All news of the Khmer cuisine is now available on the new blog http://www.cuisine-du-cambodge.com/actualites
More information about this change: contact @ the-kitchen-cambodia. com
Saturday, November 1, 2008
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Blog address change ACK
All news of the Khmer cuisine is now available on the new blog http://www.cuisine-du-cambodge.com/actualites
More information about this change: contact @ the-kitchen-cambodia. com
All news of the Khmer cuisine is now available on the new blog http://www.cuisine-du-cambodge.com/actualites
More information about this change: contact @ the-kitchen-cambodia. com
Wednesday, October 8, 2008
Facebook Chat: What Does The Dots Mean?
Learn Khmer: supporting Pierre Régis Martin
Understanding the Khmer culture is the result of a long, www.cuisine du cambodge.com French site dealing with Khmer cuisine is trying to preserve and enrich the culture by disseminating its website. In this context, the kitchen-cambodia-Pierre Regis Martin argues in its efforts to preserve Khmer culture. Old video but still existing book.
PR: 
LD: 
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Saturday, October 4, 2008
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Channel News Asia recognizes the resurrection of the Khmer cuisine
With the increasing number of tourists to Cambodia in choosing their holiday destination, the cuisine of Cambodia is increasingly recognized. Channel News Asia recognizes the resurrection of traditional cooking in the Kingdom by Cambodia with the development of traditional cooking classes by local residents.
In the TV show, presenter Marc Dass explores the psyche of Phnom Penh, as he learns to cook a dish, fish amok. the Chef Heng shows how to prepare this fish curry steamed, to soften the taste in a cup of banana leaves. There began a long time to involve in creating the fish amok, but the result is superb.
More and more people seek to discover the food which Khmer ossède its own characteristics in flavor. Cambodian cooking classes attract a growing number of students. Food is at the heart of every culture.
With the increasing number of tourists to Cambodia in choosing their holiday destination, the cuisine of Cambodia is increasingly recognized. Channel News Asia recognizes the resurrection of traditional cooking in the Kingdom by Cambodia with the development of traditional cooking classes by local residents. In the TV show, presenter Marc Dass explores the psyche of Phnom Penh, as he learns to cook a dish, fish amok. the Chef Heng shows how to prepare this fish curry steamed, to soften the taste in a cup of banana leaves. There began a long time to involve in creating the fish amok, but the result is superb.
More and more people seek to discover the food which Khmer ossède its own characteristics in flavor. Cambodian cooking classes attract a growing number of students. Food is at the heart of every culture.
Friday, September 26, 2008
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Advertising cambodia palm wine
In Cambodia, 85% of the total population depends on agriculture for rice, production of palm sugar, livestock and gardening.
In Cambodia, 85% of the total population depends on agriculture for rice, production of palm sugar, livestock and gardening. The sugar palm grows in various Asian countries (Cambodia, Burma, Thailand, Indonesia, India), he is called to be part of the Cambodian national heritage and natural resources the country's largest
. This tree has many advantages. It plays an important role in rural areas of Cambodia and produces several products such as fruit juice, sugar, timber ... but also have roots in traditional medicine.
Monday, September 22, 2008
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But what we drink in Cambodia?
Soft Drinks
Liquor
The local beer is the "Angkor", which is produced by an Australian company to Sihanoukwille. Other brands include this as Heineken, Tiger, San Miguel, Carlsberg, VB, Foster's and Grolsch. Beer sells for around U.S. $ 1 to $ 1.50 Bobbin in restaurants. In Phnom Penh, wines and spirits are sold at reasonable prices. A bottle of whiskey costs about 1000r. 
Soft Drinks
All famous international brands of soft drinks are available Cambodia. Local products such as mineral water is available to 700R 500r per bottle. The coffee is sold in most restaurants. It is served either black or with condensed milk, which makes it very sweet. You can find many excellent fruit juices as Tikalok.
Liquor
The local beer is the "Angkor", which is produced by an Australian company to Sihanoukwille. Other brands include this as Heineken, Tiger, San Miguel, Carlsberg, VB, Foster's and Grolsch. Beer sells for around U.S. $ 1 to $ 1.50 Bobbin in restaurants. In Phnom Penh, wines and spirits are sold at reasonable prices. A bottle of whiskey costs about 1000r. Wrapping Paper Purple
Cambodia manufactures wine
Arriving in Battambang province, you must not forget to try the wine grape is probably the only type of wine produced in Cambodia. To see the planting of grapes, you go towards Banan Temple, and you will see about three hectares of vines on your left hand in the Banan District.
