Showing posts with label Food and beverages 饮食. Show all posts
Showing posts with label Food and beverages 饮食. Show all posts
Monday, September 30, 2024
Monday, January 16, 2023
Wednesday, December 28, 2022
Wednesday, December 21, 2022
Tuesday, December 20, 2022
Wednesday, October 5, 2022
Monday, January 15, 2018
At Miam, a collaboration of tastes
At Miam, a collaboration of tastes
The Duck Magret, a classic French dish with a Hoisin glaze. Hong Menea
At Miam, there’s more to the logo – an intertwined knife, spoon and fork – than meets the eye. It represents the three French friends behind the new restaurant – Sov Men (spoon), Sorya Sao (fork) and chef Arthur P (knife) – and their collaborative approach.
The three met while working together in Maison Kayser before deciding to strike out on their own. Sorya brings her experience working in bars and restaurants in France to the mixology side of Miam, while Sov has expertise in managing the floor from his time in France and Australia.
Arthur, meanwhile, has worked as a chef in Holland and South Africa, before coming to Phnom Penh. The result is an innovative blend of cuisine and drinks in a friendly and warm environment.
“Here we wanted to mix our knowledge,” Sov said. “She’s on the bar, I’m on the floor, he’s in the kitchen, so we can do everything from breakfast to dinner.”
A ubiquitous and often meaningless description, “fusion” is taken very literally at Miam – with good results. Sorya and Sov each have Cambodian heritage, and that influence is apparent on the largely French menu.
The Duck Magret ($9.5) is a grilled duck breast, finished in the oven, with a Hoisin glaze, with a medley of beans and peas on top of a carrot puree. The Khmer Risotto ($7), meanwhile, is a twist on the classic Italian dish. With Arborio rice, lemongrass, coconut milk, parmesan and a range of Khmer spices, the dish is aromatic and truly unique.
The standout, though, may be the pannacotta ($3.9), which is spiced with chai and cinnamon, with lime zest on top. “We always try to mix new things,” Sov said.
“You’ll never see just a pasta Bolognese, or Carbonara. It’s only original stuff.”
From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam. Hong Menea
That rings true for the bar as well, which fits the overall vibe of Miam as a kind of laboratory of recipes. Sorya makes homemade syrups for cocktails and, using a dehydrator, has jars filled with garnishes like dried oranges. Most of the drinks are either gin-, vodka- or rum-based, often macerated with other ingredients.
The Very Berry Collins ($5.5) has vodka, basil, fresh berries, lemon and cranberry, while the Very Old Cambodian features rum, palm sugar, bitters, lime, palm spirits and soda. Like the food menu, Sorya insists, nothing is fixed at the bar, which is a constant work in progress.
“We really exchange in the kitchen and the room,” she said. “It’s nice to have an alchemy between us.”
While Miam is a bit pricier than your average Phnom Penh restaurant, it is reasonable given the quality of ingredients and of the cooking. A $12 lunch set menu features a starter and main dish, plus a drink and coffee, while a menu with a starter, main and dessert goes for $15.
This week’s mains included a Dory Meuniere, Homemade Gnocchi and Chicken Fricassee. In all, it’s a place to indulge casually, or simply enjoy a cup of coffee or cocktail in a bright atmosphere.
“I like to think about us like we don’t have so much pretension,” Sorya said. “We are affordable. We are casual. Come as you are, and that’s it.”
Miam is located on Street 278, just east of Street 57. It is open every day from 8am-10pm. Tel: 092 237 550.
~News courtesy of Phnom Penh Post~
The Duck Magret, a classic French dish with a Hoisin glaze. Hong Menea
At Miam, there’s more to the logo – an intertwined knife, spoon and fork – than meets the eye. It represents the three French friends behind the new restaurant – Sov Men (spoon), Sorya Sao (fork) and chef Arthur P (knife) – and their collaborative approach.
