KUY TEAV L NOODLE SOUP
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Rural Development for Cambodia Key Issues and Constraints
Rural Development for Cambodia Key Issues and Constraints Cambodia’s economic performance over the past decade has been impressive, and poverty reduction has made significant progress. In the 2000s, the contribution of agriculture and agro-industry to overall economic growth has come largely through the accumulation of factors of production—land and labor—as part of an extensive growth of activity, with productivity modestly improving from very low levels. Despite these generally positive signs, there is justifiable concern about Cambodia’s ability to seize the opportunities presented. The concern is that the existing set of structural and institutional constraints, unless addressed by appropriate interventions and policies, will slow down economic growth and poverty reduction. These constraints include (i) an insecurity in land tenure, which inhibits investment in productive activities; (ii) low productivity in land and human capital; (iii) a business-enabling environment that is not conducive to formalized investment; (iv) underdeveloped rural roads and irrigation infrastructure; (v) a finance sector that is unable to mobilize significant funds for agricultural and rural development; and (vi) the critical need to strengthen public expenditure management to optimize scarce resources for effective delivery of rural services. About the Asian Development Bank ADB’s vision is an Asia and Pacific region free of poverty. Its mission is to help its Rural Development developing member countries reduce poverty and improve the quality of life of their people. Despite the region’s many successes, it remains home to two-thirds of the world’s poor: 1.8 billion people who live on less than $2 a day, with 903 million for Cambodia struggling on less than $1.25 a day. -
Collaborative Exploration of Solanaceae Vegetable Genetic Resources in Southern Cambodia, 2017
〔AREIPGR Vol. 34 : 102-117, 2018〕 doi:10.24514/00001134 Original Paper Collaborative Exploration of Solanaceae Vegetable Genetic Resources in Southern Cambodia, 2017 Hiroshi MATSUNAGA 1), Makoto YOKOTA 2), Mat LEAKHENA 3), Sakhan SOPHANY 3) 1) Institute of Vegetable and Floriculture Science, NARO, Kusawa 360, Ano, Tsu, Mie 514-2392, Japan 2) Kochi Agriculture Research Center, 1100, Hataeda, Nangoku, Kochi 783-0023, Japan 3) Cambodian Agricultural Research and Development Institute, National Road 3, Prateahlang, Dangkor, P. O. Box 01, Phnom Penh, Cambodia Communicated by K. FUKUI (Genetic Resources Center, NARO) Received Nov. 1, 2018, Accepted Dec. 14, 2018 Corresponding author: H. MATSUNAGA (Email: [email protected]) Summary The National Agriculture and Food Research Organization (NARO) and the Cambodian Agricultural Research and Development Institute (CARDI) have collaborated since 2014 under the Plant Genetic Resources in Asia (PGRAsia) project to survey the vegetable genetic resources available in Cambodia. As part of this project, three field surveys of Solanaceae crops were conducted in November 2014, 2015 and 2016 in western, eastern and northern Cambodia, respectively. In November 2017, we conducted a fourth field survey in southern Cambodia, including the Svay Rieng, Prey Veng, Kandal, Kampong Speu, Kou Kong, Sihanoukville, Kampot and Takeo provinces. We collected 56 chili pepper (20 Capsicum annuum, 36 C. frutescens) and 4 eggplant (4 Solanum spp.) fruit samples from markets, farmers’ yards, farmers’ fields and an open space. After harvesting seeds from the collected fruits, the seeds were divided equally and half were conserved in the CARDI and the other half were transferred to the Genetic Resource Center, NARO using the standard material transfer agreement (SMTA). -
PLACES to EAT SEPTEMBER 10, 2019 BREAKFAST H Staff Favorites LUNCH/DINNER (Cont’D)
NORTH COAST COLLEE CREER EPO PLACES TO EAT SEPTEMBER 10, 2019 BREAKFAST H Staff Favorites LUNCH/DINNER (Cont’d) $$$ Los Bagels — 403 2nd St., Eureka or 1061 I St., Arcata $$$ Rita’s Mexican Grill — 855 8th St, Arcata/427 W Harris St, Eka H Multicultural Mexican-Jewish bakery. Organic bagels, all the toppings and coffee. H Harris location is close to the Expo and the Arcata location is just off the Plaza. $$$ Big Blue Café — 846 G St., Arcata $$$ Wildflower Café & Bakery —1604 G St, Arcata H Best huevos rancheros & homemade apple juice. H Vegetarian eatery featuring locally sourced ingredients. $$$ Renatas Creperia — 1030 G St., Arcata $$$ Ramones Bakery & Café — 2297 Harrison Ave., Eureka H Artsy eatery featuring sweet & savory crepes, salads, espresso & mimosas. H Local café and artisan bakery serving breakfast, lunch and dinner. Outdoor patio. $$$ Café Nooner — 2910 E St., Eureka & 409 Opera Alley, Eureka $$$ The Lighthouse Grill — 355 Main St, Trinidad H As seen on Diners, Drive-Ins and Dives. Serves breakfast, lunch and dinner. H Everything fresh & homemade. Try the mashed potatoes and brisket in a savory waffle cone! $$$ The Greene Lily — 307 2nd St, Eureka $$$ Arcata Pizza Deli (APD) — 1057 H St., Arcata H Classic comfort food and award winner of best mimosa 2018. H Large portions of pizza, hamburgers, hot sandwiches, fries, and salads. $$$ T’s North Café — 860 10th St., Arcata $$$ Humboldt Soup Company — 1019 Myrtle Avenue, Eureka H Breakfast and lunch, many GF options. Best eggs benedict and mimosa menu! H Mix-n-match soups, sandwiches and salads. Dine-in, take-out or drive-thru. -
