Cambodian food, perhaps the oldest cuisine of Southeast Asia, with the proof of history on the ancient temples’ wall which shows that Cambodia has been on trend since the start, for example cooking with fire, making use of edible flowers, foraging, fermenting, preserving, and pickling. The way people eat can be through sharing plates, cooking dishes on fire, mixing vegetables, and fermenting fish and meat for long term used and making used of plants and flowers from the wild as well. Caption: Jelly flowers or Siam Tulip, bloom once a year (now - edible both flowers and tube and grown in the wild only) EDIBLE FLOWERS F lowers have long been used in Cambodia’s cuisine and many of the flowers are native to the country. When Cambodians go for wild greens, they’re also looking for edible flowers. Others are cultivated in home gardens as for cooking. Edible flowers in Cambodia are used both raw and cooked, in everything from salads and soups to curries and desserts. Please ...
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