Arriving in Battambang province, you must not forget to try the wine grape is probably the only type of wine produced in Cambodia. To see the planting of grapes, you go towards Banan Temple, and you will see about three hectares of vines on your left hand in the Banan District. A bottle of wine retails for about $ 20 and can be found in markets. There are two varieties of wines in Cambodia: red and pink.
Why not grow grapes in Battambang? This is because the soils in Battambang do not allow cultivation of grapes. At least 300 bottles of wine has been sold at the market in the town of Battambang, every month, about 10,000 bottles are produced each year.
The owner said it was difficult to keep the wine at least 25 degrees Celsius due to the lack of electricity in the region etl'air-conditioning makes storage impossible. The wine will produce a foul odor if the temperature is too high during the fermentation process. The process of storing wine is stored in sandboxes with water to cool.
Thursday, September 11, 2008
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Cambodian cuisine you do not like ...
1. Pig's ears
2. Legged rooster
3. Pig intestines 
1. Pig's ears 
2. Legged rooster 
3. Pig intestines Mineral Water While Preg
Cambodia: fried insects as food
insects such as spiders ... are delicacies that are eaten as the "snaking". Cambodians are very fond. And you feel like you? Did you ever try such delicacies? 
insects such as spiders ... are delicacies that are eaten as the "snaking". Cambodians are very fond. And you feel like you? Did you ever try such delicacies? Monday, September 8, 2008
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Book your cooking courses in Cambodia Khmer
Cooking Khmer Cambodia
Add some culinary tradition to your trip to Cambodia. Learn tips and get advice on joining a cooking class Cambodia.
In its history, Khmer cuisine is a blend of foreign influence, such as India curry and noodles from China. However, it distinguishes itself with its own flavor, its share recipes and traditions.
To book a cooking class in Cambodia during your trip, you can do it online on the website. Minimum 4 people for half a day.
Contact
More information about http://www.cambodia-cooking-class.com
Cambodia Cooking Class # 67, Street 240 Phnom Penh
- Cambodia
T: 012-52 48 01 
Cooking Khmer Cambodia
Add some culinary tradition to your trip to Cambodia. Learn tips and get advice on joining a cooking class Cambodia.
In its history, Khmer cuisine is a blend of foreign influence, such as India curry and noodles from China. However, it distinguishes itself with its own flavor, its share recipes and traditions.
To book a cooking class in Cambodia during your trip, you can do it online on the website. Minimum 4 people for half a day.
Contact
More information about http://www.cambodia-cooking-class.com
Cambodia Cooking Class # 67, Street 240 Phnom Penh
- Cambodia
T: 012-52 48 01
Thursday, August 21, 2008
Monday, July 28, 2008
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Preparation Video
Video Preparation of Cambodian amok
sent romerix
Ingredients
- 500 g fish Mesh 1 stalk lemongrass
- 1 shallot 1 small chili
- 1 large slice of galangal
- few leaves of lemon or bergamot (4 or 5)
- few spinach leaves 1 salad
- Batavia Thai basil
- nuoc mam
- a dash of pepper 1 can
- 400 ml coconut milk
- banana leaf or aluminum foil for steaming in foil
- 3 tablespoons chopped roasted peanuts.
Preparation Cut the fish into cubes, salt with 2 tablespoons nuoc mam (mam praoc Cambodia), pepper, mix the lemon grass, galangal, shallots, lemon leaves as thin as possible (in Asia , one mortar battery) and mix with coconut cream, prepared the packet or more individual, basically: spinach, cabbage, Batavia then put the chopped peanuts, fish and pour the milk and herbs, sprinkle with pepper fillets and basil, though close tightly.
Cooking in foil to steam for 30 minutes.
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Carry meat Khmer
Type of recipe: dish
Quantity:
4 people Preparation time: 25 min
Cooking time: 35 minutes Ingredients
:
- 1.5 tablespoons curry
- 500 g meat (chicken, turkey, beef or pork)
- 1 liter of coconut milk
- 400 g potato
- 200 g carrots
- 200 g onion
- 100 g of crushed shallots Pettitte
Preparation: Put in a saucepan
a glass of coconut milk, curry preparation and shallots.
Sauté together for about 10 minutes.
Add meat and cook jussqu'à evaporation of the juice.
Add the potatoes and carrots into pieces and cook about 5 minutes.
Add remaining coconut milk and bring to a boil.
Add onion (cut into chunks).
Boil for about 20 minutes.
Add a little salt if necessary.
Serve hot with white rice. 