The three met while working together in Maison Kayser before deciding to strike out on their own. Sorya brings her experience working in bars and restaurants in France to the mixology side of Miam, while Sov has expertise in managing the floor from his time in France and Australia.
Arthur, meanwhile, has worked as a chef in Holland and South Africa, before coming to Phnom Penh. The result is an innovative blend of cuisine and drinks in a friendly and warm environment.
“Here we wanted to mix our knowledge,” Sov said. “She’s on the bar, I’m on the floor, he’s in the kitchen, so we can do everything from breakfast to dinner.”
A ubiquitous and often meaningless description, “fusion” is taken very literally at Miam – with good results. Sorya and Sov each have Cambodian heritage, and that influence is apparent on the largely French menu.
The Duck Magret ($9.5) is a grilled duck breast, finished in the oven, with a Hoisin glaze, with a medley of beans and peas on top of a carrot puree. The Khmer Risotto ($7), meanwhile, is a twist on the classic Italian dish. With Arborio rice, lemongrass, coconut milk, parmesan and a range of Khmer spices, the dish is aromatic and truly unique.
The standout, though, may be the pannacotta ($3.9), which is spiced with chai and cinnamon, with lime zest on top. “We always try to mix new things,” Sov said.
“You’ll never see just a pasta Bolognese, or Carbonara. It’s only original stuff.”
From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam. Hong Menea
That rings true for the bar as well, which fits the overall vibe of Miam as a kind of laboratory of recipes. Sorya makes homemade syrups for cocktails and, using a dehydrator, has jars filled with garnishes like dried oranges. Most of the drinks are either gin-, vodka- or rum-based, often macerated with other ingredients.
The Very Berry Collins ($5.5) has vodka, basil, fresh berries, lemon and cranberry, while the Very Old Cambodian features rum, palm sugar, bitters, lime, palm spirits and soda. Like the food menu, Sorya insists, nothing is fixed at the bar, which is a constant work in progress.
“We really exchange in the kitchen and the room,” she said. “It’s nice to have an alchemy between us.”
While Miam is a bit pricier than your average Phnom Penh restaurant, it is reasonable given the quality of ingredients and of the cooking. A $12 lunch set menu features a starter and main dish, plus a drink and coffee, while a menu with a starter, main and dessert goes for $15.
This week’s mains included a Dory Meuniere, Homemade Gnocchi and Chicken Fricassee. In all, it’s a place to indulge casually, or simply enjoy a cup of coffee or cocktail in a bright atmosphere.
“I like to think about us like we don’t have so much pretension,” Sorya said. “We are affordable. We are casual. Come as you are, and that’s it.”
Miam is located on Street 278, just east of Street 57. It is open every day from 8am-10pm. Tel: 092 237 550.
~News courtesy of Phnom Penh Post~
Tuesday, September 19, 2017
Art meets revelry at new Boeung Kak container market
Art meets revelry at new Boeung Kak container market
The capital now has its second large-scale container market, this time in the Boeung Kak neighbourhood.
Constructed on land once submerged by the city’s largest lake, before it was controversially filled in to make room for development, Art’s Container Market is a lively and creative space that complements its counterpart across town by supporting and focusing on artists. Unlike Jet’s Container Market, which opened in March and also has a retail section, Art’s only has food and drinks, with music as a backdrop.
When Bun Seng, the 27-year-old owner of the market, started building the project about three months ago, he saw Boeung Kak as a potential new hub of activity, and perceived a need for more open space for young people.
“I noticed that Jet’s Container Market is not big enough for the increasingly middle-class and young-generation customers, and they really need a second place where they could enjoy relaxing dinners and drinks with their friends,” he said.
The new night market was officially opened last Saturday, and according to vendors it is already crowded. The market has 80 stalls, offering mostly Khmer dishes, as well as both alcoholic and non-alcoholic drinks. The main draw, though, is the aesthetic, which Seng claims distinguishes his market.
