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Khmer Cuisine and Wine

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Khmer cuisine is one of the world’s oldest living cuisines and one of the most resilient on the planet. Pairing wine with Khmer cuisine can be fun and can bring a great deal of enjoyment and satisfaction, although certain accepted wine pairing norms must and can be successfully abandoned Spices are often exquisite in quality, yet restrained and understated in their use. Regional flavours and dishes prevail: turmeric from Battambang, Salt from Kep, and of course Pepper from Kampot, which is internationally renowned for its intensity and unique characteristics. Saffron is valued for medicinal qualities as well as flavor and aroma, whilst tamarind also forms the basis of many sauces and marinades. An assortment of freshwater fish from the Tonle Sap, Mekong, Bassac; seafood from Kep and beyond are sought out and savoured. There are influences in the cuisine from China, (the Chinese began moving in Cambodian circles as far back as the thirteenth century), Vietnam and Thailand; as well as the impact of French colonialism on dish construction and cooking technique. Chili is widely used in Khmer cuisine although more sparingly than its neighbours. Prahok is a national institution made from fermented fish and used much in the way westerners would use salt to season their cooking. Kroeung is a widely used curry paste, made from the skillful art of spice blending; common ingredients in Khmer Kroeung are cardamom, star anise, clove, cinnamon, nutmeg, ginger, turmeric, lemongrass, galangal, garlic, shallots, cilantro and kaffir lime leaves. Rice is the staple, and then the meal consists of a number of different dishes that individually highlight certain flavor components, (salty, sour, sweet, bitter, hot, umami) which, when combined as a single degustation, offer a sense of having a complete and satisfactory meal. Wine and Khmer Cuisine Pairing wine with Khmer cuisine can be fun and can bring a great deal of enjoyment and satisfaction, although certain accepted wine pairing norms must and can be successfully abandoned. For a start, it’s not going to work trying to pair a certain wine to a certain dish given that the meal usually consists of a selection of dishes, that when eaten as a whole form the complete meal. If you are trying to match glass-for-dish you will have an awkward table cluttered with multiple glasses per person! So, what we are looking for here are good all-rounders, wines that can pair well with the fresh clean flavours of Khmer food across multiple proteins and styles. Wines that can be paired to bitter, sour ingredients and pungent, salty and spicy foods. Look at aromatic whites, which positively zing paired with the fresh herbs, greens and spices abundant in Khmer soups, salads and other dishes, the wide use of freshwater fish and seafood also make these wine styles perfect partners: think Riesling, Sauvignon Blanc, Alberino, Pinot Grigio, Verdejo and you are on the right track. Rose can work well, particularly with the standard pork and rice, or with spicier chicken or pork dishes: look for the slightly off dry styles, as that fruity, sweetness ameliorates the heat. If it has to be red, then I adore Pinot Noir with Khmer cuisine, its lush fruit characters, lively acidity and only faint tannins make it a wonderful food wine across many dishes and styles. Although, most fruity and fruit driven reds will work well. For the fuller-flavoured, dishes, look for wines made from Merlot, Carmenere, Grenache, and GSM (Grenache, Shiraz, Mourvedre) blends. For the heavier, meaty dishes I like a Malbec from Argentina, a juicy Aussie Shiraz, a rustic Cote Rotie from France, or a Touriga Nacional from Portugal. I personally find the main trick is to stay away from high alcohol wines, from oaky wines or big, tannic reds, high alcohol amplifies heat, whilst tannins and new wood characters tend to be amplified by dishes involving bitterness, sourness or spiciness. Instead, look for pure, fruit driven wines with good, vibrant acidity to enhance your Cambodian culinary odyssey and enjoy. Written by Darren Gall