Type of recipe: dish
Quantity:
4 people Preparation time: 25 min
Cooking time: 35 minutes Ingredients
:
- 1.5 tablespoons curry
- 500 g meat (chicken, turkey, beef or pork)
- 1 liter of coconut milk
- 400 g potato
- 200 g carrots
- 200 g onion
- 100 g of crushed shallots Pettitte
Preparation: Put in a saucepan
a glass of coconut milk, curry preparation and shallots.
Sauté together for about 10 minutes.
Add meat and cook jussqu'à evaporation of the juice.
Add the potatoes and carrots into pieces and cook about 5 minutes.
Add remaining coconut milk and bring to a boil.
Add onion (cut into chunks).
Boil for about 20 minutes.
Add a little salt if necessary.
Serve hot with white rice.
Sunday, July 20, 2008
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opens shop Bouti'Blog
It is with pleasure that we announce the opening of the eShop "Bouti'Blog Asia. This is what the site www.cuisine du cambodge.com in these services and more ... You can find all kinds of related products asia ... Whether Asian condiments, books, appliances, decor, music, video ... dedicated to Cambodia, Vietnam, Japan, China ...
http://asie.boutiblog.com/ leaning mostly on serious partners who have proven themselves to the general public. one can find such partners in Asia Bouti'Blog merchants such as Pixmania, Amazon, Conforama, Eat Well, Price Minister, La Redoute, CDiscount, Alapage, Patiwizz ...
All Asian products are at your fingertips and in one site http://asie.boutiblog.com/ !
www.cuisine du cambodge.com relied Zlio technology to offer customers quality services via the platform http://asie.boutiblog.com/ .
Saturday, May 24, 2008
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Asian Flavor Restaurant Angkor Lyon 6 °
Cambodia known for its ancient civilization, its people smiling and the original flavor and inimitable culinary specialty.
The Khmer kingdom hidden in his campaigns in the privacy of the family, a priceless treasure: a kitchen that is both authentic, original, diverse and simple. The cuisine of Cambodia related to its traditions of the Khmer Empire, the cradle of civilization of the country, and was transmitted from mother to daughter since its inception. It has been enriched through contact with other neighboring countries such as Thailand, Laos. An alliance between the incredible flavor and color of natural ingredients reveals all the charm of Khmer cuisine. It is this treasure that the chief Vannak EN, former chef of Cambodia in an Asian restaurant (specialties Cambodian, Japanese and Thai) in Lyon, proposes you to discover. With fresh and the flavor far, his dishes are both refined and spicy. Map we offer includes a wide selection of Khmer and Thai cuisines. For example, the salad Angkor is the special entrance of the house. It consists of lettuce, pepper, soybeans, carrots and beef, mixed with house special sauce. The taste is spicy and refined sauce mixture typically Khmer.
118, rue des Charmettes Lyon 6 ° Tel: 04 78 52 38 73 Open: 7 / 7 Lunch: 11h30 - 14h
Dinner: 19h30 - 22h
The Khmer kingdom hidden in his campaigns in the privacy of the family, a priceless treasure: a kitchen that is both authentic, original, diverse and simple. The cuisine of Cambodia related to its traditions of the Khmer Empire, the cradle of civilization of the country, and was transmitted from mother to daughter since its inception. It has been enriched through contact with other neighboring countries such as Thailand, Laos. An alliance between the incredible flavor and color of natural ingredients reveals all the charm of Khmer cuisine. It is this treasure that the chief Vannak EN, former chef of Cambodia in an Asian restaurant (specialties Cambodian, Japanese and Thai) in Lyon, proposes you to discover. With fresh and the flavor far, his dishes are both refined and spicy. Map we offer includes a wide selection of Khmer and Thai cuisines. For example, the salad Angkor is the special entrance of the house. It consists of lettuce, pepper, soybeans, carrots and beef, mixed with house special sauce. The taste is spicy and refined sauce mixture typically Khmer.
118, rue des Charmettes Lyon 6 ° Tel: 04 78 52 38 73 Open: 7 / 7 Lunch: 11h30 - 14h
Dinner: 19h30 - 22h
Tuesday, May 6, 2008
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Article: Article
There is archaeological evidence showing that people in some parts of the region is now known as Cambodia practiced simplistic Neolithic culture and breeding in the first and second centuries BC But the first century AD, the people who are installed there (who have emigrated from South China) has developed relatively stable and ordered society. The most advanced of those living along the coast and in areas surrounding the valley of the River Mekong and Tonle Sap (Great Lake), where they cultivated rice, taking pets and to exploit the benefits to both the sea and lake. Rice, fish and Seafood is the main commodity in their diet.
