Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Chruk Pleam Pleam
Instant Vegetable Pickle

This pickle is my favourite side dish. The thought of it makes my mouth water. Its fresh and crunchy texture together with the tantalising taste make this an ideal side dish for anything grilled or roasted. Try this to accompany a cool beer during a hot summer barbecue and you'll want to make it again.  

Mooli and Cucumber are a good source of fiber which aids digestion. They also contain important nutrients such as magnesium, calcium and iron as well as antioxidants. For example mooli (daikon) is said to be anti-carcinogenic which helps protect our organs such as colon, kidney and stomach. It is also thought to be beneficial for the liver and skin.

Cucumbers are believed to have 15 health benefits ( Those include stimulating hair growth, benefiting skin and nails, promoting joint health, relieving gout and arthritis pain, and reducing the risk of several cancer types.

Yam bean/Jicama

Moeum Spey
Purple Kohl-rabi

Shu Shu

Serves 4 


Small fresh mooli1 (daikon) 1, about 300g (11 oz)
Baby cucumbers2 2 or 3 depending on the size, about 300g (11 oz)
Salt 2 tsp – for marinating 

Vinegar mixture
Rice or cider vinegar3 5 Tbsp
White sugar 2 Tbsp
Sea salt 1 tsp
Garlic 1 clove, thinly sliced (optional)
Long red chilli ½, deseeded and sliced into rings (for a more spicy taste, do not deseed) 


- Peel and wash the mooli (daikon) and then slice thinly – no more than 2 mm (about ⅛ inch) thick. Transfer to a bowl, sprinkle with 1 teaspoon of salt and mix well to marinate4. Cover and leave to stand for at least 20 minutes. 

2 - In a separate bowl, put the washed and thinly sliced cucumbers – thickness no more than 2 mm (about ⅛ inch). Sprinkle and mixe with the remaining teaspoon of salt4. Cover and let stand for at least 20 minutes. 

3 - In a small saucepan, add the vinegar, sugar, salt and garlic, and bring to the boil. Stir until the sugar and salt have dissolved. Remove from heat. 

4 - Just before serving, use your hands to squeeze the excess liquid from the marinated mooli (daikon) and cucumber and then discard the liquid. In a bowl, separate the mooli and the cucumber slices, add the red chilli rings, spoon in the vinegar mixture and then mix well. Serve as a side dish to accompany stewed or grilled meats/fish5


1. If desired, you can use pekkuk’ (jicama/yam bean/Mexican turnip), ‘shu-shu’ (chayote), turnip or kohlrabi instead. Mooli, yam bean and shu shu are available at Asian grocery stores.

2 - Normal cucumber(s) can be used instead if the baby ones are not available. But, it should be halved with the seeds scooped out (using a teaspoon) before slicing. You may have to peel it if using an Asian type of cucumber which has a hard skin.

3 - You can use white wine vinegar, if preferred. As it is stronger than rice vinegar, reduce the amount used by 1 Tbsp.

 4 . The marinated sliced mooli (daikon) and cucumber together with the vinegar mixture can be prepared a day beforehand and store in the refrigerator. Before serving, just follow step 4.

5 - If you have some left over, it can be stored in the refrigerator for up to a week - just make sure that you use a clean spoon each time you serve youself to some. 

Chhaey Thav
Mouli or Daikon