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Mmm, Phase-Two Milk From Cambodia

Cambodian foodblogger Phnomenon has tipped us off to the genius Engrish recipe page on the Cambodian Ministry of Tourism's website. As Phnomenon puts it, "in this instance, a Cambodian ministry's heart is in the right place, but their translator's mind isn't." Particularly awesome are the Ministry's directions for making fish amok (one of Phnomenon's "Five (Cambodian) foods you should eat before you die"):

· Break the coconut fruit, squeeze the nut to get its milk by making the phase-one milk and phase-two milk
· Cut the ripe bell pepper into two
· Pour half of the phase-one coconut milk into a frying pan to cook until it turns a litter brown
· Then, put into the pan the spices and the mash mixture, and stir it up
· Add the phase-two milk and turn off the cooking gas after the solution becomes cooked and dry enough

Like all the other great culinary innovations of the world draw tourists from far and wide, foodies should be flocking to Cambodia for "phase-two milk" and "mash mixture" in no time. Actually, in New York, you can already get phase-two milk in a gold leaf-lined martini glass for $98. It's the new mojito.

[Photo: adwrighty]

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