Sweet sour fish sauce

Ingredient

1/2 Cup of sugar
1 Cups of warm water
1/2 Cup of lemon juice/ vinegar
1/2 Cup of fish sauce
1/4 Cup of chopped garlic
1/3 Cup of crushed roasted peanut (optional)

Preparation
Dissolve the sugar in warm water, then mix the rest of the ingredients together, put the peanut when served. :-)

Cambodian Lemongrass Paste

Lemon Grass paste is very common and popular in most of Cambodian recipes. This is a combination of different roots and the lemongrass. The paste can be combined and cooked in a variety of foods ranging from grilled, stir-fried to Samlor (curry like).

Ingredients:
250g lemongrass, sliced (stems [and leaves])
1/5 cup tumeric, sliced
2/5 cup galangal, sliced
10 kaffir lime leaves
5 to 10 garlic cloves, peeled and slightly chopped

Preparation:
Blend them all together and that's it :-)
It can be served a few times. Freeze the paste for longer use.

Tips: Some Cambodians prefer to use only the stems of lemongrass, but I also use its leaves because of its distinctive aroma.

Sweet & Sour Dipping Sauce

Ingredients

2 tbsp of Ketchup/ tomato sauce
2 tbsp of cider vinegar or white rice vinegar
2.5 tbsp of sugar
1 tbsp of corn starch solution
1 tsp sesame oil

Preparation

1. Mix the tomato sauce, vinegar and sugar in a small saucepan and bring the mixture to boil, then reduce the heat.
2. Add the cornstarch solution to thicken the mixture.
3. Add the sweet & sour mixture in a small dipping bowl then pour the sesame oil before serving.