Sunday, March 26, 2017

Former Journey Within Boutique Hotel

Dear Value guests,

Community Residence Siem Reap is the former Journey Within Boutique Hotel. We change its name as ownership changing and it is now renovated and be ready to welcome our value guests.

However, we remain the same standard in order to cater for our guest needs. In addition, our old team who have been working here sine last five, six and seven years are kept in places.



Therefore, our contract address is also changed as the following:

- Hotel website: www.communityresidencesiemreap.com
- E-mail: reservation@communityresidencesiemreap.com
- Phone: 855 78 701 717


Please note that the old address has already been deactivated, hence reach us the new address provided.

With best regards,

The management

Friday, March 10, 2017

History and influences of Cambodia food

Water, rice and freshwater fish exert the most profound influences on Khmer cuisine. The Mekong river, the twelfth longest in the world cuts through the very heart of Cambodia. The capital Phnom Penh is on its riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle Sap river connects the Mekong with the Tonle Sap lake, or Great Lake, which acts as a liquid heart and natural reservoir for the entire Mekong river system, regulating the flow of huge volumes of water, and allowing the safe passage of an astonishing number of freshwater fish. The lake itself is believed to have more fish than any other in the world and ranks second only to the Amazon river in biodiversity.


When the rainy season begins at the start of the Khmer New Year, the region becomes inundated with monsoonal rain and Cambodia turns into a vast ocean of emerald rice-paddies. The geographical setting of wetlands (Cambodia ranks second to Bangladesh for the largest amount of wetland in Asia) and floodplains explains why water, and hence fish and rice (which grow in water) are such an integral component to the cuisine. Many dishes, in particular the samlors, have a pond-like appearance, and are often loaded with reed-like plants, leaves and vegetables, mirroring the surrounding landscape. Dipping sauces tend to be quite watery, as are most Cambodian curries.

Khmer cuisine shares many commonalities with the food of neighboring Thailand — although, less chili, sugar and coconut cream are used for flavor — and of neighboring Vietnam, with which it shares and adopts many common dishes, as well as a colonial history, as both formed part of the French colonial empire in Southeast Asia. It has drawn upon influences from the cuisines of China and France, powerful players in Cambodian history. The Chinese began arriving in the 13th century, but Chinese migration accelerated during the French period. Curry dishes, known as kari show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisinePreserved lemons are another unusual ingredient not commonly found in the cooking of Cambodia's neighbors; it is used in some Khmer dishes to enhance the sourness. The Portuguese and Spanish also had considerable influence in Cambodian affairs in the 16th century, introducing chili and peanuts into Asia from the New World. However, chili never gained the same status or prominence as it did with the cuisines of neighboring Thailand, Laos and Malaysia. Even today very few recipes include chili.


One legacy of French, the baguette - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered baguettes can be made into sandwiches (also called nom pang) and may be stuffed with slices of ham or any number of grilled meats, with Kampot pepper, similar to Vietnamese banh mi. The French also introduced beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other types of non-native produce to Southeast Asia.


Traditionally, Cambodians eat their meals with at least three or four dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter in taste. Chili (fresh, pickled or dried) and chili sauce is served on the side and left up to individual diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.
http://www.communityresidencesiemreap.com/facilities/journeys-end-massage.html
Reach us @ reservation@communityresidencesiemreap.com or 855 63964 847

Community Residence Siem Reap - Cambodia Food

Khmer cuisine or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavors, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments


Rice is the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers

Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables