Cuisine of Cambodia 843843 225761128 2008-07-15T07:52:13Z Lady Galaxy 1423121 /* Kroeung */ {{Khmer characters}} '''Khmer Cuisine''' is another name for the food widely consumed in the country Cambodia. Khmer cuisine is noted for the use of [[prahok]]​​​​ (ប្រហុក), a type of [[Fermentation (food)|fermented]] [[fish]] paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely to be ''kapǐ''​ (កាពិ) instead, a kind of fermented shrimp paste. [[Coconut milk]] is the main ingredient of many Khmer curries and desserts. In Cambodia there is regular aromatic [[rice]] and glutinous or [[sticky rice]]. The latter is used more in dessert dishes with fruits such as [[durian]]. Almost every meal is eaten with a bowl of rice. [[Cambodian]] cuisine also uses [[fish sauce]] widely in soups, stir-fried cuisine, and as dippings. [[Curry]] dishes known as ''kari'' (in Khmer, ការី) shows its ties with Indian cuisine. Influences from Chinese cuisine can be noted in the use of many variations of rice [[chinese noodles|noodles]]. Beef noodle soup known simply as ''[[Kuyteav]]'' (គុយទាវ) is a popular dish brought to Cambodia by its [[Overseas Chinese|Chinese]] settlers. Also, ''Banh Chiao'' is the Khmer version of the Vietnamese ''[[banh xeo|Bánh xèo]]''. Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will usually be one of either sweet, sour, salty or bitter. Chili is usually left up to the individual to add themselves. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates. ==Spices== Prior to the 16th century, the [[Chili pepper|chili]] was relatively unknown in Asia until the arrival of the Portuguese. It was a great many years before chili was introduced to [[Cambodia]]. Tamarind, now commonly found in the form of a soup base, is a common ingredient in sour dishes such as ''[[samlar machu]]'' . [[Star anise]] is a must when caramelizing meats in [[palm sugar]] such as pork in the dish known as ''pak lov''. [[Turmeric]], [[galangal]], [[Ginger root|ginger]], [[lemongrass]] and [[Kaffir lime]] leaves are essential spices in Khmer cooking<ref name="R4U"> Recipes 4 Us [http://www.recipes4us.co.uk/Cooking%20by%20Country/Cambodia%20Recipes%20Culinary%20History%20and%20Information.htm ''Cooking by Country'': Cambodia] Accessed July 21, 2007.</ref>, Khmer stews, and nearly all curries. ==Kroeung== {{main|Kroeung}} [[Image:Kroeung.jpg|thumbnail|right|180px|The Cambodian herb and spice base paste Green ''Kroeung''.]] From India, by way of [[Java]], Cambodians have been taught the art of blending spice paste using many ingredients such as [[cardamom]], [[star anise]], [[cloves]], [[cinnamon]], [[nutmeg]], [[ginger]] and [[turmeric]]. Other native ingredients such as [[lemongrass]], [[galangal]], [[garlic]], [[shallots]], [[cilantro]], and [[kaffir lime]] leaves are added to these spices to make a most distinctive and complex spice blend called "kroeung" which is a very important and aromatic paste commonly used in Cambodian Cooking<ref name="Star Chefs"> Star Chefs [http://www.starchefs.com/NdeMonteiro/recipetips.shtml ''Five main Cambodian ingredients''] Accessed July 21, 2007.</ref>. ==Vegetables== [[Image:Driedfishandfreshvegies.jpg|thumb|A stall with various dried fish and fresh vegetables.]] Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Unusual vegetables such as [[winter melon]], [[bitter melon]], [[luffa]], and [[yardlong bean]] can be found in soups and stews. Oriental [[squash (fruit)|squash]] can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables such as mushrooms, cabbage, baby [[maize|corn]], [[bamboo shoot]]s, fresh [[ginger]], [[Chinese broccoli]], [[snow peas]], and [[bok choy]] are commonly used in many different [[stir fry]] dishes simply known as ''chha'' (ឆា). [[Banana|Banana blossoms]] are sliced and added to some noodle dishes like ''nom banh chok''. ==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 princess as the "milk fruit" (''phlai teuk doh ko''). Other popular fruits include: the ''jan'' fruit, ''kuy'' fruit, ''romduol'', [[pineapple]], [[star apple]], [[rose apple]], [[coconut]], [[borassus flabellifer|palmyra fruit]], [[jackfruit]], [[papaya]], [[watermelon]], [[banana]], [[mango]] and [[rambutans]]. Although fruits are usually considered desserts, some fruits like riped [[mangoes]], [[watermelon]], and [[pineapples]] are eaten commonly with heavily salted fish with plain rice. Fruits are also made into beverages called tuek kolok (ទឹក កលក់), mostly shakes. Popular fruits for shakes are [[durian]], [[mango|mangoes]], [[banana|bananas]]. ==Meats== Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as ''trei ngeat'' (ត្រីងៀត) are a favorite with plain rice porridge. The popular Khmer dish called ''amok'' uses a kind of catfish steamed in a savoury coconut based curry. Pork is quite popular in making sweet Khmer sausages known as ''twah ko'' (ត្វារគោ). Beef and chicken are stewed, grilled or stir fried. Seafood include an array of shellfish such as clams, [[cockles]] as well as [[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. Unusual meats include frog, turtle, and various arthropods like [[Fried spider|tarantulas]], but would be difficult to find in Khmer cuisine abroad, but are enjoyed as everyday delights in Cambodia. ==Noodles== [[Image:ម៉ីកាលា.jpg|thumbnail|left|200px|''Mee Kola'', a vegetarian noodle dish]] Many elements of Cambodian noodle dishes were inspired by Chinese and Vietnamese cooking<ref name="TWWG">The Worldwide Gourmet [http://www.theworldwidegourmet.com/countries/asia/cambodia.htm Saveurs du Cambodge ''All you want to know about Cambodian Cuisine''] Accessed July 21, 2007.</ref> despite maintaining a unique Khmer variation. [[Prohok]] is never used with noodle dishes. [[Rice stick]] noodles are used in Mee Katang (មីកាតាំង), which is a Cambodian variation of [[Fried rice|chǎofàn]]. Unlike the Chinese styled [[Fried rice|chǎofàn]], the noodles are plated under the stir fry beef and vegetables and is topped off with scrambled eggs. Burmese style noodles (មីកុឡា - Mee Kola) is a vegetarian dish made from thin [[rice stick]] noodles and steamed cooked with soy sauce and garlic chives. It is served with pickled vegetables Jroak (ជ្រក់), [[julienned]] eggs, and sweet garlic [[fish sauce]] garnished with crushed peanuts. Mi Cha (មីឆា) is sweet egg noodles stir fried with pork and cabbages. ==Popular dishes== [[Image:Amok_Cambodian_curry.jpg|thumbnail|right|195px|''Amok'', a popular Khmer dish.]] [[Image:ព៉ាញ់ឆៅ.jpg|thumbnail|left|195px|''Banh chiao'', Cambodian styled [[Banh xeo|Bánh xèo]].]] [[Image:Bok L'hong 2.jpg|thumbnail|right|195px|''[[Bok L'hong]]'', the Khmer variation of the Laotian papaya salad [[Tam mak hung]].]] [[Image:Caw.jpg|thumbnail|left|195px|''Caw'', a Cambodian hearty pork or chicken stew with whole eggs.]] [[Image:Peppered Ginger Chicken.jpg|thumbnail|left|195px|''Cha knyey'' Cambodian peppered chicken with [[julienned]] [[ginger root]].]] [[Image:Pleah.jpg|thumbnail|right|195px|''Pleah'', Beef salad with [[prahok]] (ប្រហុក).]] *''[[Amok trey]]'' (អាម៉ុក​ត្រី) - Fish in a thick coconut milk with curry, wrapped in banana leaves and steamed.<ref>Mass Recipes [http://www.massrecipes.com/recipes/04/11/amoktreyfishmoussellinewi262617.html ''Amok Trey Fish Mousselline''] Accessed July 22, 2007</ref> * ''Ansom chek'' (អន្សម​ចេក) - A cylindrical rice cake wrapped in banana leaves filled with bananas. * ''Ansom chrook'' (សន្សម​ជ្រូក) - A cylindrical rice cake wrapped in banana leaves filled with pork and mung bean paste. *''Babar'' (បបរ) - A type of congee or rice porridge, plain or usually with chicken or pork served with fresh bean sprouts and green onions. (Babar Praey - salted Congee) *''[[Bai cha]]'' (បាយឆា) - A Khmer variation of [[fried rice]] which includes Chinese sausages, garlic, soy sauce, and herbs usually eaten with pork. *''Ban Hoaw'' (បាញ់​ហយ) - Steamed Vermicelli noodles with mints, crushed peanuts, pickled vegetables, and bite size cut deep fried [[egg roll]] lathered in sweet fish sauce. *''[[Bok L'hong]]'' (បុកល្ហុង) - Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian ''Tam Mak Hang'', the salad may include the herb ''kantrop'', [[Thai basil]], string beans, roasted peanuts, [[Cherry tomato|cherry tomatoes]], fermented small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and/or [[prahok]]. <ref> Tamarind Trees [http://tamarindtrees.net/2008/07/08/khmer-green-papaya-salad-bok-lhong/ ''Bok Lhong''] Accessed July 10, 2008</ref> *''Cambodian Curry Chicken'' (សច់មាន់ការី) - Chicken breast braised in a coconut curry sauce.<ref> Just Great Recipes [http://www.justgreatrecipes.com/recipe.asp?res=129 ''Cambodian Curry Chicken''] Accessed July 22, 2007</ref> *''Caw'' (ខ ឬ​សម្ល​ខ) - A braised pork or chicken and egg stew flavored in caramelized palm sugar. It may or may not contain [[Tofu]] or bamboo shoots. *''Cha knyey''​ (ឆាខ្ញី) - A spicy chicken stir fry flavored with julienne ginger root, black peppers, and fresh [[jalapeños]] or fresh peppers. The beef curry consists of only crushed peanuts and dried ground Thai peppers and tends to be spicier than its chicken counterpart. *''Jroak sway'' (ជ្រក់ស្វាយ) - Unripe [[julienned]] mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.<ref> Clay's Kitchen [http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?cambodian+recipe5 Cambodian Recipes ''Green mango salad''] Accessed July 23, 2007</ref> *''Khmer sour soup'' - A [[tamarind]] base fish sour soup with water greens, fish, lotus roots, and flavored in [[Prahok]] extract.<ref>Leisure Cambodia [http://www.leisurecambodia.com/Leisure_Cambodia/No.23/khmer_soup.html''Khmer Sour Soup] Accessed July 23, 2007</ref> *''[[Kuytheav]]'' (គុយទាវ) - A traditional Khmer beef noodle soup dish served with fresh bean sprouts, chopped green onions and cilantro. *''Loc Lac'' (ឡុកឡាក់) - Stir fried cubed-cut beefs served with fresh [[red onions]], served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice<ref> Dudley Brown [http://www.goupstate.com/article/20070719/NEWS/707190307/-1/BUSINESS ''More than a meal in store''] Accessed July 25, 2007</ref> and/or black pepper.<ref> Phil Lees [http://www.phnomenon.com/index.php/cambodian-food/recipes/loc-lac-recipe/ Phnomenom ''Loc Lac''] Accessed July 22, 2007</ref> *''Lou'' - Cambodian thick short noodles usually made with eggs and chicken, eaten mainly with fish sauce. *''Nom Banhchok'' (នំ​បញ្ចុក) - Rice vermicelli noodles with raw vegetables. There are two different soups that can accompany this dish, a green or red soup. The green soup is made of grounded fish, lemon grass, and kroeung. The red soup is made from tenderized chicken and a simple coconut curry. Samlor Kari can be substituted over the two soups. *''Ngam nguv'' - a chicken soup flavored with whole preserved lemons. *''Samlor kari nom banh jok'' (សម្ល​ការី​នំ​បញ្ចុក) - A traditional spicy coconut curry rice vermicelli noodle soup dish with chicken served with fresh string beans, shredded cabbage, carrots, and unripe papaya. The soup is also used as a dipping sauce for fresh [[Baguette|French baguettes]]. *''Somlar kari'' (សម្លការី) - Red coconut chicken [[curry]] soup with [[sweet potato]]es, [[julienned]] [[onion]], and [[bamboo shoot]].<ref> Chicken Curry [http://recipes.wuzzle.org/index.php/38/579 ''Curry Mouan''] Accessed July 26, 2007</ref> *''[[Samlar machu]] yuon'' (សម្ល​ម្ជូរយួន) - A popular Vietnamese sour soup with a tamarind base. Includes meat such as chicken or fish, tomatoes, pineapples, plus other vegetables and herbs.<ref> Lisa Jorgenson, Bonny Wolf [http://projects.washingtonpost.com/recipes/2007/07/25/cambodian-sour-soup/ ''Cambodian sweet-and-sour soup''] Accessed July 24, 2007 </ref> *''[[Sankya Lapov]]'' (សង់ខ្យាល្ពៅ) - A dessert made of pumpkin and coconut flan. *''Yao hon'' or ''yaohon''​ (យ៉ៅហ៊ន) - A sort of Khmer style curry fondue for dipping beef, shrimp, spinach, dill, napa cabbage, and mushrooms. It is much like the Cambodian variation of Japanese [[sukiyaki]]. ==References== {{reflist|2}} {{refbegin}} {{refend}} ==External links== *[http://www.khmerkromrecipes.com/ Khmer Krom Recipes] *[http://plantstreesflowers.sihanoukville-cambodia.com/ Fruits and Vegetables of Cambodia] * [http://khmer.be Khmer.be Social networking website for khmer friends and family.] {{Southeast Asia topic|Cuisine of}} {{cuisine}} {{Culture of Cambodia}} [[Category:Cambodian cuisine| ]] [[es:Gastronomía de Camboya]] [[fr:Cuisine cambodgienne]] [[km:ម្ហូបខ្មែរ]] [[vi:Ẩm thực Campuchia]]