Cambodian food is a charming combination of strong and vibrant flavors. Making the most of the countries lazy rivers and fertile flood plains, Cambodia is well known for its fishy delicacies such as Prahok (a strong, fermented fish paste used in a variety of traditional dishes and curries) and Fish Amok a fragrant stew of coconut fish and aromatic herbs. Vegetables and fresh herbs are served with almost every dish in Cambodia and what would South East Asian food be without rice and rice noodles? Lets not forget the fresh Kampot Pepper and crab of the south and strong French influence on this diverse culinary culture. Below are links to the recipes I have picked up on my pedal-powered journey through Cambodia.
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Kampot Pepper Crab – Video Post
Kampot, on the southern coast of Cambodia is famous for its pepper and its crab. Bring this two loca...
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Cambodian Cucumber Salad
Grilled meat, rice and noodles. The Cambodian diet can at times get repetitive and every so often my...
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Beef Lok Lak – Cambodian Recipe: London’s A to Z
One of the things that fascinates me about food is the social, political and environmental history o...
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Cambodian Ginger Dipping Sauce
Much of the eating in Cambodia is done by grabbing what you can with your chop sticks, dipping what ...
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Lime Juice and Black Pepper Dipping Sauce – Cambodia
If you are currently suffering in a European winter the thought of firing up the BBQ is no doubt far...
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Simple Fish Amok Recipe – Cambodia
Fish Amok is considered by many as the national dish of Cambodia. Made from steaming river fish in a...
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Kampot Pepper Crab – Cambodia
Kampot, on the southern coast of Cambodia is famous for its pepper and its crab. Bring these two loc...
