My second visit to Cambodia was in February 2011 for 10 days. It was this trip that made me decide that I wanted to do some volunteer teaching and returned in July 2011 for four months (but that is for another post at another time). The trip in February 2011 was great. I managed to spend some time out of the city and into the jungle (or national park actually - same/same).
A few days in the capital first though.
Found these lotus flower pods. Each lotus seed pops out of each whole. It's a slow snack and not very filling but they were something that I had never tried before.
More often than not, local food markets can be confronting sights for some. Cambodia is no different. The whole nose to tail concept here is just part and parcel of their daily dietary regime. It is not a new trend or an ethical way of eating. It is a necessity. In a country where below poverty lines are the norm it is a must to use the whole beast and plant. Those extra bits are sometimes the most flavourful and a little can go a very long way with just rice as a staple.
Here is a cart on the side of one of the markets we were visiting where a lady assembled your porcine choices, weighed, chopped and served it up with a simple chilli sauce on the side.
bits and pieces of porcine goodness
So a little tour around the many alley ways and walkways. We come across some beautiful fresh fruits. Rambutans are a South East Asian treat.
You will see street sellers pushing their carts of snails through the streets throughout the day. You can choose from a selection of snails and flavours. After a morning being pushed around the hot sun I did pass on tasting these.
Snails (plain and chilli)
Here in the South East of Asia, fermented and dried fish is common practice. Mainly it was way of preserving food where there was (and still is) little to no refrigeration. Although this practice is still in place for the those reasons, it has also become part of the daily palate.
This preservation method, creates a very pungent product. It offers big bold flavours that can enrich any basic meal. Sadly, rice is the only option for sustenance for many families so a little dried fish with the rice can be a flavourful accompaniment.
Here are a selection of fermented foods found in the markets staring with fermented crabs.
I never found out what type of dried and smoked fish this was (can anybody help me)? I thought mackerel but I could be way off.
There is a large variety of prawns and shrimp that are dried and they are used in a multitude of ways.
This product might be strong on the nose but when ground up or used in sauces and soups it does impart a more subtle flavour.
I saw these fritters in all shapes and sizes through out my travels. These particular ones were fried dough and prawns muffins. I also saw them in a crispy flat disc.
A great drinking snack is dried flattened squid that are then char grilled. They are sun dried and then flattened through a press (like a pasta machine) and then put on the grill. They remind of a jerky and go perfectly with cold beer.
dried and fried squid on sticks
One of my all time favourite dishes (which is actually a Vietnamese dish) is Banh Xeo (pronounced ban chow). Given the proximity you will find a lot of Vietnamese dishes around Cambodia. Is a pancake stuffed with prawns, beansprouts, herbs, sometimes pieces of pork and topped with pork floss. It is a winner
Another great find is the sour sausage particularly when it is sold alongside a bucket of smelly prahok, which is the most famous fermented food found in the Country.
sour sausage and prahok
It is a salted, fermented fish paste that truly is ripe on the nose but mix it with pork mince and steam it you get what is in the dish below and is so perfect with rice I was addicted to it.
prahok and pork
Westlake beef soup
They even offered yum cha items like har gau (or prawn dumplings) and steamed pork busn. These are plump and juicy with the glutinous wrapping translucent soft with a bit of chew. The buns were fluffy and filled with delicious steamed pork mince and garlic.
prawn dumplings and pork buns
Another morning we shared this soup. I can't remember what it is called. It was tofu and a purple vegetable that was shredded (not cabbage!).
Cambodia's proximity to Thailand and Vietnam has naturally brought in their dishes too. You can find many restaurants serving up an array of international flavours. Thai is authentic and a good curry cannot be passed up.
More wandering through markets around town led me to see and sample so many other offerings. Here is a little photo tour around.
The market is bustling during our visit. Got to go early and get your fresh produce....well fresh!
Lots of dried fish from this lady.
It's not all about food, fresh flowers too and check out those glorious lotus flower buds!
One last meal before hitting the road. Chiang Mai chicken curry from a Thai restaurant down along the Riverside and if memory recalls I think it was actually called Chiang Mai Riverside
chiang mai chicken curry
The special of the day was these crab 'spring rolls' which were actually an omelette style roll filled with delicious crab meat.
On the road to Kep, we made a roadside stop for a cold fruit smoothie. Very popular on the dusty hot roads and quenched the thirst. Thick with mango and milk and lots of blended ice.
roadside fruit smoothies
and as I said, I'm on the road to Kep...stay tuned for what's next on this trip.