Amok
fish served in bowls made, origami-style, from banana leaves, with
steamed rice on the side. The flavor of this dish was rich, complex,
slightly sweet, and similar to a very mild yellow curry.
The Rowdy Chowgirl
Our first day in Cambodia
began with a row of uniformed customs officials, splendid and unsmiling
and endless. They collected visa fees and photos and scrutinized and
stamped and handed passports up the line while I shifted from foot to
foot with excitement and tried to look like the sort of person who
should definitely be given her passport back and admitted to their country.
The town of Siem Reap
was an intoxicating jumble of extremes: the sun, the dust, the
humidity, the sense that an encroaching jungle might just take back this
crumbling mix of faded colonial architecture and humble shacks at any
moment. Read the full article at Christian Science Monitor.
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