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Southeast Asia Travel News

The Southeast Asia Travel Specialists Since 1999

Khmer Red Curry Khmer red curry paste (kroeung) can be made in advance and any leftover can be stored in the fridge for a couple of days or, it freezes well Curry paste ingredients 2 sticks of lemongrass, outer leaves discarded and roughly chopped 4 cloves garlic, peeled 2 shallots, peeled and chopped 2 kaffir lime leaves Zest of half…

Traditionally teh kingdom’s 2nd largest city, the western town of Battambang Cambodia has surely been overtaken by now by booming Siem Reap and although still relatively prosperous from the Province’s fine farming land, (indeed it’s sometimes known as ‘Cambodia’s rice bowl’), it has been largely bypassed by the country’s tourism boom. Well until recently that is but these days Battambang’s…

Khmer cooking has traditionally takes a backseat compared to the more prestigious and much better-known cuisines of its neighbours Thailand and Vietnam and obviously, the population have had far more serious concerns during much of their recent history but Cambodian food is making a strong come back of late and more and more excellent eateries are appearing in larger towns…

Although far less well-known than the justifiably reputed cuisines of neighbouring Thailand or Vietnam, we reckon the rich and varied Cambodian, or Khmer, cooking more than holds its own amid Southeast Asian fare and local food is generally a serendipitous and tasty discovery on any of our Cambodian tours. Here then is just a short a selection of some of…

Sunbathing in the tropics – to do or not to do? Sure, a dose of vitamin D is good for you, even essential, but this whole sunbathing thing – lying in the sun on a beach or pool-side reclining chair for hours covered in oil – we thought was a late 20th-century phenomenon. Apart from the obvious risks of skin…

Nga Tong -a delicious kind of spicy fish dip or paste that’s served as a side dish or accompaniment to Burmese meals and which is actually exceptionally easy to make. Now we’re talking about a fresh fish dish, bearing no resemblance whatever to, for instance, Cambodia’s notorious fermented fish dip, prahok. Prahok is infamous for its main ingredient – a…