This morning at the local market I picked up two of what I call ‘Cambodian spice packs.’ In traditional rural life, villagers wouldn’t buy these ingredients but would have them growing in their yards. Life is a bit different in the city – though many homes still have these growing in pots – so they’re for sale in a convenient bundle at the market.
Mash it all together with a mortar and pestle for a good start to many a Khmer flavored dish. This bundle is missing some important ingredients like turmeric and garlic.
I often attempted to make ‘authentic’ tasting Khmer food in North America but there was a certain taste that I never quite got right. I often wondered what ingredient I was missing. After cooking with some friends a few days ago and then trying their techniques out at home I’ve come to the conclusion that the missing ingredient was a mortar and pestle!
Mashing the ingredients together in a mortar and pestle yields a more unified taste than using a blender, smashing on a board, or chopping finely.
Sounds delicious! When can we come for soup?!
November to January is the cool season and generally considered the best time for North American visitors. But we’d be glad to make soup for you anytime.
On the ‘Eat the Beetles’ front, there are restaurants here that serve traditional fried tarantula and roasted crickets are a tasty common street food.
I will have to try that mortar and pestal process. I have one moldering away somewhere…