Last few years, I went to do field work at Svay Rieng Province and then had lunch at restaurant. When I saw grilled fish like that it make me hungry. I like it. it is delicious. Do you like it? it is not hard to grill it, hehehee.
Presently, there are many kind of beer brands circulating throughout Cambodia. At the mean time, Phnom Penh Beer is on sale in the market as well. Phnom Penh is the Capital of the Kingdom of Cambodia.
White wine is made from rice. Right now, you can taste rice liquor from Takeo province. This is the kind of Khmer product which Cambodian traders are able to brew it and distribute it on the Cambodian market.
This simple dish, originated in Kampot province, but is appreciated nationwide. This is freestyle dining where all the ingredients are prepared and placed in the centre of the table in separate bowls and everyone helps themselves according to their taste. Put the dried shrimps in water and while they soak prepare the fruit and vegetables. [...]
Add salt to the water, then boil in a large pot over a medium-high heat. Place prohok in a sieve over the pot and pour boiling water over it, scraping with the back of a spoon so the flesh and juice fall into the soup. Discard the skin and bones. Add the catfish whole to [...]
The head is considered the most delicious part of the fish in Cambodia. It is usually sold in markets along with innards like the stomach and liver. These parts of the fish, along with the brain, are also used in this salad. Boil fish head for about 20 minutes and when cool remove the flesh [...]
All of kinds of these wines, which have been produced by Cambodia, have been on sales in Supermarket in Cambodia. Palm wines have been made and put into bottles as well.
In order to learn to cook this kind of food, firstly you have to boil chicken, soak dried shrimps and remove chi leaves from stems. Basil and mint leaves can be left whole, but the longer chi should be chopped into smaller pieces. Set to one side. And then you remove hard pink-purple cover from [...]
Some like eating this food but some people do not like it because S’dao is a kind of a bitter vegetable and is available seasonally between October and March. To help reduce the bitterness many people blanch the S’dao stems in boiling water for 2-3 minutes, then they use only the young leaves and blossom [...]
Lotus roots have a hard exterior which need to be removed before cooking. This is done by using a knife to make a shallow cut at the tip of the shoot and pulling the skin upwards similar to how you might remove the stringy veins from celery. Then the shoots are cut at an angle [...]