Every stall is decorated with contemporary art, including paintings and sculptures. For example, The Warrior, a restaurant owned by Seng which dishes out a Caesar Salad ($4) and Deep-fried Sea Crabs with Garlic ($4), is decorated with sculptures of a shield and sword made of motorbike and bicycle parts. The pieces of art, according to the owner, convey that every day is a battle.
“It is great for us artists,” says Chhoun Vichheka, with the Cambodia Doodle Club, who was hired by Seng to design and build the sculpture, as he put the last touches on it with a paintbrush. “Artists do not earn much from their work, and this market gives us an opportunity to make money and to show our talent.”
In the nearby Fat Angel Restaurant, owner Cheky Athiporn, an actor who starred in the movie Love 2 the Power of 4, has designed his restaurant with a pink theme and “cute” concept – a selfie-friendly background alongside tasty Khmer-Thai dishes.
“When I rented this stall to start a restaurant, I could not only make my business idea a reality but could also use my design skills which I learned in college,” he says. “I also get to meet many of my artists friends here.”
The market is also a platform for musicians. A stage is in the middle of the compound for nightly concerts with Cambodian bands, like Soriya and 6-LIGHT, who are trying to promote original songs. Special events, like performances by famous Cambodian stars such as Meas Soksophea and Sai, are also promised.
Kiev Oudom, a 24-year-old freelance graphic designer who came to the container market two days in a row, told Post Weekend that he already fell in love with the place on his first visit because of the food and artsy personality.
“There are two things many of my friends and I love: food and art,” he says. “This is the best place for us to hang around, and I hope there will be more places like that in Phnom Penh.”
Art’s Container Market is located on Street R1, Boeung Kak, next to Central Park Sports Complex and about 1 km north of Phnom Penh city center. It is open from 4pm to 1am. Tel: 017 813 813
~News courtesy of Phnom Penh Post~
The capital now has its second large-scale container market, this time in the Boeung Kak neighbourhood.
Constructed on land once submerged by the city’s largest lake, before it was controversially filled in to make room for development, Art’s Container Market is a lively and creative space that complements its counterpart across town by supporting and focusing on artists. Unlike Jet’s Container Market, which opened in March and also has a retail section, Art’s only has food and drinks, with music as a backdrop.
When Bun Seng, the 27-year-old owner of the market, started building the project about three months ago, he saw Boeung Kak as a potential new hub of activity, and perceived a need for more open space for young people.
“I noticed that Jet’s Container Market is not big enough for the increasingly middle-class and young-generation customers, and they really need a second place where they could enjoy relaxing dinners and drinks with their friends,” he said.
The new night market was officially opened last Saturday, and according to vendors it is already crowded. The market has 80 stalls, offering mostly Khmer dishes, as well as both alcoholic and non-alcoholic drinks. The main draw, though, is the aesthetic, which Seng claims distinguishes his market.
Every stall is decorated with contemporary art, including paintings and sculptures. For example, The Warrior, a restaurant owned by Seng which dishes out a Caesar Salad ($4) and Deep-fried Sea Crabs with Garlic ($4), is decorated with sculptures of a shield and sword made of motorbike and bicycle parts. The pieces of art, according to the owner, convey that every day is a battle.
“It is great for us artists,” says Chhoun Vichheka, with the Cambodia Doodle Club, who was hired by Seng to design and build the sculpture, as he put the last touches on it with a paintbrush. “Artists do not earn much from their work, and this market gives us an opportunity to make money and to show our talent.”
In the nearby Fat Angel Restaurant, owner Cheky Athiporn, an actor who starred in the movie Love 2 the Power of 4, has designed his restaurant with a pink theme and “cute” concept – a selfie-friendly background alongside tasty Khmer-Thai dishes.
“When I rented this stall to start a restaurant, I could not only make my business idea a reality but could also use my design skills which I learned in college,” he says. “I also get to meet many of my artists friends here.”
