Making Cambodian Egg Rolls | Relish with Chef Yia Vang

Рет қаралды 7,551

Күн бұрын

Пікірлер: 18

@denahoward4409 Ай бұрын

My son's gf's parents are from Cambodia, and they always bring delicious egg rolls to gatherings. I'm here trying to learn how to make them myself. Thank you for sharing such touching stories, as I am still learning the history of Cambodia.

@TheSuperHellfish Жыл бұрын

The taro makes it the best! That’s why I love Cambodian eggrolls

@krazziejrboi 8 ай бұрын

How so?

@stevethea5250 6 ай бұрын

@@krazziejrboi nice creaminess and taste of taro

@Nursemomma7 Жыл бұрын

Nomatter how many rendition of this, Cambodians is always the best! And I am half Vietnamese and Cambodian and my Moms side is 100% better everytime!

@Jackerlernychannel 4 ай бұрын

I totally agree, Khmer makes everything taste better

@ajmcglynn9083 11 ай бұрын

I was taught how to make egg rolls from a friend who was fortunate enough to escape during the Khmer Rouge as a child. They traveled at night and slept during the day. She said that during that time, food was more precious than money. She grew up in a village a day or two walk from Phnom Penn (can't remember what she had said exactly) but far enough that children were not taken with, they stayed home with the grandparents who were too old to make the trip. When you were old enough to not be a burden and helped instead of goofing around, then you can work in the fields catching crayfish and collecting fruits the men cut down from the trees (papayas?), you also could come along when they went to the big city! Kids grew up fast there and kinda skipped over puberty. You either stayed with the old folks or got to be a valuable asset. The adults worked and didn't have time to chase kids around. Anyway, that was about 30 years ago and I have been searching around for a recipe that is reminiscent of what I remember from back then. She used quite a bit of cabbage and salted it "until it goes to sleep" was how she described it. 😊. She used the glass noodles, ground meat, cabbage, carrots, onions, and spices that she just measured out in her hand. I was thinking there was pepper, MSG, a little bit of sugar, but I really can't remember if there was any special spices or sauces, other than maybe soy sauce, it seemed rather simple. Growing up in a small village, you used vegetables that you could grow and spices you have that don't need refrigeration, sauces you make yourself, stick it together with an egg from one of the chickens, fry them in a pot over a fire and eat up. She learned from her mom, who learned from her mom etc. Seak would fry them in a pan over the stove and said that as they cook, they flip themselves over because the weight changes as it fries. She was a great friend and glad she shared some of her experiences with me. Thanks for the video, I was compelled to comment after hearing the older man speak about his village and it really brought back memories of some of her stories. Thank you for that! 😊

@samboseb8182 9 ай бұрын

I really enjoy and emotion at the same time watching and listening to your parents stories. That how I went through too, and thank you for showing me how to make eggs rolls. The best of luck with your future.