Joanna James
Apart from the magnificent Angkor Wat a UNESCO World Heritage site, Cambodia has an intriguing cultural tapestry, the resource-rich Meeking River and lovely beaches. Complementing these attractions is the unique cuisine to be savoured by visitors arriving in this charming Southeast Asian country.
Made with beef or pork doused with fresh Khmer herbs such as garlic, galangal and kaffir leaves and blended with spices and seasoning to an aromatic finish. Although it contains a bit of fat (about 20 per cent) visitors love to step out from their luxury apartment in Phnom Penh and savour Twa Ko either barbecued, pan-fried or grilled by itself as a snack or as a side dish steamed rice and a green salad.
Spicy and vibrant Lok Lak is a traditional dish made out of pork or beef. The meat slices are marinated with soy sauce, a dash of sugar and ketchup for 30 minutes. Thereafter stir-fried with garlic for flavours to ooze, once tender add coconut milk and simmer till it turns golden. Relish this dish with steamed rice, lettuce and tomato wedges.
Mostly eaten for breakfast, this is a tasty and filling meal. Paper thin slices of pork marinated in palm sugar and fish sauce are grilled to perfection to be of a smoky sweet taste. Served over steamed rice with pickled greens and strips of ginger accompaniments are chicken broth topped with fried onions or scallions.
These ubiquitous rice cakes can be sweet or savoury, the sweet version filled with bananas and coconut and the savoury version with mung beans and pork. Both versions are enjoyed all over the country with loads of these being made for celebrations such as Pchum Ben or Ancestor’s Day. These are shared with family and friends and offered to the monks at the temple.
This traditional dish uses two of the most used ingredients in Cambodia, Fish and Coconut. Boneless white fish is cut into small pieces and stir-fried on low heat in a blend of spices and herbs such as garlic, lemongrass, turmeric, kaffir lime leaves and galangal until cooked and aromatic, served into pouches of banana leaves and eaten with steamed rice.
Another breakfast favourite is Nom Banh Chok. Freshly made rice noodles are drenched with a yellowy green coconut-based fish curry with a fragrant fistful of herbs and accompanied by cucumber, long beans and banana flowers and a sweet sauce, often enjoyed by guests from Oakwood Premier Phnom Penh.
This is Cambodia’s signature soup noodle similar to the soup noodles of other Southeast Asian Countries. This one is a steaming pot of flavour with squid and pork bone broth served hot with pork or beef, fish balls and sauteed garlic. This is either eaten in the morning or relished in the afternoon as a snack all over Cambodia.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
