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On Sun, Aug 18, 2013 at 8:46 PM, Hong Chi Kong <[email protected]>wrote:

> 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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-- 
"There's only one corner of the universe you can be certain of improving,
and that's your own self."
~ Aldous Huxley

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