Much like this blog, Phnom Penh dive bar Alley Cat recently celebrated their fourth anniversary. That’s 70 years old in Cambodian bar years, managing to outlive much healthier bars, subsisting on a diet of Mexican and gigantic hamburgers.
The true secret of the pig is not only that you can eat every part of the animal, but you can do so via barbecue. Spotted at Central Market, Phnom Penh.
Chef Rick Stein paid a visit to Cambodia over a year ago(?) to film the first part of his new series Far Eastern Odyssey and he comes away impressed with the food. His crew got in touch with me almost a year beforehand, but sadly, I was on my way out of living in Phnom Penh and couldn’t help out beyond suggestions to hook up with people that I know and try to take the food seriously. He did both and as much as I’d like to claim it as a win, I think that it is a testament to Stein’s love of exploring food than any of the influence of a food blog.
The series is up at BBC iPlayer for the UK audience and the following few clips are on YouTube:
Amok, Kampot pepper, loc lac.
kroueng, Chef J-Lo.
Think you’ve got what it takes to make a low-cost watery Asian pilsener in an industrial setting? Cambodia’s newest brewing group is hiring. From Probrewer:
Kingdom Brewery (Cambodia) Ltd., Southeast Asia’s youngest boutique brewery is seeking a Brewer to join our team in Phnom Penh, Kingdom of Cambodia. Responsibilities are recipe formulation, production of beer, QA/QC, stock management, packaging, distribution scheduling, maintenance of plant equipment general upkeep of the main brewery and other associated duties including training of the Cambodian production staff.
We look for a brewer who is fit with a hard work, hands on ethic and who is able to handle people of a very different cultural background. What we offer is a competitive salary and a very pleasant working environment.
Get your curriculum vitae through to ceo@kingdombreweries.com
Via DAS. Market vendors at the Russian Market (Psar Toul Tom Poung) have just received the eviction call. Diana from Cambodian recycled bag vendor, Bloom writes:
I got a call from the Bloom manager in Phnom Penh this morning. Vendors at the Russian Market, where we have a stall, were told the government was going to shut down the market.
We have heard similar rumours for the last year or more, that the market would be closed for either (a) renovations or (b) relocation. In fact, the landlady at our former shop sold the shop, which was on the outside of the market, because she was told only shops inside the market would qualify for compensation. Shops on the outside are not considered part of the market, it seems.
There was a sign up at the Russian Market a few years ago with an image of a market eviscerated of any local character, suggesting that the wave of gentrification was about to swamp the market, but at that point in time it looked as likely as motodops being replaced by flying cars.
It seems that I’ve arrived at Psar Thmei (Central Market) just in time to see it renovated. I imagine that the front, which is currently cleared of vendors, is being prepared to build either a twenty story apartment building or an illuminated fountain. These seem to be the two contributions of modern Cambodian culture to local architecture.
The good news is that the food at Central Market remains unchanged and untouched by development. The above balls fit into the grand genre of Cambodian sweets that consists of of bean paste coated in rice flour dough. The sesame coated balls hit the sweet/savoury bull’s eye; the sugar-crusted versions are as bad an idea as modern Cambodian market renovation. They are both crusty but retain rice flour chewiness.
Price: 4000 riel (US$1) per styrofoam clamshell
I still get the occasional question about the cost of food and eating in Cambodia – but being asked whether one could get by on $3 a day was a new one. It is not an endeavour that I would be at all interested in personally pursuing.
My answer:
Yes, but it would be tough going and repetitive. For a tourist, it would be hardcore. Most Cambodians get by on a $1 a day but in practice, it is an extremely grim way to live; mostly involving cooking your own watery vegetable soup, a little fish paste and rice; and doing so for entire families rather than cooking alone.
It’d be much, much easier if you were cooking for yourself and buying produce from the local markets. While I was living in Phnom Penh, my weekly vegetable bill would come to less than $5 – but this wouldn’t include meat or rice; or the four or five meals out of the house a week. $21 a week would buy a good deal of rice and prahok.
To do it otherwise, you’d have to be eating at the very local joints especially market vendors at Orussei, Olympic Market or other outlying markets where you can generally pick up a decent bowl of noodles or something with rice for around a $1. You’d end up having to have one very light meal a day. My plan would be (if you’re eating outside the home):
Breakfast – Pork and rice; or a hefty bowl of khtieu for around 4000 riel. Coffee.
Lunch – Buy a baguette or two (a few hundred riel), whichever fruit is in season (another few hundred riel), and some pate or cheese to fill the bread. Interchange with ramen whenever you get bored.
Dinner – Pick up a preprepared curry/soup and rice from around Psar Kandal or Psar Chas. Alternate with a small fried fish occasionally.
My big tip (if you’re going to stay in one place/not move around too much) would be to buy a Rabbit-brand water filter (list of retailers(PDF)). You pour in tap water and out comes drinkable, bacteria and virus-free water. It’ll save you a hell of a lot on bottled water.
Nhoam svay trey chhaoe (Green mango salad with smoked fish)
I spent a whole lot of time in Phnom Penh reliving my old life. I had plans to cover a few new restaurants but the holiday temptation to slide back into the old ways was too powerful.
Part of that life is Sweet Cafe. Sweet is the most dependable Khmer restaurant in town. Of all the Cambodian restaurants in Phnom Penh, it was here that I dined with most frequency. Order the most traditionally Khmer-looking foods on the menu and you’ll never walk away disappointed. Order something not from the pantheon of Cambodian foods, vegetarian for instance, and chances are you’ll be served up a loosely inedible dish in a glutinous sauce. This is a restaurant designed for middle class Cambodia and not for the unpredictable caprices of Westerners who occasionally drop in.
Trokun de luxe - kangkong stir fried with chili, whole garlic cloves and shredded lotus stem.
The one thing that has changed at Sweet is the menu; now an approachable photographic bible of meals. If you were keen on methodically eating a swathe through the cuisine, this would be a great place to start. There are not less that 200 dishes presented in full pictorial glory. Order a sour soup, a salad and a fish and you’ll never eat poorly.
Samlor machou yuon (”Vietnamese”-style sour soup)
Location: Sweet Cafe, 21B Street 294