Heavenly – the Haven Cookbook with Recipes from the Cambodian Cuisine July 27, 2017
Heavenly – The Haven cookbook with recipes from the Cambodian Cuisine July 27, 2017, www.visit-angkor.org Homage to the cookbook from the Haven restaurant with its fantastic recipes from the Khmer cuisine and a little story about how I came to this book. Also, youʼll find the delicious Khmer Chicken Curry recipe from the Haven cookbook at the end of this article, to cook and enjoy at home. To me, the Cambodian cuisine is like heaven on earth. Flavorful, well- rounded and never too spicy. The Khmer are simply gifted at conjuring up delicious dishes on the plates. Itʼs a pity that there are not more Cambodian restaurants in this part of the world. For a Cambodia lover like me, the Thai or Vietnamese around the corner is in its own way very good, but itʼs just not the same. So thereʼs only one thing that can be done: cook it yourself and bring the flavor fireworks of the Cambodian cuisine to the domestic stove! HAVEN – Cooking for a cause Due to the lack of experience in the preparation of Cambodian food, a suitable recipe is required. Preferably with a “built-in” guarantee to make sure the result doesnʼt end up in the garbage bin. With Haven – Cooking for a cause from the Haven restaurant in Siem Reap, I own the most wonderful Khmer cookbook imaginable. https://www.visit-angkor.org/blog/2017/07/27/haven-cookbook-recipes-cambodian-cuisine/ 31/07/2017, 10@14 pm Page 1 of 7 Some of the ingredients for the Khmer Chicken Curry from the Haven cookbook First a little story about how that came about: In August 2016 I meet Sara, one of the operators at Haven restaurant. -
Newcambodia 1 HS
CULTUREGUIDE CAMBODIA SERIES 1 SECONDARY (7–12) Photo by Florian Hahn on Unsplash CAMBODIA CULTUREGUIDE This unit is published by the International Outreach Program of the David M. Kennedy Center for International Studies at Brigham Young University as part of an effort to foster open cultural exchange within the educational community and to promote increased global understanding by providing meaningful cultural education tools. Curriculum Development Richard Gilbert has studied the Cambodian language and culture since 1997. For two years, he lived among the Cambodian population in Oakland, California. He was later priv- ileged to work in Cambodia during the summer of 2001 as an intern for the U.S. Embassy. He is fluent in Cambodian and is a certified Cambodian language interpreter. Editorial Staff Content Review Committee Victoria Blanchard, CultureGuide publica- Jeff Ringer, director tions coordinator International Outreach Cory Leonard, assistant director Leticia Adams David M. Kennedy Center Adrianne Gardner Ana Loso, program coordinator Anvi Hoang International Outreach Anne Lowman Sopha Ly, area specialist Kimberly Miller Rebecca Thomas Special Thanks To: Julie Volmar Bradley Bessire, photographer Audrey Weight Kirsten Bodensteiner, photographer Andrew Gilbert, photographer J. Lee Simons, editor Brett Gilbert, photographer Kennedy Center Publications Ian Lowman, photographer: Monks and New Age Shaman in Phnom Penh, Coconut Vender in Phnom Penh, Pediment on Eleventh Century Buddhist Temple, and Endangered Wat Nokor in Kâmpóng Cham For more information on the International Outreach program at Brigham Young University, contact International Outreach, 273 Herald R. Clark Building, PO Box 24537, Provo, UT 84604- 9951, (801) 422-3040, [email protected]. © 2004 International Outreach, David M. -
Cambodia : a Cambodian Cookbook with Delicious Cambodian Recipes Pdf, Epub, Ebook
CAMBODIA : A CAMBODIAN COOKBOOK WITH DELICIOUS CAMBODIAN RECIPES PDF, EPUB, EBOOK Booksumo Press | 102 pages | 31 May 2018 | Createspace Independent Publishing Platform | 9781720571322 | English | none Cambodia : A Cambodian Cookbook with Delicious Cambodian Recipes PDF Book Print quality Mu Sochua is one of about opposition party members and supporters who are facing trial on treason charges, and she had announced she was returning to take part in the trial. Wayne Seto Thursday 14th of May We strive to keep Family Travel Scoop up to date with the latest information for family travellers. Cooking Cambodian Curry is quite complex since it consumes a lot longer time. Stefan showing off freshly made traditional Cambodian fish amok in our cooking class in Siem Reap. Sebastien showing off his freshly made mango salad. Khmer mango salad. I do enjoying trying different kinds of food, but the bugs are a hard for me to swallow no pun intended. Fresh juices are a favorite with kids! If you are in Siem Reap try the cashew mango smoothie at Common Grounds! Beef Lok Lak. FREE printable luggage tags for the kids when you sign up for our newsletter! Roasted Meat. Add to cart. My taste buds would bounce around with joy if they could. Ansom Chek will be a hit with the kids. Related Searches: Cambodian cookbook, Cambodian recipes, Cambodian food, Cambodian cooking, cambodia cookbook, cambodia recipes, cambodian cuisine cookbook. Grilled Fish. Photos Great dish to order for those looking to catch a break from the usual spicy Asian meals. Mu Sochua holds dual Cambodian-U. A beef, chicken or vegetarian variant with tofu can be made. -
