Excerpt from The Age (Australia)
5. Cambodia - Cambodia is the perfect location to try plenty of unusual foods such as bugs, betal nuts that turn your teeth a dark shade of grey, and prahok, a traditional fish paste made from rotten fish that is left to ferment. For less courageous travellers, there is a whole range of tasty dishes, with most Cambodian meals made up of at least three or four separate dishes that may be sweet, sour, salty or bitter. Fruit is everywhere, often used to create sweet deserts.
Dish not to miss: Kuay Namuan - an incredibly sweet dessert made from simmered coconut milk and sugar poured piping hot over banana.
Dish not to miss: Kuay Namuan - an incredibly sweet dessert made from simmered coconut milk and sugar poured piping hot over banana.
Never heard of this dessert Kuay Namuan before. Sounds like Jake Ktis or Jake Chung.
ReplyDeleteIs it "chouy sayeur," a vietnamese desert? Gravy of sweetened coconut milk and "sakou" (small tapioca pearls)poured over sliced boiled banana with light sprikle of lightly salty-roasted sesame seeds.
ReplyDelete"Rotten fish left to ferment??"
ReplyDeleteAnother article written by a know-it-all ignorant white person.
Pahok: In tropical heat and in a country where there are no method of refrigeration, in the old day the only way to preserve fish is to use salt. As we all know, salt kills bacteria.
wikepedia
ReplyDelete"Anchovies are also eaten by humans. When preserved by being gutted and salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavour. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today they are used in small quantities to flavour many dishes. Because of the strong flavor they are also an ingredient in several sauces, including Worcestershire sauce and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available."
1:13 pm, I think you're correct. Stupid article, it only confuses people for Cambodian dessert if it is not.
ReplyDeletei love cambodian food. we are not without our national food, despite a long blips due to civil war and survival mode that many cambodian people had to endure in the late 1970s and the 1980s. may god help to make cambodian food well-known and help to preserve it by putting them in the book so people can see and and learn about khmer food and cooking. everybody can help cambodia to do this. god bless cambodia.
ReplyDelete