One of my happinesses has been the discovery of – a food blog for Phnom Penh. The writer, Phil Lees, works for Ausaid and clearly loves food. He even has a set of Google Maps with markers for various eateries. Here’s a quote from his website:

You don’t have to spend much time in Cambodia to realise that Cambodian food is Indochina’s most underrated cuisine and this is wholly undeserved. Cambodia’s food has a subtlety and complexity that easily rivals (and heavily influenced) the cuisines of neighbouring Thailand, Vietnam and Laos.

Yes, I plan on eating well.

The following is also taken from, and while it plays up the “exotic”, it sounds tasty.

Dried Python Larp with Sour Mango

This is in no way larp, only loosely Cambodian but it is a great way to showcase dried snake flavor.

1 boneless dried snake
1 green mango, shredded
1 handful of mixed fresh fishwort, coriander and basil
1 tablespoon of fish sauce
1 tablespoon of lime juice
2 teaspoons ground roasted rice
Palm sugar to taste

Go to your local supermarket and buy a dried snake – if you’re in Cambodia, they’re available from Lucky Supermarket. Roast the dried snake over a charcoal fire, then break into smaller pieces. Mix with green mango, mint and basil. Mix fish sauce, lime juice, ground roasted rice and a little palm sugar, attempting to balance salty and sweet, then mix through the salad.


~ by Samer on July 14, 2007.

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