Course #3 ...
... on the left, prawn soup with green mango, herbs, and a krill fritter. The prawn was massive and deliciously crisp, probably the size of a small lobster tail, and the broth was oh-so-sweet. The krill fritter was unique and surprising, because I always though krill was something the size of plankton, and not big enough to become a dish substantial enough for human consumption. On the right, quail saraman with pumpkin and deep fried shallots - like frog, quail is awesome in Cambodia.
Simple
January 16th 2014 Geo: 13.2008, 103.978Not that we're complaining, but so far in Cambodia, we've settled into a bit of a routine of temple hopping, followed by stuffing ourselves with some fine Cambodian eats, both modern and traditional. While we still did those same things for the third day in a row, we managed to do something different and break the cycle today by also hitting up Kompong Pluk, a lakes
... read more Asia » Cambodia
Most Cambodians consider themselves to be Khmers, whose Angkor Empire extended over much of Southeast Asia and reached its zenith between the 10th and 13th centuries. Subsequently, attacks by the Thai and Cham (from present-day Vietnam) weakened the ... ... read more 
