PFC Soldiers

ចោរសៀមឈ្លានមហាថោកទាប​ ខ្លួនឯង​ប្រេីសុទ្ធតែ​យន្តហោះ​ចម្បាំង​ F16 និង​គ្រាប់បែក​ចង្កោម​ខុស​ច្បាប់​អន្តរជាតិ​ បែជាមកចោទ​កម្ពុជា​ប្រេី​កាំជ្រួច​ PHL-03 ទៅវិញ​ ខណៈ​កាំជ្រួច​នេះ​ កម្ពុជា​មិនទាន់​បញ្ចេញ​ប្រេីប្រាស់​នៅឡេីយ​ ។

ជាការពិត​ណាស់​ពេល​នេះកម្ពុជា​ពុំទាន់មាន​ភាព​ចាំបាច់​ដើម្បី​ប្រេីកាំជ្រួច​ PHL-03 នេះទេ​ តែ​អនាគត​អាចនឹងប្រេី​ ព្រោះ​កម្ពុជា​មិនមែន​ទិញ​កាំជ្រួច​ដ៏ទំនេីប​និង​មាន​អនុភាព​ខ្លាំង​អស្ចារ្យ​នេះមកតាំង​ពិពណ៌​ទេ​ គឺ​ទិញមក​ប្រេីប្រាស់​ដេីម្បី​ការពារ​បូរណភាពទឹកដី​ និង​ប្រជាជន​ ។

កម្ពុជា ប្រទេសតូច តែបេះដូងមហាធំ 🙏🙏🙏

បុណ្យ​បាប​ពិតជាមាន​ បេីមិន​ជឿ​កុំប្រមាថ​ !

គ្រាន់​តែ​ចោរសៀមឈ្លានរៀបចំ​កប៉ាល់​ចម្បាំង​ឈ្លានពាន​កម្ពុជា​ភ្លាម​ មាន​សញ្ញា​រលកយក្ស​ស៊ូណាមី​មកភ្លាម​ ។ តិច​គួច​កប៉ាល់​ ៨គ្រឿង​នោះទៅបាត់​ ? យ៉ាង​ណាយ៉ាងណី​ បេី​រលក​យក្ស​ ស៊ូណាមី​ គួចយកទៅបាត់​ កុំចោទ​កម្ពុជា​វេីយ​ 😂😂

ខេត្តឧត្តរមានជ័យ៖ ទិដ្ឋភាពជនចាស់ជរា ជនពិការ កុមារ និងប្រជាពលរដ្ឋដែលនៅកៀកសមរភូមិក្តៅ រត់ភៀសខ្លួនក្នុងភូមិសាស្ត្រវត្តថ្មកំបោរ ស្រុកបន្ទាយអំពិល ខេត្តឧត្តរមានជ័យ មកទទួលស្បៀងពីរដ្ឋបាលខេត្ត និងសប្បុរសជន

Oddar Meanchey Province: Footages of the elderly, disabled, children, and residents living near the battlefield, fleeing in the area of Wat Thmor Kambor, Banteay Ampil District, Oddar Meanchey Province, to receive donations from the provincial administration and philanthropists.

ប្រភព៖ ក្រសួងព័ត៌មាន

Thai is trying to fool people around the world. Thai is bigger than Khmer. Thai has a lot of influencers, celebrities bigger than Khmer. But just because they have a big voice, doesn’t mean they get to change the story.

For Cambodia, we are the Khmer Empire. Everyone can do just a one-click Google, and you’ll see who was the biggest Khmer Empire. And all the land that Thailand is sitting on right now used to belong to Cambodia, before they won the war. We accept that.

But as of now, in 2025, just yesterday - they are trying to do it once again. History is repeating itself. They are trying to create the war, act like the victim, and point the finger at Cambodia. This is what Thailand has always done to Cambodia.

And it’s not just Cambodia. You can ask people from neighboring countries like Laos, Myanmar, Malaysia, and more - Thailand is always trying to steal their lands, acting like they are the biggest country in Asia or something.

So I hope everyone is not easily fooled by Thailand. Try to dig a little bit more about history, about the facts, before you go sharing those stories and deciding who you choose to believe.

Sweet and Savory Sausage and Egg Stir-Fry Recipe
Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 4 large eggs
- 6-8 ounces Chinese sausage (lap cheong), sliced lengthwise into 1/2-inch thick pieces
- 1 tablespoon cooking oil (vegetable or canola)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar (or to taste)
- 1 teaspoon rice vinegar
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Optional: a pinch of red pepper flakes for extra heat
Instructions:
1. Prepare the ingredients: Slice the Chinese sausage. Whisk the eggs lightly with a fork. Thinly slice the green onions.
2. Cook the sausage: Heat the oil in a wok or large frying pan or skillet over medium heat. Add the sausage and cook until lightly browned and heated through, about 3-5 minutes. Remove from the pan and set aside.
3. Scramble the eggs: Add the beaten eggs to the pan and scramble until just set but still slightly moist. Don't overcook.
4. Combine and simmer: Return the sausage to the pan. Add soy sauce, oyster sauce, brown sugar, rice vinegar, and black pepper. Stir to combine and cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the eggs and sausage.
5. Garnish and serve: Stir in the green onions and serve immediately. If you like it spicier, add a pinch of red pepper flakes during the simmering stage.
Tips for success:
- Don't overcook the eggs: Aim for tender, slightly moist scrambled eggs.
- Adjust sweetness: Taste and adjust the amount of brown sugar according to your preference.
- Add vegetables: Feel free to add other vegetables such as bell peppers, onions, or mushrooms.

