A Quick Guide to Cambodian Cuisine – An Asian Cuisine to Relish In

Cambodian cuisine, more commonly known as Khmer cuisine, is the traditional cuisine of the people of Cambodia. The following is a little more information on the Khmer cuisine that might interest you.

 

In comparison to south-east Asian cuisine

As one of the oldest living food cultures, Cambodian cuisine is usually overshadowed by the Thailand and Vietnam cuisines. The cuisine does have a mix of other cuisines and their flavours; however, it stands out as a cuisine of its own. A mix of local and international flavours is evident in Cambodian cuisine.

 

Similarities with south-east Asian cuisine

Certain dishes that are famous in Vietnam are also quite popular in Colombia, such as iced coffee with sweetened condensed milk and baguette-type sandwiches.

Flavours in Cambodian cuisine

You must brace yourself for different kinds of flavours in Cambodian cuisine, some that may need some getting used to such as Prahok, which is a crushed, salted and fermented fish paste that’s a common seasoning which has a strong and salty taste. Rice is found in almost all dishes and most main courses also contain fish or shellfish. There are more than a dozen different types of rice that’s used!

 

Dishes you shouldn’t miss

When you’re in Cambodia, Fish Amok is a must try as it is considered by some to be the national dish. Bok Svay, Tuk Meirc, Samlor Karkoo and Num Banchok are a few other dishes to try. Drop by at Chi Restaurant & Bar and numerous other restaurants in Siem Reap to relish on these amazing dishes!

File:Cambodian Fish Amok.jpg

Stefan Fussan, Cambodian Fish Amok, CC BY-SA 3.0

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+

A Foodies Guide to Guangzhou – Savour mouthwatering flavours

Guangzhou food is known as Cantonese cuisine and it uses fresh ingredients which makes it nutritious and sensational on the taste buds. Guangzhou is, in fact, the birthplace of Cantonese cuisine and there are some amazing dishes you need to try out.

Dim Sum

Dim Sum | Image Credit : ProjectManhattan, Dim sum, CC BY-SA 3.0

Dim Sum

Dim Sum is a staple Cantonese dish that has its roots thousands of years back. It contains either steamed or fried dumplings. Dim sum is generally served in a steamer basket or small plate and may be accompanied with soy sauce or any other kind of dipping sauce. If you’re based in accommodation in Guangzhou China the likes of Ascott Guangzhou, you’ll come across plenty of restaurants to savour popular Cantonese dishes such as Dim Sum.

Kao Ru Zhu

This flavoursome dish has been a part of Cantonese cuisine for over 1,400 years. It is a dish made up of roasted whole suckling pig and it is cooked in two ways; either slow roasted to preserve tenderness in the skin or roasted over a full fire for a melted and crackling skin.

Shuang Pi Nai

Getting on to the subject of delicious Cantonese desserts Shuang Pi Nai is a must try. It is a sweet dish made up of buffalo milk, egg white, and sugar. The creamy texture is quite a treat on your palate and quite often Shuang Pi Nai is topped with raisins, lotus seeds and a red bean.

Long Hu Dou

Straying away from the path of conventional food we come to the exotic dish called Long Hu Dou. Translated the dish name means dragon fighting against the tiger. And it is just so, for the dish is made up of snake and wild cat – not a meal for the faint-hearted.

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+

Sichuan Cuisine of China – An exciting journey for your taste buds

Known as Chuan Cai in Chinese, Sichuan cuisine is internationally known for being spicy and incredibly flavourful. When you visit China, tasting the famous Sichuan cuisine is one that you simply mustn’t miss!

 

Distinct flavours

Sichuan cuisine is famous for the incorporation of unique flavours every dish contains. The bold flavour of this cuisine can be found in most Chiang Mai restaurants and around other parts of China. The secret of this flavourful cuisine is that every ingredient is cooked and flavoured separately, together with the use of chillies, garlic, ginger, mustard, etc.

 

Unique ingredients

The numerous aquatic ingredients commonly used in Sichuan cuisine, such as freshwater fish and crayfish are all known for its curing methods. Beef is another commonly used ingredient! However, the cuisine is not limited to only a set number of ingredients. The famous Sichuan hot pot is a dish that should be experienced as it a whole combination of different meat depending on your likes and dislikes.

 

The manner of cooking

Despite the few numbers of cooking methods this cuisine uses, it certainly embraces the methods used such as; quick frying, stir-frying, dry stewing and dry braising.

File:Discovering Sichuan cuisine.jpg

KittyKaht from Hong Kong, Hong Kong, Discovering Sichuan cuisineCC BY-SA 2.0

 

Sichuan dishes you mustn’t miss

When you drop by any restaurant in China, such as The Service 1921, there’s a list of dishes you simply shouldn’t miss! If you think you’ve got the spice tolerance, a few dishes to try are the Mapo Tofu, Kung Pao Chicken, Sichuan Hot pot and fish flavoured pork.

 

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+