Wine Uby Dooby

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For 3 generations, François Morel and his team have been working to give a human, environmental and sustainable orientation to the Uby estate. Located in the Gers, it takes its name from the stream that runs through the property’s land The Little Pond Terrapin The European Pond Turtle (Emys orbicularis), is a little freshwater turtle in the family Emydidae that is long lived and endemic to the Western Palearctic. In France, there is only one remaining population, making it is the most endangered reptile in the country. Climate has an effect on the survival of Pond Terrapin hatchling, which are only able to survive under favorable weather conditions. The species has become rare in most countries even though it is widely distributed in Europe. The building of roads and cars driving through natural habitats is a factor that threatens the populations of the European pond turtle. Introduced exotic species such as Yellow-Bellied Slider Turtles and Florida turtles, also put the native species in danger, since these species are bigger and heavier. Parasites are also an issue that puts the Terrapin at risk as do domestic pets. Agricultural and Industrial run off into their ponds has also had a major impact on their survival as a species. Domaine Uby It is not by chance that the turtle is the emblem of the Domaine Uby winery. Uby is the name of a stream that crosses the estate and the Uby pond in Gers, a protected place where the last European Pond Turtles in Europe live and reproduce. This emblem reflects the Morel family’s total commitment to the protection, survival and overall well-being of the species here, through sustainable farming and complete protection and preservation of their natural environment. Domaine Uby has subscribed to an agri-ecological contract, and has been certified ‘Viticulture Raisonnée Contrôlée’ for the past 20 years, in its commitment to the terrapins, the environment and the climate. Crops on the estate are produced organically to ensure a harmonious balance and a neutral footprint. The Morrel Family were a family of Swiss winemakers who moved to France and came to the Gascogne region in 1920. Today, Francois Morel is the 4th generation of his family to tend the vines here and produce the wines. In 2012, Francois constructed a new, modern equipped winery in his ongoing pursuit of making excellent Gascogne wines. In a region dominated by Armagnac producers who make a bit of wine on the side, Francoise Morrel is committed to table wine production and is producing wines of outstanding, freshness, quality and finesse. No.6 The Uby range of numbered wines are all about capturing primary fruit characters and freshness, wines ready and enjoyable to drink now, wines that are beautifully made, are expressions of place and fruit quality and are fun to drink. The No.6 Rose is a blend of Cabernet Sauvignon, Cabernet France, Merlot and Syrah grown in a combination of sandy loams and limestone soils. After a short time of maceration on skins, the grapes were gently pressed and the juice underwent a cool, temperature-controlled fermentation, with some maturation on yeast lees to gain further length and complexity. The colour is a very vibrant, salmon pink with orange hues, almost the colour of a light Aperol spritz in a certain light. Aromas are of rich, toasty honeyed fruit, with a touch of fruit pastel confection, raspberry, peach, ripe fig. The palate shows attractive fruit, juicy and ripe with clean fresh flavours, lots of finesse here, the wine is relatively low in acidity but this is balanced by the clean, freshness of the fruit in the glass. A very pleasing and enjoyable wine that is bound to be a crowd pleaser. Take it to the party, barbecue or picnic and you are sure to have a lot of fun with it. Written by Darren Gall

