Masters at work: chefs in Cambodia
Masters at work: chefs in Cambodia
It
takes years to master the subtleties of Cambodian gastronomy, an art packed
full of unique flavours and exceptional local produce. Here, three of the country’s
finest chefs present their favourite local dishes and discuss what makes this
distinctive cuisine so very enticing
Photography by Sam Jam
Interviews by Dene Mullen
Luu Meng: Malis Restaurant. “One of
the wonderful things about Cambodian cuisine is its history. More than 2,000
years ago we had Khmer cuisine, but then we learned from the Indians, Chinese
and French. The food we have today is influenced by all of them, so there’s a
big difference between Khmer and Cambodian cuisine.” Photo: Sam Jam Fish
amok:
“Fish amok is one of Cambodia’s national dishes. I think that the most important
ingredient is how the chef balances the kroeung, a Cambodian paste made up of
numerous herbs and spices. Amok should be eaten as soon as it is served,
because it loses flavour as it gets cooler.” Photo: Sam Jam
Johannes Riviere: Cuisine
Wat Damnak. “What’s special about Cambodian cuisine is that it’s still so
rooted in the seasons and the land. Things are changing as roads become better,
but for a long time people would go to Ratanakiri to eat avocado, to Pursat for
oranges, or to Kulen mountain for pineapples, because that’s where this produce
was growing.” Photo: Sam Jam
Koh Kong scallops with chanterelle and home-made
oyster sauce. “This is a simple dish that puts the ingredients front and
centre. The mushrooms are wild, and they come from the forests around Angkor
Wat, while the scallops are in season for just two months a year, so this dish
would only be on the menu for a short time. I really like the idea of having to
wait for things – I think that’s true luxury.“ Photo: Sam Jam
Sothea Seng.
Mahob Khmer Cuisine. “I think Cambodian cuisine is all about freshness and the
wonderful herbs and spices we have, such as lemongrass and pepper. I’m from the
new generation of chefs, so I want to keep the authenticity of Khmer cuisine,
but I also try to bring new techniques and refinement to the recipes.” Photo:
Sam Jam
Beef lok lak with watercress and Kampot pepper. “Traditionally, lok lak
would be beef stir-fried with tomato paste, salt, Kampot pepper and oyster
sauce. I prefer to grill a quality cut of steak and use those ingredients to
make a sauce and add some local watercress, which goes very well with the
pepper.” Photo: Sam Jam
Source: https://discover-cambodia.com/masters-at-work-chefs-in-cambodia/
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