Phnom Penh, the capital and largest city of Cambodia is located on the banks of the Tonlé Sap, Mekong and Bassac rivers and was once known as “The Pearl of Asia”.
A morning without coffee is like sleep so I like mine strong and on ice in this climate and here it comes with a good dose of sugar in the form of condensed milk. Love the sling. Great if you take your drink with you on the moto.
To go with our coffee we bought a selection of pastries at the market. Deep fried in the wok of course.
We found some more interesting things at the market. A great selection of fruit like soursop, rambutan, dragonfruit and longans.
And fresh snails ready to be pickled in hot and spicy chili paste.
And fried quails. Or such.
Deep fried ants.
No, not what you think. Think she just liked to cuddle up in this Cambodian bbq...
We took a cooking class today and these are the basic ingredients for a yellow Khmer curry: lemongrass, kaffir lime peel, galangal, chili, garlic, shallot and turmeric.
Add some mild red chili paste so it will change colour and a little bit in flavour and it will be a red curry.
And this is the finished result, nicely presented in a banana leaf parcel: Amok, one of the most iconic dishes in Khmer cuisine. My version includes tofu but chicken or fish would be the classic ingredients to use.