Cambodian curry
Vissot Cambodian curry is based on a traditional Cambodian curry. Click the arrows or press play to see how Cambodian people prepare and use curry and how Vissot developed and produces Vissot Cambodian curry
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Curry in the villages: Cambodian people love to cook curry during festival times. Each family will cook a large pot to share with family and friends. The curry is gradually eaten over a few days. Here are some slides of one Cambodian village preparing curry for a festival |
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Curry research: Cambodian curry is too good not to share with the world. That is why Vissot staff and students decided to research and develop Cambodian curry to produce for export. Here is a brief overview of how Vissot Cambodian curry was developed for export. |
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Palm syrup: Palm syrup is a popular ingredient used in many Cambodian dishes, including samlor curry |