Ultimate Cambodian Cuisine

June 22, 2017

Ultimate Cambodian Cuisine

Cambodia

Khmer cuisine is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.

1. Basi sack Chrouk: Pork and Rice

It is served everywhere in every corner in Cambodia. It is one of the simplest and most delicious dishes the country offer. Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. The pork is marinated in coconut milk or garlic.

2. Fish amok

Fish amok is one of the most well-known Cambodian dishes and this dish can be found in neighboring countires as well. Different from other countires, Cambodian version of fish amok includes the use of the local herb slok ngor, which is subtly bitter flavor. Fish amok is a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, glangal and fingerroot, or Chinese giner.

3. Khmer red curry

Less spicy than the curries of neighboring Thaliand, Khmer red curry is similarly coconut milk based but without the overpowering chili. This delicious dish is served when there are weddings, fmaily gatherings and religious holidays like Pchum Ben, or Ancestor's day. For the dish, beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung are used.

4. Lap Khmer: Lime-marinated Khmer beef salad

Khmer beef salad features thinly sliced beef that is either quickly seared by marinating with lime juice. It is cooked with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, and fresh red chilis.

5. Nom Banh chok: Khmer noodles

Nom bahnk chok is a typical breakfast food and this food is carried around in a basket by women in the morning. The dish concists of noddles pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime. Fresh mint leves, bean sprouts, green beans banana flower, cucumber and other greens are heaped on top.

6. Kdam chaa: fried crab

Fried crab is a specialty of the Cambodian seaside town of Kep. Its lively crab market is known for fried crab prepared with green, locally grown Kampot pepper.

7. Red tree ants with beef and holy basil

The ingredients as you see include ants of various sizes. Some barely visible and others almost an inch long are stir-fried ginger, lemongrass, garlic, shallots and thinly sliced beef. Lots of chilies complete the aromatic dish.

8. Ang dtray-meuk: grilled squid

In Cambodian seaside towns like Sihanoukville and Kep, seafood sellers with charcoal ovens can be found along the shore. The squid are brushed with either lime juice or fish sauce and then barbecued on wooden skewers and served with a popular Cambodian sauce made from garlic, fresh chilies, fish sauce, lime juice and sugar.

9. Cha houy teuk - jelly dessert

After school in Phnom Penh, young people get around and wait for this desserts, which cost $0.25. Some have sticky rice or sago drenched in coconut milk and topped with taro, red beans pumpkin, and jackfruit. One of the most refreshing is cha houy teuk, a sweet jelly dessert made with agar agar, a gelatin that is derived from seaweed.

10. Fried fish on the fire lake

Til now you saw the dishes using coconut milk, however, this dish is not. It is served at special occasions. A whole fish is deep-fried and then finished on a hotplate at the table in a coconut curry made from yellow kroeung and chilies.