Travel to Angkor and other mysterious places in Cambodia
Food & Drinks
To eat and drink:
Do you know: Rice fresh fish are the main foods for the Cambodians. The Cambodians can make on protein-rich fish in many variants: smoked or dried, fried or grilled as nibbles. For breakfast, many Khmer rice soup, (num banh choc) with the fish soup, a fish soup with rice noodles, or the noodle soup with beef and chicken or pig. In the restaurant are always several meals simultaneously served - the more guests, the more opulent the meal. For example, meat or poultry are usually ordered in simple restaurants, including bones and cartilages. As a starter, small spring rolls - fried or from white rice paper (naim) are suitable for vegetarian raw spring rolls of white rice paper filled with various vegetables. As a vegetable, cabbage, mushrooms, maize and bamboo shoots are stirred briefly in the pan. Each meal also includes a soup with chickens, beef or pork. Salads have nothing to do with lettuce, but with raw beef and typical herbs or as with the salad of green, immature mangos with smoked fish or shrimp. The basis of the currys (Kari) is a paste crushed in the mortar from the aromatic lemongrass, chilli, garlic and galangal - cooked in the pan with vegetables and meat in coconut milk. Of the color you should not close the sharpness. So the red curry is, for example, B. mild and rather sweet for the color one uses the red chilli without a core, besides the Khmer the sweet potato belongs to the curry. Other often used spices: coriander, mint, limonene leaves, star anise, tamarind, tarow root. Very popular is the Khmer barbeque, where the meat and vegetables are cooked in a clay pot over burning charcoal at the table in the boiling soups - you should definitely try it! The Cambodians often use the notorious salty fish paste prahok as a spice - it is rather a habit for western palates (and noses), but in the better places it is always in a mild version on the table. Even their cakes and sweets conjure the Cambodians from rice: for example, the sweetened with coconut milk and palm sugar, with black beans, baked in bamboo or wrapped in banana leaves. Just as popular snacks on the roadside are the relatively hard, because immature mangoes in slices. Soft and ripe mangoes are also available in the season from March to May. Not to mention all the exotic fruits like the red-spiked Rambutan, the rosarote dragon fruit, the juicy mangosteens as well as papaya, pineapples and small sweet bananas. Coffee is usually served black and strong or with a sweetened condensed milk with ice cubes. Tea is available in many restaurants for free as soon as you sit down. You can enjoy fruit juices anytime and anywhere along the roadside (but leave the egg yolk away), or choose the freshly squeezed cane juice you drink from the plastic bag with a straw. Only the ubiquitous roads with the Fanta bottles should not be visited by thirst - they sell gasoline. The local alcohols include Angkor berry and palm wine: a fermented sweetish-sour juice of the sugar palm). Of course, soft drinks, wines, Western beers, whiskeys, vodka are also a must in the tourist centers, and you are spoiled for choice between a wide range of international and international dishes, from pizza to couscous to sushi. The Cambodian's preference for fried tarantums, water beetles, and similar exotic delicacies is likely to have serious roots: under the Pol Pot regime, such food has kept some Cambodians out of starvation in the field just before starvation. By the way: in Cambodia you eat mostly with spoon and fork. The chopsticks with spoons are only used for noodle soup. Sorm Angchean tchnang! Good Appetite!