So what's (new for us) to eat? Cambodia

28th Feb - 7th Mar 2012

Anyone who knows us, or this blog, will know that we love our food. Especially finding new dishes or ingredients, we’ve never seen or tried before and eating them. During the 9 days we spent in Cambodia we were able to discover a few, as well as take part in a cooking class in Phnom Penh.

As in nearly every class we’ve attended in Asia, alas, spring rolls were on the menu, although this was the first time I’d seen shredded taro as the main ingredient. Our teacher informed us sweet white potato is a suitable substitute. Shredded, soaked in water and squeezed dry.

'E' is for Oology

Granted, oology is the study and or collection of eggs, but nowhere does it state that you can't eat them.

Recently one of our neighbours (who is one of the most generous, loveliest ladies I've met) started introducing us to a few Thai delicacies. This one reminds me of the first bottle of shampoo I purchased here, both in colour and in pleasant surprise.

This is khai yiao maa – (ไข่เยี่ยวม้า) literally ‘egg urine horse’ or commonly known as Century Egg. Usually duck eggs are chosen and undergo a lengthy preservation process borrowed from the Chinese, which doesn't involve any equine pee. However you do get a definite (short lived) whiff of ammonia when peeling them, so I imagine the intensity of their odour during the fermentation process would be enough to knock you off your feet. Quite pretty really!