Despite being entrants since its inception and proudly displaying their medals on the bottle, none of Cambodia’s breweries entered the 2006 Australian International Beer Awards. Regionally, BGI, Chang Light, Beer Lao and Myanmar Beer all made an effort, with Chang Light receiving a bronze in the International Lager – Other section.
For a full listing […]
There are very few street vendors that manage to bridge the sweet/savory divide, but this one has managed to construct an appropriate overpass using sweet coconut balls and quail eggs at Talat Sao in Vientiane, Laos. The balls are formed from a sweet, coconut-infused batter which I believe also contains […]
When my commentary on Khmer food slows down, I’m usually out of Cambodia and this time it was in the only Indochinese country described as sleepier than Cambodia: Laos PDR. Thanks to having some friends in Vientiane, I did get to eat a fairly representative sample of the local delicacies.
Brewer: Cambrew
To let the cat out of the bag is an especially cruel idiom for anyone who has actually either seen a bagged cat or attempted to bag one for themselves. Folk etymology has it that the idiom developed from the practice of unscrupulous suckling pig vendors substituting a live cat for a pig, (“the […]
Jinja tipped me off about a recipe in the New York Times for The Minimalist Cambodian Ginger Fry (login required). NYT’s coverage of Cambodia (and food) is always good for a laugh, so here is their version of trei chien chnay.
Neutral oil, like grapeseed or corn, as needed
½ pound ginger, preferably thin-skinned
1½ pounds snapper, sea […]
As you may have guessed from my Cambodian beer reviews, I sorely miss a bottle-conditioned beer. As if St. Arnold had answered my hop-infused prayers, Talkin’ to a Stranger now has it in the form of South Australian beers, Coopers Sparkling Ale and Coopers Pale Ale. At $3 a bottle, I’ll drop by whenever my […]
“You take the chicken, and you pluck the chicken while it’s still alive, and you baste the skin with a mixture of soya, wheat germ and dripping, I think it was. And apparently this makes it look like the skin’s been roasted. You then put the head of this live chicken under its tummy and […]
Since March 2004, a group of foreign investors has rehabilitated what is most likely THE most historically valuable and charming piece of real estate on the Cambodian seaside. As of April 2006, it is 90% complete, the old mansion turned into a restaurant, bar and reception; scattered in the 1,3 ha (3,33 acres) park are […]
Recently I’ve hooked Phnomenon up with Google Analyticsand for someone with a marketing background and a firm belief in the importance of measurability, it makes me want to cry warm tears of pure unadulterated joy. The ability to work out campaign return on investment at the click of a button, for free, gives me a […]
You are currently browsing the Phnomenon: food in Cambodia archives for May, 2006.
