We speak often of Indian, French, Chinese, Thai and Vietnamese influences on Cambodian cuisine. But there is one group of people whose journeys radically transformed what we eat in the Kingdom today.
Having teetered on the brink of death since the USA pulled out two years ago, one of the world’s most ambitious free-trade deals will enter into force this December following Australia’s ratification in the final week of October.
Cambodia’s fragrant rice, Malys Angkor, has once again been selected as the World’s Best Rice at the 10th World Rice Conference, held in Hanoi. Cambodia topped the poll this year, ahead of the other finalists Vietnam, Thailand and Italy. The fourth-time win has already stimulated additional outside interest and export potential for Cambodia’s premium rice products.
In recognition of Cambodia taking the prize for the world’s best rice, we thought it would be nice to offer a simple and quick recipe featuring that and another one of Cambodia’s most famous ingredients, crab. The dish below can be eaten on its own as a one-lunch dish, as a first course, or as a side to a main course. It’s entirely up to you.