At the 3rd century AD an economy based on fishing and rice farming has resulted in the inevitable trade with neighboring countries and has encouraged a wave of Indian immigrants who arrived during the 4th and 5th centuries. An extensive system of canals and reservoirs built by the 9th century ensured the success of rice growing, creating more surplus rice for trading and provide more people with Thai immigration arrived during the 10th to the 15th centuries. The two Indians and Thais have brought with them their culinary ideas and cultures, many of which have been assimilated into the Khmer cuisine.
The arrival of Europeans in the 16th century and because of various struggles for political power in the region throughout the past centuries, it seems prudent to Khmer leaders to seek outside assistance to maintain their control. It took the form of a French protectorate in 1863. The French introduced the bread baked in the form of sticks and frogs legs. Continued immigration of Vietnamese workers to work in the rubber industry Corn has become important to the economy through the 20th century, presents yet another facet of the culinary tradition of the Khmer. 
There is archaeological evidence showing that people in some parts of the region is now known as Cambodia practiced simplistic Neolithic culture and breeding in the first and second centuries BC But the first century AD, the people who are installed there (who have emigrated from South China) has developed relatively stable and ordered society. The most advanced of those living along the coast and in areas surrounding the valley of the River Mekong and Tonle Sap (Great Lake), where they cultivated rice, taking pets and to exploit the benefits to both the sea and lake. Rice, fish and Seafood is the main commodity in their diet.
At the 3rd century AD an economy based on fishing and rice farming has resulted in the inevitable trade with neighboring countries and has encouraged a wave of Indian immigrants who arrived during the 4th and 5th centuries. An extensive system of canals and reservoirs built by the 9th century ensured the success of rice growing, creating more surplus rice for trading and provide more people with Thai immigration arrived during the 10th to the 15th centuries. The two Indians and Thais have brought with them their culinary ideas and cultures, many of which have been assimilated into the Khmer cuisine.
The arrival of Europeans in the 16th century and because of various struggles for political power in the region throughout the past centuries, it seems prudent to Khmer leaders to seek outside assistance to maintain their control. It took the form of a French protectorate in 1863. The French introduced the bread baked in the form of sticks and frogs legs. Continued immigration of Vietnamese workers to work in the rubber industry Corn has become important to the economy through the 20th century, presents yet another facet of the culinary tradition of the Khmer.
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antiquity and influences: some of the most popular dishes Cambodian Khmer
Some of the ingredients and dishes of food Cambodia:
Kroeung: a spicy paste made of turmeric, garlic, shallot, galangal root and lemongrass. It is often made fresh every day.
prahok: a strong flavor of canned fish paste often added to sauces.
TIK Marik: a black pepper and lime dip.
AAMOK: curry, steamed fish. The curry is made with coconut milk, lemongrass, garlic, kaffir lime leaves, fish sauce and chilies.
BAI DAM-NERB KHRUP KHNAO: sticky rice and jackfruit lined with banana leaves and grilled. Add coconut milk and sugar is like pudding.
CHAA BAI MREAH PREOO: basil-fried rice with eggs, peppers, garlic and fish sauce.
CHAANG TJOOMNEE TJROOK BHAMPONG: Similar to the Chinese sweet and sour spareribs, deep-fried.
Moan DOT: braised chicken with lemongrass and oyster sauce, served with dips.
NJOAM MA-ANG PLATE KAK: fried, smoked fish that is served as a salad of fresh carrots, onions and green mango dressed with fish sauce, cilantro, lime, chilies and sugar .
Sajko TIK prahok: sparkling beef is placed on top of vegetables such as cabbage, long beans, scallions, eggplant, plantains and bean sprouts.
SAMLOR CH-Nang DEIY: A stew of beef, water spinach (kangkung or tung choi), Chinese cabbage, noodles, vegetables, basil and cilantro.
SOMLAR Machou BanI: fish soup sour, made with a tamarind base.
TOO BHAMPONG TYEIMOO OY-PONG TEE-E: fried pancake made with egg-battered eggplant slices.
Cambodians use fork, spoon and chopsticks. 
Some of the ingredients and dishes of food Cambodia:
Kroeung: a spicy paste made of turmeric, garlic, shallot, galangal root and lemongrass. It is often made fresh every day.
prahok: a strong flavor of canned fish paste often added to sauces.
TIK Marik: a black pepper and lime dip.
AAMOK: curry, steamed fish. The curry is made with coconut milk, lemongrass, garlic, kaffir lime leaves, fish sauce and chilies.
