In Cambodia, Chinese water spinach, apple eggplants and cabbage are traditionally the vegetables used in this dish, but in Australia, depending on the season, Liep also uses cauliflower or broccolini. A Cambodian herb called mreh prov is sometimes used, too, lending the dish a mild citrusy flavour, but as it is only available in summer from a few Asian greengrocers, we have omitted it.
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