WHY YOU SHOULD VISIT CAMBODIA?

Angkor Wat

Cambodia has awe inspiring temples, a kingdom where the ancient and modern amalgamate well to give you a truly wondrous experience. For more than 2,000 years, what was to become present day Cambodia absorbed influences from India, passing them on to other Southeast Asian civilisations that are now Thailand and Laos.

Contemporary Cambodia is more than its temples, and returning to this country after nearly 8 years, I was pleasantly surprised by all the development and progress. Chaotic yet charismatic is how I would describe the capital Phnom Penh. Totally revitalised as a city and the promenade area with its myriad dining options is a vast improvement. Second city Siem Reap, with cosmopolitan cafes and a diverse nightlife, is as much a destination as the nearby iconic temples. And up-and-coming Battambang, reminiscent of Siem Reap before the advent of mass tourism, charms with graceful French architecture and a thriving contemporary art scene.

Here are my top 5 reasons why you should plan a trip to Cambodia:

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SEAFOOD PAELLA

Seafood Paella

Most non Spaniards consider paella as a national dish but Spaniards attribute this to Valencia. Moors in Muslim Spain started rice cultivation since 10th century. Rice has been made into casseroles using fish and spices since then and it really symbolizes the union of two cultures – Roman and Arabic.

To make a good paella, you need to use Bomba rice, saffron and really good full bodied stock. I feel your paella is only as good as your stock. If you don’t have a paella pan, use a stainless steel pan but do not use cast iron or non-stick pans. If you use a heavy bottomed pan, you will not get the very desirable soccarat. Soccarat is the rice that gets crunchy and forms a crust at the bottom of the pan.

INGREDIENTS

200 grams monk fish fillets, cut into 5cm pieces

200 grams mussels, remove beards and scrub the shells

300 grams large prawns with their tails intact

250 grams bomba or calasparra rice

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SRI LANKA – THE EMERALD ISLAND

Pinnawala Elephant Orphanage

Deep in the Indian Ocean, there is an emerald shaped island. Just 30kms off Kanyakumari at the southern tip of the Indian peninsula, and having been connected terrestrially for almost half a million years until just 10,000 years ago, one would think that Sri Lanka would be an extension of South India. Coming from South India, I disagree partially. The roots are there but the country evolved her own identity and I feel it is an easier to navigate version of Southern India.

I didn’t know what to expect, so was pleasantly surprised when we arrived at quite a modern Bandaranaike International Airport in Colombo. The airport is named after Sirimavao Bandaranike who became the world’s first non-hereditary female head of government in modern history, when she was elected Prime Minister of Sri Lanka in 1960.

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KUNG PAO CHICKEN

Sometimes spelt Gong Bao, this is a spicy stir fried chicken dish with its origins in Sichuan province of south west China. The Sichuan peppercorns are a bit numbing but the combination of crunchy peanuts and juicy spring onions, complement the juicy chicken. I have adapted this recipe from Fuchsia Dunlop’s version in Every Grain of Rice.

INGREDIENTS

400 grams chicken thigh fillets, cut into 1 cm cubes

3 garlic cloves, thinly sliced

1 thumb ginger, finely sliced

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WHITE BEANS WITH FENNEL & SILVERBEET

Moki on White Beans with Fennel & Silverbeet

Beans are used in a number of ways in Italy and I have taken inspiration from the flavours of Mediterranean when creating this recipe. It is hearty enough to serve on its own with crusty bread but it is also an excellent accompaniment to fish.

INGREDIENTS

250 grams dried small lima beans or 2 x 450 grams tin of any white beans, drained (save the liquid) and rinsed

6 tablespoons extra virgin olive oil

1 large fennel bulb, trimmed, halved, cored and finely chopped

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GNOCHETTE WITH BROCCOLI & PUFFED CHICKPEAS

Gnochette with Broccoli & Puffed Chickpeas

This pasta is great for lunch. You can even make it a weekday office lunch too but be sure to pack the chick peas separately and sprinkle them on top.

INGREDIENTS

1 broccoli, cut into medium sized florets

250 grams gnocchette

25 grams butter

3 shallots, sliced thinly

2 large garlic cloves, sliced

1 teaspoon chilli flakes

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INDIANISH ENCHILADAS

Indianish Enchiladas

There are a lot of flavours in common when it comes to Mexican and Indian cuisine. Yes the extensive use of cumin, coriander, chilli and tomato come to mind but there are some lesser known ones like tamarind that feature regularly in both the cuisines. I was fascinated and looked into this and learnt that when the Spanish colonized Mexico, they introduced flavours like tamarind, sesame through the Moorish / African influence.

INGREDIENTS

For the filling

400 grams paneer, grated

1 x 400 grams tin of black beans, drained, rinsed and mashed lightly

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ADAI DOSA

Adai Dosa

In South India, several variations of dosas (savoury pancakes) are served anytime in the day. They really are a complete meal and are low GI (glycaemic index) making it perfect for a light dinner. Bonus they are vegan and gluten free as well.

INGREDIENTS

Mung Dhal (yellow) – 250 grams

Split chick peas (channa dhal) – 125 grams

2 tablespoons rice

2 dried red chillies, deseeded, cut and soaked in warm water for half an hour

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