BAI DAM-NERB KHRUP KHNAO: sticky rice and jackfruit lined with banana leaves and grilled. Add coconut milk and sugar is like pudding.
CHAA BAI MREAH PREOO: basil-fried rice with eggs, peppers, garlic and fish sauce.
CHAANG TJOOMNEE TJROOK BHAMPONG: Similar to the Chinese sweet and sour spareribs, deep-fried.
Moan DOT: braised chicken with lemongrass and oyster sauce, served with dips.
NJOAM MA-ANG PLATE KAK: fried, smoked fish that is served as a salad of fresh carrots, onions and green mango dressed with fish sauce, cilantro, lime, chilies and sugar .
Sajko TIK prahok: sparkling beef is placed on top of vegetables such as cabbage, long beans, scallions, eggplant, plantains and bean sprouts.
SAMLOR CH-Nang DEIY: A stew of beef, water spinach (kangkung or tung choi), Chinese cabbage, noodles, vegetables, basil and cilantro.
SOMLAR Machou BanI: fish soup sour, made with a tamarind base.
TOO BHAMPONG TYEIMOO OY-PONG TEE-E: fried pancake made with egg-battered eggplant slices.
Cambodians use fork, spoon and chopsticks.
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Recipe: Tuk Trey
Cambodian fish sauce This will add zest and set fire to your food - whether pasta or steak or fried chicken, can make a tuk Trey Silk Southeast Asia at the table and make meals everyday a different taste. The tuk Trey is an indispensable ingredient in many dishes Cambodia.
Ingredients:
Cambodian fish sauce This will add zest and set fire to your food - whether pasta or steak or fried chicken, can make a tuk Trey Silk Southeast Asia at the table and make meals everyday a different taste. The tuk Trey is an indispensable ingredient in many dishes Cambodia. Ingredients:
- 4 cloves garlic, minced
- 3 medium red chillies, seeded and roughly chopped
- 3 c. tsp ground peanuts
- juice 1 large lime, seeds removed
- 4 c. S. fish sauce 2 tablespoons
- teaspoon sugar
- 4 c. tablespoons water
- Put garlic, chilies, lime juice, sugar and water in a blender and you get a nice dough. Add the fish sauce and stir. Add the ground peanuts.
- There are many variations of this sauce, you can adjust to your taste.
- Add more fish sauce if you want it to be salty, or more water to the opposite effect.
- Add more sugar if you like sweet and varying the amount of lemon juice depending on how sour you want.
- There are no rules here. Just make sure that the basic ingredients are included in the recipe.
- The sauce can also be used as a marinade.
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Article: Khmer restaurants in Phnom Penh
Cambodian Restaurants
This selection of Cambodia main centers listed in the following categories: $ $ $ $ $ = expensive = moderate; $ = cheap.
Phnom Penh
$ $ $ Café Monivong, Hotel Le Royal, 92 Rukhak Vithei Daun Penh, tel: 981 888. An elegant brasserie with an excellent buffet every day.
$ $ Athena 140 Norodom Boulevard. With a Turkish restaurant in the city why not Greek? All the usual Greek favorites.
$ $ Bayon Hotel and Restaurant, No. 2, Street 75, (near The Embassy of France), Tel: 427 281. Some of the best French cuisine in town.
$ $ Chao Praya, Mao Tse Tung Blvd, near the Chinese Embassy, tel: 722 754. Best Thai buffet in Phnom Penh.
$ $ Ettamogah Pub, 164B, Sihanouk Boulevard, tel: 211 084. A wide variety of international favorites, including the best fish and chips in town.
$ $ Correspondents Club Cambodia's foreign, 363 Sisowath Quay, tel: 210 142. Great setting on the confluence of rivers. In the early evening watching the fishermen on the river Sap. Draught beer available and always interesting international menu.
$ $ The Globe, Sisowath Quay. European and Vietnamese food served in a beautiful old building overlooking the Royal Palace and the river Sap.
$ $ Turkish Kebab Istanbul Restaurant, 315 Sisowath Quay, tel: 368 590. Real skewers on the riverfront, servers, all the dresses in traditional Turkish clothing. Quite a sight.
$ $ The Paillote, 234, 130-53 Street, tel: 722 151. A fine French restaurant with a good wine list.
$ $ Tonkin, Samdech Sothearos Boulevard, near the National Assembly. Fine Vietnamese cuisine in comfortable surroundings.
$ $ Li Lay Restaurant and Night Club, 321 Street 128 (Kampuchea Krom), tel: 428 516. More popular with locals for Chinese and Cambodian food and dancing upstairs.
$ $ The Palms, 36, Street 214, tel: 720 273. Excellent French cuisine in a French-style house. Monsoon disco upstairs.
$ $ Ponlok, 319-232 Sisowath Quay, tel: 426 051. Sap River. There are two air-conditioned floors and a terrace. A menu with many Khmer specialties.
$ $ Topaz, 102 Sothearos Boulevard, near Hong Kong Central, tel: 211 054. People Phnom Penh with the international community. Serves excellent Thai and French food.
$ The Crusty Rice Restaurant, Route 2, approximately 3 km south of the bridge Monivong. Crispy rice and other Cambodian specialties.
$ Eid, 327 Sisowath Quay, tel: 367 614. Serves very good Thai and Cambodian food.
An excellent field of an authentic Khmer food can be found across the river bridge Sap in Japanese. Here are 5 km (3 miles) restaurants on both sides of the road. They are right on the banks of the Mekong. There are many to choose from, but the favorites Kos Kong, Arc-en-ciel, Heng Lay Heong and Neak Monyrath.
Siem Reap
$ $ Banteay Srei, Airport Road, near the hotel of the same name. A class restaurant serving Cambodian and two favorites in Europe.
$ $ Continental, Old Quarter French, alongside the river, tel: 964 036. A varied menu of European and a few places where you can get Bayon beer.
$ $ Marquee Sivutha Street. Serves both Khmer and European food, and you will find the Swiss Centre.
$ Bakong Coffee Sivutha Street, near the Ta Phrom Hotel. A cool place to sit in the heat of the day.
$ Bayon, just off Route 6, almost opposite the Thai Restaurant Chivit. Standard Khmer and Western food breakfasts.
$ Green House Kitchen, on the Airport Road near the intersection Sivutha street. Thai and Western food.
$ Lotus, opposite the market Psar Tcha, tel: 964 032.
$ Monorom, Sivutha Street, near the Zanzybar Pub. Servings Khmer reasonably good food, plus a few Chinese dishes.
$ Angkor Wat The Pub Street 362, near Psar Tcha market, tel: 964 032.
Sihanoukville
$ Angkor Arms Ekareach Street, tel: 812 695. It is a strange place to find one but it is a traditional English pub.
$
Marlin Bar and Grill, Ekareach Street, tel: 320 169. Regular barbecues.
$ Mealy Chenda, near Victory Beach on the northwest side of town. Cambodian and Thai food served. With its terrace is a great place to sit and watch the sun go down. 
Cambodian Restaurants
This selection of Cambodia main centers listed in the following categories: $ $ $ $ $ = expensive = moderate; $ = cheap.
Phnom Penh
$ $ $ Café Monivong, Hotel Le Royal, 92 Rukhak Vithei Daun Penh, tel: 981 888. An elegant brasserie with an excellent buffet every day.
$ $ Athena 140 Norodom Boulevard. With a Turkish restaurant in the city why not Greek? All the usual Greek favorites.
$ $ Bayon Hotel and Restaurant, No. 2, Street 75, (near The Embassy of France), Tel: 427 281. Some of the best French cuisine in town.
$ $ Chao Praya, Mao Tse Tung Blvd, near the Chinese Embassy, tel: 722 754. Best Thai buffet in Phnom Penh.
$ $ Ettamogah Pub, 164B, Sihanouk Boulevard, tel: 211 084. A wide variety of international favorites, including the best fish and chips in town.
$ $ Correspondents Club Cambodia's foreign, 363 Sisowath Quay, tel: 210 142. Great setting on the confluence of rivers. In the early evening watching the fishermen on the river Sap. Draught beer available and always interesting international menu.
$ $ The Globe, Sisowath Quay. European and Vietnamese food served in a beautiful old building overlooking the Royal Palace and the river Sap.
$ $ Turkish Kebab Istanbul Restaurant, 315 Sisowath Quay, tel: 368 590. Real skewers on the riverfront, servers, all the dresses in traditional Turkish clothing. Quite a sight.
$ $ The Paillote, 234, 130-53 Street, tel: 722 151. A fine French restaurant with a good wine list.
$ $ Tonkin, Samdech Sothearos Boulevard, near the National Assembly. Fine Vietnamese cuisine in comfortable surroundings.
$ $ Li Lay Restaurant and Night Club, 321 Street 128 (Kampuchea Krom), tel: 428 516. More popular with locals for Chinese and Cambodian food and dancing upstairs.
