Welcome C! I can’t believe it we have been through al the countries with an A and a B time has flown by and I have learned so much already about cooking and about the world. I have to admit it makes me little proud that it’s been going so well! Thanks to all of you! So later this week I promise I will bake a nice big cake and add the recipe :D.

But now Cambodia, when I started googling Cambodia pictures of hidden temples and statues in the rainforest came up. It reminded me a little of Indiana Jones and The Temple of Doom. But apparently that was filmed in Sri Lanka (I get distracted very easily, I have the attention span of a goldfish, it’s disturbing, we call it sdbing = studydodgingbehaviour). Cambodia seems to be known for it’s deep blue seawater, enchanting rainforests, fairytale like mangroves, great food, majestic temples, and happy people.

Things you didn’t know about Cambodia:

• Tarantula kebabs are a popular delicacy in Cambodia.
• Cambodia is the most unexplored country in Southeast Asia. Here tourist can really dive into the life of ancient Asia. Even today, in Cambodia it is possible to meet a person who has never watched TV.
• The most common myths about Cambodia: There is a war, it is very dangerous here, everyone walking around with guns, kill people, hunger, poverty and unrest.
  In fact, Cambodia is certainly not a rich country, but it is so fertile that no one is starving here. The war ended 30 years ago.
• Cambodians love to sleep outside in the hammocks.

I love South East Asian food, it’s so light and healthy. This week I made Pork and Rice Soup! It was great, when I put the pan on the table my brother mentioned it looked like glue! But it’s sooo yummy, a great budget midnight meal!

Ingredients:

Pork Marinade:

• 200 gram ground pork
• 1 tablespoon Thai fish sauce
• 2 teaspoon sugar

Broth:

• 9 cups of water
• 2 stalks of lemongrass (cracked)
• thumb size piece of ginger peeled and smashed
• 4 flat anchovies (packed in oil)
• salt to taste
• 3/4 cup of jasmine rice (rinsed in cold water and drained),
• 2 table spoons of peanut oil
• 5 cloves of garlic,

Toppings:

• 1/4 cup of Thai fish sauce
• 1 bird chile (chopped)
• 4 shallots (peeled and diced)
• 2 cups of beansprouts
• 1 bunch of scallions thinly sliced
• 1/2 roasted unsalted peanuts
• 1 lime, salt and pepper

1. In a small bowl stir the pork with fish sauce and sugar. Set aside.
2. Place water, ginger, lemongrass, salt and dried shrimp (if using) in a large heavy pot and bring to a boil.
3. Boil steadily for 5 minutes. Add rinsed rice to the pot. When it returns to a boil, lower heat and simmer gently, uncovered, until the rice is tender, about 15 minutes.
4. While the rice is cooking, heat 2 tablespoons oil in a skillet over medium-high heat. Add shallots and cook, stirring constantly, until tender and golden, about 3 minutes,
5. Regulate the heat so they don’t burn. Transfer shallots to a condiment bowl. Add 1 tablespoon oil to the same skillet and toss in the garlic and anchovies (if using) Stir-fry for 30 seconds, until fragrant.
6. Add the pork and cook, stirring and breaking up any lumps, until the pork is no longer pink, about 3 minutes.
7. Add the pork stir-fry to the soup pot, once the rice has finished cooking. Stir through. Season with salt, to taste.
8. Mix the bird chile with ¼ cup fish sauce in a small condiment bowl. Set aside. Just before serving, gently reheat the soup.
9. Divide the shredded cabbage or sprouts among the bowls. Add a pinch of shredded basil and a pinch of scallions to each bowl.
10. Ladle the soup on top. Add a bit of each topping and a generous grinding of black pepper to each bowl.
11. Serve with a lime wedges and prik nam pla on the side. Enjoy!

I found some Cambodian popmusic this videoclip is definatelly worth watching, i don’t think you can find anything more dorky on the entire internet, but it’s hilarious. If you know the lyrics you can even sing along!