The odor that durian (“turen” in Cambodia) is intense, inescapable. You can smell the fruit down the street from anywhere it is being sold.
Most folks find it offensive, even nauseating. Until recently, I was one of those individuals.
However, hearing so many Cambodians rhapsodize over its quality as the local turen season approached its peak a couple of weeks ago, I resolved to appreciate its appeal.
Now I do.
My first attempt at tasting the thing Continue reading
There must have been more than 1,500 attendees, many shown from close to the entrance. You can glimpse the stage with its bright lights and representation of Angkor Wat middle right, and some of the lighted line of booths can be seen in the distance running left to right also in the middle of the photo.
The most unusual food offered among the scores of booths at the Cambodian Cuisine Festival that we attended did not much appeal to me. Although I am a fairly adventuresome eater, I passed on the grilled chicken with red ants. Had it been lilac ants, turquoise ants or even fuchsia ants, maybe I would have given it a try. Uh, uh. Not a chance.
Chicken with red ants (if I accurately recall the dish being at this booth among the scores of others).
I am phobic about insects. (Yet Continue reading
I, on Cambodia 