Several current and former Cambodian migrant workers in South Korea have combined their capital and expertise to launch Veha juice – a new enterprise which aims to process locally grown fruit into preserves and canned drinks in a bid to promote the Kingdom’s farmers and introduce local products to
Officials at the JICA Grassroots Project noticed some glaring deficiencies in Cambodia’s rice wine industry – low incomes for the producers due to a lack of quality control over their products – as evidenced by the tragic mass-poisoning incidents that have occurred time and again over the past
With over 20 years of international culinary experience in top hotels and resorts both in Cambodia and abroad, chef Sing Sopheak Mongkol has returned to open the restaurant Changkran Khmer and serve Khmer food in order to contribute to the promotion of Cambodian culture
Yann Chat stands near a bamboo fence with one hand holding a basket and the other picking fresh blue flower from green vines growing on nearby trees. She is picking butterfly pea flowers – also known as blue tea – before bringing them to dry in the sun as they are the key ingredient in butterfly
When he was an agriculture student and learning about all of the potential crops for each province, Bo Sopheak noticed that passion fruit from Mondulkiri province were somehow different from any other source he’d come across.
Last week, global broadcaster CNN selected its 50 best Asian street foods, with “lort cha” – stir-fried pin noodle wildly popular among ordinary Cambodians – making the cut.
For almost a decade, Rus Khet has been using pure jambolan or Java plum to produce wine through months of ageing until it tastes like red wine and is easy to consume. It is now on sale in the market under the brand name “Takeo Jambolan Wine”.
In the land of amok, prahok, samlor korkor and nom banh chok, former hotel employee Chan Vuthy, known as Tyty, dreamt of becoming a cheesemaker in Cambodia after seeing that this prized Western food was imported.
Longan aren’t quite as glamorous as some fruits. They don’t have the star-power of mangos or generate the excitement of a pricey seasonal niche fruit like the pungent durian.
Num banh chok is a traditional fish curry with fermented rice noodles, prahok fish paste, kroeung paste, flowering plants and seasonal vegetables that is arguably a strong contender for “national dish” status in Cambodia and typically served for breakfast or eaten as an afternoon snack.