Cambodian Ginger Sauce (Tirk Khngay)

This ginger dipping sauce is wonderful with either grilled, steamed or fried fish. My Cambodian friend’s dad used to make this every time he served fish.

Step: 1

Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

Per Serving: 39 calories; protein 0.8g; carbohydrates 9.7g; fat 0.1g; sodium 549.3mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .