Cambodian Cuisine

27

Amok

mok, amok, ho mok

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(Cambodian)

Refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition ...

02:02AM November 22, 2016 - by: itisclaudio

Amok Trey

amok trei, amok fish

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(Cambodian)

It is a steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. It is often eaten during the Water Festival, which celebrates ...

01:55AM November 22, 2016 - by: itisclaudio

Ang Dtray Meuk

Mực Nướng

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(Cambodian)

Street food ang dtray-meuk or grilled squid that is commonly found in the towns of Sihanoukville and Kep. The squid is garnished with fish sauce or lime juice, skewered, and served with a uniquely Cambodian sauce that’s made from garlic, sugar, lime juice, fish sauce, ...

01:30AM May 20, 2016 - by: itisclaudio

Ang Dtray-Meuk

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(Cambodian)

The squid are brushed with either lime juice or fish sauce and then barbecued on wooden skewers and served with a popular Cambodian sauce, originally from Kampot, made from garlic, fresh chilies, fish sauce, lime juice and sugar.

04:43PM July 20, 2016 - by: asma

Ansom Chek

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(Cambodian)

This is a dessert from Cambodia. It is 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.

08:31AM August 10, 2016 - by: itisclaudio

Bai Sach Chrouk

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(Cambodian)

Served early mornings on street corners all over Cambodia, bai sach chrouk, or pork and rice, is one of the simplest and most delicious dishes the country has to offer. Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. ...

06:22PM July 19, 2016 - by: asma

Bok Lahong

Green Papaya Salad

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(Cambodian)

It is a spicy salad made from shredded unripe papaya. The dish combines the five main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar.

04:54PM August 14, 2017 - by: itisclaudio

Cendol

lot chong, ลอดช่อง, chè ba màu

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(Burmese) (Cambodian) (Indonesian) (Malaysian) (Singaporean)

Traditional dessert originating from Indonesia which is popular in Southeast Asia such as : Malaysia, Singapore, Brunei, Cambodia, Vietnam, Thailand and Burma.

02:19AM July 18, 2016 - by: itisclaudio

Changua

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(Cambodian)

It is a classic soup from the Altiplano Cundiboyacense region of Colombia.

03:52AM June 19, 2017 - by: anika854

Chuleta Valluna

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(Cambodian)

This pork milanese is one of the most popular dishes in Colombian Restaurants. This Chuleta Valluna is a traditional dish from El Valle department of Colombia

08:55AM June 16, 2017 - by: anika854