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Cambodia
Cooking by Country - December 2003
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Ancient Times and Influences
There is archeological evidence to show that the inhabitants of parts of the region which is now known as Cambodia were practicing simplistic Neolithic crop growing and stock rearing by the first and second centuries B.C. But by the first century A.D. the peoples who had settled there (believed to have migrated from southeastern China) had developed relatively stable and ordered societies. The most advanced of these lived along the coast and in the areas surrounding the Mekong River valley and Tonle Sap (The Great Lake), where they cultivated rice, kept domesticated animals and harvested the bounties from both sea and lake. Rice, Fish and seafood were the main staples in their diet. By the 3rd Century AD an economy based on fishing and rice cultivation brought about the inevitable trade with neighbouring countries and encouraged a wave of Indian immigrants arriving during the 4th and 5th centuries. An extensive system of canals and reservoirs built by the 9th century ensured the further success of rice growing, creating even larger surpluses of rice for trading purposes and bringing more immigration with Thai peoples arriving during 10th to the 15th centuries. Both the Indians and the Thais brought with them their culinary ideas and cultures, many of which were assimilated into the Khmer cuisine. Europeans arrived during the 16th Century and due to various political power struggles in the region throughout the preceding centuries, it seemed prudent to the Khmer rulers to seek outside help to retain their control. This took the form of a French Protectorate in 1863. The French introduced baked bread in the form of baguettes and frogs legs. The further immigration of Vietnamese labourers to work in the rubber and corn industries which became important to the economy by the 20th century, introduced yet another facet to the culinary traditions of the Khmer.
Current Day Cuisine
Rice
remains a main staple in current day cuisine, being eaten as often as three
times a day with noodles as an alternative. The Great Lake (Tonle Sap) and
the sea are still the main provider of protein in the Cambodian diet, providing
bountiful amounts seafood and fish, although meats such as beef, pork or
chicken are also eaten, albeit in much small quantities, and are usually sliced
or minced and used more as a flavouring. Fresh
vegetables and fruit are also widely used as ingredients as are, lime juice and
coconut milk and both fish sauce and fish paste (prahok), all of which give
Cambodian food its unique flavour. Kaffir lime, galangal, turmeric, garlic,
lemon grass, tamarind and ginger are common spices used in cooking and together
create a subtle balance of salty, sweet, sour and bitter making it
one of the world's most interesting, healthiest and balanced cuisines. A
typical Cambodian meal today normally consists of a soup, a salad, a main
Click here for lots of Cambodian Recipes
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