Cambodian feast serves up tolerance

In an effort to give students an insightful look into Cambodian (Kampuchea) and Southern Cambodian (Khmer Krom) culture, nearly 120-strong gathered in the Rutgers Student Center Multipurpose Room Thursday evening for the first-ever Cambodian Food Festival.

Sponsored by the Rutgers Khmer Kampuchea-Krom Cultural Association, the club and festival were meant to raise awareness at the University of the cultural, social and political issues related to the Khmer and Khmer Krom peoples, said Daniel Yi, a club board member and a School Of Environmental And Biological Sciences sophomore.

“Although Cambodian food is often quite spicy, several of the dishes were toned down in piquancy to accommodate for all in attendance,” said Rutgers College junior Hien Tran, the club’s social outreach chair.

As one of the school’s newest organizations, the association has put on events of a smaller scale, such as movie nights. The club’s leaders worked all semester to ensure the success of this event, meant to mark the end of the club’s first year as well as to act as the commencement for a bright future.

“I just wanted the club to make a splash in the Rutgers community,” said Club President Sambo Thach. “Cambodian culture is so vast and diverse that I felt it was important [to] afford as many people as possible the chance to experience it.”

The festival featured a smorgasbord of nearly 10 traditional Cambodian dishes, including tilapia fried in chili sauce, fruit salad, chicken lollipops, fried rice, spicy prawns, spring rolls and Cambodian crepes, as well as bean cakes for dessert.

“The fruit salad is for the particularly adventuresome palate, since it includes copious ingredients not readily found in most Western cuisine, such as jack fruit and leches,” said Thach, a School of Engineering junior.

But food was not the only thing on the menu for the night. The event included a coconut dance by Tran and a performance by a Cambodian percussion ensemble. The Philadelphia-based ensemble included six drummers, a cymbalist and a gong player. Finally, students participated in a durian eating contest.

Many individuals in attendance were experiencing Cambodian culture for the first time, and other organizations such as the Vietnamese Student Association came out to show their support.
George Kotzias, one of the students new to Khmer culture, had nothing but good things to say about the club.

“As a member of other Asian cultural clubs, I found this to be a culturally and culinary enlightening experience,” said Kotzias, a Rutgers College senior. “The food was of a sweet-tangy nature that I found thoroughly delectable.”