Wednesday

In a Food Expedition in and Around Cambodia

CambodiaAround six months from now, I stepped in Cambodia with an aim to complete my internship. I accomplished my goal, and along with that, I came in acquaintance with a person who is highly passionate about food.

Fortunately or unfortunately cannot specify, but this person was none other than my boss.

Quite lucky to have a boss like him because it was he for whom I got the opportunity to experience the varied dishes of Cambodian cuisine. For me, Cambodia is like land of Love, Pray and Eat. Last week, I went to a meeting with my foodie boss with a solo aim and that is food. I could feel my face getting fuller and trousers getting tighter as the day passed. In that short time span, I have tasted numerous dishes and could not say which one I loved the most and which I didn’t.

Mouthwatering smell of the fiery wood fills the air of Cambodia. The smell will definitely remind you the coziest bonfire and barbecues you have ever participated in. The smell comes from the charcoal, which smolders and flames all day long in clay stoves.

Salmon machu Trey:


Our first dish in one of the most luxurious Cambodian restaurant was salmon macho trey. To most Cambodian people, Salmon machu trey is one of the most popular dishes. It is very light, but works as a great appetizer. Its taste was so lovely that I couldn’t stop myself and went to the chef to know its ingredients. To my surprise, the soup had no special ingredient in it.  It had simple fish sauce, bean sprouts, tamarind juice, celery, lemongrass and garlic.

Char KroeungSach Ko:


To keep it simple, you can also call it “Stir-fried lemongrass beef”. This is also a common dish found all over the country but works as a great starter, when you are out for a grand dinner along with your boss. The golden color beef are sure to take away you heart.

The sweet and sour sauce made with lemongrass works as icing on the cake. You can also add some red peppers with the sauce to tickle your taste buds.

Fish Amok:


It was steamed fish in coconut leaves. In all these six months; I never had such a delicious dish. Amok is one of the most traditional dishes and is cooked in a banana leaf by mixing fish, coconut milk, and curry. Hot rice along with this dish is a terrific combination.

These three dishes were enough to make my tummy full. I couldn’t wait any more for a sweet desert. But will surely have one in my next food expedition. My travel to Cambodia was for the internship, but the delicious and tasty dishes of the country forced me to fall in love with it.

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