The explicit taste of various food Cambodia has to offer is so memorable. This comes from many factors like the ingredients grown so well with this country's weather and their people cooking technics.
Rice Paper in Cambodian is made in Battambang province located northwest of Cambodia. The province is known for the rice bowl of the Kingsom; therefore, the supply of rice is enough for the making of rice paper. Natives of Battambang cook the rice paper by using the steamer which is traditionally made of Cambodian buffalo skin while now villagers only use clothes steamer, where the rice bran is flattering over boiling water. The hard buffalo skin which helps to protect the small grains of rice from getting burned.
Nem is one of the well-known Khmer delicacies made of raw spiced fish wrapped up in Banana leaves usually eaten as a snack or after meals. It is totally distinct from Vietnamese made Nem (known as "Chi Yor" among Cambodian).
Traditionally, Num Ansom or Khmer sticky rice cake is a traditional cake that Cambodians make during the big celebrations of the year such as Khmer New Year and Pchum Ben Day (Ancestor Day). During this time, most families in the countryside of Cambodia will make Num Ansorm as offering to the monks and their ancestors, as well as being a special gift for relatives or friends from the city coming to visit. If you have ever wondered how the Khmer sticky rice cake is prepared, read on to find out.