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Palm sugar ($9.99/16 oz)
“Palm sugar has a nutty, vanilla flavor. I used it for Lunette’s dessert of mochi balls with freshly grated coconut. It’s also part of a dipping sauce we make with toasted rice, lime juice, smoked garlic, chili, grilled scallions and cilantro. We serve it with fried cutlets of chicken.”
Golden Moutain Seasoning Sauce ($8.99/25 oz)
“Golden Mountain, which is a soy sauce, makes everything taste better. It’s versatile and not as salty as other options, so it’s really forgiving. We use it in Lunette’s version of Student Noodles, which is made with tapioca pin noodles, bean sprouts and brisket. It’s called this because when you’re in Cambodia and you’re on a budget, it’s quick and easy.”
Sardines in tomato sauce ($1.99/5 oz)
“Growing up, sardines were a heavy hitter at my house. My mother would always have them on hand and my brother and I would stuff them on a baguette with a fried egg and some Golden Mountain.”
Prahok (10.99/16 oz)
“The most traditional Cambodian dishes use this fermented mudfish paste. You cook it down to let it bloom and maximize the delicious umami. I use it for crudité with a fermented fish dip with pork belly. I was hesitant to put it on the menu at Nyum Bai, but it became one of the most popular dishes and will be on the menu at Lunette.”
Three Ladies jasmine rice ($63/25 lbs)
“This is my favorite jasmine—other brands don’t seem to have the same fragrance. If I’m using a rice cooker, I give the rice a good rinse until it’s clear and do a one-to-one [water-to-rice] ratio. Wipe the pot before putting the rice in the cooker because if it’s wet, it won’t calibrate correctly. You want rice that’s fluffy, not sticky and wet.”
Honey Bee grass jelly ($2.69/16 oz)
“This is a dessert I love. Just cut it into squares, put it over ice, add a spoonful of sugar and give it a stir. It’s such a delight in the summertime.”
Wai Wai instant noodles (6 packs/$6.50)
“I get excited when I see these! I miss them a lot. It’s what I grew up eating and I’m loyal. I make the noodles fancy with cabbage.”
Coconut scraper ($15)
“I have fond memories of helping my mom scrape coconut. You sit on the bench and crack open a fresh coconut and use one part to scrape off the flesh, which you can then squeeze to make coconut milk, or use the coconut meat itself for desserts.”
📍Battambang Market, 339 Eddy St, Tenderloin
📍Lunette Cambodia, 1 Ferry Building, #33
Sara Deseran can be reached at sdeseran@sfstandard.com