Category:Preparation Methods for Cambodian Cooking

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While many European or American visitors find Cambodia extremely exotic at a first glance, the truth is that globalization is also present here, and many of the traditional preparation methods were replaced by modern, faster and more effective cooking techniques. However, a dish like "golden sapek," small pieces of pork tenderloin alternated with strips of pork fat and rounds of Chinese sausage which are cooked on a grill over hot coals – still retains that rural feel that makes it an even more attractive dish. Of course, traditional cooking methods for meat included hot coal cooking and you shouldn’t be surprised to find Cambodian restaurants that still use such cooking techniques – often visible to the viewers/clients. On the other hand, in a Cambodian home in the city you will most likely come across non-stick pots and pans and all the modern utensils you have in your own kitchen.