$ $ The Palms, 36, Street 214, tel: 720 273. Excellent French cuisine in a French-style house. Monsoon disco upstairs.
$ $ Ponlok, 319-232 Sisowath Quay, tel: 426 051. Sap River. There are two air-conditioned floors and a terrace. A menu with many Khmer specialties.
$ $ Topaz, 102 Sothearos Boulevard, near Hong Kong Central, tel: 211 054. People Phnom Penh with the international community. Serves excellent Thai and French food.
$ The Crusty Rice Restaurant, Route 2, approximately 3 km south of the bridge Monivong. Crispy rice and other Cambodian specialties.
$ Eid, 327 Sisowath Quay, tel: 367 614. Serves very good Thai and Cambodian food.
An excellent field of an authentic Khmer food can be found across the river bridge Sap in Japanese. Here are 5 km (3 miles) restaurants on both sides of the road. They are right on the banks of the Mekong. There are many to choose from, but the favorites Kos Kong, Arc-en-ciel, Heng Lay Heong and Neak Monyrath.
Siem Reap
$ $ Banteay Srei, Airport Road, near the hotel of the same name. A class restaurant serving Cambodian and two favorites in Europe.
$ $ Continental, Old Quarter French, alongside the river, tel: 964 036. A varied menu of European and a few places where you can get Bayon beer.
$ $ Marquee Sivutha Street. Serves both Khmer and European food, and you will find the Swiss Centre.
$ Bakong Coffee Sivutha Street, near the Ta Phrom Hotel. A cool place to sit in the heat of the day.
$ Bayon, just off Route 6, almost opposite the Thai Restaurant Chivit. Standard Khmer and Western food breakfasts.
$ Green House Kitchen, on the Airport Road near the intersection Sivutha street. Thai and Western food.
$ Lotus, opposite the market Psar Tcha, tel: 964 032.
$ Monorom, Sivutha Street, near the Zanzybar Pub. Servings Khmer reasonably good food, plus a few Chinese dishes.
$ Angkor Wat The Pub Street 362, near Psar Tcha market, tel: 964 032.
Sihanoukville
$ Angkor Arms Ekareach Street, tel: 812 695. It is a strange place to find one but it is a traditional English pub.
$
Marlin Bar and Grill, Ekareach Street, tel: 320 169. Regular barbecues.
$ Mealy Chenda, near Victory Beach on the northwest side of town. Cambodian and Thai food served. With its terrace is a great place to sit and watch the sun go down.
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Article: Cambodia hopes to lead world rice exports
Cambodia seeks to become a world leading rice exporters, with the country's agriculture minister, Chan Sarun, saying he hopes to produce enough rice to export some eight million tonnes per year by 2015.
This follows an announcement by Thailand Prime Minister that his country, the world's leading exporter of rice, not to restrict exports.
Fears of rice shortages have led to price increases in world prices of rice have forced major producers and exporters like India, Vietnam and China to adopt protectionist measures by imposing limits on exports, further exacerbating the problem.
Although Cambodia remains one of Asia's poorest countries, the leader of the Cambodian Center for Study and Development of Agriculture, Yang Saing Koma, has told Radio Australia Connect Asia program the prospect of becoming a leading rice exporter is a distinct possibility.
"It is possible to increase rice production in Cambodia," he said.
"Of course, we continue to have large acreage and productivity of rice in Cambodia is still weak in these areas, and there is still the possibility of expanding the cultivated area."
Cambodia ambitions to increase exports following the Sunday announcement by Thai Prime Minister Samak Sundaravej that his country, not reduce rice exports.
A spokesman for International Rice Research Institute in the Philippines Duncan Macintosh welcomes the initiatives taken by the government, and says this could help ease the panic that gripped the international rice market.
"It is clear that both answers ... by Thailand and Cambodia to try to stabilize the market - they make sense and seem to be very good decisions," he said.
" I think most Asian governments are trying to calm people down, because there is every reason for markets to be stable. " 
Cambodia seeks to become a world leading rice exporters, with the country's agriculture minister, Chan Sarun, saying he hopes to produce enough rice to export some eight million tonnes per year by 2015.
This follows an announcement by Thailand Prime Minister that his country, the world's leading exporter of rice, not to restrict exports.
Fears of rice shortages have led to price increases in world prices of rice have forced major producers and exporters like India, Vietnam and China to adopt protectionist measures by imposing limits on exports, further exacerbating the problem.
Although Cambodia remains one of Asia's poorest countries, the leader of the Cambodian Center for Study and Development of Agriculture, Yang Saing Koma, has told Radio Australia Connect Asia program the prospect of becoming a leading rice exporter is a distinct possibility.