The market is also a platform for musicians. A stage is in the middle of the compound for nightly concerts with Cambodian bands, like Soriya and 6-LIGHT, who are trying to promote original songs. Special events, like performances by famous Cambodian stars such as Meas Soksophea and Sai, are also promised.
Kiev Oudom, a 24-year-old freelance graphic designer who came to the container market two days in a row, told Post Weekend that he already fell in love with the place on his first visit because of the food and artsy personality.
“There are two things many of my friends and I love: food and art,” he says. “This is the best place for us to hang around, and I hope there will be more places like that in Phnom Penh.”
Art’s Container Market is located on Street R1, Boeung Kak, next to Central Park Sports Complex and about 1 km north of Phnom Penh city center. It is open from 4pm to 1am. Tel: 017 813 813
~News courtesy of Phnom Penh Post~
Friday, April 21, 2017
A taste of Phnom Penh's first container night market
A taste of Phnom Penh's first container night market
At the launch of Phnom Penh's newest market, The Post spoke to customers and stallholders about what the hub of bars, food stalls, shops and live music will add to the city's nightlife.
The container market is located on National Assembly Street, near Street 78. Its hours are 4pm-11pm every day, with a later closing time to be determined on weekends.
~News courtesy of Phnom Penh Post~
At the launch of Phnom Penh's newest market, The Post spoke to customers and stallholders about what the hub of bars, food stalls, shops and live music will add to the city's nightlife.