Cambodia’s Young Chefs Emerging Talents

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Adapted from an article in Cambodge Mag The Young Talents Escoffier Competition is part of a global network and has become one of the most prestigious and important competitions for young culinary and front-of-house talents On 19 June, the Academy of Culinary Arts Cambodia hosted its third Disciples Escoffier Cambodia Young Talents Competition with four chefs vying for top place and the chance to represent Cambodia on an international stage. Nhem Samon from Palace Gate Hotel, Mao Vanna from Pepe Bistro, Nuon Rithysak from Il Forno and Sek Ratana from Topaz are all under 25 years of age and have less than five years of professional experience in hotel or restaurant kitchens. They were tasked with proving their skills by preparing and cooking classic dishes created by the legendary French chef, Auguste Escoffier: a rack of lamb with boulangère potatoes and a pea tart, and to present their creations to Bruno Cardonne, the ACAC’s Dean, and President of the Disciples Escoffier Cambodia delegation. They had three hours to complete their mission. The Young Talents Escoffier Competition is part of a global network and has become one of the most prestigious and important competitions for young culinary and front-of-house talents. According to the Academy, “this competition was the perfect opportunity for talented young chefs to showcase their culinary creativity and versatility.“ But the competition also serves as a vehicle for promoting and developing traditional methods for preparing and cooking culinary masterpieces that may also integrate contemporary techniques that shape the future of culinary arts. Mr Cardone explained that training and practice are essential to “survive” this competition. “Training with the mentor helps competitors stay focused during the competition and pay attention to time management, taste and presentation of the dish. Young chefs are required to adapt tips provided by their mentors and use them to accomplish the given tasks. With enough practice and knowledge of the dish, the stress level of the contestant will automatically be more manageable and the focus will be on the flavours and originality of the dish” he said. The main criteria for evaluating the winners were the set-up, preparation and creativity, the methods of service and presentation, as well as the taste and textures of each dish. Awards: 1st place Mao Vanna – Pepe Bistro Disciples Escoffier certificate and medal, Disciples Escoffier recipe book, participation in the Disciples Escoffier competition in Hong Kong. 2nd place Nhem Samon- Palace Gate Hotel Awards: Certificate and medal from the Disciples Escoffier Association, Disciples Escoffier recipe book. 3rd place Sek Ratana – Topaz Awards: Certificate and medal from Disciples Escoffier International, Disciples Escoffier recipe book. All three winners took home a certificate and medal recognising their performance, but Mao Vanna will now go on to represent Cambodia at the Disciples Escoffier Young Talents Competition in Hong Kong in September this year. Mr Mao impressed the jury with his organisational skills, cleanliness and the finesse of his final dish. Exhausted but full of excitement, he said, “It’s still a bit surreal right now. I’ve been training hard and of course the main goal of any competition is to win, but I personally came here for the experience.“ “Now that I have this unique opportunity to compete in the Hong Kong International Competition and represent my country, my culture and my cuisine, I have to challenge myself every day and make the most of it!”

Tradition and Evolution in Stung Treng’s Famed Ansorm Chrouk

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Adapted from an article in Cambodge Mag Ansorm Chrouk cakes are traditionally made for festivals, weddings and big events, but Sophea now makes them all year round and in that way is able to provide employment for up to eight widows, retirees and children who would be able to save up for their studies In a recent article, the Phnom Penh Post celebrated the creations of Nget Sophea from Prek village in Stung Treng province. She has combined tradition and transformation in her version of Ansorm Chrouk, a steamed glutinous rice cake with pork, by mixing the rice with pandan leaf water, giving the cakes a soft green colour, and placing a salted duck egg at their heart. A rich and delicious surprise. She was inspired by a recipe handed down to her by her grandparents and now people travel from across Cambodia to taste her creations which were recently recognised as a signature dish for the region by the Stung Treng Provincial Department of Culture and Fine Arts. Ansorm Chrouk cakes are traditionally made for festivals, weddings and big events, but Sophea now makes them all year round and in that way is able to provide employment for up to eight widows, retirees and children who would be able to save up for their studies. Speaking to the Post, Stung Treng provincial department of tourism director Orn Porsoeun felt that selling Ansorm Chrouk is part of the culture and is attractive as Sophea’s cakes are unique and have a different taste. “I have always been involved in promoting and disseminating information about products which are unique to attract more tourists. I see ansorm as a kind of food with unique flavour, which tourists must not overlook. It is a must-try.” Sophea had never intended to take this path. She used to sell porridge and noodles at Stung Treng market, but like so many was forced to adapt when Covid-19 hit. Then one day, she was making the cakes for her family, but made too many. “I had made about 30 cakes, which was too much. I thought we wouldn’t be able to finish them, so my children posted on Facebook to see if anyone was interested in buying [them]“. “After that, people started ordering 50-60 cakes. That was when my business started. The orders gradually gradually increased to 80 cakes a day, then 100 to 150 and about 500 during about 500 cakes during the festival,” she said. She also says that the cakes are not her creation, but that of her elders, saying “I learned how to do it from my grandparents and my mother. Now I transfer those skills to the children who work with me.” And alongside the recipe, she has also kept up the family tradition of transmission of knowledge, sharing the recipe with whomever is curious. She is not stopping there either, and is now looking at different recipes, such as a Banana Ansorm, that she can sell in front of her house, while also educating the next generation about traditional Khmer food in order to keep traditions alive. Stung Treng is also known for its fish soups, fried buffalo and larb, which in Stung Treng is made with fish in contrast to other regions of Cambodia. Sophea’s Ansorm Chrouk cakes can be ordered online via her Facebook page, P-DA Food.

Take your Time over Khéma Angkor’s New Weekend Buffet

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Khéma Angkor offers a delicious buffet that brings you flavours from East and West, of sweet and savoury, of light bites and hearty dishes, of temptations for adults and children alike You’ve worked hard all week, and now the weekend is here: a time for relaxing, lingering, savouring your time and enjoying the company of friends and family. But sometimes a quick lunch is just that, too quick, and lingering over dinner isn’t always possible either. So, how to make a meal that flows as robustly as a great conversation? A buffet is the answer, a delicious buffet that brings you flavours from East and West, of sweet and savoury, of light bites and hearty dishes, of temptations for adults and children alike. In short, there’s something for everybody here, and it’s only $14, with 50% off for children under 12. Every Saturday and Sunday, from 11am to 3pm, you’ll find Khéma Angkor’s Buffet ready and waiting for you with a handsome selection of hot savoury dishes such as Pork with Prunes, Rice Pilaf, or Spaghetti with an Arabiata Sauce, and generous salads such as Niçoise or Goat Cheese Croutons. You can top up your salad with a range of fresh ingredients, and perfect it with our very own dressings. You’ll also find light-as-air crêpes with a variety of crisp, fresh fruits, syrup and honey, and an abundance of cheeses and charcuterie, including our very own Khémabert and house-made terrines. For those who want to go a little lighter, take your pick of our Mini Quiche Lorraines, bite-sized Egg Sandwiches or toasts with our own richly savoury Chicken Liver Pâté. All that, and we haven’t got to our favourite part yet. Khéma’s Patissiers are masters of their craft, and we’ve put together a truly choice offering of their creations, from smooth and creamy Chocolate Eclairs, Madeleines, Pains Perdus, Chocolate Cake and plenty more besides. And all of this will be refilled as many times as needed. We look forward to seeing you there! Book your table here

Celebrate French National Day at Khéma

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This year celebrate July 14th in French style with our Blue-White-Red buffet at Khéma Bastille Day is the common name in English-speaking countries for the celebration of the national day of France. In French, it is formally called Fête nationale française, ergo, Bastille Day is France’s most important holiday. Today, Bastille Day embodies the storied legacy the French Revolution carries for its people and is celebrated worldwide by the French and Francophiles. This year, Khéma invites you to celebrate July 14th in French style with our Blue-White-Red buffet. For $29.90 net per person we’re offering you unlimited servings of our finest imported and house-made cheeses, house-made cold cuts, unlimited canapés, and plenty of France’s most popular dishes such as Tartiflette, Beef Bourguignon, Coq au Vin, Cassoulet, Macarons, Choux à la crème… along with free flow house wine. At that price, we’re a little worried there may be riots to get in the door, so very much recommend reserving a space for you, your friends and family now. Book your table now!

French-Cambodian Business Forum underscores France’s economic interest in Cambodia

