Research

When talking about curry, I am sure we all know by heart that the dish is originated by India and cooked a lot by Indian subcontinent.  However, it maybe cooked differently from region to region, country to country. For example, Thai red curry taste slightly different from that of Cambodia, of course vegetables that are used are also a bit different.    Today, I am going to introduce a red curry from my family, though Cambodian red curry is very similar from one region to another in terms of preparation, taste and ingredient.   Why I said curry is complicated? Red curry takes a lot of time to prepare, I alone spent 3.5hours to cook red curry. Cooking time can be short or longer based on how big is the port and how many people are helping in the process Ingredients for the curry are plenty, need so much procedure and step to do it.  Cooking needs steps Cooking curry is not cheap.  Once cooked, the first time doesn't taste right. Wait for the 2nd time being heated and cu

In my previous article about   edible plants , I touched a bit on aquatic plants. From the  wild , actually there are some wild aquatic edible plants as well.  In this article, I would like to introduce them a bit more. Some plants are commonly used or eaten countrywide, while others are used by regions or only some people. Some are only specific for one regions, others Cambodian do not know about it. The majority of aquatic edible plants are found in the paddy field - especially in rainy season. Water lily, rice, Pickerel Weed/​ Arrow leaf & Creeping Water Primrose កកូរកណ្តៀង Morning glory used in papaya salad Water lily and W​ater celery as side vegetables for Cambodian noodle dish កណ្តៀង ច្រាច់ និងត្រកៀត​ (Kandieng or Water primrose, Arrow leaf & Yellow velvetleaf) Below is the list of some aquatic edible plants in Cambodia Local name English names  (next is parts where they are used Flowers Young leaves Pod/Stem Root/Tube Fruit Seed Purpose of use ស្រូវ Rice           x Mea