The container market is located on National Assembly Street, near Street 78. Its hours are 4pm-11pm every day, with a later closing time to be determined on weekends.
~News courtesy of Phnom Penh Post~
Saturday, May 28, 2016
Sunday, August 30, 2015
国际咖啡品牌星巴克‧10月入驻金边机场
国际咖啡品牌星巴克‧10月入驻金边机场
闻名国际的咖啡品牌星巴克，首家旗舰店將於10月登陆柬埔寨金边国际机场！
隨著金边国际机场扩建工程完成70%，预计明年2月以全新面貌迎接世界各地的旅人，负责管理机场餐饮店家的Sajibumi，为海內外带来国际知名品牌的连锁咖啡品牌星巴克（Starbucks），並且交由柬埔寨Coffee Concept有限公司全权经营。
Sajibumi负责管理金边国际机场餐饮店，已有5个年头，其管理方式受到认可，今年约满后又再续约5年，继续为旅人提供更完善的本地与国际美食餐厅服务。
柬埔寨机场管理公司执行长梅南提欧表示，为了提昇搭客的飞行体验，该公司將重建机场大厅及翻新目前的航站。
“为了完成这个目標，食物的品质和选择是非常关键的，这也是为甚么我们再次与Sajibumi合作，在机场內提供多个海內外游客所熟知的餐饮品牌。”
目前，柬埔寨的金边国际机场与暹粒机场设有多家著名商店，包括Brown咖啡馆、Chatime、Metro、点心皇、汉堡王、FCC、Dairy Queen雪糕店及Blue Pumpkin等。
耗资1亿美元的金边国际机场与暹粒国际机场扩建工程，於2014年1月启动，预计將於明年3月正式迎接旅客。
（柬埔寨星洲日报）
闻名国际的咖啡品牌星巴克，首家旗舰店將於10月登陆柬埔寨金边国际机场！
隨著金边国际机场扩建工程完成70%，预计明年2月以全新面貌迎接世界各地的旅人，负责管理机场餐饮店家的Sajibumi，为海內外带来国际知名品牌的连锁咖啡品牌星巴克（Starbucks），並且交由柬埔寨Coffee Concept有限公司全权经营。
Sajibumi负责管理金边国际机场餐饮店，已有5个年头，其管理方式受到认可，今年约满后又再续约5年，继续为旅人提供更完善的本地与国际美食餐厅服务。
柬埔寨机场管理公司执行长梅南提欧表示，为了提昇搭客的飞行体验，该公司將重建机场大厅及翻新目前的航站。
“为了完成这个目標，食物的品质和选择是非常关键的，这也是为甚么我们再次与Sajibumi合作，在机场內提供多个海內外游客所熟知的餐饮品牌。”
目前，柬埔寨的金边国际机场与暹粒机场设有多家著名商店，包括Brown咖啡馆、Chatime、Metro、点心皇、汉堡王、FCC、Dairy Queen雪糕店及Blue Pumpkin等。
耗资1亿美元的金边国际机场与暹粒国际机场扩建工程，於2014年1月启动，预计將於明年3月正式迎接旅客。
（柬埔寨星洲日报）
Monday, January 12, 2015
Sunday, August 24, 2014
舌尖上的柬埔寨‧CNN推荐10大必嚐美食
舌尖上的柬埔寨‧CNN推荐10大必嚐美食
美国有线电视新闻网（CNN）一月杪报导柬埔寨美食，並推荐10大特色小吃及高棉菜，其中菜市场及路边摊常见的平民小吃烤猪肉饭，入选10大不可错过的高棉特色美食之一。
◆猪肉饭（Bai Sach Chrouk）
猪肉饭是高棉最简单也最美味的平民食物之一，每天早上都会出现在全国大大小小的菜市场及街道小摊，是人民的早午餐主食。
