KHMER CUISINE (Khmer : សិល្បៈខាងធ្វើម្ហូបខ្មែរ) or, more generally, Cambodian 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 History and influences
* 2 Ingredients
* 2.1 Fermented Sauces
* 2.2 Spices
* 2.3 Vegetables
* 2.4 Fruits
* 3 Popular dishes
* 3.1 Noodle soups
* 3.2 Samlor (
* 4 Southern Khmer/
HISTORY AND INFLUENCES
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When the rainy season begins at the start of the
Khmer New Year , the
region becomes inundated with monsoonal rain and
Khmer cuisine shares many commonalities with the food of neighbouring
One legacy of French , the baguette - known as nom pang in Khmer - is
ubiquitous in all parts of
Traditionally, Cambodians eat their meals with at least three or four 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 in taste. Chilli (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.
In Khmer cuisine, it distinguishes between fermented paste-based
ingredients and pickled ingredients. Mam refers to fish or shrimp that
has been fermented in a particular technique and is usually includes
more solid pieces of the pickled animal. In a sense, mam is the
general term when referring to most kind of fermented ingredients
created from aquatic animals.
Mam (Fermented seafoods)
Mam refers to the salted, fermented fillets of snakehead fish, to
which roasted red sticky rice and palm sugar are added during the
fermenting process to impart an earthier and sweeter flavour. The
sugar and rice also lends the ingredient a reddish tinge. From the
time that the fish is filleted, mam can take over a year to reach
maturity. According to the unsubstantiated rumours that is transcribed
as actual history, mam originates from Kampuchea Krom territory, the
wedge of the Vietnamese
Kapi Another common ingredient in Khmer cuisine that often mixed with garlic and chili peppers and used as a dipping sauces for grilled and fried meats. It is also a common ingredient in certain curries and papaya salads to add salt and richer flavors.
Mam Trey Tok (Fermented Snakehead Fish)
A variation of "mam" using a very popular fish that lives in the
flowing rivers of the Great Mekong. It's abundant makes it popular
within the Cambodian and
Mam Bong Kia (Fermented Shrimped) A variation of "mam" that contains small pieces of fermented shrimp. It is often used as an ingredient for cold noodle salads or condiments for family meals.
Teuk Trey (
Teuk Chon (Oyster Sauce)
Teuk Si-iv (Soy sauce) A common ingredient and condiment that is mixed with garlic or aged radish to be eat with primarily high protein dishes. It is used to add salty flavors when fish sauce is not used.
Teuk Seang (Hoisin Sauce)
Teuk Umpil (
The Cambodian herb and spice base paste Kroeung.
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. 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
Jungle cardamom , or wild cardamom, grows in the aptly named Cardamom
Mountains in the southwest of the country, bordering the Gulf of
From India, by way of
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 kale"),
snow peas , and bok choy are commonly used in many stir fry dishes.
Together these stir fry dishes are known by the generic term chhar
* Asian Corriandor (Chi Sang Hum)
* Langsat (Long Kong)
FISH AND MEAT
Dried fish and pork sausages for sale at Psah Chas , Siem Reap
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
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.
Mee Kola, a vegetarian noodle dish
Many elements of Cambodian noodle dishes were inspired by Chinese and
Vietnamese cooking despite maintaining a distinct Khmer variation.
* Num Lort - Tapioca Noodle (Lort)
Cambodian street foods (m'houp tam plouv) are a combination of
Cambodian features of variety of noodles in which different types of noodles are exchangeable for different broths, such as Kuy Teav broth eaten with Mee Sua noodle or Lort. Khmer noodles have origins from Chinese influences and bear many the similarities to other noodles in Southeast Asia. A bowl of kuyteav.
Mee Kiev (Meaning Dumpling noodle)
Mee meaning egg noodle and Kiev meaning dumpling, from Hokkien
"Kiau", is a Khmer rendition of wonton soup. The broth is clear topped
with Chinese chives and the dumplings are filled with seasoned minced
pork and shrimp. Variations often served with yellow wheat noodle and
a mixture of rice wheat and rice noodle (
Num banh chok (meaning rice noodle)
A well-known and beloved Cambodian dish found at streetside
vendors, restaurants, produce markets (psahs) such as the Psah Thom
Thmey (Central Market,
Num Banh Chok Somlar Kari
A rice noodle dish eaten with a Khmer curry soup. The curry may be
Num Banh Chok Namya
A rice noodle dish featuring a Thai sour soup based (Thai Namya)
that are popular during festivals and family gatherings. It features
the same vegetables and herbs in Num Banh Chok Teuk
Num Banh Chok Kampot A speciality of Kampot featuring a cold rice noodle salad rather than a soup base of Num Banh Chok. It features cuts of spring rolls, a variety of herbs, grounded nuts, pork ham, and fish sauce.
Num Banh Chok Teuk Mahech
A soup speciality of Kampot that features a clear fish broth (that
doesn't feature the use of prahok) cooked with chives and vegetables.
It is a regional speciality not found in
Num Banh Chok Samlor Yuon A rice noodle soup that have origins from the Kinh (Vietnamese) populations in the urban areas of Cambodia. It is most similar to Vietnamese Bún Riêu featuring a red blood pork soup base and balls of minced crab meat. It also features more variety of herbs and vegetables not used in Vietnam.
Banh Sung A slimy rice noodle dish that is a common lunch snack within the markets in Southern Cambodia. It features coconut milk, fish sauce, pork ham, and assorted mint and vegetables. It is similar to the Vietnamese dish bánh tằm bì.
SAMLOR (RICE SOUP) AND CHHANG PLERNG (HOTPOT)
Samlor refers to soup dishes that are eaten with rice and Sup refer to dishes that can be eaten without the need of rice, these usually being dishes of Chinese or European origin. Chhang Plerng refers to the general term of Hotpot that are popular eaten during the dry "cold" season (winter) and during late night gatherings. Khor, a hearty stew of pigs trotters with whole eggs flavoured with caramelised palm sugar, fish sauce and black Kampot pepper.
Samlar 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 (salty, sweet, spicy, sour, bitter, umami ), Khmers are most fond of sourness, almost every town or province has its own unique version of samlor machu including samlor machu kroeung (featuring kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe), samlor machu Khmer Krom (featuring tomato, pineapple, catfish, lotus root and holy basil) 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 .
Samlor Kako (Khmer: សម្លកកូរ)
Traditional dish soup of Cambodia. It's also considered as one of
Cambodian's national dish. The soup base is created from a variety of
vegetables that reflect the environment of rural
Babor (meaning porridge or rice pudding) (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.
Kho (ខ ឬសម្លខ)
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
Chap Chai A Khmer soup of Chinese origins, that is created with the use of cabbage, mushrooms, and quail eggs. The broth is clear and herbs are Cambodian addition in order to make the soup hearty.
Ngam nguv Is a chicken soup flavored with whole preserved lemons.
Samlar kari (សម្លការី) Is 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.
Chhnang Plerng (meaning fire pot)
Is the most common form of hot pot eaten in
* Yao hon or yaohon'(យ៉ៅហន): A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It differs from Cambodian Chhnang Plerng or other Asian hot pots in that it features a tangy coconut broth rather than a clear broth. It is similar to the Japanese sukiyaki , however, it is derived from the Chinese hot pot . * Chhnang Dei: A hot pot variety of Chap Chai soup that is eaten with Mee (egg noodles) or Mee Sua (threaded mung bean noodle). * Chhang Phnom Plerng (Volcano Hot Pot/ Cambodian BBQ): A unique Cambodian style BBQ similar to their Lao and Thai counterparts. It is served on a hotpot attached with a grill to allow meat to cook and secrete juices into the broth to allow the soup to become tastier over time.
CHHA (STIR FRIED DISHES) AND RICE DISHES
The term Chha refers to stir frying techniques introduced by Chinese immigrants (from Hokkien Tshá). Chhar khnyey Cambodian peppered chicken with julienned ginger root . A famous specialty from Kep province, crab sauteed with green Kampot peppercorn
Chha Kuy Teav (meaning stir-fried flat rice noodle) Is a Khmer version of a stir fried flat noodle dish that is a speciality of Southern regions of Cambodia. It often features the use of dark and sweet soy sauce and a different assortment of meats. It is topped with sauté scallions, egg, pork ham, and cuts of spring rolls.
Chha Kh\'nhei (ឆាខ្ញី) (meaning stir-fried ginger) 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.
Bai Chha (បាយឆា) Is a Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs, usually eaten with pork..
Bai Sach Chrouk Is a common breakfast street food featuring rice, Chha Chiu-styled barbecue pork, egg (scrambled, steamed, fried, or caramelized), chive soup, Chrok (picked vegetables) or preserved radish, and soy sauce or fish sauce condiments.
Bai Moan (AKA Bai Sach Moan; meaning
Is a dish of caramelized/braised organs, both a home dish and
popular street food. A similar dish exists in
Mee Chha A common street food where wheat yellow noodles are stirred fried with beef and vegetables and topped with an egg and gravy.
Trakuon Chha (stir-fried water spinach)
Is a common vegetable dish eaten at dinners. The water spinach
Lort Chha (meaning stir-fried "falling-out" noodle) Are Cambodian thick short tapoica noodles, with added eggs and chicken, eaten mainly with fish sauce. Lort refers to any substances that falls through a hole, as such, these are how the tapioca noodles are made. Variations exist in Thailand, Laos, and Hong Kong.
Mee Kantang (មីកាតាំង)
Wide rice noodles in an oyster sauce typically stir fried with
eggs, baby corn, carrots, Chinese kale (kai-lan), mushrooms and a
choice of meat, usually beef. The name of the dish translates
literally as Cantonese-style noodles in Khmer, revealing its origin
among the early
Mee Sua Cha (meaning stir-fried sewed noodles) Is a dish in which cellophane noodles are stir-fried with garlic, vegetables, mushrooms, and oyster, fish, and soy sauce. The dish is most commonly made during holidays such as Pchum Ben, or temple festivals to give to monks or to honor ancestors.
Mee Kola (meaning Kola noodle)
Is a noodle dish created by the Kola ethnic minority in western
Mee M\'poang (meaning crispy wheat noodle) A crispy fried noodle dish of Chinese origin that is topped off with fried beef and gravy.
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 Vietnamese dish Bò lúc lắc, which means "shaking beef" in Vietnamese. Regional variants include lok lak Americain, found in bistro menus in Phnom Penh, distinguished by the addition of chips (rather than rice) and a fried egg sunny side up.
Sach Chrouk Sa See (Char Siu) A Khmer rendition of Char Siu pork, this is often added in num pang sandwiches or and a common meat for Bai Sach Chrouk breakfasts.
Sach Chrouk Kvay (Kvay meaning to roast) A Chinese style-roasted pork that is commonly consumed with white rice, prahok or kapi (fish or shrimp paste), and raw vegetables. This technique only refers to a specific roasting technique created by the Chinese immigrants. Other forms of pork dishes are referred to as "ang" (meaning to grill, bake, etc.).
Phahut A fish cake that is pounded and mixed with kreoung in a motor and pestle. It is then molded into a patty and deep fried. It is often eaten with rice, sweet fish sauce, and raw assorted vegetables.
NHOAM (SALADS), ROLLS, AND CHAMHOY (STEAMED FOODS)
Banh chiao, Cambodian-style crepe.
អាម៉ុកត្រី or Amok, a popular Khmer dish
Kuy Teav Kat (Meaning Cut Flat
Naem Chao (meaning raw rice paper) (Khmer : ណែម)
A salad roll created from steaming and trying rice paper, a
Cambodian traditional technique featured in rice paper making farms in
Battambang. Nem (meaning rice paper in
Chai Yor or Naem Chien (meaning fried spring roll, name depends on wrapper used) A Khmer fried-spring roll that has origins from Cantonese Influences (called Ceon Gyun). The recipe varies from province to province, household to household.
Num Porpear a dessert in which the wrapper originates from Chinese Popiah. This spring roll wrapper also exists in Thailand, Philippines, Malaysia, Singapore, and Indonesia. Porpear often serves as a wrapper for dessert for assorted meats, where many various dishes exist.
Nhoam (meaning "mixed raw vegetables or Asian salad") Is the general term for a variety of salad dishes that often feature cellophane noodles (mee sua), and boiled chicken and a variety of greens and flowers.
Ban hawy (បាញ់ហយ) Threaded noodle (also called Mee Sua, meaning "sewed rice noodles") that are served in a bowl with assorted vegetables, stir fried ground pork in soy sauce, oyster sauce, and fish sauce, and topped off with fish sauce and sweet coconut milk. Other variations include pork ham and grilled meat. This noodle is also common to offer to dead ancestors during holidays. Variations of this dish exist all over Southeast Asia.
Amok trey (អាម៉ុកត្រី)
is probably Cambodia's most well-known dish amongst visitors; there
are similar dishes found in neighboring countries. Freshwater fish
fillet (commonly snakehead fish, or
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.
Bok L\'hong (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.
Mam L'hong A Khmer green papaya salad that is similar to Bok L'hong with the exception that it features the use of Mam usually Kapi .
Num Pang (meaning Bread) Are sandwiches that are similar to their Laos and Vietnamese counterparts. They feature assorted meats, raw vegetables, and pickled vegetables as well as pate (called "Pat tae" in Khmer), butter, and mayo.
Num Pang Ang Sach Ang (meaning grill bread with grill meat) Is a finger food in which bread are cut into short pieces, brushed with butter and grilled slightly. They are served with satay meat skewers and pickled vegetables.
Num Pang Ang Prai M'tes (meaning grilled salty spicy bread) Is another variation of bread consumption where the whole bread is seasoned with butter, hot sauce, and salt and grilled continuously. The dish may be served by cutting the bread into square bitable pieces and served with chicken floss, pork ham, mayo, hot sauce, and sauté grilled spring onions. This is also an very popular street in Vietnam where it is called "Bánh mì Khơme (Khmer bread)" or "Bánh mì nướng muối ới" (grilled salty spicy bread).
Num Bong-Kaong Khmer shrimp cakes that are deep-fried in a ladle and eaten with various rice and noodle dishes.
Num 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.
Num Banh Chao (meaning sizzling rice snack) (បាញ់ឆែវ) A Khmer crepe made of coconut milk, rice flour and turmeric. Additionally, ground pork and bean sprouts are added in the middle to add flavor and contrast in texture, eaten with assorted vegetables and fish sauce. Another versions exist in Laos, Thailand, and Vietnam.
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. This
dessert have its origins from Laos and
Num Yip A yellow star-like dessert made of egg yolk, flour, and sugar.
Num Banh Duc A pandan dessert made with rice flour and tapioca starch.
Num Plae Ai (meaning Ai fruit cake) Is a tapioca dessert with a palm sugar filling and topped with coconut shavings. It is a traditional dessert featured in weddings alongside husband and wife cake, and pandan desserts. It can be made with different colors adding a beautiful assortment of colors. It is also called "husband killing cake" because of how easy it is to choke on when consumed.
Num Poh Peay Is a glutinous rice flour dessert that is often called "cassava silkworms". The rice mixture is molded into a worm like shape and boiled, then topped off with coconut shavings, mung beans, and roasted sesame seed. It is eaten with sweet coconut milk.
