A plate of stir-fried morning glory and tender chicken innards tells the story of rural Khmer cooking at the top of Phnom Chisor. Garlic, oyster sauce and chilies bring bright flavors to this humble water spinach dish, served on a floral plate that feels straight from a family kitchen. This morning glory sautéed with chicken liver and gizzards is a timeless Cambodian temple-side meal where everyday ingredients become a soulful feast.