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By Harrison White for the cambodiainvestmentreview.com The French business community in Cambodia is preparing to showcase over 250 companies to French business owners and investors as the French government’s foreign policy calls for more bilateral trade and investment in the Indo-Pacific. The two-day event organized by the French Cambodian Chamber of Commerce and Industry and the French Foreign Trade Advisors will run from June 9 and 10 and is expected to attract around 100 French investors and business owners from ASEAN and France. To read more about Cambodia’s 2022 economic outlook click here. The forum will provide an opportunity for French companies established in the region to better understand the realities of the Cambodian market while being able to establish direct contacts with local decision-makers. The event will also be attended by H.E Sok Chenda, Minister and Secretary-General of the Council for the Development of Cambodia and Mr. François Corbin, special representative of the Minister of Europe and Foreign Affairs for economic relations with ASEAN countries. Cambodia is ready and open for investment Speaking at a press conference before the forum, Mr. Arnaud Darc a well-known member of Cambodia’s French business community, commented that Cambodia was chosen for the forum due to its open borders after a strong vaccination drive. He added that in addition to being physically open to investors the country was also, in his opinion, the most welcoming country in the region for investment and doing business in general. “France was a cornerstone investor in Cambodia during the rebuilding of the country in the early 1990s building airports, hospitals, roads, and schools. In 2022, France is now more focused on soft infrastructure and human capacity development,” Mr. Darc said. To read more about Cambodia’s FDI since 1994 click here. French embassy representatives commented that increasing bilateral trade to Cambodia and the ASEAN region more generally was a foreign policy priority for the Emmanuel Macron government. “We hope this forum provides the opportunity for Cambodia to highlight its favorable context for businesses, and present itself as an easy, competitive and efficient gateway for exporting to ASEAN and more generally to Asia and the world,” they added. France promoting more investment in ASEAN In a recent question and answers session Mr. François Corbin, who will attend the forum commented that France’s foreign policy in recent years has been to develop a strategy for the Indo-Pacific. This strategy recognizes the growing importance of geopolitical, economic, environmental and maritime issues in this region, as well as the specific role of France, which has major territories and interests there. This strategy recognizes the central role of ASEAN, particularly in its economic component,” he said. “I am convinced that the authorities of our country and our business community will therefore intensify their joint and synergistic approach to develop the mutual knowledge of the authorities, and of the business communities, between France and the ASEAN countries. I myself have been able to measure the very positive impact of business delegations accompanying ministerial visits. I will endeavor to develop others in the future,” he added. Figures from the Ministry of Commerce show that bilateral trade between Cambodia and France was valued at around $456 million in 2020. Key exports for Cambodia included milled rice, textiles, footwear, travel goods and bicycles, while key imports included construction materials, electronics and pharmaceutical products. To register for the event click here.

France and caviar, a love story

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Sturgeon caught in 1925

France and caviar is a love story! After all, the modern international fashion of Russian caviar was launched in Paris… France has even been producing caviar for over 100 years. Anecdotal in the 20th century, this production is now part of the world references! France and wild caviar At the beginning of the 20th century, the Gironde estuary was one of the last places in Western Europe populated by the European sturgeon (Acipenser Sturio). It is commonly fished between March and May and is a great delight for fishermen in the villages. According to legend, around 1917, a Russian princess passed by Royan, hidden under an umbrella. She was scandalized to see a fisherman getting rid of the precious eggs. She gave him a recipe for caviar, which the fisherman immediately put into practice. Initiated or not by this mysterious princess, several preparers then began to collect the sturgeon eggs and to salt them to transform them into caviar. In the 1920s, under the aegis of Émile Prunier, a Paris restaurateur, Aquitaine caviar was delivered 24 to 48 hours after it was made and was enjoyed by the Parisian elite of the Roaring Twenties. Following the testimonies of the time, this French caviar is of a great gastronomic quality – probably because of its freshness. Its price is almost equal to that of Russian caviar. Caviar became more and more famous and the sturgeon gradually became an endangered species. Intensive sturgeon fishing soon depleted the natural resources. Russian and Iranian Beluga caviars have almost disappeared as well. A ban on capture in the Black and Caspian Seas was introduced in 2008 on these species (Washington Convention on endangered species). This has allowed to develop another sector, that of farming, but not just any farming… France and cultured caviar Although wild caviar from Russia, Kazakhstan, Iran and Armenia made caviar’s reputation, this era is now over. A victim of over-fishing and smuggling, wild sturgeon is now protected and the sale of its caviar has been banned. France pioneered sturgeon farming and has emerged as a major producer on the world caviar market. Some 25 tonnes of caviar are produced in France every year, which is highly prized by the world’s top restaurants. The Aquitaine region, which produces almost 24 tonnes a year, is at the centre of this production. Six of the eight French caviar producers – including Sturia – are located in this region. Sturia Sturia is the flagship brand of Sturgeon – the leading French caviar producer. The company was set up near Bordeaux 20 years ago and has pioneered sturgeon farming in France. It produces around 12 tonnes of caviar a year, which is sold all over the world. Sturgeon is thus promoting French gastronomy’s international influence. The Sturia caviar range offers a wide variety of sensations and the fresh, natural flavour of a remarkable product. A tin of caviar on a bed of ice is all you need – Sturia caviar can be eaten on its own. You’ll love caviar’s roll-in-the-mouth eggs when you taste it in small spoonfuls. Used in cuisine, caviar really enhances your dishes with the subtle iodine hints that have made its name with the greatest chefs. Sturia has developed a whole range of caviar, from Jasmine, which is softer and less salty in the mouth, to Classic with a soft texture, to Primeur Vintage, roundness and firmness of the grains, and Origin, a powerful caviar. Last week in Phnom Penh, Laurent Duleau, CEO of the Sturgeon company since 2011, knows what he is talking about when he mentions caviar… Having imported Sturia exclusively for Topaz Restaurant for the past 12 years, Thalias Hospitality has strongly established the notoriety of Sturia in Cambodia, and welcomes the distribution at present by our partner Indoguna.