切成薄片的猪肉因在炭火上慢慢烘烤而带有自然的清甜。有时候会把猪肉浸在椰汁或者蒜汁內。將烤好的猪肉放在一大份米饭上，再加上新鲜腌制的黄瓜和萝卜以及许多姜。通常还会有一碗覆有大葱和油炸洋葱的鸡汤。
◆阿木鱼（Fish Amok）
阿木鱼是柬埔寨最出名的食物之一，但您会在与其相邻的国家里见到类似的食物。放入当地香料slok ngor的阿木鱼略带苦味，使得柬埔寨版本很容易从各个版本中区分开来。
阿木鱼是一种鲜鱼慕斯佐以椰汁和kroeung酱。Kroeung是一种高棉咖喱酱，由柠檬香草、姜黄根、大蒜、青葱、高良姜和中国生姜製成。高档饭店会把阿木鱼放在香蕉叶上蒸，而街边小吃摊则是將其煮熟製成浓汤咖喱鱼而不是慕斯。
◆高棉红咖喱（Khmer Red Curry）
高棉红咖喱不如泰国的咖喱那么辣，同样用椰汁做底料却不会过多的放入辣椒。菜品里有牛肉、鸡肉或者鱼肉、茄子、绿豆、和鲜椰汁、柠檬香草和kroeung酱。因法国文化的影响，高棉红咖喱往往搭配面包一起食用。
这道菜品通常会在柬埔寨一些特殊场合才会提供，比如婚礼、家庭聚会或者诸如亡人节、清明节一类的宗教节日。
◆酸橙高棉牛肉沙拉（Lap Khmer）
酸橙高棉牛肉沙拉里的牛肉会被切成薄片，因此它很容易吸收酸橙汁。它更像一道牛排而不是沙拉。这道菜受到喜爱偏生肉的柬埔寨男士的喜爱，但餐厅里往往会提供烤牛肉。
整到菜里有柠檬香草、大葱、大蒜、鱼露、九层塔、薄荷、绿豆和青椒。这道又甜又咸的美味同样因为放了很多新鲜红辣椒而辣味十足。
◆米粉汤（Nom Banh Chok）
米粉汤往往会作为早餐食物。它由米粉和用柠檬香草、姜黄根以及泰国酸橙製作而成的青咖喱组成，上面覆有薄荷叶、豆芽、绿豆、香蕉花、黄瓜和其他蔬菜。庆典和婚礼上还有红咖喱版本。
◆胡椒炒螃蟹（Kdam Chaa）
油炸螃蟹是柬埔寨的海滨城市白马市的特色菜。这道菜由新鲜的螃蟹和本土的贡布胡椒炒制而成。
芳香的贡布胡椒闻名美食界。儘管全球各地都有干贡布胡椒，但您最好来柬埔寨尝尝它风味独特的胡椒子。
◆圣罗勒红树蚂蚁牛肉（Red Tree Ants With Beef And Holy Basil）
您会在柬埔寨的菜单上看见各种昆虫的出现，包括毒蛛。但最吸引外国人味觉的要数圣罗勒红树蚂蚁牛肉。
它是由大小各异的蚂蚁与姜、柠檬香草、青葱、大蒜还有切成薄片的牛肉一起翻炒而成菜里还有许多红辣椒，但並没有压住蚂蚁给予牛肉的酸味。这道菜搭配米饭食用，如果您足够幸运，还可能在碗里发现一些蚂蚁幼虫。
◆炭烤魷鱼（Ang Dray-Meuk）
您会在柬埔寨诸如西哈努克市和白马市一类的海滨城市，发现海鲜卖家会沿岸叫卖他们製作的烤魷鱼。
魷鱼上刷有酸橙汁或者鱼露，然后串在木签上烤制而成，最后佐以一种源於贡布的柬埔寨酱汁食用。这种酱汁由大蒜、鲜辣椒、鱼露、柠檬汁和糖调制而成。
◆仙草冻（Cha Houy Teuk）
高棉甜品的售价在1千柬幣左右，一些甜品会在椰汁里放入糯米或西米，並在上面覆盖著芋头、红豆、南瓜和榴莲。而最受欢迎的要数仙草冻，它是一种用海藻里获取的明胶而製成的果冻状甜品。
仙草冻的顏色很丰富，比如粉色和绿色，因此它很受孩子们的欢迎。它往往用小碗出售，除了刨冰外，还会放入西米、漂白绿豆和椰浆。
◆椰香辣味煎鱼（Fried Fish On The Fire Lake）
椰香酸辣煎鱼是一种椰奶製成的菜品。先將一整只鱼油炸，然后放在鱼形铁板上，淋上椰汁咖喱的便可食用。
椰汁咖喱里除了黄色kroeung酱和辣椒，还有花椰菜和卷心菜，通常搭配米饭或者米粉食用。
（柬埔寨星洲日报）
美国有线电视新闻网（CNN）一月杪报导柬埔寨美食，並推荐10大特色小吃及高棉菜，其中菜市场及路边摊常见的平民小吃烤猪肉饭，入选10大不可错过的高棉特色美食之一。
◆猪肉饭（Bai Sach Chrouk）
