The Khmer people are primarily associated with Cambodia, but can be found today throughout Thailand, Laos, Vietnam and all of Southeast Asia. While many foreign visitors may not find the Khmer diet to be particularly diverse by international standards, it is nonetheless a rich reflection of the Khmer people's long history
Staples of the Khmer Diet
Like most Asian cultures with agrarian roots, the Khmer diet is dominated by rice, fish, and indigenous fruits and vegetables. It is not unusual for a Khmer person to eat rice with every meal of his or her day. The grand Mekong River and Cambodia's Tonle Sap Lake are primary sources for edible freshwater fish, especially catfish and whitebait. These fish are often consumed in the form of prahok, a spicy fish paste that may be served with any meal (and usually is). Local vegetables like bok choy, corn, mushrooms and cabbage round out the stir fries and stews that account for much of the Khmer daily diet.
Local Variations
Khmer Drink
Khmer Dessert
Read more:
Staples of the Khmer Diet
The Khmer people are primarily associated with Cambodia, but can be found today throughout Thailand, Laos, Vietnam and all of Southeast Asia. While many foreign visitors may not find the Khmer diet to be particularly diverse by international standards, it is nonetheless a rich reflection of the Khmer people's long history and deep geographic ties.
Like most Asian cultures with agrarian roots, the Khmer diet is dominated by rice, fish, and indigenous fruits and vegetables. It is not unusual for a Khmer person to eat rice with every meal of his or her day. The grand Mekong River and Cambodia's Tonle Sap Lake are primary sources for edible freshwater fish, especially catfish and whitebait. These fish are often consumed in the form of prahok, a spicy fish paste that may be served with any meal (and usually is). Local vegetables like bok choy, corn, mushrooms and cabbage round out the stir fries and stews that account for much of the Khmer daily diet.
Local Variations
Khmer people in coastal areas enjoy a higher abundance of such seafood as squid and shrimp, while those living inland may seek additional protein from pork, chicken and even deer. Sharp-eyed visitors to local markets also may spot such culinary curiosities as frogs, bats, crickets, and spiders. Phnom Penh, the capital of Cambodia both now and during the country's century of French occupation (1863-1953), displays a noticeable French influence in much of its modern cuisine. Visitors with little knowledge of Cambodian history are often surprised at the availability of perfectly authentic French baguettes.
Khmer Drink
Hot tea and sweetened coffee are mainstays in the Khmer diet, although the Cambodian brand Angkor beer (the namesake of landmark Angkor Wat) is truly the pride of the people. Travelers will find international soft drinks to be readily available, and are also encouraged to sample the many flavors of tropical fruit smoothies. Travelers are discouraged from drinking the local water as it is not potable; stick to bottled water instead.
Khmer Dessert
Dessert in the Khmer diet means fruit. Mango, pineapple, jackfruit, papaya and the odiferous durian are just a sampling of the tropical fruit one might be served for dessert in a Khmer restaurant or home. Rice may even show up here (usually sticky rice) as seen in the seemingly universally beloved mango sticky rice.
Tips for Travelers
Try popular dishes Amok (fish in coconut curry) and Bok L'hong (green papaya salad). Don't fear the spice! Khmer food is a noticeable step down in spiciness from the heat of Thai cooking. Take a Khmer cooking course---these are prevalent in most tourist areas and usually both fun and educational. If you must drink water instead of Angkor beer, make sure it's bottled.
Read more:
0 comments:
Post a Comment