Cambodian Dinner Party Prep Schedule

Ingredients needed: For the appetizer - spring roll wrappers, lettuce, mint, cilantro, bean sprouts, cooked shrimp, cooked pork belly. For the main - fish fillets, kroeung (lemongrass paste), coconut milk, fish sauce, palm sugar. For the side - jasmine rice, green mango, lime, fish sauce, chili peppers, roasted peanuts. For the dessert - tapioca pearls, mung beans, coconut milk, palm sugar, salt.

Ingredients: Spring roll wrappers, lettuce, mint, cilantro, bean sprouts, cooked shrimp, cooked pork belly. Instructions: 1. Soak spring roll wrappers until pliable. 2. Lay out wrapper on a clean surface, place a lettuce leaf, then add mint, cilantro, bean sprouts, a few pieces of shrimp and pork belly. 3. Roll tightly, tucking in the sides. Repeat with remaining ingredients. Serve with a dipping sauce made from fish sauce, lime juice, garlic, and chili.

Ingredients: Fish fillets, kroeung (lemongrass paste), coconut milk, fish sauce, palm sugar. Instructions: 1. Make the kroeung by blending lemongrass, galangal, turmeric, garlic, shallots, kaffir lime leaves, and chili. 2. Slice fish into pieces and marinate with half of the kroeung. 3. In a pan, cook the remaining kroeung with coconut milk, then add the fish, fish sauce, and palm sugar. Simmer until the fish is cooked. Serve in banana leaves cups.

Ingredients: Green mango, lime, fish sauce, chili peppers, roasted peanuts. Instructions: 1. Julienne the green mango. 2. In a bowl, mix lime juice, fish sauce, and finely chopped chili peppers to taste. 3. Toss the green mango in the dressing. 4. Top with roasted peanuts before serving.

Ingredients: Tapioca pearls, mung beans, coconut milk, palm sugar, salt. Instructions: 1. Soak tapioca pearls and mung beans separately overnight. 2. Cook mung beans until soft, then mix with coconut milk, palm sugar, and a pinch of salt. 3. In another pot, cook tapioca pearls until translucent. 4. Layer tapioca pearls and mung bean mixture in serving dishes. Chill before serving.