Amok trey (អាម៉ុកត្រី) - Fish covered with kroeung and coconut milk, wrapped in banana leaves and steamed.
Ansom chek (អន្សមចេក) - A cylindrical rice cake wrapped in banana leaves and filled with bananas...
Khmer Food Noodles
Many elements of Cambodian noodle dishes were inspired by Chinese and Vietnamese cooking despite maintaining a distinct Khmer variation. Prahok is never used with noodle dishes. Rice stick noodles are...
Khmer Food Meat
Fish is the most common form of meat in Khmer cuisine; much of it is freshwater fish derived from the Tonlé Sap, which fish forms 60% of the Cambodian intake of proteins. Dried salted fish known as trei...
Khmer Food Fruits
Fruits in Cambodia are so popular that they have their own royal court. The durian is considered the "king," the mangosteen the "queen," sapodilla the "prince" and the milk fruit (phlai teuk doh ko) the...
Khmer Food Vegetables
Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Unusual vegetables such as winter melon, bitter melon, luffa, and yardlong beans can be found in soups and stews. Oriental squash...
Khmer Food Spices
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 Food Prahok
A common ingredient, almost a national institution, is a pungent type of fermented fish paste used in many dishes, a distinctive flavoring known as prahok (ប្រហុក). It's an acquired taste for most Westerners,...
Cambodian cuisine
Khmer cuisine (Khmer: សិល្បៈខាងធ្វើម្ហូបខ្មែរ) is another name for the foods and cuisine widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and...
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