Here are some pics of veggies that I prepared for the party to go with the dipping sauces. You can use almost any veggie that can be cut into pieces (radish, carrots courgettes etc.etc.) or leaves (like salad, mustard or cabbage even). They use all sorts here to go with many, many dishes. It’s a good way to eat those greens. I love green. It should definitely be added onto the nutrition list of what our body needs. Somehow the chlorophyl in green veggies and leaves is a must for my body! After a year of studying herbal medicine at the Samuel Hahnemann Schule in Berlin (amongst many other subjects-but I didn’t finish the course because I did a runner to Asia;-)) I realized why. It’s the blood of plants and somehow we need it in our bodies _ can’t really explain but I just know my body craves it.
The sauces I made here for the first time and they weren’t perfect. Since then I’ve made them again and then had the same thing made by my girlfriend. Her’s tasted far, far better. I will get her recipe and post it. She said the sauces have as much variety in them as one wishes. I made the sauces below from my favourite Khmer food website-Khmerkorm, on the net. See bottom of page for links. At the time of this party 2-3 months back we were not together so I couldn’t ask her.
How even the common old cucumber can look so scrumptious!! Even the dark green one-I thought it’s a courgette when I bought it-but no, it’s a cucumber too!! 🙂
Categories: Recipes, Salad, Sauce & Dressing, Side Dish, Uncategorized, Vegan & Vegetarian
Tags: cambodian food, cucumber, dipping sauce, food, green beans, khmer, mustard greens, sauce
This post is just pictures of the pre-massage party food shopping. The pictures are so fantastic that I thought it would be a shame to not show you them. No recipes here just mouth watering veggies!! It’s for the foodies who go into a state of bliss at just the site of all the greens and – of nature that was made for us to consume, be happy, alive and full of love for ourselves and our home here on this planet.
Categories: About me, Photography, Recipes
Tags: cambodia, chillii paste, finger root, food, khmer, khmer pastes, saw leaf herb, shopping, vegetables
This Jungle Curry dish comes from Thailand. It tasted nothing like when a good friend cooked it many, many years ago for me and my sisters. We’ve lost contact so I couldn’t get the recipe. I made this from 2 different recipes on the net (see links bottom of page)! Still delicious though!!
I used ‘Khmer village chicken’ (organic chicken in Europe) for this recipe opposed to the ‘farm’ (the normal chicken in europe) chicken you can get here which has a lot more meat but the chickens are raised within what is it- 6 weeks or so?? They’ve been bred for only this reason, look extremely unhappy and can hardly move because their body weight soon overtakes their ability to walk around with it. They are usually in one large free standing cage and are fed special food antibiotics to stay alive. It’s not individual cages like in Europe or the US. “Bodenhaltung” chickens in German. Supposed to be one step better than individual cages. I’m not sure how though. I do use farm chickens for some recipes as it’s the chicken I grew up eating in London at my mum’s. For recipes where I need a short cooking time and want more meat. I wont go too much into the morals of this as I’m not here to dictate anything to anyone. The fact is these chickens are there and have had a miserable life-so at least love them whilst you eat them! I will expand on this sometime in the future with a story from my past.
The village chickens are a tougher and far more tastier meat-but very bony and have a longer cooking time. When you see them running around everywhere in Asia (even in the cities) happily pecking away at any food they can find (insects in the fields or from the garbage (in cities) you realize what ‘free range’ really means. These chickens run around free, hens with their chicks usually watched over by the cock that made the chicks. Oh and there’s usually one dominant cockerel in every household that gets to impregnate all the hens. These are the happy chickens. 🙂 !
Here are some pics from my first eating out experiences last year in Phnom Penh-first time in Cambodia and knowing nothing of the cuisine, culture, life or the people here!! So much has changed since then:-)
This could easily be a restaurant review if I could remember the name of the place I ate. The food was delicious!!
A traditional Khmer curry with chicken this time. A dish I’ve ate many times and love. Will at some point make it and put the recipe on my blog…..as with all of the dishes below too!!
This is a strange fruit I picked up at the market a couple of days ago. I first tried this when I was here last year. I’ve never seen it before I came to Cambodia. It’s called a “See-daa (សុីដ ា)” in Khmer.
The texture inside is very dry rather than juicy. It is extremely sweet and the flesh is soft. It also has a very distinct aroma/smell when it is ripe. There is one large stone in the centre of the fruit.I bought some last week at the market and the woman charged me 1000 riels (4000 riels makes 1US $) per fruit (which is expensive for here and I had a feeling she overcharged me as a foreigner-I hate that!) I thought she meant per kilo, otherwise I would’ve picked the largest fruits.
Two days ago I bought the same fruit again from a different stall-and she charged me 1500 riels for 2. So with joy I bought four of the largest she had.
I’ve ate two and don’t feel like any more now-they are so damn sweet. I got over excited at thinking I was getting a bargain. (I often get over excited buying food! ) I’ll go and buy a blender tomorrow and see if I can make an ice smoothie drink out of it. Otherwise they’ll go bad. And I always have a little guilt feeling when I let good food go bad. That’s another story I’ll go into at some point in the future.
Oh in case you’re wondering why I love to cook and don’t have a blender? I have only been here in Siem Reap, Cambodia 2 1/2 months now. I’ve only just rented this room I live in since 1 1/2 months. So I’m building up a new kitchen from scratch (for the umpteenth time).
And I LOVE buying new kitchen stuff (like my mum).
Oh I forgot the name (I’m terrible with names) of the fruit. I’ll add the name tomorrow.
Note added 17th September 2012:
This fruit is called an egg fruit, canistel or yellow sapote. I found the English name by chance on a Cambodian fruit poster at the clinic I attended with dengue fever.