Foxtrot

Southeast Asia also known historically Indochina and under French protectorate from 1863-1947. Comprising Cambodia, Vietnam and Lao. Cambodia has a tropical climate with warm temperature throughout the year.

French atlas from c. 1930

Khmer cuisine is different and unique. At first, it may seem a little strange to some of us. The stable food for Khmers is rice and consumed daily with all meals. Rice is eaten throughout the day, there are countless types of rice and the most popular is jasmine rice, its fragrance. Also, there are many types of wild brown rice, and sticky rice is often consumed as a dessert.

Typically, Khmers consumed rice with more than one dish, contrasts flavours, textures and correct temperatures, and also including pickled vegetables and dipping sauces with meals. Khmer cuisine is unique-All about fresh and very well balanced of sweet and bitter, salty and sour, with plenty of herbs. The most common and everyday ingredients-lemon grass, chilli, ginger, lime, coconut, garlic, shallot and herbs.

I must say, cooking Khmer dish is quite easy but at the same time is very complex and difficult to get the correct balance of flavours. Once you understood and have adapted to their heritage ingredients. And always remember when cooking you must always taste as you go.

Very fortunate that I had the opportunity and spent my time with the locals for five months and experienced the heart of Khmer cuisine. Here are the photos of exotic vegetation, herbs, fruits and wild edible plants that can be found in rural villages. I hope to add more in the near future when I have the opportunity.