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.
Cambodians eat a lot of fish, given the country's bountiful coastlines and one of the world's greatest heartland fishing areas. As a result, a wide variety of fish and rice dishes can be found in the cuisines of local eateries and kitchens around the nation. Fish Hamok (Hamok Trei), a meal so beloved in Cambodia that it is sometimes referred to as the country's national cuisine, is undoubtedly the most well-known indication.
Nem is one of the well-known Khmer delicacies of raw spiced fish wrapped up in Banana leaves, mixed with many other ingredients. This Khmer snack is very popular among young people because it could have a robust spicy and sour flavor and makes you eat a lot of sweets to calm down the exotic aftertaste.
Traditionally, Num Ansorm 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 an 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.
Rice Paper in Cambodia is made in Battambang province located northwest of Cambodia. The province is known for the rice bowl of the Kingdom; 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 helps to protect the small grains of rice from getting burned.