How to Make a Slideshow in Blogger

As a business or expert, simply having a Blogger blog isn't sufficient. You need to boost your blog's capability to facilitate your objectives, and whether you're a picture taker, advertiser or other expert, a slideshow can help. As a picture taker, you can flaunt your most loved photos, or as an advertiser your best item stills. Despite the fact that various outsider slideshow alternatives are accessible, Blogger includes an implicit slideshow contraption that you can introduce and arrange from inside the Blogger interface itself, without the requirement for self-facilitating or Web programming information.

1.

Log in to your Blogger account using your Google ID. If you don't have a Google ID or haven't set up a Blogger account yet, sign up with Google or configure your Blogger account from the Blogger homepage. Once logged in, select the blog you wish to add a slideshow to.

2.

Click the "Layout" option from the drop-down options menu for your blog. Click one of the "Add a Gadget" fields to open a new window containing a list of official Blogger gadgets; the slideshow will appear wherever you install the gadget within the layout.
3.

Scroll down the list of gadgets and click the "Slideshow" option to open the slideshow configuration page.

4.

Give the slideshow a title. Click an option from the Speed drop-down menu to set a speed for it, and check the "Randomize images" box if you want to display images in random order. You may also enable the option for clicked images to open in a new window.

5.

Select a source for your slideshow images from the Source drop-down menu. The default option is Google's Picasa Web album that's automatically created when you sign up for Blogger, though you can also choose to display images from a Flickr account, Photobucket account or a media RSS feed. Each option has its own configuration options, including the ability to choose images by keyword, sub-album or user account.

6.

Click the "Save" button to save your settings and integrate the slideshow into your Blogger blog. To make additional changes to the slideshow later, if desired, select it from the Layout window.

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Cambodian Cuisine | Chha (Stir Fried Dishes) and Rice Dishes

The term Chha refers to stir frying techniques introduced by Chinese immigrants (from Hokkien Tshá).
Chha Kuy Teav (which means blend seared level rice noodle) Is a Khmer adaptation of a mix browned level noodle dish that is a claim to fame of Southern districts of Cambodia. It regularly includes the utilization of dull and sweet soy sauce and an alternate collection of meats. It is finished with sauté scallions, egg, pork ham, and cuts of spring rolls.

Chha Kh'nhei (ឆាខ្ញី)

 (which means blend singed ginger) A zesty panfry (chhar) of meat, normally chicken, eel or frog seasoned with julienned gingeroot, dark Kampot pepper, garlic, soy and now and again new jalapeños or new peppers, for additional warmth.

Chha Kh'nhei (ឆាខ្ញី)

Bai Chha (បាយឆា)

Is a Khmer variety of browned rice which incorporates Chinese sausages,[citation needed] garlic, soy sauce, and herbs, for the most part eaten with pork.[citation needed].

Bai Sach Chrouk

Is a typical breakfast road sustenance highlighting rice, Chha Chiu-styled grill pork, egg (mixed, steamed, singed, or caramelized), chive soup, Chrok (picked vegetables) or protected radish, and soy sauce or fish sauce fixings.

Bai Sach Chrouk

Bai Moan (AKA Bai Sach Moan;

 which means Chicken Rice) Is a Cambodian road nourishment of Chinese inceptions from Hokkien and Hainanese workers from the seventeenth century. It is like Chinese Chicken Rice with the special case that lemon grass glue (kreoung) is blended with the rice before being steamed.

Phak Lav

Is a dish of caramelized/braised organs, both a home dish and well known road sustenance. A comparable dish exists in Vietnam called Phá Lấu.

Mee Chha

A normal road sustenance where wheat yellow noodles are mixed seared with meat and vegetables and finished with an egg and sauce.

Trakuon Chha

 (blend seared water spinach) Is a typical vegetable dish eaten at meals. The water spinach (Ipomoea aquatica) is mix singed in oil, garlic, red peppers, and minced pork, aged soy beans, and soy sauce.

Lort Chha

 (which means blend seared "dropping out" noodle) Are Cambodian thick short tapoica noodles, with included eggs and chicken, eaten for the most part with angle sauce. Lort alludes to any substances that falls through a gap, accordingly, these are the means by which the custard noodles are made. Varieties exist in Thailand, Laos, and Hong Kong.

Mee Kantang (មីកាតាំង)

Wide rice noodles in a shellfish sauce ordinarily mix singed with eggs, infant corn, carrots, Chinese kale (kai-lan), mushrooms and a decision of meat, typically hamburger. The name of the dish deciphers actually as Cantonese-style noodles in Khmer, uncovering its inception among the early Cantonese people group in Cambodia, while likewise being like the Thai dish rad na.

Mee Sua Cha

 (which means blend singed sewed noodles) Is a dish in which cellophane noodles are mix broiled with garlic, vegetables, mushrooms, and shellfish, fish, and soy sauce. The dish is most normally made amid occasions, for example, Pchum Ben, or sanctuary celebrations to provide for priests or to respect predecessors.

Mee Kola

 (which means Kola noodle) Is a noodle dish made by the Kola ethnic minority in western territories in Cambodia where the different Tai-Kadai impacts are very solid. The rice noodles are blend browned and prepared with shellfish sauce at that point put in a bowl where nuts, grouped vegetables and fish sauce are included. Meat varieties of this dish exist in Khmer varieties.

Mee M'poang 

(which means firm wheat noodle) A fresh fricasseed noodle dish of Chinese birthplace that is finished off with broiled hamburger and sauce.

Lok lak (ឡុកឡាក់)

Stir-seared marinated, cubed hamburger presented with new red onions, served on a bed of lettuce, cucumbers, and tomatoes and plunged in a sauce comprising of lime juice,[8] ocean salt and dark Kampot pepper (tek merec).[9] It is the Cambodian interpretation of the Vietnamese dish Bò lúc lắc, which signifies "shaking meat" in Vietnamese. Local variations incorporate lok lak Americain, found in bistro menus in Phnom Penh, recognized by the expansion of chips (instead of rice) and a singed egg radiant side up.

Sach Chrouk Sa See (Char Siu)

A Khmer version of Char Siu pork, this is frequently included num ache sandwiches or and a typical meat for Bai Sach Chrouk breakfasts.

Sach Chrouk (Kvay importance to roast)

A Chinese style-cooked pork that is normally overwhelmed by white rice, prahok or kapi (fish or shrimp glue), and crude vegetables. This method just alludes to a particular cooking strategy made by the Chinese workers. Different types of pork dishes are alluded to as "ang" (which means to barbecue, prepare, and so on.).

Sach Chrouk (Kvay importance to roast)

Kwah Ko/Kwah Chrouk

Is safeguarded meat or pork liver, like Cantonese Lap Cheong.

Phahut A angle cake that is beat and blended with kreoung in an engine and pestle. It is then formed into a patty and pan fried. It is regularly eaten with rice, sweet fish sauce, and crude grouped vegetables.

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Cambodian Cuisine | Samlor (Rice Soup)

Hong

A braised Beef stew similar to Kho with the exception that it doesn't not feature eggs and the extensive use of dark soy sauce. The dish is also sweeter and saltier than Kho. This dish has origins from South Chinese migrants and is similar to Hongshao Rou.

Chap Chai

A Khmer soup of Chinese origins, that is created with the use of cabbage, mushrooms, and quail eggs. The broth is clear and herbs are Cambodian addition in order to make the soup hearty.

Chap Chai

Ngam nguv

Is a chicken soup flavored with whole preserved lemons.

Samlar kari (សម្លការី)

Is a traditional wedding and celebration dish, features coconut chicken curry gently spiced with paprika, and with a soupy consistency, often cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes, while nom ban chok samlor kari is often served for breakfast the next day, featuring the same ingredients to make nom ban chok but using the samlor kari broth instead of the traditional turmeric and fish-based broth that goes into making nom ban chok

Chhnang Plerng (meaning fire pot)

Is the most common form of hot pot eaten in Cambodia in which a heated pot with a clear broth, meat, and assorted vegetables are eaten between family members. Chhnang Plerng is the general term for hotpot and there exist a variety of hotpot that undergo different names with mixed influences from China.

Yao hon or yaohon'(យ៉ៅហន): A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It differs from Cambodian Chhnang Plerng or other Asian hot pots in that it features a tangy coconut broth rather than a clear broth. It is similar to the Japanese sukiyaki, however, it is derived from the Chinese hot pot.

Chhnang Dei: A hot pot variety of Chap Chai soup that is eaten with Mee (egg noodles) or Mee Sua (threaded mung bean noodle).

Chhang Phnom Plerng (Volcano Hot Pot/ Cambodian BBQ): A unique Cambodian style BBQ similar to their Lao and Thai counterparts. It is served on a hotpot attached with a grill to allow meat to cook and secrete juices into the broth to allow the soup to become tastier over time.

