I always love watching your videos :)))) I make this all the time with my homegrown peppers. I brought back peppers from Kampong Thmor, from my friend's auntie who has grown them in her yard for years and years. 3 sizes, small (cat penis chili), medium (bird chili) and longer (10-12cm). I rarely use the small one, it's too hot haha. I love your technique, I am doing the same steps, but I am not sure I wait 10 minutes for fish sauce. One thing I have noticed over the many years I have been making this wonderful versatile sauce is that if I try to make too much, too large quantity, it is never as good as a small batch of about 100-250ml.
Mama Heng, when I visited Cambodia, they have a dessert with sticky rice and mung bean wrapped in banana leaves. It was flat. I think they call it, "Nom baht"??? I'm craving it so bad. They don't sell it here in the Southern Cali 😟😟😟
