Cambodian pumpkin was brought to Japan by Portuguese sailors in 1500’s which leading to the name kabocha. The Japanese named kabocha after Kambuja or Kampuchea(Cambodia). In Khmer language, we call it Lpoeu. Portuguese call it “Cambodia abóbora.”

Lpoeu is prepared in many ways in Khmer cooking.
-Cha lpoeu sach jrouk/monn( pork or chicken stir fry pumpkin)
-somlor kohkor (vegetarian type of soup)
-somlor proher(another type of vegetarian soup with smoke fish)

For dessert:
-lpoeu songkja (stuffed coconut milk and egg custard)very popular dessert in Cambodia.
-lpoeu kthih (pumkin with coconut milk in syrup style)

These are just a few menu to name them.

*When shopping, look for dark green skin and heavy Lpoeu. Darker and heavier means the pumkin is mature and rich in vitamin (E). The texture is a little sticky when eating, that is the best pumkin. Good and mature pumkin should look like the picture above or even darker is better. Pka lpoeu (pumpkin flower) is edible.

Walking is not mean working, right?…. but sometime not sure! i grab my slr to working on it,  it was a sunny day of my weekend ummm it was Spring?? may be! sorry that i can’t tell the name of these flower.

Location:: East of 3Hogy, Camera: Digital SLR Nikon D80, Exposure: f/5.6 @1/15