Chhnang Plerng (meaning fire pot)

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Cambodian Cuisine | Samlor (Rice Soup) and Chhang Plerng (Hotpot)

Samlor (Rice Soup) and Chhang Plerng (Hotpot)

Samlor refers to soup dishes that are eaten with rice and Sup refer to dishes that can be eaten without the need of rice, these usually being dishes of Chinese or European origin. Chhang Plerng refers to the general term of Hotpot that are popular eaten during the dry "cold" season (winter) and during late night gatherings.

Samlar machu (សម្លម្ជូរ)

In reality indicates a whole class of samlor, whereby the prevailing flavor is a fragrant, citrusy pungency, and there are a wide range of variants. Of all the essential flavors (salty, sweet, zesty, harsh, unpleasant, umami), Khmers are most partial to harshness, relatively every town or area has its own particular one of a kind variant of samlor machu including samlor machu kroeung (highlighting kroeung glue, turmeric, morning wonder, coriander, stewed hamburger ribs and tripe), samlor machu Khmer Krom (highlighting tomato, pineapple, catfish, lotus root and sacred basil) and samlor machu Siem Reap (containing bamboo shoot and minor freshwater shrimp). The harshness and citrus flavor can originate from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.[5][6] It is related with the Vietnamese acrid soup canh chua.

Samlar machu (សម្លម្ជូរ)

Samlor Kako (Khmer: សម្លកកូរ)

Traditional dish soup of Cambodia. It's also considered as one of Cambodian's national dish. The soup base is created from a variety of vegetables that reflect the environment of rural Cambodia as well as the use of Prahok to create a tangy salty taste.

Babor (meaning porridge or rice pudding) (បបរ)

Derived from the standard Chinese congee, this quintessential breakfast dish has many regional Cambodian incarnations. A type of porridge made with white rice, plain or with a chicken or pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions, omelette, fried breadsticks or dried fish from the Tonle Sap (trey ngeat). Babor pray is the name for the common marketplace dish of salted dried fish with rice porridge.

Babor (meaning porridge or rice pudding) (បបរ)

Kho (ខ ឬសម្លខ)

Braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish, khor is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called humba.

Kho (ខ ឬសម្លខ)

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Cambodian Cuisine | Num Banh Chok Somlar Kari

Num Banh Chok Somlar Kari

A rice noodle dish eaten with a Khmer curry soup. The curry may be yellow (Turmeric soup base) or red (Chili curry soup base) depending on the type of soup created and generally include chicken (including legs) or beef, potatoes, onions, and carrots.

Num Banh Chok Somlar Kari

Num Banh Chok Namya

A rice noodle dish featuring a Thai sour soup based (Thai Namya) that are popular during festivals and family gatherings. It features the same vegetables and herbs in Num Banh Chok Teuk Prahok although the Name is created with Thai green curry paste.

Num Banh Chok Kampot

A speciality of Kampot featuring a cold rice noodle salad rather than a soup base of Num Banh Chok. It features cuts of spring rolls, a variety of herbs, grounded nuts, pork ham, and fish sauce.

Num Banh Chok Teuk Mahech

A soup speciality of Kampot that features a clear fish broth (that doesn't feature the use of prahok) cooked with chives and vegetables. It is a regional speciality not found in Phnom Penh and other parts of Cambodia where Khmer and Vietnamese varieties of Num Banh Chok are eaten.

Num Banh Chok Samlor Yuon

A rice noodle soup that have origins from the Kinh (Vietnamese) populations in the urban areas of Cambodia. It is most similar to Vietnamese Bún Riêu featuring a red blood pork soup base and balls of minced crab meat. It also features more variety of herbs and vegetables not used in Vietnam.

Banh Sung

A slimy rice noodle dish that is a common lunch snack within the markets in Southern Cambodia. It features coconut milk, fish sauce, pork ham, and assorted mint and vegetables. It is similar to the Vietnamese dish bánh tằm bì.

Banh Sung

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Cambodian Cuisine | Noodle soups

Cambodian features of variety of noodles in which different types of noodles are exchangeable for different broths, such as Kuy Teav broth eaten with Mee Sua noodle or Lort. Khmer noodles have origins from Chinese influences and bear many the similarities to other noodles in Southeast Asia.

