Introduction: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Cultural Background: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Freshwater fish is blended with kroeung paste and coconut milk, thickened with […]
Introduction: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped in banana leaves and boiled for hours, closely tied to Pchum Ben, the fifteen-day festival honouring deceased ancestors. Cultural Background: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]
Introduction: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically combining a chosen fruit with egg, condensed milk and crushed ice, given a distinctive richness by the raw egg whisked through it. Cultural Background: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically […]
Introduction: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant. Cultural Background: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed […]
Introduction: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. Cultural Background: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. […]
Introduction: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall. Cultural Background: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections […]
Introduction: Banana beer is one of Burundi's most culturally significant beverages, brewed from mashed ripe bananas fermented with sorghum flour and traditionally shared from a communal pot through long reed straws at ceremonies, weddings and community meetings. Cultural Background: Banana beer is one of Burundi's most culturally significant beverages, brewed from mashed ripe bananas fermented […]
Introduction: Burundi grows an extraordinary variety of bananas, and this simple dessert of pan-caramelised sweet bananas glazed in local honey highlights the fruit at its best. Cultural Background: Burundi grows an extraordinary variety of bananas, and this simple dessert of pan-caramelised sweet bananas glazed in local honey highlights the fruit at its best. It is […]
Introduction: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut milk and pandan before being wrapped in daun nyirik leaves and steamed until firm. Cultural Background: Kelupis are glutinous rice rolls made by the Bruneian Malay community, in which rice is first cooked in coconut […]