|
FOODS AND DRINKS
The Kingdom of Cambodia is one of the world's newest
and most exciting travel destinations. After almost
25 years of isolation, Cambodia opened to tourists
in the mid-1990s and tourists numbers have increased
every year since - last year the country seeing more
than a million tourists. Cambodia’s primary tourist
destinations - Angkor Wat and the other temples of
Angkor near Siem Reap, the cultural attractions in
the capital Phnom Penh, and the beaches of
Sihanoukville - offer plenty of accommodations,
restaurants and other tourist services.
Other destinations such as the hill tribe areas of
Ratanakiri and Mondulkiri, the remote temples of
Preah Vihear and Banteay Chhmar, and quaint
provincial capitals such as Battambang and Kampot,
are just now being discovered by travelers, and all
offer unique glimpses of ‘unspoiled’ Cambodia.
Khmer Foods
|
Khmer cuisine is similar to that of its
Southeast Asian neighbors. It is relatively
unknown to the world compared to its
neighbors but has been described as somewhat
similar to Thai cuisine but less spicy. Many
of the Khmers who knew how to cook authentic
Khmer cuisine before the civil war were
killed during the Khmer Rouge Regime.
Cambodian cuisine also uses fish sauce
widely in soups, stir-fried cuisine, and as
dippings. Curry dishes known as kari shows
it's ties with Indian cuisine. Influences
from Chinese cuisine can be noted in the use
of many variations of rice noodles.
|
|
|
Beef noodle soup
known simply as Kuyteav is a
popular dish brought to Cambodia by its
Chinese settlers. Also, Banh Chiao is the
Khmer version of the Vietnamese Bánh xèo. Khmer cuisine is noted for the use
of Prahok, a type of fermented
fish paste, in many dishes as a
distinctive flavoring. When
Prahok
is not used, it is likely to be kape
instead, a kind of fermented shrimp
paste. Coconut milk is the main
ingredient of many Khmer curries and
desserts. In Cambodia there is
regular aromatic rice and glutinous
or sticky rice. The latter is used
more in dessert dishes with fruits
such as durian. Almost every meal is
eaten with a bowl of rice. Typically, Cambodians eat their meals with
at least three or four separate dishes. Each
individual dish will usually be one of
either sweet, sour, salty or bitter. Chili
is usually left up to the individual to add
themselves. In this way Cambodians ensure
that they get a bit of every flavor to
satisfy their palates. |
|
|
|
Khmer Drinks
All the famous international brands of soft drinks are available in Cambodia. Locally produced mineral water is available at 500r to 700r per bottle. Coffee is sold in most restaurants. It is either served black or with generous dollops of condensed milk, which makes it very sweet. Chinese-style tea is popular and in many Khmer and Chinese restaurants a pot of it will automatically appear as soon as you sit down. You can find excellent fruit smoothies all over the country, known locally as a tikalok.
Just look out for a stall with fruit and a blender
and point to the flavors you want. Keep an eye on
the preparatory stages or you may end up with heaps
of sugar and a frothy eggg. On a hot day you may be
tempted by the stuff in Fanta bottles on the side of
the road. Think again, as it is actually petrol
(gas).
|
|
|
|
The local bee is Angkor, which is produced by
an Australian joint venture in Sihanoukwille. Other brands
include Heineken, Tiger, San Miguel, Carlsberg, VB, Foster's and
Grolsch. Beer sells for around US$1 to US$1.50 a can in
restaurants. In Phnom Penh, foreign wines and spirits are sold
at reasonable prices. The local spirits are best avoided, though
some expats say that Sra Special, a local whisky-like
concoction, is not bad. At around 1000r a bottle it's a cheap
route to oblivion.
Recently Cambodia can produce
Grape Wine with export standard, called Prasat Phnom
Banoen Grape Wine, the first ever wine locally
produced in Cambodia in which breeds of grape are
imported from various conuntries such as, USA,
Australia and French |
|
|
