Background

This page to discover Cambodia

CAMBODIA

Magical, charming and disconcerting country...

Our visit to Cambodia is part of a circuit including first Laos and last, a stay in Thailand.

Tour details

Phnom Penh

Arrival in Phnom Penh capital of Cambodia, for a 5-day tour that begins with the Silver Pagoda (Icone), then followed by the central market (Psaar Thmay) , the national museum and finally the royal palace.

A strange feeling floats over this city, people have an absent look, they smile at you, but more out of habit, and it's sometimes quite embarrassing.

Siem Rep - Angkor

The bulk of the visit takes place in Siem Reap, the main town next to the Khmer site of Angkor (Icone). It's a huge site to visit, you will have to take the time to see everything.

During our visit, some sites were closed following attacks on tourists by armed gangs and there were deaths of men (a couple and their guide a week before our visit to Bantay Sray ), which meant that we visited some temples with armed guards, but I think that this problem has since had to be resolved because the credibility of the government is at stake.

The most important are: Angkor Vat gigantic and above all magnificently preserved temple, the Ta Prom , the Terraces (of the Leper King, of the Elephants), the Bayon , the Baphuon and the Roluos (Preah Ko , Bakong, Lolei).

In fact there is a lot to see and what is also interesting to see are the restoration methods of these masterpieces (some of them will never be redone because with the cheese makers, the stones are in too bad a state.

Tonle Sap Lake

There are several countries which participate humanely and financially in this reconstruction. Once you're saturated with temples and ruins, though, it's time to see the largest man-made pool, Tonle Sap lake (Icone) , very poisonous, it has a great life all around and as the roads are sometimes in poor condition, the goods pass through this lake.

Weather report

PHNOM PENH WEATHER

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Latest news

INFORMATIONOctober 6, 2022
Cambodia Entry Requirements
VisasAny trip to Cambodia requires the issuance of a visa which can be obtained in advance from the Cambodian embassy in his country of residence, or in the form of an electronic visa (e-visa, only for tourist visas) . A visa for tourism purposes can be obtained directly on arrival at all air, land, sea and river border posts.
Sanitary conditions – COVID 19
On October 3, 2022, the Cambodian authority lifted the obligation to present proof of vaccination against Covid-19 when entering the territory, whether at air, land or sea borders.
Cambodian territory is therefore also authorized for non-vaccinated people without an obligation to test on arrival.

What there is to know

History

A former French protectorate integrated into Indochina, Cambodia gained its independence on November 9, 1953, at the end of the Indochina War. Having become a constitutional monarchy (since 1947) led by King Norodom Sihanouk, the country displayed a policy of neutrality with regard to the Vietnam War, but in reality supported North Vietnam from 1966, allowing troops and supplies to the South Vietnam Liberation Front.

Confronted from 1967-68 with an insurrection fomented by the Khmer Rouge, communist rebels of Maoist inspiration, Norodom Sihanouk had to appeal on August 14, 1969 to General Lon Nol, known for his anti-communism and for his sympathy towards the Americans. This one carried out a coup d'etat on March 18, 1970, taking advantage of the king's trip to Moscow and Beijing.

Ruled by a dictatorship allied with the United States, Cambodia was then integrated into the strategy of containment of communism in Southeast Asia. With the support of the Viet Minh, the pro-Vietnamese Khmer Rouge unleash a real war against the government forces and are about to win before the United States intervenes and saves the Lon Nol regime (April-June 1970).

But when in 1973 the United States withdrew from the region, its air strikes failed to eradicate the communist threat. While North Vietnam was about to win the war against South Vietnam, the Khmer Rouge took Phnom Penh on April 17, 1975. The "Angkar" (organization) of the Khmer Rouge then applied a more radical, maximalist policy. as well as that of the Soviets and the Maoists, aiming in particular to purify the country of the “corruption” of urban civilization.

The cities, like Phnom Penh on the night of April 17 to 18, 1975, were emptied of their inhabitants, sent for re-education in the countryside. The systematic hunting down of former French-speaking educated elites and those who use glasses, added to mines and guerrilla warfare is a real genocide: two million people died, or two-seventh of the total population of Cambodia. The economy is in a coma.

It was not until 1979 that the Vietnamese, with the tacit consent of the international community, drove the Khmer Rouge from power and reorganized the country. After their departure, the regime will gradually regain a semblance of autonomy and democracy with the help of the UN. Prime Minister Hun Sen, placed by Vietnam, has ruled the country since this period and King Norodom Sihanouk has once again become head of state.

On October 29, 2004, Prince Norodom Sihamoni, 51, unmarried, the youngest son of King Norodom Sihanouk and Queen Monineath succeeded his father, the latter having abdicated. Norodom Sihamoni was his country's ambassador to UNESCO for eleven years.

Currently, the tourism sector and textiles (presence of major international ready-to-wear chains) are the country's main foreign currency earners. The political stability established under the authority of Hun Sen attracts many foreign investors and allows the country to benefit from one of the highest growth rates in the region.

Policy

In April 1975, Cambodia fell under the control of the Khmer Rouge and became the Democratic Republic of Kampuchea. In 1979, a rebel organization, the National United Front for the Salvation of Kampuchea (FUNSK), deposed the Khmer Rouge government with the support of Vietnamese troops, and established the People's Republic of Kampuchea!; the country's name officially reverted to State of Cambodia in 1989.

FUNSK establishes a 14-member People's Revolutionary Council to govern the country. A constitution was promulgated in March 1981!; in May of the same year, elections were organized to elect the 117 deputies who would sit in the National Assembly. Executive power was vested in the President of the Council of State and the President of the Council of Ministers (the Prime Minister).

The Khmer Rouge and other political groupings founded the coalition government of Democratic Kampuchea, to affirm their opposition to the Vietnamese-backed regime: they were thus able to retain their seat at the UN. In October 1991, an agreement was signed, stipulating that the UN and a 12-member Supreme National Council would jointly govern the country until free elections were held.

Prince Norodom Sihanouk was elected President of the Supreme National Council. Elections in May 1993 resulted in a new coalition government. In September 1993, the new constitution restored the constitutional monarchy: under the Constitution, the king reigns but does not govern. The Khmer Rouge refused to participate in this government and proclaimed a provisional government in the regions still under their control.

In fact, the regime looks more and more like a tough dictatorship, controlled by Prime Minister Hun Sen, who has been in power for twenty-three years.

Geography

Located in the heart of the Indochinese peninsula, Cambodia is sandwiched between Thailand (to the west), Vietnam (to the east) and Laos (to the north). Its area is only 181,035 km² and dust, three times less than France.

The relief is average, with all the same a summit at almost 1,800 m altitude (in the south-west), some plateaus in the north (the Dangrek chain, 400 m average altitude) and two chains of low mountains (the Cardamoms and the Elephant) to the west. The south coast borders the Gulf of Siam for about 250 km, with some pretty beaches: Sihanoukville and Kep.

The Himalayas, overflowing, form the chains of Yunnan and Burma (Myanmar). The Indochinese peninsula stretches out to carry the last echoes of the super continent to the dotted line of the Indonesian arc... To the north, it does not hesitate to erect mountains; lower down, it already unravels into plateaus, hills; at the end of the race, it is the debacle: deltas, islands, lakes and marshes merge in a liquid no man's land.

Let's not forget the forests, which surround the country from southwest to northeast. Those of the Cardamom and Ratanakiri ranges are still the domain of tigers, snakes, elephants. Primitive jungle atmosphere guaranteed.

Economy

Cambodia is a quasi-monoculture country: rice is the country's main resource. Rubber production, another key asset of Cambodian agriculture, also declined when, in 1975, the new Khmer Rouge government nationalized all means of production and collectivized agriculture. Harvests stagnated until the start of the war in 1978. But in 1979, rice cultivation was practically interrupted, causing widespread famine throughout the country.

The war also had serious consequences in the sector of small industry, and communications networks were destroyed. In the mid-1980s, agriculture and industry began to function again. But Cambodia remained one of the poorest countries in the world!; in 1991, the gross national product was $1.7 billion and the GNP per capita ($193) was among the lowest in the world.

Until 2007, Cambodia experienced a decade of strong growth with a rate hovering around 8-10%. Very heavily “dollarized”, the country benefits from good monetary stability. In recent years, Cambodia's economy has established itself as one of the most dynamic in the region, and in April 2012, the first Cambodian Stock Exchange was commissioned.

Religion

Three religions, animism, Brahmanism and Buddhism, have harmoniously married, even reinforced each other, to help the Khmer to live in harmony with the cosmos, the cycle of the seasons, the forces of nature. Animism allows him to explain and organize his life in this lower world, Buddhism helps him to hope for a better future world, Brahmanism remains the framework and support for certain rituals.

Khmer Buddhism was and still is the basis and cement of Khmer society. The pagoda is the only place where the male population mixes, the only center of teaching, the only conservatory of traditions and texts, the only center for the dissemination of a common culture... To be Khmer is to be a Buddhist. and without Buddhism Cambodia would not exist.

For the record, a cult of Angkorian Brahmanist origin, the BAKU cult is kept at the Palace for the exercise of royal ceremonies, the determination of "good" dates, the interpretation of omens, drawing horoscopes. (It is the same at the court of Thailand).

Source : Wikipedia

Renseignements supplémentaires

Additional Information

It is (very) hot all year round! But the heat is more easily bearable in winter (January is ideal), when the rains are very rare. The best time to go is therefore from November to March.

Transport

the main cross roads linking Thailand to Vietnam are paved and of good quality. However, most of the 15,000 km of the network remain dirt or gravel tracks. These are more or less passable in the rainy season (mud, deep ruts) and, the rest of the year, depending on the repair work carried out.

Sleep/Eat

Cambodian cuisine mixes Vietnamese, Thai, Chinese and French influences. Lots of soups, rice (staple) and vegetables. From time to time meat (buffalo and pork) but especially fresh water fish and chicken. In tourist areas, hostels (private), guesthouses and small hotels are not lacking. These establishments offer simple but well-kept rooms.

Purchase

Traditional craftsmanship almost entirely disappeared during the war, but there are still quite a few souvenirs to bring back: the krama, a very beautiful checkered scarf, sampot, fabric worn around the waist, not to mention on sale in the markets, objects in carved wood, copper statuettes, interesting jewelry and precious stones (but it is better to know your stuff).

Sites utiles
Tourist Office

The Art of Food

saoub vermicelli
Vermicelli soup Ingredients
100 g soy vermicelli. 1 boneless chicken breast (or thigh). 1 spring onion (or 2 shallots or a few onion leaves). 1 slice of Bayonne ham. 12 snap beans (or 100 g bamboo shoots). 3 medium sized fragrant mushrooms. 1 liter of broth. 1 C. soy sauce Pepper
Preparation
Blanch the noodles for 3 minutes in boiling water, then rinse them immediately and thoroughly in cold water. Drain and leave to stand. Cut the chicken "against the grain" into thin strips. Also cut the ham, beans and mushrooms into thin strips. Before cutting, soak the mushrooms for 30 minutes in lukewarm water then drain them. Chop the chives. Bring the broth to a boil in a saucepan. Then add the chicken, ham, beans and mushrooms. Let cook for 5 minutes over medium heat. Add the spring onions and seasonings, then the vermicelli. Let cook covered for another 5 minutes. Serve very hot.

saoub​ mean
Chicken soup Ingredients
6 fragrant mushrooms. 1 chicken breast, around 130 g. 1/2 tsp. tsp salt. 1 C. to s cornstarch. 1/2 egg white. 250 g Paris mushroom. 60 cl of clear broth. 1 C. s of soy sauce. Salt and pepper
Preparation
Soak the fragrant mushrooms for 30 minutes in 30 cl of water. Hull them and cut the heads into quarters. Put the heads and the water in which they have been soaked in a saucepan and bring to a boil. Let simmer gently for 15 minutes. Cut the chicken breast into thin strips. Dip them in salt, cornstarch and egg white Remove the stems from the fresh mushrooms and cut them into thin slices Pour the broth into a large saucepan. Add the dried mushrooms, the liquid in which they macerated and the fresh mushrooms. Bring to a boil and simmer for 5-6 minutes. Add the chicken strips and simmer for another 5-6 minutes. Add the soy sauce and adjust the seasoning.
rmiel niteakhordauv
Spring rolls Ingredients
1 package of rice pancakes (24). 6 - 8 mushrooms. 1 clove garlic peeled and minced. 350 g pork tenderloin, white fish, crab or shrimp, shredded into thin strips. 400 g Chinese cabbage. 1 piece of daikon (Japanese radish). 8 canned water chestnuts. 250 g canned bamboo shoots. 150 g of bean sprouts. 12 shallots. 1 piece of fresh ginger. 2 tbsp. sesame oil. 2 tbsp. tbsp walnut oil. 2 tbsp. tablespoon light soy sauce. 2 tbsp. oyster sauce or dark soy sauce. 2 + 2 tbsp. cornstarch. Frying oil
Preparation
Cut the mushrooms, cabbage, peeled daikon into small pieces. Chestnuts, bamboo shoots. In a wok, heat the sesame oil and walnut oil. Put the clove of garlic and the piece of ginger. Saute 30 seconds. Add the cut pork until it changes color. Stir in all the vegetables. the fish. Soy sauce and oyster sauce and 2 tbsp. at the water table. sauté for a few minutes. Push all the ingredients to one side. Stir in the dissolved cornstarch in 2 or 3 tbsp. of cold water. Let thicken. Combine sauce and ingredients. Remove and let cool. Spread the rice pancakes on a work surface. Place 2 or 3 tbsp. stuffing. fold the sides. Dissolve the cornstarch in 3 tbsp. of cold water. Brush the end of each roll with starch (helps seal the roll). roll firmly. Continue the process for the 24 pancakes. Heat a little frying oil in the bottom of a saucepan. Place a few rolls and let brown. turn over and brown on the other side. Drain and place in a hot dish. Continue the operation for all rolls.

salat sachko
Beef salad Ingredients
Finely chopped coriander roots. Finely cut galangal. Garlic cut into small pieces. Lemon juice for marinade and sauce. Sugar for marinade and sauce. Finely chopped shallots. Salt for marinade and sauce. Beef (fondue or tenderloin) finely cut. Oil. Prahok (fermented fish paste). Finely chopped red onions. Finely chopped white onions. Finely cut white cabbage. Finely cut red cabbage. Finely chopped green peppers. Finely chopped red peppers. Red basil leaves (keep some for decoration). Leaves tchi ​​thpaol trey (keep some for decoration). Roasted and crushed peanuts
Preparation
Prepare the condiment paste: mash together coriander, galangal, garlic and set aside. Prepare the sauce: in a bowl, put lemon juice, sugar and stir until it melts. Add the shallots, mix and set aside. In a bowl, put lemon juice, sugar, salt and beef: let marinate for approx. 20 mins. Then press to extract the juice and reserve the meat. Heat a large saucepan with the oil and add this juice. Let simmer. Add the prahok until it melts. Add the condiment paste: mix well then remove from the heat and leave to cool. Add the beef and mix. Add the raw vegetables and mix. Add the sauce and mix. Add the basil leaves, tchi ​​thpaol trey and mix gently!

salat bangkea
Shrimp salad Ingredients
Finely chopped fish. Lime juice. Finely chopped coriander roots. Finely cut galangal (approx. ½ mm thick). Finely chopped dried red chilli. Garlic cut into small pieces. Pure fish sauce (nuoc mam). Sugar. Roasted and crushed peanuts. Salad. Bean sprouts. Cucumber cut into small pieces. Mint leaves. Red basil leaves. Rice or rice vermicelli
Preparation
Prepare the sauce-condiments: in a bowl, mix the fish sauce and sugar until the latter melts and set aside. Then finely pound together coriander, galangal, dried red pepper and garlic. Add it to the fish sauce, mix well and set aside. Marinate the fish in the lemon juice for approx. 1 hour. Then press with a cheesecloth to extract the juice and reserve the fish. Put this juice in a saucepan and let it simmer. Add the sauce-condiments and let simmer. Remove from heat and let cool. Then add the crushed peanuts. Taste and re-season if necessary (sugar, fish sauce, lemon...). To book.
At table :On a large platter, compose the different vegetables (in a sexy way if possible!): salad (whole leaves), bean sprouts, cucumber peeled and cut into small pieces suitable for this dish (the art and manner of cutting a same vegetable according to the dish in another chapter), mint leaves, red basil and tchi ​​thpoal trey. Place the pieces of fish on a dish and decorate. Serve the sauce-condiments in a small bowl (one bowl for each person). Taste by wrapping the various raw vegetables in a small leaf of salad with the pieces of fish in the center and dip in the sauce.
mean bram rosacheate
Chicken five flavors Ingredients
1 duck or chicken of around 1.8 kg. 2 liters of duck or poultry broth. 1 piece of peeled fresh ginger. 6 shallots, minced. 4 tbsp. tablespoon light soy sauce. 4 tbsp. tablespoon dark soy sauce. 4 tbsp. tablespoon rice wine (sake) or dry sherry. 4 tbsp. cane sugar or brown sugar. 1 C. at the table of five flavors (star anise, fennel seeds, cloves, Chinese cinnamon, Szechuan pepper). 6 dried Chinese mushrooms. 6 small carrots. 700 g Chinese cabbage. 1 ½ tsp. tablespoon rice flour or cornstarch.
Preparation
In a large saucepan, bring the broth to a boil. Plunge the duck or chicken Skim the surface of the broth several times. Pour the 2 soy sauces, the rice wine. Add the piece of ginger, the shallots, the sugar and the Cinq Parfums. As soon as the broth returns to the boiling point, reduce the heat to medium. Cover and simmer for 1 hour. Meanwhile, soak the dried mushrooms for 30 minutes in clear water. Drain and cut into pieces. Remove the duck or chicken from the pan. cut into 8 pieces. To book. Strain the broth through a colander or cheesecloth. return to saucepan. Boil over high heat to reduce the liquid equivalent to approximately 750 ml (3 ¼ cups). Stir in mushrooms, carrots and cabbage. Leave to cook over medium heat for 20 mins. Add the chicken in pieces and continue cooking for 10 mins. Transfer poultry and vegetables to a warm serving platter. Dissolve the cornstarch in 2 good spoonfuls of cold water. Add to broth and allow to thicken for a few seconds. Coat the duck or chicken and serve immediately.

nombav
Stuffed breads Ingredients
Roast pork tenderloin cut into pieces. Onion in small pieces. Shallot cut into small pieces. Salt. Pepper. Sugar. Maggie's Sauce. Egg. Cut chive leaves (5 mm in length). Pieces of bread approx. 10cm in length split in half lengthwise (preferably croutons or individual buns)
Preparation
In a large bowl, mix: meat, onion, shallot, salt, pepper, sugar, maggie. Then put them in the blender (not too fine) and put them back in the bowl. Add the egg (discard a little white) and lightly mix this stuffing. Add the chives and mix. Spread and completely cover this stuffing on each piece of bread (on the crumb). Dip the pieces of stuffed bread in the hot oil, stuffing side in contact with the oil. Brown them on each side. Drain them for a moment then put them on a large dish lined with absorbent paper. As an aperitif or as a starter, it's divine.

trei dot
Grilled fish Ingredients
Fish (preferably sea bream) chopped on each side. Crushed garlic for frying fish. Shallots cut into strips for frying fish. Salted soybeans. Granulated sugar. Tamarind juice (soak tamarind paste in hot water). Ginger cut into thin sticks (approx. 2 mm thick). Red pepper or fresh chilli, cut into thin strips. Chopped garlic for the sauce. Water. Chives cut approx. 1cm
Preparation
In a skillet, heat the oil and sauté the garlic. Add the fish and grill them on both sides. Once they are nicely browned, place them in a dish and set aside. Sauce: in a bowl, put the soybeans, sugar, pepper, lemon, ginger, pepper, water and mix. In a saucepan: Heat a little oil, add the garlic (do not brown) then the shallots. Add the soybean mixture and let it reduce. Then add half the chives (reserve the rest for decoration). Pour the sauce over the fish and sprinkle with chives. Serve hot with white rice.

Kha Trey
Kha Trey Ingredients
10 cloves of garlic. 4 tbsp of oil. 1 Kg of firm-fleshed fish fillet with the skin. 6 tbsp fish sauce. 400g very ripe tomatoes, cut into quarters. 1 piece of sugar cane (30cm). A little freshly ground pepper. A little palm sugar
Preparation
Peel and chop the garlic. Cut the fish fillets into very large cubes. Cut the sugar cane into thin sticks 5 cm long. Brown the fish in a very hot pan with the oil and remove them. In that same pot. Brown the garlic, add the palm sugar and cook with the caramel. Then add the fish sauce, fish cubes, tomato wedges, sugar cane and pepper. Cover and cook over low heat for a quarter of an hour, remove the lid and continue cooking for another ten minutes without stirring.

lng mean
Sesame Chicken Ingredients
Pieces of chicken (breasts, thighs, etc.). 1 C. tsp salt. 2 tbsp. tsp of sugar. 1/2 tsp. pepper. A few heads of garlic. 2 finely chopped onions. Sesame oil. 1 sachet of sesame seeds
Preparation
Put the chicken pieces in a container and brush them (not too much though!) with sesame oil, salt and pepper then the sugar. Add the garlic and onions and some sesame seeds (half, approximately). Mix everything so that the chicken pieces are impregnated with all the other ingredients. Leave to marinate for 10 minutes. For cooking, two choices are possible: Either you cook them and brown them in a pan, with all the rest of the preparation. Or, you can also put the whole preparation in a dish and bake it in the oven. At the end of cooking, the chicken will have taken on a brown color, as if caramelized by sugar and oil. The garlic and the onions will be like candied.

