Four of us met for lunch today at Battambang in Oakland. Here's a list of what we ate. I'll leave it to my lunch companions to comment and will add pictures later...
Just a note, we had terrific service and enjoyed conversation with Navi who I believe is the owner. In talking with her we discovered that she will make many off menu dishes with as little as one-day notice. This includes a favorite, Nem Kao aka Crispy Rice Ball Salad. Also off menu, Cambodian sausage. She says they make hot and mild but today she only had mild. These are made in-house. (One lucky member of the group scored the last pkg of frozen mild sausage to go). I'd like to visit again and try some of these off menu items plus some others on the regular menu...
We went specifically to try the:
#94 - Amok Trei "Thinly sliced filet of fish in a red lemon grass sauce, then steamed in banana leaves" so we could add to the "Dish of the Month - August: Fish in banana leaves. (I think I heard that she only makes about 50 of these per day).
But we found several other dishes on the menu that we needed to try:
#19 Nhorm Lahong: Shredded green papaya, carrots, and fresh mints and diced prawns with a hint of ground peanuts in a lime sauce $8.25
#30 Baksei Trung Kor: Crispy fried quails stuffed with ground pork, bean thread, onions, ground peanuts served with pickles and ginger sauce. $9.75
#31 Num Banchev: The Cambodian version of Banh Xeo. Rice flour crepe with ground chicken, diced prawns, onions, bean sprouts and green onions served with cucumbers and vinegar sauce. $8.25
#40 Sach Chrouck Aing: Grilled sliced pork marinated in lemon grass spices served with pickles and lime sauce. $10.25
#95 Stir-fried Frog Legs with lemon grass, bell peppers, green beans with a hint of ground peanuts. $14.25
Off menu: Prahok Ktiss (Navi said she could make us 4 different Prahok dishes. We asked which version is the most popular and this was the one she recommended. Don't have the price.
Battambang Authentic Cambodian Restaurant
850 Broadway (between 8th and 9th Sts.)
Oakland CA 94607
by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...
by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...
by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...
by Amy Sowder | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...