I am not a scientist, but I like science and I watch science channel ever since 
I put satellite tv. There is a motto in that channel :
Question everything.  So here it is :
Did Samdech Choun Nath write it down somewhere or you hear it? 
Even Samdech Choun Nath knew chinese, I still going to ask where did he get the 
source from.
Monk is also a human. And human is capable of doing anything.





________________________________
 From: Nokoreach Nokoreach <[email protected]>
To: goolge goolge <[email protected]> 
Sent: Sunday, August 18, 2013 8:59 AM
Subject: Re: nom baong and char kway
 


តាមខ្ញុំដឹងរឿងឈ្មោះនំ​ ចាខ្វៃ​ ឬ ឆាខ្វៃ នេះមានពត៌មានដូចខាងក្រោមនេះ ៖
សម្ដេចសង្ឃជួន ណាត បានរៀបរាប់ថាមានមនុស្សខូចពីរនាក់ប្ដីប្រពន្ធ(លួចប្លន់កាប់ចាក់
ធ្វើបាបប្រជាជនចិន)ត្រូបានចាប់កាត់ទោសប្រហារជីវិត ។ 
សាច់ខ្មោចទាំងពីរនាក់ប្ដីប្រពន្ធ
នេះត្រូវបានកាត់ជាដុំៗយកទៅចៀនក្នុងខ្លាញ់យកទៅឲ្យអ្នកទោសបរិភោគដើម្បីកុំឲ្យយក
តម្រាប់តាមមនុស្សខូចពីរនាក់ប្ដីប្រពន្ថនេះ​។ 
ចា ឬ ឆា នេះក្លាយពីពាក្យចិនថាៈ យ៉ាវ=ប្រែមកជាភាសាខ្មែរថា ខ្លាញ់ ។
ខ្វៃ ជាពាក្យចិនប្រែមកជាភាសាខ្មែរ  ខ្មោច ។
តើមានខ្មែរណាបានដឹងពីរឿងនេះយ៉ាងណាៗ សូមជួយ
បកស្រាយតាមការដឹង​?





2013/8/18 Hong Chi Kong <[email protected]>


>http://www.phnompenhpost.com/7days/street-food-stories%E2%80%8B-deep-fried-treats-win-star-fame
> Char kway is borrowed from the Hokkien dialect of China and means oil-fried 
>cake. The long strips are also known as youtiao in their native China.
>No wonder these Chinese waiters/waitresses here don't understand Char kway. 
>There are Chinese
>restaurants here that serve Dim Sun on weekend. My late father love Xiao Mei 
>and Char kway
>for breakfast. My father and I used to add sugar to our Xiao Mei. Xiao Mei 
>here is made little
>different from the one in Cambodia(at least from the time I grew up). There is 
>no juice to add sugar.
>Since I
 don't know how to make it, that is close enough. So many times, I ate without 
Char kway 
>because when I order it, they don't know what it is(even oil-fried cake) . 
>The last time I was able to correctly order it to go along with this dry Xiao 
>Mei simply because 
>I saw they serve Pa Tong Ko and recall the guy calling out every morning along 
>the street where 
>I used to live in Phnom  Penh : Pa Tong Ko o'h Char Wei. 
>
>
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