Scouring the countryside for traditional recipes on the verge of fading from living memory, chef Rotanak Ros is striving to put Cambodian cuisine on the world map through cooking classes, quick and easy recipes, and luxury-dining nights at her riverside terrace.
Filipino cuisine took center stage at the Academy of Culinary Arts of Cambodia (ACAC) with a live cooking demonstration on preparing beef adobo in coconut milk, chicken binakol soup and palitaw.
Cambodian authorities on Thursday destroyed more than 100 tons of inferior, illegal, and chemical-contained food products, which were seized late last year, officials said.
The late chef and television host Anthony Bourdain traveled extensively in Southeast Asia, including in Vietnam, Cambodia, and Laos, where his shows repeatedly highlighted the legacy of the Vietnam War.
Three North Korean restaurants are operating in Cambodia’s capital in apparent violation of United Nations sanctions that took effect earlier this year.
From tarantulas to red tree ants, the cuisine of Cambodia throws up some wild options
A recent decree stated that the new control measures were intended to protect public health and promote better export-quality goods.
Old men fry tarantulas in chili oil. People snack on crispy grasshoppers like they would a bag of Cheetos. Buckets of crickets, grasshoppers and giant water bugs lay next to yams, cilantro and curry leaves in the intimidating culinary scene of Cambodia’s markets.
Nite Yun was born in a refugee camp in Thailand after her parents fled the genocide in Cambodia in the 1970s. Shortly afterwards, the family emigrated to California. Now she is bringing a Cambodian history and flavours to the US with her new restaurant Nyum Bai. She tells Emily Thomas how her food business has helped bring her closer to her family and unlock painful memories of the past.
If Las Vegas can become a world culinary capital, why not Siem Reap? The western Cambodia city, its bright lights and big hotels fed by an overflow of visitors to the ancient city of Angkor, now caters in somewhat slapdash fashion to an international potpourri of imported tastes and flavors.
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