Twister...

A little break from Cambodia news...as you have probably heard, a series of tornados went through several Western/Midwestern states the end of last week. The first of these touched down just outside of Gilcrest, CO, where I am currently living. Right in town we had some pretty crazy wind, but we didn't even know there had been a tornado until after it had passed. A few houses, barns, electric poles, etc. were damaged, but we did not have any of the major damage that other towns did. But--we did get to drive around a few hours after the tornados and take some pictures. Here's a link if you want to check them out:

http://www.flickr.com/photos/25585897@N04/sets/72157605215301524/

BBQ

I figure I might as well stick with the food theme--get ready to learn all about Cambodian cuisine! As you can see in the picture, yes, we often ate with chopsticks. Although using a fork and spoon--one in each hand--is just as common. Typical meals start with white rice, to which is added various soups and stir-fried dishes. Cambodian food is not spicy, although sometimes it has a little kick, and you may add chopped red peppers to your meal if you desire. Fish and shrimp are common, as well as beef, pork, and chicken. As for spices and flavors--unfortunately, I am no culinary expert, so my descriptions will be lacking--but I do know we had dishes flavored with lemongrass, Cambodian curries, cashews, white and black pepper, and fish sauce.

Once night we got to eat barbecue, Cambodian style--check it out in the picture above. In our regular meals, soups were always delivered to the table in an elevated bowl that had a flaming Sterno-type heat source below--kept the soup warm throughout the meal. So having something burning on your table is not unusal. The BBQ apparatus above was something along those same lines. Underneath the food cooking on the top, you can just see the hot coals through the slits on the pedestal. The hot pot and the raw food arrived at our table, and we proceeded to cook away: beef went in the center, on the top of a dome right over the fire (the Cambodian name for this meal translates as "cow climbing the mountain"), and the veggies surrounded this in a sort of trough that we filled with oil. Pretty tasty, once it all cooked...

Tropical fruits also abound--small bananas, mangos, limes, coconut, watermelon, pineapple, and others you may or may not have heard of: manogsteens, durian, lychee, jackfuit, and more. Soft drinks and desserts are sugared right up, so if you like things sweet, this is the place for you!

Yum Yum...

As of Saturday night, I am back in good old Colorado, enjoying the spring weather after managing to go to Cambodia during their hottest season of the year...And so, my plan now is to give you a virtual tour of what I saw, complete with photos, a few video clips, and plenty of factoids :)

Say you're in Cambodia and want a snack, local style--one option is to buy a few of the round, green things on the head of the girl in this picture. These are lotus flower seed pods, about as big around as a big saucer. Your goal is not to munch on the pod, but on the seeds inside. If you look closely in the pic, you'll see bumps on the top of each pod--each of these bumps shows you where a seed in enclosed. So--buy a seed pod, crack it open near a bump, and pull out a seed. Each seed is shaped like a grape, but slightly smaller. Peel off the outer green skin of the seed to reveal the white munchie inside, and pop it in your mouth! Lotus seeds are firm but moist, with a mild flavor. Best of all, because the seeds are dug out from inside the pod, they can be eaten without any special cleaning or preparation--good when you want a snack on the go.

If the seed pods are not harvested to eat, but are left to grow, eventually they'll grow into lotus flower blooms, like those in this second picture. Lotus flowers can be white or pink, and grow in many of the ponds and lakes in Cambodia. The pink ones are the most common, and in fact, the Khmei (Cambodian) word for "pink" is the same word as "lotus flower." Lotus flowers hold significant meaning in Cambodian (and Buddhist and Southeast Asian) culture. The petals may be used as dishes to hold food, while the shapes of the closed buds and the open flowers are re-created in traditional architecture and dance.