Until a few years ago, I knew a song by Kim Wild – Cambodia and that was all I knew about Cambodia. I guess the text is related to the Khmer Rouge and the war in Cambodia. Sad song…
The sad modern history of Cambodia began in 1975, when the country’s chronology stopped. In Cambodia, the Khmer Rouge took power and the year 75 became zero. For the Khmer Rouge, time begins with them. Grotesque social engineering and class extermination characterized the beginning of their rule. Cambodia starts from scratch. No electricity, no books, no education. For the Khmer Rouge regime, even institutions are unnecessary. Hospitals, schools, universities and libraries are closed. The population is forbidden to read or write unless ordered by the party. Doctors, teachers, bankers – the Khmer Rouge does not spare anyone. Even some people who wore glasses also fell victim to the purge. The Khmers considered them educated. Literally millions of people have been deported from Phnom Penh to the interior of the country to begin building a new society. By the end of the zero year of Khmer Rouge rule, almost half of Cambodia’s population was dead. 🙁 The intellectuals, professors, doctors, professionals – systematically killed.
After losing power in Phnom Penh, the Khmer Rouge retreated west to the Cambodian border with Thailand. At the same time, China is watching the events with irritation. At the time, Vietnam’s foreign policy was focused on the Soviet Union, with which China continued to have extremely strained relations. The Chinese government has publicly stated its intention to “teach Vietnam a lesson” in connection with the occupation of Cambodia. On February 17, 1979, the Chinese army invaded Vietnam. However, their participation is short – only until mid-March. Officially, Vietnam wins. Every year, Vietnamese troops conduct offensive operations in the western part of the country, and in the second half of the year with the beginning of the rainy season, they withdraw to their bases. The Khmer Rouge continues to hold positions in the border area, but also has bases in neighboring Thailand. This led to a series of clashes between Thai and Vietnamese troops. In Western countries, Vietnam has been accused of using chemical weapons (so-called “yellow rain”), but there is no convincing evidence of this. The complete withdrawal of Vietnamese troops from Cambodia was announced in September 1989, but Vietnamese military advisers still remain. The war between the Cambodian government and the Khmer Rouge has been going on for ten years.
A few years ago, friends left for Cambodia. It was strange to me, because this country still seemed risky to me, but they were brave. 🙂 So after talking to them, I dug up what would intrigue me there and came across articles about Angkor. Indiana Jones in me is intrigued. Last Christmas my son was there. He didn’t feel fascinated from the ancient temples, but liked the country. I definitely already know that it is not dangerous to visit and the time will probably come for it in my ToDo list. Most people combine Vietnam and Cambodia. But I only heard bad reviews about Vietnam and I will probably make Thailand + Cambodia. Someday …when the world becomes hospitable again. I miss traveling. No other restrictions bother me like this. Hopefully Bill Gates will be right to have a drug and vaccine for Covid-19 in the middle of 2021.
In 2015, the publishing house Lonely Planet presented its ranking of the most interesting points on the planet. First place in it is occupied by the Angkor Wat temple complex in Cambodia – an absolute favorite in the voting of Lonely Planet experts. The second position in the list is for the Great Barrier Reef in Australia, and the third place in the prestigious ranking goes to the ancient city of Machu Picchu in Peru. I was in third place and for me the feeling was amazing. I don’t know how I will feel in Angkor. 🙂 Angkor Wat is unrivaled in terms of its preservation to this day. Its majestic architecture testifies to splendor and luxury that surpass even that of the pharaohs. It has an artistry similar to that of the Taj Mahal, and with its perfection, balance, proportions and relief, it is one of the most unique monuments in the world. The general profile of the monument imitates a lotus bud. The ingenious architectural plan of the building allows a view of all five towers from only a certain angle. For example, they are not visible from the entrance. Many of the constructions are in the shape of a cross. The war damaged the temple complex, but since 1992 Angkor Wat has been under the auspices of UNESCO and its restoration has begun.
On the wall of the 800-year-old temple in Angkor is the image of a chef holding a fish on a skewer over an open fire. Barbecue is one of the most ancient cooking techniques and here it is side by side with the gods. Cambodia has passed on its passion for roast meat over the centuries and combines it with other techniques from different continents, thus expanding the boundaries of its culinary traditions.
