A trip to Cambodia

Previous stop: A trip to Paraguay

The final stop on our winter break pseudo-vacation was Cambodia. This time, there's nothing much to talk about except the food. Unlike the previous trips, we didn't have time to cover much information about Cambodia itself because we spent so many hours shopping (first time paying attention to the Southeast Asia section at Pan-Asia) and cooking. Maybe we'll come back around and watch some videos on the weekend, but we'll see how this first week back at work treats us. (It might be time to discover what Cambodians drink.) In the meantime, there is a bit of info back in the prep post: Next stop: Cambodia.

Saying we "only" made some food sells the entire enterprise short. We did a pretty good job with this one (with the usual caveat that we don't know how it all compares to the real thing). In fact, I think we might do it again this weekend. Here's how it went down:

Menu:


Yellow kroeung
Making the bowls for amok trey
Ready to steam...
...steam...
...ready to eat.
Marinating the beef for loc lac
Cook...
...and eat.
Fry the fish...
...and hide it under a mango salad
Fill that gourd with eggs, palm sugar, coconut milk, and a little salt. I think I would cut a smaller opening next time.
Hide it
Heat it
Eat it

Now that work has started up again, we won't be able to fake travel again for a little while. (Actually we might try these recipes again this weekend—why not?) But we will take a fake trip about once a month this year. It was too much fun to leave it alone. Later this month we'll go to Baja California in our kitchen, though we'd certainly like to go there in person.

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