Descartes, a high school with a difference

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With the rather successful celebration of its 70th anniversary, the Lycée Descartes has reaffirmed itself as the oldest, but also the most innovative French-speaking school in the capital. An exhibition of students’ work on a multitude of original subjects, dance and theater performances, and a variety of food and drink, the public was not bored for a second during this afternoon of festivities, which ended with a gala dinner attended by over 400 people. Not like the others “We are not like the others… we are not like all the international schools here… we have an identity… a history. Our school… it’s like a historical monument. (Lay Prohas Hanuk Ream, former student of the Lycée Descartes). Thalias Hospitality team at the Descartes 70th Anniversary Gala The Lycée Français René Descartes in Phnom Penh is indeed more than just a school. It is a monument, a real institution. All Phnom Penhese know “Sala Barang” or the “Lycée Descartes”. Nestled in the heart of the former French Quarter and a future business district, it is true that the Lycée Descartes has a vintage feel and a great look. History In 1950, the Lycée Français René Descartes opened its doors to students for the first time: there were 252 students in 2de, 1re and terminale in what is known as the “Grand Lycée”, today’s Faculty of Management Sciences building. The Lycée was officially inaugurated in March 1951, in the presence of the President of the Assembly of the French Union, Albert Sarrault. Among the first students was Monique Izzi… who became Norodom Monineath Sihanouk. Then, later, His Majesty King Norodom Sihamoni. “For 65 years, several generations of students forged at Descartes have succeeded one another, French, Cambodians, but also many other nationalities… Anonymous or famous, men of science or business, politicians, merchants, artists, humble or more fortunate… who have radiated or still radiate throughout the world. (Norodom Monineath Sihanouk, preface to Il était une fois… Le Lycée français René Descartes de Phnom Penh). Seventy years, quite a piece of history The 50’s and 60’s, a kind of beautiful era: the school has more than 2000 students. The life of the Cartesians was marked by sports competitions, Olympic nights organized by the school, plays, and lunch breaks at the Khmer Sports Circle: it was enough to cross the street to go swimming at the pool. The school even had a boarding school located behind the sports field. But in 1974, the war was already rumbling… on January 14, a shell exploded in front of the school. One person was killed and one injured: a janitor who was about to ring the bell to announce the beginning of classes and a teacher. The school is closed, most of the teachers leave the country, and those who remain manage to continue teaching the students in small groups at home. On April 17, 1975, Phnom Penh fell to the Khmer Rouge. The school became K33. K was the first letter of the Khmer word associated with Propaganda, ឃោសនា (Khosanea). Thus were all the code names made. The Lycée is part of the Ministry of Information. Renewal When the Lycée reopened in 1991, it had lost its main building, “Le Grand Lycée”… there were only 17 students anyway. But little fish will become big again. In 1999, there were already 240 students. The period from 2000 to 2018 has been marked by great changes at the Lycée. The number of students has increased considerably, almost doubling between 2010 and today, making the Lycée René Descartes de Phnom Penh one of the largest high schools in the Asia-Pacific region in terms of enrollment. The walls have been extended, the structure modernized, a kindergarten opened and a swimming pool built. Descartes has been able to make a fresh start, while keeping the charm of the old. Original French article written by Gaëlle Rogations