Num Kaov/A'Kaov Is a steam cup cake made form rice flour. A Cambodian combines the use of sugar palm (Thnaot) create a white (coconut), yellow (sugar palm) and pandan (green) variation. This is a popular dessert street snack as well as served during traditional weddings.
Num Chak Chan A pandan and coconut milk 4 layered cake that is steamed. It is a common Southeast dessert and also featured within the dessert banquet in Khmer weddings.
Is a Khmer, Thai (Khanom Krok), and Laos (Khao Nom Kok),
coconut-based street food snack.
Num Ka'Chai (meaning Chive Cake) Is a Khmer street food snack of Chinese origin (Teochew "Gu Chai Kue" meaning Chive Cake). It is a rice dumpling combine with chives and fried on a hot surface resembling a think scallion pancake. In Cambodia, the cake is eaten in combination with other dishes to add texture or eaten with sweet fish sauce.
Num Pia A Chinese-Khmer cake that is popular to consume and give during the holidays. It is a specialty in the Siem Reap, Kampot, Phnom Penh, and Ta Khmau areas, and unique given the special red stamp on the top of the cake.
Num Kroch (meaning orange cake) Is a sesame ball of Chinese origin that is fried with a mung bean filling. It is called "orange cake" because of the shape and color after deep frying.
Num Kong (meaning bracelet cake)
Is an Asian donut with origins from
Num Pong (meaning egg cake) Is an Asian donut with origins from China, where the dough is deep fried and flaked with milk. It is dessert often seen in Asian stores of any kind abroad.
Chak Kwai (Chinese "chopstick" donut) Is a pastry imported by Hokkien immigrants. It is eaten with Cambodian Kuy Teav and Babor and also eaten with condense milk.
Num Poum (Khmer
Saku Dom (Pandan Tapoica pearls) A sweet pearl sago/tapioca pearl that is flavor with pandan leaves and pinches of salt.
Saku (Tapioca Dessert) A type of steamed dessert made from Chestnut flour, coconut milk, and cooked mung bean.
BAI DAMNAEB (STICKY RICE DISHES) AND KIEV (DUMPLINGS)
Num Sakoo (Meaning Tapoica Cake)
a tapioca ball stuff with meat dish that is similar to the Thai
Khanom Sakoo and Laos Khao Nom Sakoo. Minced meat is season and cooked
then wrapped in a tapioca mixture and steamed. The dished in often
served with vegetables and sweet sauce. A variation in
Num ansom chrook (អន្សមជ្រូក) Is a savory variation of a cylindrical rice cake filled with pork and mung bean. It is served during ancestor worship ceremonies and is often cut and deep fried and served with fish sauce and pickled vegetables.
Num Chang A glutinous rice dumpling made by steaming sweet rice in banana leaves. It is similar to Khmer Ansom except it is built in a triangular shape and have origins from Chinese-style Zongzi, therefore it may feature aged-garlic bulbs, beans and pork.
Num Kom A glutinous rice dumpling made by steaming rice flour in banana leaves. The shape is cylindrical and the fillings include grounded pork flavored with oyster, fish, and soy sauce.
Num Bot A glutinous rice dumpling made by steaming rice flour in banana leaves. The shape and texture of the rice is similar to Num Kom with the exception that the filling is only mung bean or palm sugar.
Num Kmei A glutinous rice dumpling made by steaming rice flour in banana leaves. The shape is cylindrical and the fillings include coconut shreds and palm sugar. It is popular to make during Pchum Ben.
Num Sai Soy Is a traditional rice dumpling that is made of glutinous rice flour, palm sugar, and pandan juice wrapped and steamed in banana leaves.
Siev Mai Is a Khmer rendition of a Chinese pork dumpling. In Khmer, it not only refers to the dumpling but refers to a style of meatball created by the southern Chinese immigrants in Phnom Penh.
