Word: cambodians
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...Gate, the memoirs of Fran?ois Bizot, a French scholar of Cambodian Buddhism who plausibly claims to be the only Westerner released from a Khmer Rouge prison?a jungle hellhole called Anlong Veng?now delivers a cruel, irrefutable indictment. The book is at once a major historical document, informed by a thoughtful analysis of the human response to suffering and death, and an exhilarating war narrative...
...clearly on the run and, according to a regional intelligence source, "that will cramp his style quite a bit." The last confirmed sighting of Hambali was in Bangkok in February 2002. Some say he's now in Java, Bangladesh, or Cambodia, where intelligence sources say he has a Cambodian Muslim wife...
...stop eating. Laap, a special that often appears on the ever-changing specials board, is similar in taste, but here the beef is minced, not sliced, and saw-tooth herb, whose taste resembles that of the more familiar cilantro, is added. Squid Salad is also quite refreshing, a Cambodian version of ceviche, in which barely cooked pieces of seafood are scored and mixed with onions, peanuts, green chiles and whole sprigs of herbs. Cambodian Pad Thai seems like a misnomer and in fact bears no resemblance to the fried dish found in every Thai restaurant. The name is simply...
Soup is an essential component of every Cambodian meal. The Duck Curry Soup, another untranslated daily special, was bright yellow with turmeric. The duck was left on the bone, attached to fat and gristle, which, while tasty, was an unappealing sight. Long strands of a spicy, lemony herb packed the bowl, one of the many ingredients at Floating Rock that have no English name. Fresh bamboo shoots are rare, but here they are peeled into sheets and featured in a soup with the ubiquitous green chiles and fresh baby vegetables. Uniquely Cambodian products come from Florida, where the weather...
...blended spices and peppers. But for a true taste of Cambodia, go for prahok in all its forms. Long Bean Salad, with crisp beans and heavy use of fermented fish, is one of the most unusually flavored things I’ve ever eaten and quickly becomes addictive. For Cambodian comfort food at its best, Prahok with Coconut Milk, a concoction used as a dip for fresh vegetables, is absolutely unforgettable. The smell may take some getting used to, but the salty, spicy, milky taste is astonishing...