Travel Reference
In-Depth Information
worth tasting if you can get beyond the dirty-sock smell. For many it's an acquired taste.
The flavour was described by 19th century British naturalist, Alfred Russell Wallace, as "a
rich custard highly flavoured with almonds, but there are occasional wafts of flavour that
call to mind cream cheese, onion sauce, sherry wine and other incongruous dishes."
Another“loveitorhateit”aromaticingredientinCambodiancuisineis
prahok
(nicknamed
“Cambodian cheese”), which is fermented fish paste used as a seasoning or a condiment.
It's often served with fried chicken or vegetables as a dip, tossed into soup, or mixed with
meat. One thing's for sure: you'll know by the sour smell coming from the kitchen when
it's in your meal.
There are a number of regional specialties, the best known being Kep crab, which are
among the tastiest crab you'll have anywhere. They are caught by the hundreds every day
offthecoastandsoldinthelocalcrabmarket,aswellasinrestaurantsthroughoutthearea.
I'veheardofpeopledrivingfromPhnomPenhtoKepforlunch(almostathree-hourdrive)
because they had a craving for crab. Add to it the world-famous fresh pepper grown in
neighbouring Kampot, and you have a winner.
Search WWH ::
Custom Search