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.

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