Cambodia
Following a five-year struggle, Communist Khmer Rouge forces captured Phnom Penh in 1975 and ordered the evacuation of all cities and towns; over 1 million displaced people died from execution or enforced hardships. A 1978 Vietnamese invasion drove the Khmer Rouge into the countryside and touched off 13 years of fighting. UN-sponsored elections in 1993 helped restore some semblance of normalcy, as did the rapid diminishment of the Khmer Rouge in the mid-1990s. A coalition government, formed after national elections in 1998, brought renewed political stability and the surrender of remaining Khmer Rouge forces.

Cambodia is slightly smaller than Oklahoma. It has a tropical climate with the rainy, monsoon season (May to November) and the dry season (December to April), there is little seasonal temperature variation.

Recipes

Aioan Chua Noeung Phset Kretni - Main
(Stir Fried Chick with Mushroom)

Ingredients:
6 Mushrooms, dried
2 T Oil
1 small Chicken, roasting
1 c Water
4 ea Garlic cloves: crushed
2 t Sugar, granulated
1/2 t Ginger: finely grated
2 T Coriander: chopped

Directions
Soak mushrooms in hot water for 30 minutes to re-hydrate. Squeeze to remove excess water, remove stems and cut caps into quarters. Cut chicken
into small pieces with a cleaver. Chop through bones as well as meat.
Fry the garlic and ginger in hot oil for a few seconds. Add chicken and stir fry until color changes.
Add mushrooms, water and sugar. Cover and simmer until chicken is cooked.
Sprinkle with copped coriander, serve with rice.


Filled Custard - Dessert

Ingredients:
For filling:
2 cups of finely shredded coconut
1 cup of palm sugar
1/2 cup of water
For the wrapping:
2 cup sticky rice flour
1 cup of warm water
For the topping:
1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt

 Directions
The filling: mix the ingredients and cook them until it looks right.
The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
The topping: Mix the ingredients and heat it at medium temperature.
Constantly stir it with spatula until it begins to set.
Put the wrapped ball in a small paper cake cup and top it with the topping.
Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.