Word: dishes
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Prahok, a salted, fermented fish paste, is the main ingredient in Khmer cooking, lending its pungent and musky taste to nearly every dish. Its strong aroma permeates the room at Floating Rock, but prahok’s bark is worse than its bite; the smell and taste is familiar to anyone who’s eaten the fish sauce-laden cuisines of Thailand and Vietnam. Much like these cuisines, Cambodian food uses an abundance of aromatic herbs for vibrant flavor, fresh chiles for heat and spices for complexity. Dishes are often augmented with a pinch of sugar, supplying a characteristic...
...Floating Rock the menu is only a vague guide—items are written in Khmer script and accompanied by simple English descriptions that barely indicate the contents of a dish. Ordering often results in surprise, but the staff will helpfully translate the daily specials, explain how foods are prepared and suggest particular items. The liberal use of fresh chiles leaves a gentle tingling sensation on the tongue, but never sends a diner madly scrambling for water. And because everything is cooked to order, seasoning levels can be adjusted for personal preference. However, spicing is best left to the chefs...
Tiger Tears with Spicy Sauce is an extraordinary dish. Small pieces of beef are tangled with mint, three types of fresh chiles, scallions, lime juice and copious amounts of slivered lemongrass that add a tangy brightness to the meat. Tossed with ground rice (dry-fried until golden, then crushed into small bits), each bite is a study in textures. It’s irresistible and impossible to 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...
...registered dieticians will be on hand to dish out nutritional advice to go along with first-years’ buffalo wings as Harvard University Dining Services (HUDS) kicks off its month-long observance of National Nutrition Month in Annenberg tonight...
...dinner, Gazza sits at the foreigners' table and eats what's been identified to him as beef curry?even though there's no discernible beef or, for that matter, curry in the dish. The club has two fellow outlanders trying to make it in the Middle Kingdom. One is a lanky Brazilian who speaks no English. The other is a powerful Senegalese whom Gazza introduces as Adam Caesar. His real name, it turns out, is Adama Cisse, but the Senegalese doesn't correct his British teammate. In halting English, he explains to Gazza that his contract hasn't been signed...