Food - The Definitive Guide to Moving to Southeast Asia: Cambodia - page 108

Fish is popular in most areas of the country since the Tonle Sap Lake is the second biggest
source of freshwater fish in the world after the Amazon, providing many types, which are
fried, sautéed, grilled, barbecued, served with garlic and sauces, and used in soups.
Meals are eaten with a spoon and a fork (the spoon in the right hand), and napkins are
tossedonthefloorinmostlocalcasualeatingspots,alongwithchickenbonesandanyoth-
er disposable items.
Many Cambodian dishes are served with a fried egg on top and usually accompanied by a
selection of spicy sauces. Kroeung is a complex spice blend made from lemongrass, shal-
lots, cilantro, kaffir lime leaves, galangal, and garlic, and is frequently a main ingredient in
many local dishes.