by JimSocks » Thu Jan 19, 2017 1:26 am
totally out of order of dishes because i can't remember what order you put them in lol.
lea hal. lea is clams. hal is dry. so sun dried clams. the spicy ones, and the normal ones. i like it.
prohok, i just call it the smelly fish stuff. lighter consistency, i like to use as dipping sauce. they put it in papaya salad too. i love papaya salad. bok lahong.
kau/ko, is like a really salty soup. its more for spooning on top of rice, because rice is bland. i don't know if you can call it a gravy. i really like ko sach chrouk. especially with the eggs. NO BAMBOO!
soups really depends on the family/restaurant/region. any soup with bamboo in it completely changes its flavor, and i hate bamboo. the best one i had was in a remote mountain town in kompong cham. i don't even remember the place anymore.
i'm not sure, but i think its bitter melon soup? i think its suppose to be healthy.
my favorite is probably somlah gurrey? put mass potatoes, and onions. no bamboo! and chicken but not too fatty.
chruk is like pickled stuff?
i love pork. but i've also had some nice khmer versions of dishes done by cham khmer people. i've had some nice fried chicken at people's homes, battered and everything. and the weddings i go to at cham khmer weddings tend to have better food than chinese khmer weddings. i think its because chinese khmer really cheap out on the food at weddings.
food is hit and miss here for me. i really like some stuff, and i really hate some stuff.
i love chicken, but the way they butcher chicken is so boney. its all bone when i'm eating it. but some places are better than others when it comes to processing the chicken.
every chinese festival i go to, they have the roast pork thing. everyone races to get the skin. one time, i took the meat. asked for a few baguettes, and made my own pork sandwiches. that was nice.
totally out of order of dishes because i can't remember what order you put them in lol.
lea hal. lea is clams. hal is dry. so sun dried clams. the spicy ones, and the normal ones. i like it.
prohok, i just call it the smelly fish stuff. lighter consistency, i like to use as dipping sauce. they put it in papaya salad too. i love papaya salad. bok lahong.
kau/ko, is like a really salty soup. its more for spooning on top of rice, because rice is bland. i don't know if you can call it a gravy. i really like ko sach chrouk. especially with the eggs. NO BAMBOO!
soups really depends on the family/restaurant/region. any soup with bamboo in it completely changes its flavor, and i hate bamboo. the best one i had was in a remote mountain town in kompong cham. i don't even remember the place anymore.
i'm not sure, but i think its bitter melon soup? i think its suppose to be healthy.
my favorite is probably somlah gurrey? put mass potatoes, and onions. no bamboo! and chicken but not too fatty.
chruk is like pickled stuff?
i love pork. but i've also had some nice khmer versions of dishes done by cham khmer people. i've had some nice fried chicken at people's homes, battered and everything. and the weddings i go to at cham khmer weddings tend to have better food than chinese khmer weddings. i think its because chinese khmer really cheap out on the food at weddings.
food is hit and miss here for me. i really like some stuff, and i really hate some stuff.
i love chicken, but the way they butcher chicken is so boney. its all bone when i'm eating it. but some places are better than others when it comes to processing the chicken.
every chinese festival i go to, they have the roast pork thing. everyone races to get the skin. one time, i took the meat. asked for a few baguettes, and made my own pork sandwiches. that was nice.