Siem Reap - Going to Siem Reap with my good friends, flying SQ there. It was a full flight and the plame arrived on time.
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| My SQ flight to Siem Reap |
Lunch was at Khmer Kitchen restaurant, quite a popular Khmer lunch location.
Location: Street 2 Thnou the corner of street 9, Old market Siem reap, 17255, Cambodia
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| Khmer Kitchen restaurant |
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| Edward, Donny, Lesley and I |
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| Fresh spring roll |
This Khmer fresh spring roll tasted good and the difference with Vietnamese fresh spring roll is the use of bean sprouts.
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| Amok with chicken |
Amok is a famous Cambodian dish has a rich taste of coconut, amok paste (amok is made with a fine, flaky white fish), long beans, onion, and noni leaf. In the Cambodian culture the noni tree has many uses. You can use it as a traditional medicine, food or juice, also you can also use it as a cosmetic. The Noni tree fruit has green colour when it still young, then becomes yellow and at the end white when it is ripe. When the fruit ripen it has a strong unpleasant smell.
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| Pineapple with beef |
The pineapple was sweet and it blended well with the beef as a dish but the beef was tough and not well seasoned.
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| Lok Lak with pork |
Lok Lak is usually served with sliced beef but we ordered pork instead, marinated and then sautéed in a wok before being served on a bed of green salad with slices of tomatoes and cucumber that bring freshness to the dish.
Lok lak is a very popular dish in Cambodia but it originated from Vietnam, where it is called bò lúc lắc. Bò means “beef” and lúc lắc means “stir” or “shake”. This term evokes the movement of the diced meat in the wok.
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| Omelette and Broma fish |
This dish is a pan fried fermented broma fish with egg. For centuries, prahok (fermented fish paste) has sat at the heart of local cuisine, entrenched deeply in Cambodian culture. Today, the condiment whose pungent smell, continues to be the star ingredient in an array of vegetable, meat and rice dishes, as well as soups.