Access the Full Recipe Here
World Day for Cultural Diversity Prahok ktiss (pork belly with fermented fish) With many thanks to the team at International Development Enterprises, Cambodia, for sharing this recipe and background. Prahok ktiss (image credit: International Development Enterprises). Prahok Ktiss is a very old, traditional recipe using prahok, a fermented salted fish paste which has been eaten by Cambodians almost every day. In fact, our diet is made up of over two thirds of fish and Prahok is a fermentation method to preserve fish even though it has a strong rich smell of rotten fish, but this smell is very well associated with Cambodia. Another main ingredient in this dish is Kroeung, a yellow curry-like paste which is made out of the combination of lemongrass, garlic, turmeric, shallot, galangal, makrut lime leaves, and red chilli. Kroeung has been used in many Cambodian dishes, we even use the ingredients in it for hot compress massage and believe it has benefits for our health as well. Recipe: Ingredients: • 150 g pork belly • 50 g prahok (fermented salted fish) • 2 garlic cloves, crushed www.mecs.org.uk For the sauce: • ½ red pepper, pounded to a paste • 2 garlic cloves, crushed • 20 g palm sugar • 125 ml (½ cup) coconut milk • 10 miniature eggplant or one small chopped eggplant (optional) • 2 makrut lime leaves, shredded • Splash vegetable oil For the Kroeung paste: • 1 stalk lemongrass, thinly sliced • 2 large garlic cloves, coarsely chopped • 1 small shallot, coarsely chopped • ½ tsp galangal, peeled, coarsely chopped • 3 makrut lime leaves, de-veined • ½ tsp turmeric, peeled, chopped • 1 chilli, chopped, seeded (optional) Method: • Using two knives or cleavers, finely chop the pork belly, prahok and two garlic cloves. -
Grand Tour Report
Grand Tour Report 5A Group 2 Christine Chan 2 Aster Cheng 3 Chantel Cheung 4 Nicole Wong 21 Rainie Yuen 22 Elmo Fung 23 Tony Ho 25 Canris Yau 26 Contents Chapter 1- Introduction---------------------------------------------------------------------p.3 Chapter 2-Methodology---------------------------------------------------------------------p.4 Chapter 3-Literature review----------------------------------------------------------------p.5 Chapter 4- Photographs Analysis----------------------------------------------------------p.6-12 Chapter 5-Findings of interview-----------------------------------------------------------p.13 Chapter 6 Reflection-------------------------------------------------------------------------p.14-15 Chapter 7- Conclusion-----------------------------------------------------------------------p.16 Chapter 8-Appendix-------------------------------------------------------------------------p.17-10 Chapter 9-Biblography----------------------------------------------------------------------p.21 Chapter 1 Introduction Cambodia is a developing country which is located near the Equator. During the days of our trip, we noticed that during November to April is the dry season whereas raining season starts at May and ends in October. The temperature during our trip was around 38 degree Celsius every day. We are glad to go to two different cities within 5 days – Phnom Penh and Siem Reap. First of all, Phnom Penh is the capital and economic core center in Cambodia. From streets to buildings, they are more innovative than the rural -
Dict-En-Fr-Food V3
Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Royal Government of Cambodia Department of Pollution Control Ministry of Environment
Royal Government of Cambodia Department of Pollution Control Ministry of Environment Project titled: Training Courses on the Environmentally Sound Management of Electrical and Electronic Wastes in Cambodia Final Report Submitted to The Secretariat of the Basel Convention August-2008 TABLE OF CONTENTS LIST OF APPENDICES.......................................................................................3 LIST OF ACRONYMS.........................................................................................4 EXECUTIVE SUMMARY.....................................................................................5 REPORT OF PROJECT ACTIVITIES.................................................................6 I. Institutional Arrangement.......................................................................6 II. Project Achievement...........................................................................6 REPORT OF THE TRAINING COURSES..........................................................8 I- Introduction............................................................................................8 II Opening of the Training Courses...........................................................9 III. Training Courses Presentation...........................................................10 IV. Training Courses Conclusions and Recommendations.....................12 V. National Follow-Up Activities..............................................................13 2 LIST OF APPENDICES Appendix A: Programme of the Training Course Appendix B: List