The Hourngs in Cambodia!

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...

Adobo is one of those meals that brings so much warmth to the heart. You don’t just cook it; you feel it. Imagine my surprise when my husband, who never really cooked Filipino dishes, not only learned to make adobo but perfected it in a way that even our son, David, now prefers his version over mine! As a pastor’s wife in Cambodia, life is filled with interesting moments—one of them being when my Khmer husband decided to master cooking * adobo * , a classic Filipino dish I grew up loving.  Why ADOBO become the Star of Our Discipleship and church Potlucks? Vandy's version of adobo has become so well-loved that it’s always requested for our church’s potlucks a few times. People at the dorms look forward to it, and it’s become one of the highlights of our food fellowships. It’s such a simple dish, yet every bite brings a sense of comfort and community.  Today, I want to share my husband’s easy-to-follow recipe, a few fun facts about adobo, and a reflection on how something as o...

Last week, I blogged about a Filipino dish 👉 "Tinolang Manok" - my comfort food.  Today, I also would like to feature a special Khmer noodle that I have loved eating ever since I stepped my foot in Cambodia. Vandy and I have already tried several versions of this noodle dish. Each place/province or homes have their own take on making it. The ingredients and technique vary from household for sure. We love eating it in my husband's hometown Kampong Cham. My in-laws prepare it with love. This noodle is not only popular during the holidays and festivals, but also being served for important events in the country. I wish to be able to make it, but I believe it would be a long time for me to even replicate what my in-laws are making. I have watched and helped them make it but it's just too complicated for me haha! Kunthea, my sister-in-law who is living with us made Nom Banh Chok last month. Here's a recipe for how she made it. But I would want you to know some importa...