Apples and Ton Lob (Persimmons)

Everybody, I believe, needs to start eating healthier these days. With all the processed food that we consume, it is no surprise that most people are now becoming slower, more sluggish, and just plain unhealthy.

I've taken it upon myself to eat healthier and since Phnom Penh is not known for its abundance of seafood - the kind I happen to like - I have resorted to eating fruits and vegetables. Still working on decreasing the amount of rice intake though.

Today, while munching on an apple, one of my Khmer friends dared me to try a fruit called ton lob (tolep). They said its one of the fruits common to their country, and a definite 'MUST TRY' for a foreigner such as myself. I tried asking them for the English name of the fruit, but they said they believe this is a Khmer fruit - thus possessing a Khmer name only.

After further investigation (read: Google-ing), I discovered that ton lob (tolep) is also known in English as a persimmon.

Persimmons are fruits I've read about in books and I think I've seen pictures as well, but I have never seen in real life. Not sure if this fruit is available in the Philippines, but I would have tasted it if it were.

The persimmon I had on hand looked very much like those plump red tomatoes - only it was orange  - which prompted me to ask if my friends were attempting to fool me by making me eat a tomato disguised as a fruit. But when I held it, it was actually heavier than a tomato, and definitely more solid. After my friend cut it up and set it next to my apple, I had no choice but to try.

I guess you could say, good things come to those who try. harhar because it was delicious! Really, really delicious. Albeit it was not THAT sweet, but it was fulfilling. Yum!

I hear you can purchase persimmons around Phnom Penh in any of their markets. I might as well ask my friends to buy more for me. Or at least point me to the right direction!

Food Trip Friday: OM NOM NO...

Confession: I am not THAT adventurous when it comes to food. Call me 'BORDERLINE PICKY.'

It's like I've never outgrown the phase where I would pout and say, "NO." when my mom feeds me things that do not really appeal to me.

You could say that when I was younger, I think there were some instances where my mom would threaten to shove food down my throat, or worse, perhaps tell me horror stories of going blind if I did not eat yellow vegetables. I think that was partially true though - I do sport eyeglasses.

However, over the past few years, I have attempted to become more adventurous with food. I have tried eating more dishes that I would normally ignore. In short, I am growing up... well, maybe not THAT much. Still, progress IS progress.

I already gave myself a good pat for being a good girl and trying out new things, until my newfound Khmer friends introduced me to this delectable dish (photo taken by my cousin).

Yes, folks, those are grilled centipedes. Hmmm...

I don't know about others, but whenever I see a centipede, I imagine the words "WARNING!" flashing near it... if I am close to it, that is. I always thought that these lil critters were deadly, lethal even, but apparently there are some that are lethal, but not all.

I learned that in Cambodia, there are a number of insects that they consider as food. Oh, sure, I've seen crickets being eaten as well. But as semi-adventurous as I am, I draw the line at insects. It's just that insects and I have a hate-hate relationship, and I am squeamish.

My husband thinks that the cure for my 'bug squeamishness' is for me to actually taste bugs... *gulp* No thank you.

For the curious ones, here is a nice link that will show you how to cook certain types of insects. Some of these include tarantulas, scorpions, locusts, crickets, and the like.

As for me and my stomach, we believe that 'Insects are soon-to-be friends, not food.'

Thank you!

Food Trip Friday: Lunch at Khmer Surin

A few days ago, my family decided to dine out just for a change of scenery.

My mom brought us to Khmer Surin, a restaurant she pointed out a couple of times as we passed by but did not really hold my interest. But since she wanted to go there, the whole gang went with the idea.

I was really pleasantly surprised when I found out that the inside of Khmer Surin was more of a paradise than a mediocre restaurant I had pegged it to be. Suffice it the saying, 'Don't judge a book by its cover'. I swear the whole place took my breath away as I quickly whipped out my camera just to 'document' the experience.

As I stepped into the restaurant, I felt the comfortable vibe that it was going for. There were several native decors, a small bridge nearby, and several gorgeous dining areas. Though I really, really, really, really wanted to eat at the area where you could sit cross-legged on the ground, my mom felt it would be better if we went to the top-most area as the tables and chairs were more suitable for our group. Perhaps next time we will get a chance to sit at the area I wanted.

Below are some pictures during my experience. Sad to say, my photography prowess does not do Khmer Surin justice. Still, I hope you enjoy it.