Woody palm juice is one of the main ingredients in Cambodian cuisine and is used in every recipe – from curry to stew. And from the seeds of the fruit are prepared juices, nectars and all kinds of other drinks. About 3 million sugar palms rise in the interior of the country and have become a national symbol, appearing on the back of some of the riels. The deep roots of the palm provide protection against erosion, its leaves are used for making roofs and knitting pointed hats, and the juice obtained from the tree, if not boiled and turned into sugar, ferments and transforms into palm wine. In Cambodia, one is left with the impression that all foods are sweet, but an iconic dish refutes this theory. Fried crab with Kampote green pepper is a truly exhilarating dish. French gourmet chefs have been passionate about Kampote since the colonial period. But then the Khmer Rouge uprooted it to make way for the rice fields (which turned out to be the wrong tactic and eventually led Cambodia to unprecedented famine). After the fall of the regime, several farmers replanted the valuable crop in the area, taking advantage of the coastal climate and mineral-rich soil, which gives the Kampote pepper a special touch.
Whenever you go to Cambodia, you will taste its original cuisine, but veiled by the influences of its centuries-old friends and enemies. And if you want to try Cambodian cuisine in its purest form, order fried tarantulas. 😮 It should be noted that in the cuisine of Cambodia are often used as ingredients products such as frogs, insects, spiders, turtles and snakes. Cambodian national cuisine includes mainly rice, meat, fish and vegetables. The main place in the country’s cuisine is occupied by soups prepared on an open fire from different types of meat and seafood. The menu also uses pickled and green vegetables, as well as smoked products (fish and meat). The Khmers prefer to pick the fruit when they are not ripe – they add it to soups and meat dishes (instead of imported potatoes they add bananas and pineapples to their dishes). Pineapple cubes are often fried with pork, added to soups, pasta or baked on a skewer with barracuda.
Here are some dishes to try in Cambodia:
Bai sach chrouk – rice with pork, the simplest and most delicious dish. Sold on street stalls with food in the morning. Thinly sliced pork is grilled on charcoal to give the meat its natural sweet taste. Sometimes pork is marinated in coconut milk or garlic.
Amok Fish – The Khmer version of this Asian fish dish features the addition of Slok Ngor – a local herb that gives the fish a slightly bitter taste. This is a fish mousse with coconut milk and krien – a type of Khmer curry paste made with lemon grass, turmeric root, garlic, shallots, galangal root and ginger or Chinese ginger.
Khmer red curry – made with coconut milk, but without chili. Beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass or kriyan are served with curry. Served with bread, it is a relic of French influence.
Lap Khmer is a salad with lightly roasted, thinly sliced pieces of beef. Lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green peppers are added to it. The heul spice and a large amount of red chili are added to the resulting sweet and sour dish.
Fried ants – of course, we can not fail to mention at least one dish of insects. Includes red ants, beef and tulasi (basil). Ants of various sizes, some barely visible, others almost 2.5 cm long, fried for a long time with ginger, lemongrass, garlic, shallots and beef in thin slices. The large amount of hot peppers gives the dish flavor and aroma without losing the slightly sour (thanks to ants) taste of meat. The dish is served with rice.
The latter I do not know if I would try it… 😀
I have prepared a cake for you called Num Taloak. Here are the products needed for it:
3 eggs
1 1/2 tea cups sugar
1/2 tea cup melted butter
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
vanilla
2 tea cups flour
1/4 tea cup of water – optional if the mixture becomes too thick
4 paradise apples
170 grams of walnuts
about 2 tablespoons powdered sugar to sprinkle
Steps of preparation:
Beat the eggs with the sugar until the sugar has melted. Add the butter in portions and beat until smooth.
Mix all the dry ingredients in a bowl and add them to the egg-butter mixture. Stir gently and not too vigorously. Peel a paradise apple and cut it into cubes. Then strain it and add to the mixture.
Grind with a blender or chop the walnuts with a knife. As you like. I personally prefer them to be bigger, but the people around me like the pieces of nuts to be smaller. So today I complied with them. Add them last in the mixture and mix lightly.
Grease the pan and sprinkle with flour. Pour the mixture and bake in a preheated 180 degree oven for 25 minutes or until done. For me, the baking time was twice as long. So check with a wooden skewer if the cake is ready.
Remove and refrigerate briefly.
While the cake is warm, sprinkle it with powdered sugar. As much as you like the taste 😉
I served myself a piece with a little sour cream and to tell you they fit very well. The cake is juicy and unpretentious, but very balanced in taste and texture. As a dessert for every day is a very good hit and does not take more than 15 minutes to prepare + 25-50 minutes to bake. 🙂 Try it yourself. And when I go to Cambodia, I will try to try it there. 🙂
Next destination – Cameroon.