Kuy teav (meaning flat rice noodle) (គុយទាវ)

In the Khmer dialect, kuyteav alludes to the dish and the rice noodles themselves. This customary pork juices based rice noodle soup dish is a famous breakfast dish in Cambodia and is prominent in neighboring nations and in nations that have a substantial Khmer populace. Initially created by Cambodians of Chinese plunge, it is constantly presented with the embellishments of lettuce leaves, bean grows, hacked scallions, sawtooth coriander, dark Kampot pepper, lime squeeze, and caramelized garlic oil. Kuyteav might be served in one of two different ways, with every one of the fixings in the soup, or with the soup as an afterthought. The two variants have similar fixings and enable the coffee shop to control the adjust of flavors, temperatures and surfaces. The Phnom Penh variant of kuyteav (called hu tieu Nam Vang by the Vietnamese) is the most excessive, regularly containing a few or the majority of the accompanying fixings: pork stomach, ground pork, coagulated pig blood, hacked pork offal, for example, digestive tract, heart, liver and lung, cooked duck, Mekong waterway prawns, angle cake and squid. Present day adaptations of kuyteav including meat, chicken, or fish (as opposed to the first pork-based juices) have developed as of late, yet the plenty of enhancements that recognize kuyteav continue as before.

Kuy teav (meaning flat rice noodle) (គុយទាវ)

Kuy teav Ko Kho (Meaning Caramelized Rice Noodles)

A rice noodle dish created from the stewed/braised flavors of beef combined with flat rice noodle. It features French influences including potatoes and carrots topped off with chives and cilantro. It is eaten with bread as well. A similar dish exists in Vietnam called Hủ Tiếu Bò Kho.

Mee Kiev(Meaning Dumpling noodle)

Mee meaning egg noodle and Kiev meaning dumpling, from Hokkien "Kiau", is a Khmer rendition of wonton soup. The broth is clear topped with Chinese chives and the dumplings are filled with seasoned minced pork and shrimp. Variations often served with yellow wheat noodle and a mixture of rice wheat and rice noodle (Kuy teav Mee Kiev).

Num banh chok (meaning rice noodle)

A notable and cherished Cambodian dish found at streetside merchants, eateries, create markets (psahs, for example, the Psah Thom Thmey (Central Market, Phnom Penh) and in shophouses. In English it's regularly basically called essentially Khmer noodles, inferable from its pervasiveness the nation over. Nom boycott chok is an ordinary breakfast nourishment and was initially a local forte from Kampot territory, comprising of noodles arduously hammered out of rice, finished with a fish-based green curry sauce produced using lemongrass, turmeric root and kaffir lime. New mint leaves, bean grows, green beans, banana bloom, cucumbers and different greens are stacked on top by the coffee shop. There is likewise a red curry form that is normally saved for stylized events and wedding merriments (see Samlor kari). Comparative dishes exist in Thailand, Laos, and Myanmar.

Num banh chok (meaning rice noodle)

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Cambodian Cuisine | Noodles

Numerous components of Cambodian noodle dishes were enlivened by Chinese and Vietnamese cooking[4] notwithstanding keeping up a particular Khmer variety. Prahok is never utilized with noodle dishes. Rice stick noodles are utilized as a part of mee katang (មីកាតាំង), which is a Cambodian variety of chǎo fěn with sauce. Not at all like the Chinese styled chǎo fěn, the noodles are plated under the panfry meat and vegetables and finished off with fried eggs. Burmese style noodles (មីកុឡា, Mee Kola) is a veggie lover dish produced using flimsy rice stick noodles, steamed and cooked with soy sauce and garlic chives. This is presented with cured vegetables Jroak (ជ្រក់), julienned eggs, and sweet garlic angle sauce (which is really not veggie lover) decorated with pounded peanuts. Mi Cha (មីឆា) is mix fricasseed egg noodles.

Khmer Noodles

Popular dishes

Cambodian road sustenances (m'houp hat plouv) are a mix of impacts from China and Southeast Asia. There exist an assortment that are frequently not known to individuals outside of Cambodia. Road nourishment are the heart and custom of Cambodian day by day life[citation needed] and considered snacks instead of suppers. Nourishment slows down are called hang or tiam, a Khmer word obtained from Chinese háng ("store", "business") or hang (bai signifies "rice" or "sustenance") and to distinguish the particular sustenance available to be purchased, nourishment restaurants are tended to as Hang/Tiam Kuy Teav (Rice noodle Stall) or Hang/Tiam Kafe (Coffee Stall), for instance.

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