Cambodia: Cooking Around the World with Camilla

It's Spring Break this week, so I thought I would still do some tabletop traveling, but let someone else do the cooking. At least that was my intent. And while it worked for the meal, the flavors were so amazing that I decided that I will actually have to dig up some recipes and give this country a go when we get home.

With a trip to the Museum of California in Oakland planned, I did some research and found a Cambodian restaurant - Phnom Penh House - nearby for this tabletop adventure. Authentic food + convenient location = perfect Spring Break "cooking" solution as far as I was concerned!

Jake ordered the

KARY KHMER,

boneless chicken breast meat, potatoes & bamboo shoot cooked in red curry

I opted for the

MERM CHHOUK SALAD,

lotus root salad with peanuts and prawns

We also had NOUM KREAP JEAN (ground pork, shredded carrot, cabbage, bean thread, & black pepper, rolled in a thin rice paper then deep fried), MOARN ANG KREUN (chicken charbroiled with lemongrass spices and served with pickled vegetables in), pan-fried noodles in yellow curry powder, bean sprout, & green onion, limeades, and Cambodian iced coffee. Delicious!

Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from If If you cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com.

This Knight of the Global Table Adventure is signing off for now. We're traveling to Cameroon next.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog