The Khmer root sauce offers a perfect balance between the strong notes of ginger and galangal rhizomes and the soft, sweet flavours of banana and palm blossom sugar. The beautiful yellow-orange colour comes from the turmeric.
Excellent with rice, fried vegetables, poke bowls, spring rolls, meat, fish and tofu. It adds an extra kick to vegetable juices or smoothies.
The sauces from “La Plantation” in Kampot (Cambodia) are very slightly diluted to retain their fresh and strong taste. With no colouring or preservatives, they must be shaken before use and stored in the fridge once opened.