"It is possible to increase rice production in Cambodia," he said.
"Of course, we continue to have large acreage and productivity of rice in Cambodia is still weak in these areas, and there is still the possibility of expanding the cultivated area."
Cambodia ambitions to increase exports following the Sunday announcement by Thai Prime Minister Samak Sundaravej that his country, not reduce rice exports.
A spokesman for International Rice Research Institute in the Philippines Duncan Macintosh welcomes the initiatives taken by the government, and says this could help ease the panic that gripped the international rice market.
"It is clear that both answers ... by Thailand and Cambodia to try to stabilize the market - they make sense and seem to be very good decisions," he said.
" I think most Asian governments are trying to calm people down, because there is every reason for markets to be stable. "
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UN suspends food program in Cambodia Khmer
The United Nations World Food Programme says it has suspended free breakfast to 450,000 poor Cambodian children.
Thomas Keusters, WFP country director in Cambodia, said the rising cost of rice is the main reason for the move.
He said the popular program was suspended last week, and will remain so until mid-July when the students go on vacation.
movement affects 450,000 children in 1,343 schools nationwide.
Better quality rice now sells for more of $ US700 per tonne in Cambodia, $ 400 against 300 last year. 
The United Nations World Food Programme says it has suspended free breakfast to 450,000 poor Cambodian children.
Thomas Keusters, WFP country director in Cambodia, said the rising cost of rice is the main reason for the move.
He said the popular program was suspended last week, and will remain so until mid-July when the students go on vacation.
movement affects 450,000 children in 1,343 schools nationwide.
Better quality rice now sells for more of $ US700 per tonne in Cambodia, $ 400 against 300 last year.
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Recipe: Num Tirk Doung
Cambodian Dessert Ingredients:
Preparation:
Cambodian Dessert Ingredients:
- 4 eggs.
- 2 cups all purpose flour.
- ½ cup melted butter.
- ½ cup of coconut milk.
- ¼ cup fresh or frozen grated coconut.
- 1 ½ cup sugar.
- 2 tablespoons pure vanilla extract.
- ½ c. to tea baking powder.
- ¼ c. teaspoon salt.
Preparation:
- Preheat oven to 325 degrees.
- In a bowl, cream butter and sugar.
- Add egg, one at a time the butter and sugar. Mix well.
- Add vanilla, baking powder, salt and coconut milk.
- Mixed all-purpose flour and shredded coconut.
- Greased cake pan with oil cooking and sprinkles flour on the bottom cake.
- For cake baking cake dish.
- Bake for 1 ½ hours.
- Removal from oven, allow cake to cool before removing the cake dish.
- Serve with tea or coffee.
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Recipe Khmer: Khmer Kuay Namuan
Cambodian Dessert Ingredients:
Preparation:
Cambodian Dessert Ingredients:
- 8 large ripe bananas
- 2 cups thick coconut milk
- 2 tablespoons tablespoons sugar
- Peel and cut each banana into 3 or 4 pieces.
- Making coconut cream coconut available in packets or tubs.
- Simmer coconut milk and sugar until thick and creamy.
- Add bananas and cook gently until bananas are soft but not mushy.
- Serve hot.
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Recipe: Vegetarian Chowder Recipe
Ingredients:
Serve over brown rice. 3 people about 
Ingredients: - 2 tablespoons tea. chopped galangal or ginger root
- 1 Kaffir lime leaf
- 1 tsp tea. dried lemongrass (or use 1 Tbsp. chopped fresh)
- 1 / 2 c. tea. turmeric powder
- 1 / 2 c. tea. paprika (I used smoked English paprika)
- 1 cup coconut milk (soy milk or use more coconut extract)
- 2 cups water
- 1 eggplant, cubed
- 2 cups Hubbard squash or fresh pumpkin, peeled, seeded and cubed
- 1 / 2 lb fresh spinach, chopped
- 1 tsp soup. vegetarian mushroom sauce or sauté
- 1 tsp tea. sugar, optional
- 1 tsp tea. salt, optional
Serve over brown rice. 3 people about
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Khmer Khmer: Nhuem
Ingredients:
Ingredients:
- a medium cabbage, finely shredded
- 1 package of noodles (rice noodles)
- 1 / 3 pound chicken, shredded (or pork, sliced thin)
- 1 bunch scallions
- 1 jar peanuts, dry roasted, crushed
- 1 cup fish sauce
- 1 cup vinegar
- 1 cup sugar
- 1 cup water
- 4 to 5 cloves garlic
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