Watch the world out of this world.
Well, as many of you know I took a couple of weeks out of China during this hot summer in Beijing and decided with my partner for a trip to Cambodia, which ended to be the fairest place for our different tastes on ideal holidays: beach & sun for him (a wizard without tale!) and culture and jungle for me (always worried about burning my white skin). "Fair enough" we both thought, and so we are, after Angkor Wat temple, in the Cambodian jungle! I want to share with you some info about the place where we stopped by, hoping you might find it interesting for your next trip... Maybe to Cambodia, why not? This unbelievable place is really in the middle of the jungle, in the north‐west part of the country and it is called Rainbow Lodge Resort. The owner Janet Newman just left four weeks ago and went back to Uk, leaving this eco-‐friendly resort to the two couples who welcomed us at our arrival: Neil WIlkinson and Lois Woodward, Simon WIlkinson and Amy Martin, all originally from UK but with different and international backgrounds.
To explain briefly how it works, it is important to say that Rainbow Lodge is completely self-‐sufficient, even if it is located in the middle of the jungle:
the water comes from the local stream and it is filtered to be used both in the kitchen and for the showers, electricity is provided by solar panels and they recycle almost everything, thanks to 2 local families who help them with the recycling process. Beyond of that, both the common living area and bungalows are high and separated from the ground level, in order to prevent from some unpredictable visitors, but also because the flows are quite frequent, especially when wet season comes.
Neil kindly explained us that since they don't have any fridge at the Lodge, everything must be fresh and purchased on a daily basis, when they go to Koh Kong city market. Huge blocks of ice will keep the food fresh and the day menu is always based on what they can find that day at the market, since they only use local and seasonal products, sustaining thus the local community.
What I found particularly interesting is that, as Neil told us, here in Cambodia the high cost of chemicals discourages local people to use them, with the amazing result that there is a variety of natural and organic products available all year long, for the best of our health. When it comes to excitement and adventures (well, don't watch at me dough!), Lois will be happy to tell you everything you need to know about the excursions you can have in the jungle around: trekking tours of 2, 5 and 8 hours are available and a local guide will always come with you, for your own safety. As for Tommy and I, we enjoyed Neil's kitchen skills and ability to play with local and fresh ingredients, due to his past life as a chef, and a refreshing bath in the Tatai River in the afternoon, between one short rain and another.. Now we are ready to pack for our next destination, but before that, I'd love to share with you one veggie recipe I've tasted in these days and tastes simply delicious:
-‐ 500 g red lentils
-‐ 2 cups breadcrumbs (you can make it from stale bread) -‐ 1 onion, chopped
-‐ 4 dried red chillies, crushed
-‐ 4 tablespoons chopped fresh parsley
-‐ 1 clove garlic, crushed
-‐ 2 teaspoons ground cumin
-‐ 2 eggs
-‐ Vegetable oil, for deep-‐frying
If you want to prepared the dip as well, you might need: -‐ 2 tablespoons shredded fresh mint
-‐ 1 teaspoon ground cumin
-‐ 1/2 teaspoon chili powder -‐ 1 cup natural yogurt
-‐ 2 tablespoon lemon juice
1. Place lentils and 4 cups/1 l water in a saucepan and bring to the boil over a medium heat. Reduce heat and simmer, stirring occasionally,for 15-‐20 minutes or until lentils are tend and liquid is absorbed. Set side to cool.
2. Place lentils, breadcrumbs, onions, chillies, parsley, garlic, cumin and eggs in a food processor and process until a soft ball forms.
Take 2 tablespoons of mixture and shape into flat balls.
3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds, then deep-‐fry felafel, a few at a time, for 4 minutes or until brown. Drain on absorbent kitchen paper.
Preparation of the dip:
Mix all the ingredient (you can also use a food processor or if you like).
Hope you will enjoy it and...
...Talk to you soon, from the Cambodian beach!
For more info about Rainbow Lodge you can visit their website: