Let's talk a little about Khmer cuisine. Khmer food is a riddle for travelers. Thai and Vietnamese cuisine - this is no longer news and not "something like that." And Cambodian cuisine is a very little-known thing. This means that a visit to Cambodia can become a separate adventure for those who are not afraid to try new.
Guests of the capital are experiencing a number of senses when they see some local delicacies. Some call these dishes disgusting and even nausea. True, most dishes do not look much appetizing, but something smacks like socks of your teenage brother. I do not even mention Durian - spiny smelly fruit, whose stall - flowers compared to Cambodian fish called Plow.
River fish after catching is immediately cleaned, remove the bones, then they grind, and the resulting cleaner leaves the sun in basins with a large amount of salt, and, by a rather long period (sometimes for three weeks). The final product looks like gray, and, frankly, not a very appetizing mass. But Cambodian, as if, does not bother such an appearance and the west of the product. Yes, there are tears from the smell of this "PAshata". But this is not a separate product, it is not particularly spoons (although it happens so).
This mixture acts as a spice. For the most revealed gourmets, Prahok is one of the main products of Cambodian cuisine, which is worth trying, and for the local useful source of protein.
Most likely, if you have already tried Cambodian soups or a teroka dish, then you have already met with Smoky - it is added there in a small amount. Well, one of the favorite dishes of local areas of fried beef, which dip in this indulgence.
If you are in Phnom Penh, visit "Sovana Restaurant" in Tonle Bassac - there is a grilled meat on a plate with an innocently looking little green plastic bowl. In it, just the same, inxis, with lime juice and peanuts. By the way, you can try inxis separately - it is served in banana leaves, mixed with lemon juice and spices. And if at first the piquant Cambodian delicacy makes you carefully, then you are on the right track.
There is one dish that you just have to try. it amok . Amok is made from fillet of freshwater fish, as a rule, catfish or perch.
Pieces of fish are pretty politically powered by coconut sauce, fish sauce and palm oil, as well as a croan-paste with spices, such as lemongrass, ginger, Kalgan, Lyme and garlic, garlic and chilot zeal. Traditionally, Amok is served in a sort of basket from banana leaves, and the structure resembles souffle.
Sometimes the chefs in the restaurants of the capital are sophisticated and preparing amok from carrots and beans (well, and from what they only think) - of course, these are not classical ingredients. Unfortunately, such "Light" versions are served in the Gasthauses, so that travelers seem to be that it should be in traditional Cambodian cuisine.
If you want to try real amok, go to the Samaky Restaurant restaurant (on the corner of Street 51 and 278) - Amok there is served in the coconut shell, or the Frizze restaurant (67 Street 240) has long been famous for its high-quality amocats. Restaurant "The Laughing Fatman" (earlier the restaurant was called "Oh My Buddha") is generally known among tourists, as all traditional Khmer dishes are preparing, but AMOK is the main one. If you have time, you can go to culinary courses and learn how to make an amok yourself.
Here are some more restaurants that can be advised to those who want to try local cuisine:
"Romdeng" (74 ST 174)
The restaurant specializes in traditional Khmer dishes and gives you a chance to try some unusual Khmer dishes, such as tarantulas and red fryer ants. Although most dishes are more adequate and not so frightening.
"K'nyay" (SURAMARIT BLVD, between Sothearos Blvd and St 19)
Here also serves traditional Khmer cuisine dishes, and in a rather stylish setting. Their dishes are made of higher quality ingredients, in contrast to what you find in other local restaurants (and prices respectively above). This is a great place to try Cambodian dishes, without worrying about hygienic conditions in the kitchen. And they also have vegetarian options in the menu.
"The Empire" (# 34 ST 130)
Open relatively recently English-cambodian couple Restaurant offers an improved Khmer cuisine, a little adapted under Western tastes. Here you will find the classics, such as Fish Amooka and Khmer Curry, as well as inxis with the normal number of spices. There are also steak-nights every Thursday, in case you are already tired of Khmershchina.
Russian market (English Market, at the intersection of Street 440 and Street 15)
Russian market, or Psar Tul Tom Pong - Mandatory stop in Phnom Penh.
But this is not only a paradise for buyers: large product rows sell Num Bank Chok, Ban Hoy and other local dishes for those who want to try the "real" Cambodian cuisine. Since there are many tourists, the sellers are already talking a little in English, well, and the prices are not higher here than in other street kiosks with food.
"54 LANGEACH SROS" (15AEE ST 178)
The name is translated as a "Fresh Evening", and this is a Khmer restaurant-on-up garden, which has always been a hit among tourists and local. Here is cheap, there is a menu in English, well, and pork ribs on the grill are just a masterpiece. Here they can also offer a series of intriguing dishes, like roasted ants, frogs and fish and fish Amok (I speak fish, because it happens with meat). With a jug beer, Angkor in just 9000 rhelels you can see only for $ 5 per person.
One of the most mysterious phenomena of street food in Phnom Penh - Dessert kiosks . That's what you can buy there:
Jelly: An embarrassing dish from agar-agar (a product from algae, there can be different colors (pink especially fashionable) with some noodles
Sago: Very similar to Tapika (large grains of starch). Most Cambodians prefer to put Sago to other desserts with four or five ingredients - so tastier, of course.
Fig: The main ingredient of many delicious desserts. Often, rice is simply sprinkled with sliced fruit and watered with coconut or condensed milk.
You will find dessert kiosks throughout the Phnom Penh. Such sweet dishes are inexpensive, from 1000 rielels.