猪肉饭是高棉最简单也最美味的平民食物之一，每天早上都会出现在全国大大小小的菜市场及街道小摊，是人民的早午餐主食。
切成薄片的猪肉因在炭火上慢慢烘烤而带有自然的清甜。有时候会把猪肉浸在椰汁或者蒜汁內。將烤好的猪肉放在一大份米饭上，再加上新鲜腌制的黄瓜和萝卜以及许多姜。通常还会有一碗覆有大葱和油炸洋葱的鸡汤。
◆阿木鱼（Fish Amok）
阿木鱼是柬埔寨最出名的食物之一，但您会在与其相邻的国家里见到类似的食物。放入当地香料slok ngor的阿木鱼略带苦味，使得柬埔寨版本很容易从各个版本中区分开来。
阿木鱼是一种鲜鱼慕斯佐以椰汁和kroeung酱。Kroeung是一种高棉咖喱酱，由柠檬香草、姜黄根、大蒜、青葱、高良姜和中国生姜製成。高档饭店会把阿木鱼放在香蕉叶上蒸，而街边小吃摊则是將其煮熟製成浓汤咖喱鱼而不是慕斯。
◆高棉红咖喱（Khmer Red Curry）
高棉红咖喱不如泰国的咖喱那么辣，同样用椰汁做底料却不会过多的放入辣椒。菜品里有牛肉、鸡肉或者鱼肉、茄子、绿豆、和鲜椰汁、柠檬香草和kroeung酱。因法国文化的影响，高棉红咖喱往往搭配面包一起食用。
这道菜品通常会在柬埔寨一些特殊场合才会提供，比如婚礼、家庭聚会或者诸如亡人节、清明节一类的宗教节日。
◆酸橙高棉牛肉沙拉（Lap Khmer）
酸橙高棉牛肉沙拉里的牛肉会被切成薄片，因此它很容易吸收酸橙汁。它更像一道牛排而不是沙拉。这道菜受到喜爱偏生肉的柬埔寨男士的喜爱，但餐厅里往往会提供烤牛肉。
整到菜里有柠檬香草、大葱、大蒜、鱼露、九层塔、薄荷、绿豆和青椒。这道又甜又咸的美味同样因为放了很多新鲜红辣椒而辣味十足。
◆米粉汤（Nom Banh Chok）
米粉汤往往会作为早餐食物。它由米粉和用柠檬香草、姜黄根以及泰国酸橙製作而成的青咖喱组成，上面覆有薄荷叶、豆芽、绿豆、香蕉花、黄瓜和其他蔬菜。庆典和婚礼上还有红咖喱版本。
◆胡椒炒螃蟹（Kdam Chaa）
油炸螃蟹是柬埔寨的海滨城市白马市的特色菜。这道菜由新鲜的螃蟹和本土的贡布胡椒炒制而成。
芳香的贡布胡椒闻名美食界。儘管全球各地都有干贡布胡椒，但您最好来柬埔寨尝尝它风味独特的胡椒子。
◆圣罗勒红树蚂蚁牛肉（Red Tree Ants With Beef And Holy Basil）
您会在柬埔寨的菜单上看见各种昆虫的出现，包括毒蛛。但最吸引外国人味觉的要数圣罗勒红树蚂蚁牛肉。
它是由大小各异的蚂蚁与姜、柠檬香草、青葱、大蒜还有切成薄片的牛肉一起翻炒而成菜里还有许多红辣椒，但並没有压住蚂蚁给予牛肉的酸味。这道菜搭配米饭食用，如果您足够幸运，还可能在碗里发现一些蚂蚁幼虫。
◆炭烤魷鱼（Ang Dray-Meuk）
您会在柬埔寨诸如西哈努克市和白马市一类的海滨城市，发现海鲜卖家会沿岸叫卖他们製作的烤魷鱼。
魷鱼上刷有酸橙汁或者鱼露，然后串在木签上烤制而成，最后佐以一种源於贡布的柬埔寨酱汁食用。这种酱汁由大蒜、鲜辣椒、鱼露、柠檬汁和糖调制而成。
◆仙草冻（Cha Houy Teuk）
高棉甜品的售价在1千柬幣左右，一些甜品会在椰汁里放入糯米或西米，並在上面覆盖著芋头、红豆、南瓜和榴莲。而最受欢迎的要数仙草冻，它是一种用海藻里获取的明胶而製成的果冻状甜品。
仙草冻的顏色很丰富，比如粉色和绿色，因此它很受孩子们的欢迎。它往往用小碗出售，除了刨冰外，还会放入西米、漂白绿豆和椰浆。
◆椰香辣味煎鱼（Fried Fish On The Fire Lake）
椰香酸辣煎鱼是一种椰奶製成的菜品。先將一整只鱼油炸，然后放在鱼形铁板上，淋上椰汁咖喱的便可食用。
椰汁咖喱里除了黄色kroeung酱和辣椒，还有花椰菜和卷心菜，通常搭配米饭或者米粉食用。
（柬埔寨星洲日报）
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