It is not a land of world-renowned cuisine, but any visitor to Cambodia who has the opportunity to enjoy the unique cuisine of the country will see the Khmer culture. It's a very unique feature in the taste that is hard to forget. Just like Cambodians are simple and friendly, Cambodian cuisine is not overly prescriptive. It has become one of the most noticeable highlights, making diners feel the intimacy and sincerity in each experience of taste in the land of this tower.
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Chrouk book - Pork rice
Chrouk, or simply pork rice, is one of the simplest dishes in the country. Sliced pork is grilled with charcoal. Sometimes, people chop pork with coconut milk or garlic, making the chrouk chewing a lot of different flavors in different regions. Comes with grilled pork served with rice, cucumber and radish, ginger and a bowl of broth with fresh onions and non-aromatic dried onions.
Fish Amok - Fish sauce
This dish uses slok ngor, a local herb to create bitterness. Fish sauce with coconut, kroeung, a Khmer curry powder made from lemon grass, saffron, garlic, onion and ginger. In the restaurants, the sauce is steamed in a bowl made from banana leaves to keep the food hot before serving the customer.
Lap Khmer - Khmer lemon salad salad.
Lap Khmer often has more beef than salad. Some indigenous peoples prefer to beef almost fresh. However, most restaurants roast pasta before making salad. Khmer lemongrass beef salad with thin slices of beef cut into or over with lemon juice. Mix with lemon grass, onion, garlic, fish sauce, basil, mint, cowpea and fresh pepper, beef for sweetness, salty enough and add a spicy spicy pepper. Cambodia daily life
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