There is a new challenge in town, which is unwittingly launched by my one and only french best friend JM (not easy to be friends with the french, but that does not stop you from marrying one of them, hehe) and it is about Cambodian cuisine. His passion about South East Asian culture (surely women and food - the major and the best import comodities from there, haha) and the fact that he is dating a Cambodian woman where she used(!) to cook him Cambodian cuisines makes me wonder, how come he could not tell if he has already tasted the famous South East Asian smelly shrimp paste or not (which is inseparable from our cuisine). And one thing that he was so sure about, is that his girlfriend always uses oyster sauce in her cuisine. It is obvious that he knows only eating but not cooking....(that is soooo guys, while most of Indonesian women thought that western men are good in kitchen...but men will always be men – they become effortless when they know that their women can act better in front of the stove).
So i browsed the net, to find the cuisine of Khmer. And i found THIS SITE, consisting very comprehensive easy to make Khmer recipes. What a hard work to make this site, since it has a vaste recipe collection, with pictures! Standing ovation to this woman (or guy?).
I thought that Cambodian cuisine would be more less the same as its neighboring countries, such as Vietnam, Laos or Thailand. But i was wrong.... In my humble opinion, it is closer to Chinese, as they use a lot of Oyster Sauce (i have been having this opinion since in Indonesia we only use oyster sauce to cook Chinese food). Laotian food is closer to Thailand in this case , whileVietnam has another kind of taste, which sometimes (but not all of the time) closes to Thailand too. Anyway, Thai food benefits from the fact that this world is full of Thai cook books in different languages with awesome pictures, (while i had not yet found super excellent Laotian cook book for example - or maybe i did not put enough endeavor to find it), which makes it looks more gastronomy and makes other South East Asian cuisines (including Indonesia) look less appetizing. That is why, my adventure (and i guess this applies to most people) in Indochine food, started from Thai dishes (which never fall short in cheering our tongue!).
Back to Cambodian cuisine, so far, i did not find the use of shrimp paste in their recipes but i could be wrong. And they do not use that often shallots, which again, (imho) makes them closer to Chinese cuisine because in Indonesia, yellow onion is rarely used. In general it's put in service when we want to use chinese food. Sometimes, they use lemon grass or turmeric. But most of the time it is about fish, oyster and soja sauce. Nevertheless, looking at those recipes make me want to try one by one starting tomorrow, hehe. So this is a new beginning of my Cambodian adventure....and it starts with Sach Ko Cha Manor (i omit the bell pepper - hate it- and i only have chinese cabbage instead the normal cabbage).
So i browsed the net, to find the cuisine of Khmer. And i found THIS SITE, consisting very comprehensive easy to make Khmer recipes. What a hard work to make this site, since it has a vaste recipe collection, with pictures! Standing ovation to this woman (or guy?).
I thought that Cambodian cuisine would be more less the same as its neighboring countries, such as Vietnam, Laos or Thailand. But i was wrong.... In my humble opinion, it is closer to Chinese, as they use a lot of Oyster Sauce (i have been having this opinion since in Indonesia we only use oyster sauce to cook Chinese food). Laotian food is closer to Thailand in this case , whileVietnam has another kind of taste, which sometimes (but not all of the time) closes to Thailand too. Anyway, Thai food benefits from the fact that this world is full of Thai cook books in different languages with awesome pictures, (while i had not yet found super excellent Laotian cook book for example - or maybe i did not put enough endeavor to find it), which makes it looks more gastronomy and makes other South East Asian cuisines (including Indonesia) look less appetizing. That is why, my adventure (and i guess this applies to most people) in Indochine food, started from Thai dishes (which never fall short in cheering our tongue!).
Back to Cambodian cuisine, so far, i did not find the use of shrimp paste in their recipes but i could be wrong. And they do not use that often shallots, which again, (imho) makes them closer to Chinese cuisine because in Indonesia, yellow onion is rarely used. In general it's put in service when we want to use chinese food. Sometimes, they use lemon grass or turmeric. But most of the time it is about fish, oyster and soja sauce. Nevertheless, looking at those recipes make me want to try one by one starting tomorrow, hehe. So this is a new beginning of my Cambodian adventure....and it starts with Sach Ko Cha Manor (i omit the bell pepper - hate it- and i only have chinese cabbage instead the normal cabbage).
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