Eats in Cambodia 5

My second day in Battambang was a busy one. Since the team didn’t want to be bothered with choosing which place to go to, we just returned to the same restaurant for our meals the whole day.

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Top: Khmer Noodle Soup with Beef for breakfast; Middle, from left: Cha Kn’yay Saik Moan (Stir-fried Ginger with Chicken), Khmer Omelette, and Fermented Lemon Soup with Chicken for lunch; Bottom, from left: Grilled Prahoc with fresh vegetables, Hot and Sour Soup with Beef, and Stir-fried Chicken with Basil for dinner.

Cha Kn-yay is probably my favorite Khmer dish, but I like the ginger to be a bit crisp. The fermented Kroch’ma (Lime) provides a unique sour-ness to this soup that it is always refreshing to eat for me. Prahoc reminds me of my home province Pampanga’s fermented rice and fish (Buro) so I have no trouble eating it. However, until now, I cannot eat some of the fresh (raw) vegetables like eggplant and string-beans that are often served with it. I just stick to eating it with cucumbers and the thin leaves of a cabbage.

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