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From The Desk Of Dengue Fever: BBQ Corn

MAGNET knows a thing or two about good music, art and interesting people, so when Dengue Fever was asked to be guest editors, we all replied within minutes: ”Yes, please!” We have had our noses to the grindstone as of late because that’s what you need to do when you release your latest full-length studio album, The Deepest Lake, on your own label, Tuk Tuk Records. It’s a hell of a lot of work, and us sitting down and writing about subjects other than ourselves sounded like a great respite. So thank you, MAGNET. Enjoy the info, rants and inspirations. Who knows where they’ll take you …

BBQ

Chhom Nimol: I can’t wait for summertime, because I get to make my favorite food in the world: BBQ! I love every kind of BBQ cooking. I grew up in a refuge camp, and so we cooked a lot of food outside, and it reminds me of being with my family and happy times playing as a kid. I am so happy that Americans love to BBQ as much as Cambodians because it makes it fun to eat all kinds of food together. One of my favorite dishes is BBQ corn, and I was surprised to find out there is so many ways to eat it. Americans I meet usually eat it with butter and salt. I went to a Spanish Days festival in California and I saw that Mexicans like to eat it with mayonnaise, parmesan cheese and chili powder. Now I want to tell you how Cambodian people eat their corn: with coconut milk and green onions! I always put the corn on the grill and make a pot of sauce to put on the corn while it cooks. We mix coconut milk, fish sauce, a little bit of sugar and salt, and some sliced green onions and stir it until it boils. When the corn has cooked a little bit we use a brush to put the sauce all over the corn and let the flavor cook inside. When it is done it is sweet, a little salty, and the most amazing food to eat. I hope you will try it sometime! Recipe.

Video after the jump.