Cambodia

Cambodian cuisine is one of the world's oldest cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism, Cambodian food has won praise for its elegant and understated use of spice; its harmonious arrangement of contrasting flavours, textures and temperatures within the meal rather than a single dish; and its thoughtful and, at times, extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments. The staple food for Cambodians is rice. Today rice is consumed by most Cambodians daily and with all meals, using a great number of cooking styles and techniques. There are over a hundred words and phrases for rice in the Khmer language as hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine-scented Malis rice to countless types of wild, brown and sticky rice.

Enjoy…