/ck/ - Food & Cooking

>>5304564
>cambodians do not have wooly hair
The ones mixed with Han Chinese do not. The ones of the highlands, who are purely Mon-Khmer and have no foreign heritage at all, do. In fact, the ones you posted? Those are Loeu (it means 'mountain' in Khmer) people. They are what unmixed Mon-Khmer people look like.
The more ethnically Chinese a Khmer person is, the more beautiful s/he is considered to be because natives and their dark skin have been maligned for quite a long time now. It's not uncommon to meet a Khmer person who speaks Khmer and only Khmer who has a wide nose and wooly hair to claim to be ethnically Chinese because they're 1/64th Han somewhere along the line. It's like America's one drop rule, but in reverse.
To keep it food related, one such woman I know makes the best damn pic related ever. She speaks no Chinese and it's cute that she claims to be, but everyone just kind of pities her for having such self-shame for something beyond her control.

>>5111898
Ktiev > hu tieu > batchoy > pho = ramen = mohinga > instant noodle bowl/cup > instant noodle sachet.
Pic related: it's ktiev.

>>4895240
Yes. It will be called hutieu. There are various sorts of hutieu. Hutieu my tho is one of the least offensive sorts, but it is not a purely pork broth. Rather, it's pork and dried seafood broths together.
The toppings for that one are oil-roasted garlic mince, scored squid, prawns, red-cooked pork, pork belly and/or pork loin. Also, black peppercorn (which is native to Cambodia), chives and beansprouts. In Khmer, it's often called ktiev viet nam because it's the Viet variation of the soup. The Khmer version of the Viet version of the Khmer version (confused yet?) is served with Khmer deep-fried breadsticks and/or Khmer-style prawn cracker (pic related).

I like to make a combo pork/seafood broth (not with the tenderloin, mind you), slice the tenderloin meat thinly, poach it in the broth and serve the slices over egg noodles in the pork/seafood broth with lots of garlic chives, ground black peppercorn and other toppings (like shrimp/prawn and roasted squids). I like to eat it with Asian breadsticks.
Pic related.

I also like to use a cheat's shortcut: buy those Knorr-brand chipotle cubes and use them in place of salt when pan-cooking tenderloin slices. Really, quite good.

>>4088255
Ktiev (called hu tieu in Viet, I think) broth is made from fish and pork (specifically, dried squid and fresh pork knuckles) and can have fish and pork as meats in the soup and/or, more rarely, chicken or duck. It's served with Khmer breadsticks.
Pic related: it's my favourite soup.

I seem to have an excuse to post this picture to /ck/ about once a week.

Pic related.
Much better than pho.

>nobody eats soup during the summer

I made gulyásleves today because I wanted it. Gulyásleves is a soup. I cook lots of soups, mainly because they're delicious.

Pic related is my favourite soup, though: k'teav.

Khmer ramen is best ramen, followed by Pinoy ramen, then finally Japalapalino ramen.
Pic related: Khmer ramen.