Tomato Pork Noodle Soup Recipe
Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 pound pork loin, thinly sliced
- 1 tablespoon cooking oil (vegetable or canola)
- 2 large tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 (14-ounce) package flat noodles (egg noodles or similar)
- 1 cup bok choy or other leafy greens, chopped
- Optional garnishes: chopped green onions, sesame oil
Instructions:
1. Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 3-5 minutes.
2. Brown the Pork: Add the sliced pork to the pot and cook until lightly browned, about 5-7 minutes. Remove excess fat if needed.
3. Simmer the Soup: Add the diced tomatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
4. Season: Stir in the soy sauce, sugar, and black pepper. Taste and adjust seasoning as needed.
5. Cook the Noodles: Add the noodles to the pot and cook according to package directions, typically 8-10 minutes.
6. Add Greens: During the last 2 minutes of noodle cooking time, add the chopped bok choy or leafy greens to the soup.
7. Serve: Ladle the soup into bowls and garnish with chopped green onions and a drizzle of sesame oil (optional).
Tips and Variations:
- For a richer broth: Use pork bones in addition to the pork loin.
- Spice it up: Add a pinch of red pepper flakes or a dash of chili garlic sauce for a spicier soup.
- Add other vegetables: Carrots, celery, or mushrooms would be delicious additions.
- Thicken the broth: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.
Enjoy your delicious and warming Tomato Pork Noodle Soup!

Sautéed Shrimp with Cucumber and Chili Recipe
Yields: 2 servings
Prep time: 10 minutes
Cook time: 8 minutes
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 cucumber, thinly sliced on the bias
- 2 cloves garlic, thinly sliced
- 1-2 dried red chilies, roughly chopped (adjust to your spice preference)
- 2 tablespoons cooking oil (vegetable or canola)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Optional: 1 tablespoon chopped scallions for garnish
Instructions:
1. Prepare Ingredients: Peel and devein the shrimp. Thinly slice the cucumber on a bias. Mince the garlic. Roughly chop the dried red chilis.
2. Stir-fry: Heat the oil in a wok or large skillet or frying pan over medium-high heat. Add the garlic and dried red chilies and stir-fry briefly (about 30 seconds) until fragrant.
3. Cook Shrimp: Add the shrimp to the pan and stir-fry for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the pan and set aside.
4. Sauté Cucumber: Add the cucumber slices to the pan and stir-fry for 2-3 minutes, until slightly softened but still crisp-tender.
5. Combine and Season: Return the shrimp to the pan. Add the soy sauce, rice vinegar, sesame oil, and sugar. Stir-fry for 1-2 minutes to combine and coat the shrimp and cucumber.
6. Finish and Serve: Season with salt and pepper to taste. Garnish with chopped scallions (optional) and serve immediately.
Tips and Variations:
- Add other vegetables: Consider adding bell peppers, snow peas, or bean sprouts for additional flavor and texture.
- Adjust the spice: Add more or fewer dried red chilies to control the level of spiciness.
- Use fresh chilies: Substitute fresh chilies for the dried ones for a fresher, brighter flavor.
- Thicken the sauce: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last minute of cooking.
Enjoy your delicious and simple Sautéed Shrimp with Cucumber!

Slow Cooker Chicken Alfredo Spaghetti

Ingredients :

• 1 lb chicken breasts
• 2 jars (15 oz each) Alfredo sauce
• 1 lb spaghetti
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• ⅓ cup chopped sun-dried tomatoes
• 1 tbsp minced garlic
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp oregano
• ½ tsp thyme
• ¼ tsp red pepper flakes

Instructions :

1. Layer Ingredients in Crockpot:
Place chicken breasts in the slow cooker. Season with salt, pepper, paprika, oregano, thyme, and red pepper flakes. Sprinkle on the minced garlic and sun-dried tomatoes.
2. Add Sauce & Cook:
Pour the Alfredo sauce over the chicken. Cover and cook on LOW for 4–6 hours, until the chicken is fork-tender.
3. Cook the Spaghetti:
Near the end of the cook time, boil the spaghetti according to package instructions. Drain and set aside.
4. Shred Chicken:
Once the chicken is cooked, shred or cube it right in the crockpot. Stir well to mix everything together.
5. Finish & Combine:
Add the cooked spaghetti to the slow cooker along with the mozzarella and Parmesan cheese. Stir until everything is creamy and cheesy.
6. Serve:
Serve hot, topped with extra Parmesan and a sprinkle of dried parsley if you’d like.

Servings: 8
Prep Time: 10 minutes
Cook Time: 4–6 hours