Where to Eat This Weekend: 

- DeSano Pizza 

- Phnom Penh Noodle Shack 

- Singapore's Banana Leaf 

- Steak 'N Stein 

- Top Restaurant 

 What are your plans?

I spent 2 weeks in Cambodia and ate the best food.

We were there during the Khmer New Year and had an amazing time.

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ヴィトルト・シャブウォフスキ、拙訳『独裁者の料理人』（白水社）https://hakusuisha.co.jp/book/b621497.html レシピ第3弾、ポル・ポトの料理人ヨン・ムーンの甘酸っぱいスープを作ってみたレポ by 編集担当・金子さん。味の想像がつかないため、完全に手探りでしたが、思いがけないおいしさに驚いたとのことです。

「甘酸っぱいスープ」（ソムロームチュー） 材料：鶏の手羽元８～10本、インゲン豆10本、サツマイモ1本、カボチャ1/4個、ズッキーニ1本、冬瓜1本、パイナップル1/2個、ニンニク、塩、Knorrのタマリンドスープミックス 元レシピの「ササゲ」はインゲンで代用、「メロン」は冬瓜で代用しました。

１　サツマイモ、カボチャ、ズッキーニ、冬瓜（皮をむく）、パイナップルは一口大に、ニンニクは薄切り、インゲン豆は筋を取って半分に切る。

２　鍋に鶏肉と水１リットルを入れ、煮立ったら食べやすく切った野菜とニンニクを加える。

３　塩小さじ１を加え、野菜に火が通るまで30分ほど煮込む。

4 パイナップルとタマリンドスープミックス（小さじ1/2～1程度、お好みで加減してください）を加え、味をととのえて完成。

この写真はパイナップルとタマリンドを入れる前の状態、このままでも十分おいしいです。1枚目の写真ができあがり。さっぱりした味の、これだけでお腹いっぱいになる具沢山なスープです。

Seven Sultry Days In Siem Reap

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Cooking grasshoppers in Cambodia

In this week’s video, we are in Siem Reap, Cambodia trying local food.

Spicy salmon

Salmon, soybean, chili and garlic

Phnom Penh Noodle Shack, 1644 Cherry Ave, Long Beach, CA 90813

Phnom Penh is a local institution that’s been featured on shows like Bizarre Foods with Andrew Zimmern; the Cambodian restaurant first opened in 1985. The restaurant grew in size and fame over the years. It’s still owned by the same family. Expect a wait, especially on weekends.

The menu includes noodle soups with your choice of noodles (small rice, big rice, big egg, mix egg/rice), other noodles, stir-fry noodles, rice porridge, breads, drinks and extras like soup, extra noodles, eggs.

Student noodles ($13 with beef, chicken, or pork): small rice noodles, chicken, fresh bean sprouts, peanuts, pickled cabbage, scallions, a side of pork bone soup, house garlic fish sauce, and lime wedges. The pork bone soup is a must – simple but delicious. You can tell that they cooked the bones for a long time because the broth has so much pork flavor and the meat has fallen off the bones (they include a bone or two). I think it’s meant to be enjoyed separately from the noodles. The fish sauce is served on the side. Each table also has an array of condiments, including three sauces (sriracha, hoisin, chili paste), salted soy beans, pickled chilis, fish sauce, and soy sauce. Stir everything together. The student noodles are similar to pad thai. The sauce is sweet. The thin, soft rice noodles soak up the sauces and other flavors. They were generous with the boneless, skinless chicken and the chicken was tender and flavorful. The portion was generous too. It was perhaps a tad sweet for me and the sauces weren’t spicy enough. The salted soy beans were too salty. I liked the crunch of the bean sprouts and pickled cabbage.

The restaurant looks like a converted home. It has a homey feeling inside. It’s noisy and busy. They sell bottles of their sauces. The food can take awhile and you may need to wait for a table, so plan accordingly. Check in on the iPad outside the restaurant when you arrive. They’ll call your name when your table is ready.

4.5 out of 5 stars

By Lolia S.

Thịt Kho

To Learn the Knowledge of God, you got come among the Gods and Earths!

More food photos from our 2 weeks in Cambodia during the Khmer New Year

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🍄 come feast, my cuties 🍄

Cooking and eating cow head curry