Amazing ! Traditional Cambodia Style Taiwanese Breakfast ! | DRAGON LOBS...

SEARCH JOBS!JAPANESE FOODSWORK’IN JAPANABOUTSEARCH JOBS! Characteristics of Cambodian meal JAPANESE FOODS22.09.2017 A typical Cambodian meal would normally consist of a soup, a salad, a main fish dish, vegetables and rice. A Cambodian dessert, normally based on fresh fruits and sticky rice, complement the meal. His Majesty Preah Bat Samdech Preah Norodom Sihanouk The beauty of Cambodia goes far beyond the famous Angkor Wat ruins or the charm of the Khmer people’s simple life style. The country’s food culture is also not to be missed. In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both. Cambodia has two main sources of natural fresh water, the Mekong river and the Tonle Sap, a huge lake connected to the Mekong. In the monsoon season, The Tonle Sap floods some 16,000 square kilometres of the country, irrigating rice fields and providing breeding grounds for fish.

what is khmer food? Khmer food takes influences from a variety of countries. Cambodia was a French colony for many years and also has many Chinese immigrants, so both French and Chinese foods are widely found. In the west of the country, the cuisine is, naturally, influenced by the food of neighboring Thailand while in the east the flavors of Vietnamese cuisine are more evident. Coastal towns such as Sihanoukville in the southwest are famous for their seafood, cooked in many styles, including Japanese and European. Common ingredients in Khmer cuisine are similar to those found in other Southeast Asian culinary traditions - rice and sticky rice, fish sauce, palm sugar, lime, garlic, chilies, coconut milk, lemon grass, galangal, kaffir lime and shallots. Fish Amok steamed coconut fish in banana leave In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both. Amok is national dish, made from fish, coconut milk and curry paste. All the ingredients are mixed together and put in banana leaf cups with coconut cream on top, then steamed. Another common form is amok chouk – snails with curry steamed in their shells. Best served with a plate of hot rice.

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Chef Alexander Suástegui, who grew up in Sinaloa and Tijuana, knows that those carts dish up the best food, at the best prices. "You don't need to have a fancy chair or polished service," she says. A veteran of many of the city's top spots, including Pujol and Quintonil, Suástegui serves mussels in a chiltepin chile sauce under a mural of a Baja sunset with pink palm trees at her restaurant Costela, which she opened in Colonia Cuauhtémoc in November. Encouraging her guests to wear flip-flops to dinner, she is candid about her vision. "I don't want to open another restaurant to be like the others. I want to have fun; I want to share my food, my table," she says. She uses her culinary school training and technical knowledge to make what she calls "chill-out" versions of seafood dishes, including octopus tostadas with fresh and dried shrimp and Baja-style puffer fish tacos.

That same philosophy is shared by Roaro. "People are not looking for pretentious food," he says. They still want great meals and cool presentation, but more than anything, they want a good time. Fun fonts, quirky style choices, and bold colors—such as green at Con Vista al Mar, orangey-red at Costela, and yellow at Mi Compa Chava—telegraph the lively party atmosphere at each of the restaurants. "I'm obsessed with the vibe," says Suástegui. Customers are, too: Orozco is planning to open a second Mi Compa Chava, and Roaro celebrated the anniversary of Con Vista al Mar by opening a third outlet. "Everyone wants to eat good seafood," says Cámara of the trend. But the idea of chefs at the peak of their careers choosing to open restaurants serving hangover food—and turning them into the most coveted tables—hit the Mexico City food scene like a rogue wave, surprising and invigorating it. Creative, precise, and playful, each evokes a specific corner of the Mexican coast, serving tiny vacations in the form of briny bites and spicy, seafood-stuffed beach energy.

It's amazing to catch a lot of fish traps and cook delicious food

Street food in Thailand is not always healthy and is most often fried or smeared with oil, so be wise when choosing which Thai street food you want to try.

Thai food can be very spicy. Ask for the lighter version if your stomach can't take it. • Only drink bottled mineral water, never drink from the tap even if it is cooked.• Always eat food that is served fresh in front of you. • Thai food can be very spicy. Ask for the lighter version if your stomach can't take it. • Only drink bottled mineral water, never drink from the tap even if it is cooked.  

 • Most of the vendors can speak basic English, and if not, it's a good idea to communicate clearly what kind of meat or ingredient you want to try, especially for Vegetarian dishes.

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Grilled snails with chili sauce delicious with many other dishes availab...

Easy street foot 005 - Cambodian Really Cheap Street Food - Amazing Asia...

Easy street foot 005 - Cambodian Really Cheap Street Food - Amazing Asia...