Eat with locals at a Khmer silk farm
One of the great opportunities we have in Cambodia is being close to many exciting businesses . One is the silk farm our host Naysim and her family own. Here you can learn about Khmer silk and have a meal with locals. The farm’s location is just 20 minutes from Phnom Penh center. After crossing the Japanese bridge you will board the ferry and afterwards it’s already close by on the small peninsula.
Naysim keeps the Khmer silk making tradition alive.
The production of silk in Cambodia has a long tradition. Some say the history of silk production dates back to the 12th century. For that reason you can see some ancient reliefs about silk at Angkor Wat. But other than Thailand, where silk became a major export good, Cambodian silk weavers produce mainly for the local markets. Zhou Daguan, who came to Cambodia from China in the 13th century, enjoyed the meal with locals and the raw silk. Most of the silk producers export their goods to China.
Visitors can have a meal with locals and learn weaving Khmer silk.
Naysim keeps the tradition of silk production and weaving alive. Her house is family place and silk farm at the same time. Visitors watch the production of silk from the very beginning, when the silk worm is still on its favorite food, the mulberry tree. Naysim waits for the worms to form a cocoon. Then she boils the cocoon and the raw silk thread gets out. She has to spin the threats first, and some get a but of dye for colorful fabrics.. Vistors can tray to use the weaving table and learn about the handicraft.
Khmer silk knowledge and cooking a meal
Part of the meal with locals is watching and helping preparing it.
After the silk lessons Naysim walks straight to the kitchen. She prepares a delicious Khmer meal with three different dishes. There are not many authentic ways to have a meal with locals and get so much insight about the daily life. The menu:
- Beef Lok Lak: The Khmer classic with premium local beef, tomatoes and cucumbers, and the very special dip made from leman, pepper and salt.
- Chha Bonlea: fried mixed vegetables with oyster oil
- Samlor machu Kreoung sach kor: Beef sour soup which The sour flavor of the soup comes from the use of tamarind or green leaves tamarind, and certain tangy vegetables such as tomato and pineapple, as well as Tiliacora triandra leaves.
At the end you will have a local style lunch with delicious Khmer food.
If the season is right (usually from March to June), trees are full of mangos. Guest can pick some and have them as a sweet dessert or can even take some home. We recommend to visit Naysim for a meal with locals during lunch time to avoid a trip back in the dark. You can book it online here.