Cambodia food is closely related to the
cuisines of neighboring Thailand and Laos and, to a lesser extent, Vietnam, but
there are some distinct local dishes. The overall consensus is that Khmer
cooking is like Thai without spicy. Curries, stir tried vegetable, rice,
noodles and soups are staples of the Khmer diet. Cambodia is well known in the
region for its Prahok, a strong, fermented fish paste used in a variety
of traditional dishes. Fresh serve bottled drinking water and tap water should
never be drunk. Similarly, salad and fruit served at these establishments are
safe. All Tours are based on full board arrangements. For full-day excursions,
picnic lunch can be provided if no adequate restaurants are available.
Phnom Penh is far and away the best
place to try inexpensive Khmer cuisine, though Siem Reap also has some good
restaurants. One of the easiest and most affordable ways to acquaint yourself
with Khmer cooking is to wander into the food stalls found in markets all over
the country and simply sample each dish before deciding what to eat. In Phnom
Penh you also have the choice of excellent Thai, Vietnamese, Chinese, French
and Mediterranean cooking.
Samlor Kako: is
one of Cambodian national dishes. It uses an incredible range of ingredients to
achieve its complex range of flavors, including the famous prahok
or fermented fish cheese, which is unique to Khmer cuisine.
Khmer Sour Soup: A
bowl of fresh Khmer sour soup helps the body feel refreshed and clean, leaving
just enough room for dessert. Sour soup is among the most popular Khmer foods.
For years, this vegetable stew has fed hardworking Cambodians, particularly in
the countryside where ingredients are easily found in neighboring pastures and
ponds. Today, city dwellers enjoy this dish as a healthy alternative to fried
bananas and fish. Expatriates living in Cambodia also are realizing the healthy
benefits of eating a diet of fresh fish and water green, the base of Khmer sour
soup.
Khmer food is one of the major national identities that
reflect the ways of life, thought, and mind of the Cambodian people which are
hidden in the taste of consumption of meat dishes and sweet food. Cambodia has
been rich in a variety of plants and crops since ancient times so that we could
cook many types of foods suitable for each group of different people.
Food is one of our most basic needs. We cannot live without
it. Food gives us the energy for everything we do – walking, talking, working,
playing, reading, and even thinking and breathing. Food also provides the
energy for our nerves, muscles, heart, and glands that need to work. In
addition, food supplies the nourishing substances to our bodies requiring to
build and repair tissues and to regulate body organs and systems.
All living things must have food to live. Green plants use the
energy of sunlight to make food out of carbon dioxide (a gas in the air) and
water and other substances from the soil. Other living things depend on the
food made by green plants. The food that people and other animals eat comes
chiefly from plants or from animals that eat plants.
Food does more than help keep us alive, strong, and healthy. It
also adds pleasure to living. We enjoy the flavors, odors, colors, and textures
of foods. We celebrate special occasions with favorite meals and feasts.
Favorite vegetables include beans, broccoli, cabbage, carrots,
celery, lettuce, onions, peas, potatoes, and sweet corn. Vegetables are
commonly eaten during the main part of a meal. They may be served raw in a
salad, cooked and served with a sauce, or added to a soup.