Gastronomy : Herbs and spices, virtues and unique role in Khmer cuisine

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Cambodian cuisine would not be what it is without its lavish addition of herbs to flavour, decorate and give balance to its elaborate array of dishes. Here’s our (non-exhaustive) guide to some of our favourites. Turmeric An essential ingredient, even a must-have, in Southeast Asian cuisine, is used to diffuse warm colors, aromas and subtle flavors. Close to both ginger and orange with a hint of bitterness, it is used in many preparations: desserts, carries, and many others. Centenary The use of this spice dates back several hundred years. It is not limited to culinary preparations. Turmeric, known for its antiseptic, anti-inflammatory and antioxidant properties, is also widely used in Ayurvedic medicine for a wide range of ailments from stomach ailments to Alzheimer’s disease. In Cambodia, turmeric has another role as a storyteller The uniqueness of Cambodian food comes from its unique blend of cultures and influences. This is a main feature of the Cambodian cuisine offered at Malis. This restaurant honors not only traditional Khmer cuisine, but also recipes and ingredients that reflect the history of Cambodia. It evokes the journeys of Indian and Chinese traders, travelers and adventurers and French settlers, not to mention neighbors to the east and west. Turmeric is one of the legacies of these early Indian traders who had a significant impact on the course of the kingdom’s history. And, it is still found in some of Cambodia’s signature dishes such as Nom Banh Chok, Fish Amok, as well as in Kroeung, the aromatic paste that accompanies so many classic local recipes. Kroeung Kroeung might sound like the curry pastes many of us know from Thai cuisine, except for two basic characteristics: there is often no chili, and there is turmeric. Kroeung is based on eight ingredients: lemon grass, kafir lime peel, lime leaves, galangal, turmeric, garlic, shallots and sometimes chilies. The result is spicy, but more subtle than the fiery heat associated with Thai carry. When the Cambodian dish needs chilies, as in a red carry, for example, they are added to the paste. However, these chillies are much less hot than those used in Thailand. Kroeung can be prepared in different ways, giving different flavors and colors. The yellow colored Kroeung paste, for example, is used as a marinade; for Samlor Machu Kroeung, a pork rib stew; or for Prahok K’tis, the famous fish Amok. Sawtooth (chi barang) Originally a native of Mexico, this herb is also known as long coriander, which may be a result of confusion over its original name, culantro. That said, the scent of cilantro and culantro are similar, even if the leaves are different and sawtooth is even more pungent. The taste is earthier though, with a slightly bitter finish. This herb is most often seen in the rich array of green herbs that may used as a garnish for soups and stews. Rice Paddy (m’am) A fragrant, delicate herb with an attractive floral, citrus taste and a hint of cumin, rice paddy is an indispensable ingredient for many soups into which it may be chopped just before serving or presented as part of the bouquet of herbs on the table for addition by the happy slurper. Noni Leaves (slok ngo) A vital ingredient in Cambodia’s famed Amok, the leaves of the noni fruit tree impart a bitter, astringent element to offset the sweetness of the coconut milk in this dish. The fruit itself — a part of the coffee family sometimes called Indian mulberry — is not ragingly popular, thanks to its pungent odour, but noni is highly reputed for its health benefits. Chinese Chives (ka’chhai) The central ingredient in one of Cambodia’s most delicious street food snacks — num ka’chhai, or chive cake — Chinese chives, which are stronger and more garlicky than the Western equivalent — are popular additions to soups and noodle dishes. The delicate flowers are also eaten, and make attractive garnishes. Lemon Basil With a lovely lemon-camphor aroma and peppery-lemon flavour, this is a valuable addition to noodle or fish curry dishes. Especially used in Samlor Machu, where citrus flavours dominate. Peppermint (chi ankam derm) Fierier than its spearmint cousin, peppermint has strong menthol notes and a fresh, cool aftertaste. This makes it a refreshing and popular addition to dishes such as Cambodia’s national dish (according to some) Num Banh Chok, but also as part of the set up for Pleah Sach Ko, the Khmer version of beef carpaccio. Original French article written by Nikki Sullivan & CG