I cook Cambodian family style meals fused with flavors from neighboring Southeast Asian Countries - Thailand, Laos and Vietnam. My dishes are healthy and packed with fresh herbs, exotic ingredients, and spice.
I was born in a refugee camp in Thailand in 1980 and came to America in 1981. Growing up in Florida, I was immersed in Cambodian culture and food. Recently, I decided that I wanted to pursue my passion of Cambodian cuisine on a full time basis. I then traveled throughout Southeast Asia in order to reconnect with my roots and fully explore my passion for food. During three of those months, I stayed in Cambodia, not only to educate myself on how to taste and cook authentic Cambodian food, but also to reunite with my family, including my grandparents who I had never met. It was amazing to speak Khmer freely for the first time and cultivate deep relationships with family and new friends though the exotic rituals of preparing and sharing authentic food together.
I am now back in New York and sharing my passion by serving exotic dishes at dinner parties throughout New York. I am also expanding my offering and sharing stories and recipes on my blog, http://www.dinnerbylany.blogspot.com and read more about my food on my website, http://www.DinnerByLany.com. Feel free to contact me if you are interested in tasting Cambodian cuisine and the flavors that I've discovered during my travels. I also have an expansive loft in Tribeca available to host intimate tasting/food events! My supper club was recently featured on Keenhaven.com! Read about it here. http://keenhaven.com/cambodian-cuisine-at-nycs-dinner-by-lany-recipes-slideshow/
fish sauce, chilli and fresh herbs
Sweet and sour soup with Jumbo Shrimp and Quail Eggs, Chicken Lemongrass Pops, Salmon Curry Steamed in Banana Leaves, Aubergine Green Curry Stew, Brussel Sprouts and Cipolin Onions in a Tamarind Glaze, Coconut Custard with Berries and a Vanilla Bean Whip
Honey Asian BBQ Ribs
Cola Glazed Wings
Steak Lok Lak
Teriyaki Steak With Buckwheat and Yam Soba
Pulled Pork Lettuce Wraps with Daikon Quick Pickle
Salmon Amok (Curry, the national dish of Cambodia)
Beer Steamed Chili Dungenous Crab
Cooking in Phnom Penh
Sour Tamarind Soup with Jumbo Shrimp, Baby Hierloom Tomatoes, and Poached Quail Eggs with Ma-Om (Rice Paddy Herb)
At A Catering Event in Brooklyn
Lemon Lamb Skewers
Banana Blossom Salad
Seafood Mango Curry
Roasted Striped Bass in a Pond of Morning Glory
Family Style Meal
Tumeric Bahn Mi Mini Sandwiches with Sirache Ranch Sauce
Make it a Hot Pot Night!