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Cambodia Food & Drink

Cambodia Food & Drink

  Cambodian food draws heavily on influences from Thailand, Vietnam and China while maintaining its own culinary tradition. Khmer meals are deliciously spicy and fragrant, with a characteristic sweetness derived from palm sugar, and sourness introduced by lime juice and tamarind. 

Cambodia Food & Drink
 

Cambodian food draws heavily on influences from Thailand, Vietnam and China while maintaining its own culinary tradition. Khmer meals are deliciously spicy and fragrant, with a characteristic sweetness derived from palm sugar, and sourness introduced by lime juice and tamarind. Fresh herbs and spices including coriander, sweet basil, lemongrass and fresh ginger are used judiciously. French influence is evident everywhere, typified by the ubiquitous roadside snack stalls selling crusty baguettes smeared with delicious pate. Some exotic street foods which are worth trying and pretty much available in Cambodia like fried-dark beetles, crickets, boiled fertilized eggs, barbecued snakes on bamboo sticks, spiders.

 

Some Cambodian specialty dishes are:

·      Amok: This is Cambodia’s most famous dish. It is a mild, piquant coconut milk curry traditionally mad with fish.

·      Cha kny’ey: It is a delicious, fragrant dish of chicken stir-fried with lots of ginger, black pepper and a little chili.

·      K’damm mrek Kep: It is also called Kep pepper crab, is soft-shelled crab and green pepper peppercorns in a garlic-flavored sauce.

·      Bok L’hong: This is salad mixes grated, raw papaya, basil and peanuts. Dried shrimp and tomato are often added.

 

It is vital to stick to bottled water but ice in Cambodia is often safe in cities. Cafes in tourist areas may have espresso machines, but visitors will usually be offered a strong, local coffee. Khmers like theirs with ice and condensed milk. Beer in here is inexpensive with lager-style Angkor being the most popular brand. Palm or rice wine is also cheap but fierce.

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