Instructions: I am enclosing a Cambodian Recipe, called Tamarind Chicken Soup, given to me by our best friend, Chandary. Her mother makes this soup (without measuring, of course), and we experimented (I experimented) to approximate the portions. It is approved by Chandary, so it is authentic. The closest approximation of taste I have found to it is a soup called MACHOU CHICKEN

(with pineapple & tomato) at THE CAMBODIAN RESTAURANT, in 1727 Wilson just a few stops from the Mall (THE MALL) in D.C. All asides aside, here is the recipe:
TAMARIND CHICKEN SOUP with Pineapple & tomato

Combine water, galanga, tamarind, fish oil, garlic,and tom yam cube. Boil the water. Dice chicken breasts into cubes and add to boiling water. When chicken is cooked (2 minutes average), add diced chiles and/or hot sauce for 30 seconds. Add pineapple, tomato, scallions. Serve to your friends.

Feeds 4 medium hungry people or 2 very hungry people. Serve with jasmine rice and dipping sauces.

If anyone has any other Cambodian recipes, I would be interested in them. I or finding books by Chalie Amatyakul (Cooking Thai, especially), would be greatly appreciated.

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