Cambodian Cuisine

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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

Chicken Feet

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(Brazilean) (Cambodian) (Italian) (Jamaican) (Korean)

Korea isn’t the only Asian country in which chicken feet is a popular dish, but they do take a unique approach to preparation that sets Korean chicken feet apart from other variations. After an outer layer of thin skin is removed, most of the edible ...

02:56PM July 07, 2018 - 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

Goi Cuon

fresh spring roll

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(Cambodian)

This dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper).

05:32PM July 19, 2016 - by: asma

Green Mango Salad

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(Cambodian)

This salad is more refreshing and citrusy, and less pungent and spicy, with that same winning combination of sweet, sour, savory, and crunchy. Shavings of green mango are mixed with shallots and Asian basil and mint, and vegetables including carrots, red and green peppers, and ...

05:44PM July 20, 2016 - by: asma

Hainanese Chicken Rice

海南鸡饭

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(Cambodian) (Chinese) (Indonesian) (Malaysian) (Singaporean)

Dish adapted from early Chinese immigrants originally from the Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice most commonly associated with Malaysian, Hainanese and Singaporean cuisines, although it is also popular in Thailand and Vietnam. ...

10:34PM January 22, 2018 - by: itisclaudio

Kdam Chaa

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(Cambodian)

This is a dish of fried crab prepared with green, locally grown Kampot pepper.

04:30PM July 20, 2016 - by: asma

Khmer Muslim Beef Curry

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(Cambodian)

Chunks of beef are cooked until spoon-tender in a red curry made from ginger, coriander, lemongrass, shallots, garlic, onions, cardamom and palm sugar. Some versions include peanuts, which soften as they cook in the sauce.

05:58PM July 20, 2016 - by: asma

Khmer Red Curry

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(Cambodian)

This dish is coconut-milk-based. The dish features beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung. It is usually served with bread.

04:01PM July 20, 2016 - by: asma

Kuy Teav

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(Cambodian)

It is a noodle soup consisting of rice noodles with pork stock and toppings. A popular breakfast dish in Cambodia. https://en.wikipedia.org/wiki...

05:03PM July 19, 2016 - by: asma

Lap Khmer

Lime-marinated Khmer beef s...

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(Cambodian)

This beef salad features thinly sliced beef that is either quickly seared or "cooked" ceviche-style by marinating with lime juice. Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, the sweet and salty dish also packs a punch in ...

04:10PM July 20, 2016 - by: asma

Lok Lak

Loc Lac, ឡុកឡាក់

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(Cambodian)

cubed beef tenderloin, lightly caramelized in black pepper, garlic and mushroom soy; served over shredded lettuce with a lime and black pepper dipping sauce

04:31PM August 08, 2016 - by: itisclaudio