Khmer kaksekam

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C52 Week 2: Casual Cambodian Lunch with Chan Ny Rhodes

For week 2 of the Connecting Cultures Culinary Challenge, we enjoyed a Cambodian style  lunch with Chan Ny and Chan Tu. Growing up as  the head chef in her family home in Cambodia, Chan yi is used to cooking a meal for about 15 people very day.  This delicious lunch consisted of  traditional Khmer pancakes wrapped in lettuce leaves and dipped in a tasty fish sauce.  Followed by Khmer sweet and sour soup with fish. To complete this tasty meal, we enjoyed a tasty desert of sticky rice with coconut milk and sesame seeds.
Chan Ny introduced us to some of her favourite Khmer music  and we all enjoyed hearing her interesting stories about life in Cambodia.  For this style of casual lunch women usually wear a long sarong wrapped about their waist and eat sitting on on a grass mat. With the weather being  a little chillier in Beijing, we stuck to our winter woolies rather than the sarong, however we did enjoy sitting on the floor to eat Cambodian style.
The food was so delicious and Chan Yi so friendly and informative, that everyone requested that she takes a Cambodian Cooking class to show us how to ccok this tasty Khmer food. Chan Yi has kindly agreed to do this, wo we are extremely happy to welcome her as part of the Hutong Team and to announce that she will be taking a Khmer Cooking class on the 15th of April.

 

Khmer Foods

The King of The fruits in Cambodia

Cambodia is a country that has a rich tropical climate, which can support a wide range of fruits. Many fresh fruits such as coconut, mango, pineapple, bananas, oranges, etc. can be found easily in almost everywhere in Cambodia. If you have tasted those fruits, you will never forget the tastes of them which are hardly to be found in anywhere else. In this post, I would like to introduce you 4 kinds of fruits that are named as the king of the fruits in Cambodia. You must not miss anyone of them if you come to visit here.

Durian is named as the king of the fruit. It is originated from Kampot province. It has a fantastic taste and is one of the most famous fruit among Cambodian and foreigner who visited Cambodia. However, the smell of durian is found to be very unpleasant for some people. If you want to taste this fruit, remember to buy the one imported from Kampot province, which is believed to have the best taste among others.

Mangosteen is The Queen of the fruit, and also grown in Kampot. It has a luscious taste of peaches and strawberries. However, it is not available for all the seasons. Mangosteen is not very expensive, and sometime can be found as low as less than a dollar per kilogram.

Sapodilla is known as the ‘Prince’. It has a hard yellow-brown shell which contains a tasty white fruit. The bark of the sapodilla tree has a rubbery white liquid in it called chicle, and it is used to make chewing gum. Although it has a fantastic taste, you can buy in a cheaper price compare to others.

Finally, the ‘Princess’ of fruits is milk fruit, or ‘Phlae Tik Doh Ko’ in Khmer language. The tree of the milk fruit is as high as 20 meters. The taste of it is like sweetie milk and has many benefits to human health. Unfortunately, it is not really easy to be found as the other fruits.

One proverb stated that, to see once is better than to hear thousand times. Thus, if you have a chance to visit Cambodia or are currently staying in Cambodia, don’t forget to taste these four kinds of fruits. If you have tasted them, don’t forget to share your idea with us.

Fruit & Vegetable

 

Koulen: Lychee	Svay prum`saen: A kind of tropical mango.	Derm Jayk: banana trunk (for sour soup)
Tro`kuon srae: Cambodian wild spinach	Lahong Kchei: green papaya	Sondaek Ho Lan Tav: sno pea pot
Plae Chumpu: Wax Apple	Pka chook: Lotus flower. The leaves use for wrapping food.	Svay Kchei: Baby mango for snack and pickles.
sa`Om: Fern-like vegetable. For all purpose soup and omelette.	Slek Bas: Cambodian vegetable	Slek Jayk: Banana leaves. For wrapping, baking and steaming. Cambodian version of aluminum foil.
Trolach: Cambodian gourd (fuzzy melon)	Spey Chhai Sim: yu choy sum	Slek Lpoeu: pumpkin leaves
Mreh: Bittermelon	Spey Khiev: bok choy	Knaoh: Jackfruit
Trolach tom: Wax gourd	Lpoeu: pumpkin	Salath Tirk (Domrey Tirk): Watercress
Trobb Srouy: Khmer eggplant	Trobb Veng (Trobb Kdoh Koe): Long purple eggplant	Khat Na; baby broccoli
Spey Cheung Tea: mustard green	Sondaek Kuo: string bean	Merm Trao: taro
Ompil Kchei: green tamarind	Plae Speu: star fruit	Trokuon: Cambodian water spinach
Slek Ompil: Tamarind leaves. For sour soup	Mkhout: Mangostan. Juicy tangy sweet and sour. Each mangostan contains 6 or more segments inside. The white flesh is very soft and flavory. Fiber, potassium, calcium, Vitamin B1, Vitamin B2, Iron, Vitamin C and Vitamin B6, xanthone, antioxidant.	Cambodian’s fruit stall
Sro`ka neak: Dragon fruit	Ptee: Amaranthus dubius. A kind of vegetable taste a bit like watercress. The dark green leaves have large quantity of mineral, protein, good source of vitamin C.	Ptee Ombos: Literally means ‘thread’ amaranthus dubius. The leaves are smaller than the regular amaranthus dubius and the stalks are almost the size of the thread.
Slek Nguob:  Khmer vegetable for somlor kako, prohaer, sngou ch`eung chomni chrook, cha tro`lub klanh.	Popeay: Wing beans	Slek Mkak