What is Kalan?

Kralan is a traditional Cambodian rice bowl where rice and other ingredients are cooked inside the bamboo stick. Ingredients such as beans and vegetables are added to sticky rice. The locals tend to eat this meal around the New Year as an annual tradition.

Experts suggest that neighboring culinary cultures have influenced Kralan's food. In this meal you can see Thai, Vietnamese and even Chinese elements. The use of rice shows its meaning as a core for the local population.

In many preparations, the Kralan ingredients are wrapped in a bamboo stick. The bowl space does not have to occupy a large part of the length of the bamboo rod, where most of this longer stick simply expresses air from the fire. Photographs of authentic chefs preparing Kralans show that bamboo pieces leaned in the diagonal, while the heat rises to roast food. When cooking is done, those who eat food usually peel off pieces of bamboo and pull out food.

It is interesting to note that onMany formal recipes for this meal are not distributed to the Internet. In general, Kalan is much darker than many other rice meals from other areas of the world. For example, Spanish paella, which includes cooked rice, and Arabic rice meals are widely available online. Recipes for similar meals from the Orient are also often available.

The way Kalan's bowl uses rice is similar to other products that came from neighboring countries. For example, the Chinese have a habit of using Guob or "burned rice" blocks. Where Kralan also cooks rice more harder than it is cooked in many presentations, it may not be "burned", but simply dried and cured into any block. In some respects, this presentation is also an alternative to the popular technique in the Middle East cooking Kabob Meat and Vegetables and Laikag through Rice. With the Cambodian version and its special cooking method, both elements, vegetables and rice are giveneats and are also prepared in the same container.

those who want to learn more about this Cambodian food can find screens that record its preparation. Cambodian chefs will also have more information about specific cooking techniques. This meal, which originated as a local way of celebrating holiday, can be used in modern cosmopolitan reviews of worldwide cuisine or surveys of foreign food cultures.