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. So what else it there about Cambodia that your probably don’t know:
- 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 Marinate pork: 200 gram ground pork, 1 tablespoon Thai fish sauce, 2 teaspoon sugar
Ingredients 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,
Ingredients 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
In a small bowl stir the pork with fish sauce and sugar. Set aside. Place water, ginger, lemongrass, salt and dried shrimp (if using) in a large heavy pot and bring to a boil. 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. 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, 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. Add the pork and cook, stirring and breaking up any lumps, until the pork is no longer pink, about 3 minutes. Add the pork stir-fry to the soup pot, once the rice has finished cooking. Stir through. Season with salt, to taste. Mix the bird chile with ¼ cup fish sauce in a small condiment bowl. Set aside. Just before serving, gently reheat the soup. Divide the shredded cabbage or sprouts among the bowls. Add a pinch of shredded basil and a pinch of scallions to each bowl. Ladle the soup on top. Add a bit of each topping and a generous grinding of black pepper to each bowl. 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!