- ទឹកត្រី ១ស្លាបព្រាបាយ
- ម្ទេសប្លោកក្រៀម ៥ផ្លែ
- ស៊ុតទា ២គ្រាប់
- រំដេង ល្មៀត ១ចំណិតប៉ុនមេដៃ
- ម្ទេសប្លោកទុំស្រស់ ៥ផ្លែ
- ខ្ទឹមស ១០កំពឹស
- ម្សៅស៊ុប ១ភាគ២ស្លាបព្រាបាយ
- គល់ស្លឹកគ្រៃ ៥គល់
- ស្លឹកញ ឬស្លឹកកន្ទួត ១០ត្រួយ ឬច្រើនជាងនេះតាមចូលចិត្ត។
- កាពិ ឬសាច់ ២ក្រាម
- សណ្ដែកដី ១០ក្រាម
- អំបិល ១ភាគ២ស្លាបព្រាបាយ
- ខ្ទឹមក្រហម ៥កំពឹស
- ស្លឹកក្រូចសើច ១០សន្លឹក
- ស្ករត្នោត ១ស្លាបព្រាបាយ
- ត្រីរ៉ស់ ឬត្រីឆ្ដោរ ១គីឡូក្រាម
- ស្លឹកចេកណាំវ៉ាសម្រាប់ខ្ចប់ ៥ធាង
- ដូងទុំ ១
- ខ្ជាយ ១មើម
- សម្បកក្រូចសើច ១ចំណិត
- ស្លឹកញ កាត់ទ្រនុងចេញ ឬស្លឹកកន្ទួតលាងទឹកឲ្យស្អាត ដាក់ទ្រាប់បាតកន្ទោងច្រើន ឬតិចតាមចំណូលចិត្ត។ ដួសត្រីដែលកូរគ្រឿង រួចដាក់ក្នុងកន្ទោងឲ្យស្មើសាច់ស្មើគ្រឿង ដួសទឹកខ្ទិះដើមចាក់ពីលើបន្តិច រោយស្លឹកក្រូចសើចដាក់ចំហុយឲ្យឆ្អិន១៥ ឬ២០នាទី តាមទំហំតូចឬធំ។
- ដាក់សាច់ត្រី គ្រឿង សណ្ដែកដី កាពិ ឬប្រហុក ពងទា ទឹកខ្ទិះទីមួយដែលនៅសល់ ទឹកត្រី ស្ករ ម្សៅស៊ុប លាយច្របល់ចូលគ្នាកូរឲ្យសព្វ ចាក់ទឹកខ្ទិះទី២ចូលប្រយ័ត្នកុំឲ្យរាវពេក បន្តកូរឲ្យទាល់តែឡើងខាប់ប្រហែល៣០នាទី ទុកមួយអន្លើសិន។
- យកខ្ទិះដូងទី១ ពាក់កណ្ដាលបង់អំបិលបន្តិចកុំឲ្យប្រៃ។
- ដូងទុំ កោសពូតយកខ្ទិះដើមទុកដោយឡែក និងទឹកខ្ទិះទី២ ទុកដោយឡែក។
- ស្លឹកក្រូចសើច ហូតទ្រនុងចោល លាងទឹកឲ្យស្អាត ហាន់ជាសរសៃល្អិតៗ។
- ត្រីរ៉ស់ ឬត្រីឆ្ដោរ យកស្រកាចេញឲ្យស្អាត កាត់កន្ទុយ ចៀរព្រុយពោះ និងខ្នងចេញ ហើយកោសលាងទឹកឲ្យស្អាត កាត់ក្បាលចេញទុកមួយអន្លើ។ ក្បាលពុះជាពីរឆ្កឹះយកស្បែកក្រអូមលើចេញ លាងឲ្យស្អាត។ បើធំពេក អាចកាត់ជាដុំតូចៗល្មម។ ខ្លួនត្រី សើយយកឆ្អឹងខ្នងចេញ ហាន់ជាបន្ទះស្ដើងល្មម។
- គល់ស្លឹកគ្រៃហាន់ស្ដើង ម្ទេសប្លោកក្រៀម ខ្ទឹមស ខ្ទឹមក្រហម រំដេង ខ្ជាយ ល្មៀត សម្បកក្រូចសើច អំបិល បុកបញ្ចូលគ្នាឲ្យម៉ដ្ឋ ប្រហុកចិញ្ច្រាំឲ្យម៉ដ្ឋ ឬកាពិដាក់បុកជាមួយគ្រឿង។ សណ្ដែកដីលីងបុកឲ្យល្អិត។
ស្លឹកចេកហែកកាត់រាងការេ០,១៧ម៉ែត X ០,១៧ម៉ែត ដាក់ត្រួតគ្នាពីរជាន់ផ្កាប់មួយ ផ្ងារមួយ ចាប់ចំពាក់កណ្ដាលនៃជ្រុងនីមួយៗ កួច ខ្ទាស់ លៃមើលឲ្យបាតកន្ទោងស្មើល្អ។ ចៀរមាត់កន្ទោងឲ្យស្អាតតាមចំណូលចិត្ត៕
ម្ហូបខ្មែរ ខ្មែរ ៖ សិល្បៈខាងធ្វើម្ហូបខ្មែរ, or more generally, Cambodian cuisine is one of the worlds oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
The staple food for Cambodians is rice, and today rice is consumed by most Cambodians daily and with all meals, utilizing a great number of cooking styles and techniques. In fact, Cambodians eat more rice than any other people in the world: the Khmer expression for "Have you eaten?" ការបញ្ចេញសំឡេងខ្មែរ: is "Have you yet eaten rice?". There are over a hundred words and phrases for rice in the Khmer language as well as hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine-scented Malis rice, to countless types of wild, brown and sticky rice. Sticky rice is most often consumed as a dessert, often simply with slices of tropical fruit like mango or durian, and coconut milk.
Rice is eaten all day long in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodias famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.
Khmer cuisine, like its people, has shown remarkable resilience in the face of adversity and challenges. It must be reminded that during the horrors of the Khmer Rouge regime of the 1970s, Cambodian cuisine was almost wiped out and forgotten, and its only been quite recently that Khmer cuisine has made something of a revival. Living standards have dramatically improved over the last fifteen years, and today several cooking courses are now run in Phnom Penh, Siem Reap and Sihanoukville, and other popular tourist areas, giving visitors the chance to share the culinary secret of the Khmers.
3. History and influences
Water, rice and freshwater fish are the most profound influences on Khmer cuisine. The Mekong river, the twelfth longest river in the world cuts through the very heart of Cambodia, and the capital Phnom Penh is situated on its riverbank, at the junction where two other rivers meet, the Tonle Sap and Bassac. The Tonle Sap river connects the Mekong with the Tonle Sap lake, or Great Lake, which acts as a liquid heart and natural reservoir for the entire Mekong river system, regulating the flow of huge volumes of water, and allowing the safe passage of an astonishing number of freshwater fish. The lake itself is believed to have more fish than any other in the world, and ranks second only to the Amazon river in biodiversity.
When the rainy season begins at the start of the Khmer New Year in April, the region becomes inundated with monsoonal rain and Cambodia turns into a vast ocean of emerald rice paddies. The geographical setting of wetlands Cambodia ranks second to Bangladesh in Asia as having the most amount of wetland and floodplains explains why water, and hence fish and rice which both grow in water are such an integral component to the cuisine. Many dishes, in particular the samlors, have a pond-like appearance, and are often loaded with various types of reed-like plants, leaves and vegetables, mirroring the surrounding landscape. Dipping sauces tend to be quite watery, as are most Cambodian curries.
At about the size of the US state of Oklahoma, Cambodia, situated at the very heart of the Indochina peninsula, has the smallest landmass of any country in mainland Southeast Asia. However, this was not always the case. In the twelfth century the Khmers built the largest state ever to have existed in Indochina, centred on the capital city of Angkor Thom near the shores of the Tonle Sap and covering parts of what are now Vietnam, Laos, Thailand, Myanmar and Malaysia.
The ancient Khmers grew tremendously wealthy through their mastery of hydrology, engineering and water management, as evidenced by the gigantic barays reservoirs and system of canals located near present-day Siem Reap, allowing them to produce not one but three rice harvests per year. Angkor Thom was the largest and most populous city in the world in the 12th century. When the empire finally collapsed in the 1400s, Cambodia entered the period known as the Dark Ages of Cambodia, in which the struggling country recorded an almost continual decline in territory and power. By the time the French had entered the scene in the 1860s, Cambodia was on the verge of almost completely disappearing off the map, with huge swathes of former Khmer territory being annexed or absorbed by either Vietnam or Siam Thailand.
Today, Khmer cuisine shares much in common with the food of neighbouring Thailand, although it is not as overly reliant on chilli, sugar or coconut cream for flavour; and Vietnam, with whom it shares and adopts many common dishes and a colonial history, both being part of the French colonial empire in Southeast Asia. It has also drawn upon influences from the cuisines of China and France, both of whom are powerful players in Cambodian history. The Chinese began arriving in the 13th century, but Chinese migration accelerated during the French period. Curry dishes, known as kari in Khmer, ការី show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Preserved lemons are another unusual ingredient not commonly found in the cooking of Cambodias neighbours, which is used in some Khmer dishes to enhance the sourness of a dish. The Portuguese and Spanish also had considerable influence in Cambodian affairs for a while in the 16th century, introducing chilli and peanuts into Asia from the New World. However chilli never gained the same status or prominence as it did with the cuisines of neighbouring Thailand, Laos and Malaysia, and even today very few recipes include chilli as an ingredient.
A legacy of the French is the baguette, known as nom pang in Khmer, and which is ubiquitous in all parts of Cambodia today. Ironically, as dependant as Cambodia is on rice for food and its identity, Cambodians are also said to eat more bread than any other people in Asia. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered baguette can also be made into sandwiches also called nom pang, and may be stuffed with slices of Kampot ham or any number of grilled meats, similar to Vietnamese banh mi. The French also introduced beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other types of non-native produce to Southeast Asia.
Traditionally, Cambodians eat their meals with at least three or four separate dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter. Chili fresh, pickled or dried and chilli sauce is served on the side, and left up to individual diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.
4.1. Ingredients 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. Its an acquired taste for most Westerners, but is an integral part of Khmer cuisine and is included in many dishes or used as a dipping sauce. The liberal use of prahok, which adds a salty tang to many dishes, is a characteristic which distinguishes Khmer cuisine from that of its neighbours. Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien ប្រហុកជៀន, is fried and usually mixed with meat usually beef or pork and chilli. It can also be eaten with dips, vegetables like cucumbers or eggplants, and rice. Prahok gop or prahok ang ប្រហុកកប់ or ប្រហុកអាំង is covered with banana leaves and left to cook under a fire under pieces of rock or over the coals.
When prahok is not used, kapǐ កាពិ, a kind of fermented shrimp paste is used instead. Khmer cuisine also uses fish sauce widely in soups and stir-fried dishes, and as a dipping sauce.
4.2. Ingredients Spices
Unknown in Asia before 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 wanted in a dish; it is used in stir fries, soups, marinades for grilled meats, and dipping sauces. Pepper has a long history in Cambodia, having been grown since at least the 13th century, while the pungent, aromatic variety from Kampot province was once Cambodias chief export from the late 1800s up till the 1960s.
Kampot pepper was once known as the King of Peppers, revered by gourmands worldwide for its floral and eucalyptus notes, its heady aroma, its musky heat, and its medicinal properties.ទំព័រគំរូ:Cite needed Before the 1970s, Kampot pepper was used in all French restaurants for the classic dish steak au poivre. Today, the pepper industry is being revitalised and, since acquiring protected Geographic Indication status in 2008 which gives it the same special status as Champagne in France, people can now purchase Kampot pepper online in many parts of the world, allowing a new generation of gourmands to rediscover one of the worlds most elusive and prestigious spices.
Jungle cardamom, or wild cardamom, grows in the aptly named Cardamom Mountains in the southwest of the country, bordering the Gulf of Thailand coast to the south and Trat province in Thailand to the west. These vast mountains form the last remaining area of intact virgin rainforest in Southeast Asia and harbour extensive mangrove forests, elephants, tigers, Siamese crocodiles and other rare and endangered species, and few people live in this area. Locals use cardamom medicinally and in certain samlors, using the root of the plant as well as the pod. Turmeric ខ្មែរ ៖ រមៀត is grown in Battambang province and is a common ingredient in many curry powders, soups and rice dishes. Saffron is also esteemed in local folk medicine as a treatment for many ailments, especially skin problems.
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.
4.3. Ingredients Kroeung
From India, by way of Java, Cambodians have been taught the art of blending spices into a paste using many ingredients like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other native ingredients like lemongrass, galangal, garlic, shallots, cilantro, and kaffir lime leaves are added to this mix to make a distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important aromatic paste commonly used in Cambodian cooking.
4.4. Ingredients Vegetables
Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, kai-lan "Chinese broccoli", snow peas, and bok choy are commonly used in many different stir fry dishes. Together these stir fry dishes are known by the generic term chhar ឆា. Banana blossoms are sliced and added to some noodle dishes like nom banh chok.
4.5. Ingredients 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 "princess." Other popular fruits include: the jan fruit, kuy fruit, romduol, pineapple, star apple, rose apple, coconut, palmyra fruit, jackfruit, papaya, watermelon, banana, mango and rambutan. Although fruits are usually considered desserts, some fruits such as ripe mangoes, watermelon, and pineapples are eaten commonly with heavily salted fish with plain rice. Fruits are also made into beverages called tuk kolok ទឹក កលក់, mostly shakes. Popular fruits for shakes are durian, mangoes, bananas.
4.6. Ingredients Fish and meat
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. Fish is far more common than meat in Khmer cuisine and fish forms 60% of the Cambodian intake of proteins.ទំព័រគំរូ:Cite needed Prahok itself is based on fish. Many of the fish types eaten in Cambodia are freshwater fish from the Tonlé Sap or from the Mekong. Dried salted fish known as trei ngeat ត្រីងៀត are a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut-based curry. The small fish known as Trey Dang Dau are very common and are often eaten deep-fried.
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 neighbouring Vietnam, vegetarian food is a part of Khmer cuisine and often favoured by more observant Buddhists.
Pork is quite popular in making sweet Khmer sausages known as twah ko ត្វារគោ. Beef and chicken are stewed, grilled or stir fried. Seafood includes an array of shellfish such as clams, cockles, crayfish, shrimp and squid. Lobsters are not commonly eaten because of their price, but middle-class and rich Cambodians enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. More unusual varieties of meat include frog, turtle, and arthropods including tarantulas; these would are difficult to find in Khmer cuisine abroad but are used in everyday dishes in Cambodia.
4.7. Ingredients 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 used in mee katang មីកាតាំង, which is a Cambodian variation of chǎo fěn with gravy. Unlike the Chinese styled chǎo fěn, the noodles are plated under the stir fry beef and vegetables and topped off with scrambled eggs. Burmese style noodles មីកុឡា - Mee Kola is a vegetarian dish made from thin rice stick noodles, steamed and cooked with soy sauce and garlic chives. This is served with pickled vegetables Jroak ជ្រក់, julienned eggs, and sweet garlic fish sauce garnished with crushed peanuts. Mi Cha មីឆា is stir fried egg noodles.
5. Popular dishes
- Babor 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.
- Amok trey អាម៉ុកត្រី - This is probably Cambodias most well-known dish amongst visitors; there are similar dishes found in neighboring countries. Freshwater fish fillet commonly snakehead fish, or Mekong catfish is covered with an aromatic kroeung, roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Unlike the Thai, Lao and Malaysian versions of the same dish, it is not intended to be spicy but rather fragrant, zesty and flavorful.
- Ansom chek អន្សមចេក - A cylindrical rice cake wrapped in banana leaves and filled with bananas sweet. There is a savoury version filled with pork and mung bean paste called ansom chrook សន្សមជ្រូក.
- Ban hoaw បាញ់ហយ - Steamed rice vermicelli noodles with mint, crushed peanuts, pickled vegetables, and deep fried egg rolls, cut into bite sized pieces, lathered in sweet fish sauce.
- Banchao បាញ់ឆែវ - The Khmer version of the Vietnamese dish bánh xèo.
- Kuy teav គុយទាវ - In the Khmer language, kuyteav refers to the dish and the rice noodles themselves. This traditional pork broth-based rice noodle soup dish is a popular breakfast dish in Cambodia and is popular in neighbouring countries and in countries that have a large Khmer population. Originally developed by Cambodians of Chinese descent, it is always served with the garnishes of lettuce leaves, bean sprouts, chopped scallions, sawtooth coriander, black Kampot pepper, lime juice, and caramelised garlic oil. Kuyteav may be served in one of two ways, with all the ingredients in the soup, or with the soup on the side. Both versions have the same ingredients and allow the diner to control the balance of flavours, temperatures and textures. The Phnom Penh version of kuyteav called hu tieu Nam Vang by the Vietnamese is the most extravagant, often containing some or all of the following toppings: pork belly, ground pork, pigs blood jelly, chopped pork offal such as intestine, heart, liver and lung, roasted duck, Mekong river prawns, fish cake and squid. Modern versions of kuyteav featuring beef, chicken, or seafood rather than the original pork-based broth have evolved recently, but the plethora of garnishes that distinguish kuyteav remain the same.
- Bay chhar បាយឆា - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs, usually eaten with pork.
- Kdam Chha Mrich Kchei - ក្តាមឆាម្រេចខ្ជី A regional specialty from Kep province that features freshly caught crab from the Gulf of Thailand, sauteed with young garlic and lashings of green Kampot peppercorn.
- Bok Lhong បុកល្ហុង - Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian Tam mak hoong, the salad may include the herb kantrop, Asian basil, string beans, roasted peanuts, cherry tomatoes, salted preserved small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and/or prahok.
- Kralan ក្រឡាន - A cake nom made from a mixture of rice with beans or peas, grated coconut and coconut milk, palm sugar and sometimes sesame, all steamed in a pole of bamboo that gets slowly roasted over charcoal.
- Chruok svay ជ្រក់ស្វាយ - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.
- Mee Mpoang - crispy yellow noodles served under a sauce of eggs, carrots, Chinese broccoli, bok choy and a meat.
- Loht Chha - Cambodian thick short noodles, with added eggs and chicken, eaten mainly with fish sauce.
- Lok Lak ឡុកឡាក់ - Stir-fried marinated, cubed beef served with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice, sea salt and black Kampot pepper tek merec. It is the Cambodian rendition of the French-influenced Vietnamese dish Bò lúc lắc, but retains a distinct Cambodian edge with the dipping sauce tek merec, and the requisite garnishes of plenty of salad leaves, barely ripe tomato and sliced onions. Regional variants include lok lak Americain, found in bistro menus in Phnom Penh, distinguished by the addition of French fries rather than rice and a fried egg sunny side up
- Mee Ketang មីកាតាំង- Wide rice noodles in an oyster sauce typically stir fried with eggs, baby corn, carrots, Chinese broccoli, mushrooms and a choice of meat, usually beef. The name of the dish translates literally as Cantonese-style noodles in Khmer, revealing its origin amongst the early Cantonese community in Cambodia who arrived between the late sixteenth and early twentieth centuries, and is essentially similar to the Thai dish rad na. The Cantonese were traditionally called Ketang by the Khmer.
- Ngam nguv ស្ងោរមាន់ង៉ាំង៉ូវ - A chicken soup flavored with whole preserved lemons.
- Nom ban chok - A well-known and beloved Cambodian dish found at streetside vendors, restaurants, produce markets psahs such as the Psah Thom Thmey Central Market, Phnom Penh and in shophouses. In English its often simply called simply Khmer noodles, owing to its ubiquity across the country. Nom ban chok is a typical breakfast food and was originally a regional speciality from Kampot province, consisting of noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top by the diner. There is also a red curry version that is usually reserved for ceremonial occasions and wedding festivities see Samlor kari.
- Nom Yip - yellow star like dessert made of egg yolk, flour, and sugar.
- Naem ខ្មែរ ៖ ណែម - a spring roll-type dish served with teuk trei dipping sauce.
- Chhar khnhei ឆាខ្ញី - A spicy stir fry chhar of meat, usually chicken, eel or frog flavoured with julienned gingeroot, black Kampot pepper, garlic, soy and sometimes fresh jalapeños or fresh peppers, for extra heat.
- Samlor kari សម្លការី - 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.
- Pleah sach ko ភ្លាសាច់គោ - Lime and prahok-cured beef salad, sometimes also including beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh herbs such as mint and basil. Sometimes known as Cambodian beef ceviche, it is very popular at wedding and special occasions.
- Samlor machu សម្លម្ជូរ - Actually denotes an entire class of samlor, whereby the dominant flavour is an aromatic, citrusy tartness, and there are many different versions. Of all the primary flavours, Khmers are most fond of sourness, almost every town or province has its own unique version of samlor machu including samlor machu kroeung, samlor machu Khmer Krom and samlor machu Siem Reap containing bamboo shoot and tiny freshwater shrimp. The sourness and citrus flavour can come from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil. It is cognate with the Vietnamese sour soup canh chua.
- Nom pang chen literally Chinese bread: Spring onion bread often referred as Chinese pizza. It combines Chinese and French style foods. It is flat and baked and fried simultaneously rather than simply being fried like its Chinese counterpart.
- Yao hon or yaohon យ៉ៅហ៊ន - A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It is similar to the Japanese sukiyaki, however, it is derived from the Chinese hot pot. Nowadays, this dish is quite rare in Cambodia, but is well loved by members of the Cambodian diaspora in France, the US and Australia.
- Sankya Lapov សង់ខ្យាល្ពៅ - A dessert made of pumpkin and coconut flan.
- Khor ខ ឬសម្លខ - A 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.
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