Cambodian cuisine, also known as Khmer cuisine, often gets conflated with Thai or Vietnamese cuisine. While it does share similarities with the cuisine of its neighbors, the flavors are different. If one had to choose two ingredients that were definitive of Cambodian cuisine, they would be rice and fish. Rice is so integral to the concept of a meal that the phrase “Niam Bay” which means “eating” actually literally translates to “eating rice” and Cambodians are known to greet one another with “Nyam bai howie nov?” which translates to “Have you eaten rice yet?” Our Cambodian recipe today is Chha Trob (grilled eggplant with stir fried pork) to be served with rice. Details
We’re going to Haiti this month. Can you say “pork griot” (gree-oh)? It is one of the most popular dishes you will find there. Chunks of pork are marinated, then simmered until tender and succulent, then fried until caramelized and crispy. You’ll always find it accompanied by “pikliz” (pik-lees), a spicy, vinegared cabbage and carrot relish. The spicy relish makes the perfect complement to the rich and fatty pork. Details
This month we’ll be paying a visit to Cambodia and cooking up some breakfast. Breakfast for dinner, you ask? What is Linda thinking? Well, I’m thinking that Bai Sach Chrouk (grilled pork served with pickled vegetables and rice) sounds like a mighty fine dinner to me. Although, in Cambodia, this is a very popular breakfast, served up on the streets of the capital, and it’s hard to find this dish past 9 o’clock in the morning. Details
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