American•gourmet
Cambodian White Sauce
Teuk Ktis Doung for Poot Ang - Coconut cream sauce with white Kampot pepperYield: 1½ cups
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 14oz can coconut cream
- 1½ t Angkor White Kampot Pepper (ground)
- 1 t Angkor Thnot sugar*
- 1 t sea salt
- 1 t fish sauce
- ¾ cup green onion* (julienned)
Instructions
- 1
Set aside the creamy part of the coconut milk (top half of can). Heat saucepan over low heat, add the remaining portion of the coconut milk, sugar, salt, fish sauce. Stir until sugar and salt are dissolved, turn off heat and stir in green onion.
- 2
Just prior to serving, add the reserved coconut cream and pepper, mix well.