Khmer Surin (Delicious Khmer and Thai cuisine): Traditional Cambodian setting and relaxing surroundings.

Dining areas. (Clockwise from top left) Dining area at the top; outdoors dining area in the first floor; indoor dining area at the first floor; indoor dining area at the second floor (this is where I wanted to dine at!!)

Food trip!!!


Top row

• Crispy rice - much like Cebu's ampao but lacks the sweetness 
• Salad
• Fried chicken - I swear, this is the BEST chicken I have tasted in Cambodia so far.

Middle row

• Crab soup
• Sauce with peanuts, meat, and then some - you put it on top of the crispy rice
• More seafood

Last row

• Strawberry smoothie with mango and orange
• Spring rolls
• Raspberry smoothie

OM NOM NOM!!

I honestly hope to go back soon.

Service was okay, by the way. Although I've heard that service may lag every now and then, what we did was make our orders ahead of time so that by the time we reached Khmer Surin, we pretty much just dived in and filled our bellies.

In case you are in Phnom Penh and you have not tried dining at Khmer Surin, this is the location:  

Food Trip Friday: Nom Korng

One of the dishes I've had the pleasure of trying out in Phnom Penh is nom korng or the Khmer caramel donut.

I've only tried it twice and although I can honestly say that I can go through a box of donuts faster than a bag of chips - on most instances - I was only able to finish one nom korng per occasion.

Perhaps it is the consistency of the delicacy, or the caramel glaze that allows me to be satisfied after a single donut. Nevertheless, it is something that goes great with hot coffee as per experience. Others may have it whichever way they prefer.

I poked around the Internet and found a recipe for nom korng for those who are interested. I truly want to try making it as well - if I have the time. This one is brought to us by Chanbo Keo (http://www.chanbokeo.com/).

Ingredients: 
3 cups Sweet rice flour
1 cup Regular rice flour
2 cups Water
3 cups Sugar
Roasted sesame seeds
Cooking oil 

Preparation: 
1. Mix both flours with water, roll into a donut-like, finger sized and deep fry till crispy brown, scoop out and drain it.
2. Heat the sugar with some water, till it turn reddish in color. Dip one side of donuts in sugar and lay it on a tray.
3. Sprinkle it with roasted sesame seeds and serve.

I hope you enjoy it! ;)

Food Trip Friday: The Art of Salad Layering

One of the things that I have learned during my transfer to Phnom Penh is how to do salad layering.

Though I am not a pro, I am proud to say that I have learned this art and it is quite useful, especially if you and your friends are presented with an awesome salad bar.

If I may, I'd like to share with you the Art of Salad Layering so that you may reap the rewards of maximizing your servings at the salad bar.

Before we begin, I feel the need to inform you that one needs practice before perfecting this art. Also, we only use this secret weapon when faced with a salad bar at a restaurant that does not allow guests to have second, third or fourth helpings.

Stage 1.

1. Retrieve bowl to use. Note: Please see how small the bowl is in the picture.
2. Fill bottom portion of the bowl with coleslaw to create a foundation.
3. Line rim of the bowl with carrot sticks as shown in the image above.
4. Line the bowl with lettuce leaves to mimic a bigger bowl.
5. Fill with delights from the salad bar, preferably the ones that are pasta, corn kernels, and seafood bits.

Stage 2.

1. Line rim of the bowl with carrot sticks or cucumber sticks. Carrot sticks are often imperative during stage one.
2. Line the bowl once more with lettuce leaves, extending the bowl further.
3. Add salad delights that you want.

These are the two basic stages of salad layering. Stage 2 is often repeated again and again as long as the bowl manages to hold up. Proceed with caution!!!

In the past, I've seen some people reach as far as 5 layers. How they have managed to do that without spilling this way and that, escapes me.

I tell you, it is definitely art! Go ahead and give it a try!

And remember, TRY AND TRY UNTIL YOU SUCCEED!

Have a Happy Friday everyone!!

Food Trip Friday: Kraing

Since I transferred to Cambodia, you could say that I have indulged in food that may not often grace my plate.

While the Philippines does have its own fair share shellfish recipes which I love, here is one that I have encountered only in Cambodia so far.

Kraing.

I believe this is raw shellfish (but I could be wrong!) eaten with some chili and the Khmer red salt (salt + MSG + chili).