Unknown in Asia prior to the 16th century, the chili pepper arrived with the Portuguese. More years still passed before the chili pepper reached Cambodia, and to this day it lacks a certain status in Khmer cooking and is not extensively used, unlike neighbouring Thailand, Laos or Malaysia. Black pepper is the preferred choice when heat is required in a dish. Tamarind is commonly employed as a soup base for dishes such as samlar machu. Star anise is a must when caramelizing meat in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are essential spices in Khmer cooking, Khmer stews, and nearly all curries.[1]
As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of most Cambodians, making its way into many recipes. Daily fresh catches come from the Mekong River, Bassac River and the vast Tonlé Sap. While freshwater fish is the most commonly-used meat in the Cambodian diet, pork and chicken are also popular. Though not as common as in neighboring Vietnam, vegetarian food is still a part of Khmer cuisine and often favored by more observant Buddhists.
