Day 5 On The Road to Northern Cambodia

When writing these blogs, if there is a break in activity, I usually comment about the food! Since almost all in our team are Chinese, the majority rules.  Indeed our hotel has a Chinese restaurant which makes it very convenient for familiar food (for the Chinese).

Actually, I think Cambodia cuisine is very similar.  A typical table setting is a small bowl, not much bigger than a coffee cup, chopsticks, a spoon, like you get at an American Chinese restaurant and a package of napkins/kleenex.  Then they start bringing the food to the table.  A big bowl of rice, a big bowl of soup, and usually two plates of veggies, meats and noodles.

You fill your bowl half way with rice, then you start piling on the rest of the food.  Frequently you use your chopsticks to grab off the main plates.  Gloria and I stick to just the broth in the soup.  It is full of lots of things, but most of them are for the flavor, (if you know what I mean).  The chicken is always “bone-in” so you usually grab the piece with your chopsticks and wrestle the meat off with your teeth, holding the bowl below your chin.  Oh, the napkin/kleenex - that is for all the leftover parts, (remember, no plates).  That’s is why Gloria and I don’t eat the soup “chunky style”, way too many leftover parts!

Having said all of that, the food IS excellent, quite different from Chinese food in the states.  Gloria and I have gotten, out of necessity, quite good with the chopsticks and holding the bowl below our chin, dragging the food and noodles into our mouths!  Indeed, we even got a compliment last night from the Cambodians.

Now for breakfast here at the hotel.  We are given a choice the night before.  Soup, chicken and rice or egg and bread.  I will admit Gloria and I go for the egg and bread, (and a fork!).  We are ridiculed, but we remain strong. Comfort food.  Once we hit the road it may be back to soup and rice for breakfast!

These are the cooks for the “catered” meal at the orphanage.   Catered so that we could be assured of safe cooking techniques.

Now, for full disclosure, I must admit when we travel internationally we always carry a few snacks.  This trip is no exception.  Hello jelly bellies, almonds, cheese crackers and  M & M’s.  We ration these carefully.