LAOS & CAMBODIA
Laotian & Cambodian Recipes

Few cultures of the world have been as misunderstood in the West as those of South-East Asia. Among them, the lands of Cambodia and Laos are probably the least understood. Laos is small, landlocked country which is relatively undeveloped and sparsely populated by a collection of tribes without a national history. Neighboring China and Thailand have had the greatest influence on the Laotian culture. Cambodia was a centre of power in South-East Asia about 1,000 years ago. With its capital at Angkor, the Khmer kingdom of Cambodia developed a great civilization. The remains of this can be seen today, with such enormous structures as the Temple at Angkor Wat, the world's largest religious building. From the twelfth century, the Khmer culture and power gradually declined.

Rice, staple food of the vast majority of Asian kitchen, is no less important in the cooking of Cambodia and Laos. Prepared in infinite variety, it appears at every meal and is, indeed, the "bread" of life. The most unusual feature of Laotian food is the emphasis on glutinous (sweet) rice at every meal. In this respect, the Laotian cuisine is unique.

Laotian & Cambodian cuisines make good use of homegrown fruits and vegetables. The markets are a feast to Western eyes with their colorful display of unfamiliar fruits, vegetable and fresh herbs. A variety of mints, lemon grass and coriander are used in dishes.

Fish, both fresh and dried, are a major source of protein. In landlocked Laos, freshwater fish from the many streams and rivers predominate. Likewise Kampuchea, with its Tonle Sap (Great Lake), the Mekong river and the sea, has a plentiful supply of fish and shellfish.

Meat is less widely used than fish and seafood, primarily because it is relatively expensive. lamb and mutton are not seen at all. Pork is cheaper than other types of meat and is therefore more frequently eaten. Chicken and duck, much leaner than their Western counterparts, are seen on special occasions. Beef is expensive and is served only at very special feasts. In Laos, deer and other game are hunted in the mountains and forests; these are eaten on festive occasions, rather than beef.

Nuoc Cham, also known as Nuoc man, is a universal condiment, used in many different ways. This clear, salty liquid is prepared by layering fresh anchovies, sardines and other small fish, with salt, in large barrels; these are then set out in the sun. Nuoc Cham is added to all kinds of dishes during preparation; it also serves as the base for sauces to be sprinkled on prepared dishes or served as a dip. In Cambodia and Laos, roasted peanuts are added and, in Laos, Nuoc Cham is also mixed with anchovy paste.

Cambodia and Laos are relatively underdeveloped countries with very low per capita incomes. In addition, they do not have the extensive range of foods that are available to the Vietnamese and this is reflected in their relatively limited cuisines. The Cambodian diet is largely based on rice, freshwater and dried fish. It is heavily spiced and tends to be somewhat strong in flavor for Western taste. Barbecuing over charcoal is a favorite way of preparing meat or fish, which is generally served with a raw Vegetable Platter. Laotian dishes are more by the Thai kitchen, although their prolific use of glutinous rice clearly distinguishes them from others. Here, too, barbecuing is very popular, though frequently it is only the first step un the preparation of a dish. The liberal use of red chili peppers makes for many fiery dishes.

Cambodian Recipes:

1. Rice Noodle Fish Soup (Num Banh Choc)

2. Chicken Soup (Mon Sngor)

3. Stir-Fried Chicken with Ginger (Sach Mon Chha Khnhei)

4. Fried Pork Spareribs (Choeeng Chomni Chrouc Chean)

5. Sour Beef Stew (Somlar Mochu Sachko)

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Laotian  Recipes:

1. Chicken Lap (Lap Kay)

2. Sour Carrot (Tam Som)

3. Glutinous (Sweet) Rice

4. Chicken Soup (Ken Kay)

5. Barbecued Pork with mushrooms & beans (Ocklam)

6. Spicy Beef (Shin Ngoa Lap)