😅  This soup is cooked in almost every Cambodian household at least once a week. It’s simple, comforting, and deeply rooted in Cambodian heritage, especially for families living by the Mekong River, where fresh ingredients are readily available. Today, I’d love to share not only how to make this soup but also the heart behind it, connecting it to faith and family. A Simple and Delicious Recipe: Khmer Sour Chicken Soup in 4 Easy Steps Cooking Khmer Sour Chicken Soup is straightforward, using ingredients that ca...