What a marvellous place it is Cambodia, its history, temples, nature, people, food and fruit!!
... the last stop before returning to the hustle of Hong Kong was a fruit stall of Phnom Penn to grab some durium....
the night before we walked around the city's water front to get to a suggested restaurant called Romdeng, a beautiful place set up by ngo's for sustaining and training young students ". Here we had the most delicious meal.
2 colour pomelo salad with shrimps and green mango,
grilled fish with green tamarind sauce, onions and mango relish
fish amok- fish curry with coconut cream cooked and served in banana leaves
Here is a recipe for the FISH AMOK
- 400 g meaty fish
- 2/4 cup coconut cream
- 2 cups coconut milk
- 1 egg, beaten
- 2 dried red chilies, soaked, drained and chopped into a paste
- 3 cloves garlic
- 2 tbsp galangal, cut small
- 1 tbsp lemon grass stalk zest of ¼ kaffir lime
- 1 tsp salt
- 1 tbsp kapi (a shrimp paste)
- 300 g young nhor leaves (substitute: collard greens and super finely chopped lemon grass)
- 1 tbsp fish sauce
- 3 tbsp kaffir lime leaves, sliced thinly
- 3 cayenne peppers
- Banana leaves to make cups
First make the kroeung, then slice the catfish thinly and set aside. Remove nhor from stem; slice the kaffir lime leaves and cayenne peppers thinly.
Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.
Make the banana leave cups, then put the nhor in first, and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.
Serve with steamed rice.