sach chrouk chien
Stir-fried pork Ingredients
300 g pork shoulder. 150 g fresh (or frozen) peeled prawns. 100 g bamboo shoots (or celery stalks). 3 black mushrooms (optional). 3 tbsp. s frozen peas. 2 tbsp. tsp brown sugar. 2 tbsp. s of soy sauce. 1 C. s of tomato sauce. 1/2 glass of broth. 1/2 tsp. tsp salt. 10 drops of sesame oil (optional)
Preparation
Cut the pork "against the grain" into strips. Cut the prawns into two sections if they are large. Soak the black mushrooms for 1 hour in cold water then drain them well. Cut the bamboo shoots and mushrooms into strips. Mix the sugar, soy sauce, tomato sauce and broth in a bowl. Heat 2 tablespoons of peanut oil in a frying pan over high heat. Add the salt and then the pork. Sauté for 3 minutes, stirring occasionally. Add the prawns. Stir constantly for 1 minute. Stir in bamboo shoots, mushrooms and peas. Stir continuously with a spatula for 2 minutes. Add the contents of the bowl. Set over medium heat and cook for 2 to 3 minutes, turning occasionally. Finally,

sachko chien
Fried beef Ingredients
400 g rump steak. 20 snap beans (or 100 g bamboo shoots). 20 g fragrant mushrooms (or 50 g cultivated mushrooms).
For the marinade : 1 clove of garlic (or 2 slices of fresh ginger). 2 shallots. 3 pinches of glutamate (optional). 1/2 tsp. tsp sesame oil. 3 pinches of pepper. 2 tbsp. to s of white vermouth (or port). 1/2 tsp. tsp of sugar. 2 tbsp. soy sauce
Preparation
Cut the meat crosswise into thin slices. Put them in a salad bowl. Crush then finely chop the garlic. Chop the shallots. Mix all the ingredients for the marinade in a bowl. Pour the mixture over the meat. Leave to marinate for at least 1 hour, turning occasionally. Let the fragrant mushrooms soak for about 30 minutes in lukewarm water, then squeeze them well and cut them into strips. Divide all the ingredients into 20 equal portions. Place each portion in the center of a 15 cm square of oiled paper (or waxed paper), previously coated with a light layer of lard (or oil). Close the squares; carefully roll the edges to obtain airtight pockets. Heat over moderate heat in a frying pan 1 liter of peanut oil until at 180°C. Fry the pockets for 5 minutes in the oil. Then let the pockets drain on absorbent paper and serve. The guests will open the pockets themselves using their fork or chopsticks.
khau khi klenokraaub angkor
Angkor-scented cinnamon cookies Ingredients
1 teaspoon ground cinnamon. 200 g of sugar. 200 g of butter. a pinch of salt. a pinch of baking powder. 200 g of flour. 1 egg. 100 gr roasted and coarsely chopped peanuts.
Preparation
in a bowl, put the softened butter, sugar, salt and cinnamon and mix well. then add the flour, peanuts, baking powder, egg and continue to stir to obtain a paste. To allow your cinnamon cookies to take shape, two solutions are available to you:
1) put the dough on a sheet of aluminum foil and roll to obtain a sausage-shaped bread. cut the roll into slices before putting it on a tray lined with parchment paper.
2) simply use food-grade silicone molds for biscuits of different shapes.

Nom Krob Totim
Nom Krob Totim Ingredients
2 water chestnuts, cut into small cubes 50g tapioca flour 150g sugar 180ml coconut milk 180ml water Red and green food coloring Crushed ice
Preparation
Mix 1 food coloring with the water then soak the chestnut pieces in water for 10 minutes, then drain and coat them with tapioca flour. Shake off all the excess flour. Do the same for the other dye Bring the water to a boil, place the pieces of water chestnut in it until the pieces float on the surface, remove them with a slotted spoon and place them in cold water . Drain and wrap the tapioca pearls in cheesecloth. Mix the sugar and the 180 ml of water in a saucepan, boil over medium heat until you obtain a syrup. Add the coconut milk and mix everything together then remove from the heat. Mix 3 tablespoons of tapioca pearls with a sufficient amount of coconut syrup and a little crushed ice.
Le Teukolok
Fruit Shake Ingredients
2 to 3 tablespoons of sugar. A ladleful of coconut milk. 3 tablespoons of sweetened condensed milk. An egg yolk. 2 large ladles of crushed ice. fruit of your choice (mango, soursop, banana, pineapple, apple, etc.)
Preparation
Cut the fruit(s). Put all the ingredients in the shaker except the crushed ice. Mixer. Add the crushed ice and mix again. To serve.