Bai Damnaeb Turen (
Num Treap Is a sticky rice dessert that is slightly harden and topped off with roast sesame seed.
Bai Ben A sticky rice dessert that is molded into a ball and topped with sesame seeds. It is very popular during Pchum Ben.
CHA HOUY (JELLY) AND BABOR P\'AEM (PUDDING)
Nom Lort A green dessert made from rice flour in a liquid of coconut, milk, water and sugar.
Banh Cheneuk A rice dumpling dessert served in a ginger sauce similar to Chinese Tong Sui. The rice dumplings are steamed with a mung bean filling and placed in a ginger sauce which is often eaten when sick because of feng shui properties in food.
Thav Ker Khmer pronunciation of Chinese grass jelly, that is often eaten with soybean milk in a bowl during a hot day because of its cooling properties.
Sarai K'tiss A layered agar agar jelly dessert featuring pandan and coconut layer jelly.
Babor Skor Tau Suan (Mung Bean pudding)
This authentic Khmer recipe have been around since the early century
and became very popular after the visited from Chinese ambassador Zhou
Daguan in 1296. The presentation was that the yellow mung bean meaning
gold, and the tapioca sauce for water that representing the lucrative
Superstitious people slurps this pudding to hope for richest and
wealth. But others slurps yellow bean pudding because they loves the
great taste of Khmer food. Sino
Tur Tim Krop (Red Lotus Seed jelly) Tur Tim Grob, coconut milk based dessert that is very popular when the weather is hot. The small reddish/pinkish jewels are water chestnut covered with tapioca flour, served with sweeten coconut milk and shaved ice. Shredded jackfruit and jellied coconut flesh can be added to this dessert to make it extra special. Jellied coconut flesh occurs when the coconut lacks an enzyme that turns its flesh into a normal coconut flesh. The flesh continues to develop in the jelly state. Tur Tim, in Khmer word translated literally is either ruby or pomegranate.
Bang'Aem Sandaek Khiev (Green Bean Dessert)
Green bean dessert is one of popular desserts for Cambodian. People
usually having dessert after their lunch or after they are off from
work in the evening. Dessert stalls are common in
Chek K'tiss (Tapioca
Babor Skor Mien (
Babor Skor Bot (Sweet Corn Pudding) A corn based pudding featuring sweet rice and coconut milk.
Babor Skor Krop Phka Chhuk Mien (Lotus Seed and
Te Khiev (Green tea)
A local tea beverage of
A locally made lager beer of
Kafe A popular beverage that is often served Iced or hot, a legacy of the French. It may be served black and strong, or milked with condensed milk to add a sweeter taste, it is generally thicker and sweeter than its Laos and Vietnamese counterparts.
* Kafe Teuk Doh Ko/Kafe Blanc:
Teuk Trolok (Smoothies) An important part of an evening’s consumption: juice stalls, recognizable by their fruit displays and blenders, set up in towns all over the country from the late afternoon. You can order a mixture of fruits to be juiced or just one or two; coconut milk, sugar syrup, condensed milk and shaved ice are also added, as is a raw egg (unless you specify otherwise – ot yoh pong mowan).
Teuk San Daek Is sold in the morning by street vendors; the green version is sweetened and thicker than the unsweetened white. A soybean drink served either hot or cold, sweetened or unsweetened.
Sra Sar (
Teuk Touy (Pandan Juice) A juice that is made from the extract of Pandan leaves that are usually served in Cambodian Hang Bai (Food Stalls).
Te Kroch Chhma Lemon iced tea.
Golden Muscle Wine A liquor made from deer antlers and Chinese herbs.
Teuk Kroch (Lemonade/Soda/Sweet Beverage) Can be a general term to refer to a sweet drink or specifically sweet and sour limeade.
Sra Poas (Snake Wine) A liquor using snake as a base that is often used for medicinal purposes.
Teuk Thnaot (
Sra Thnaot Chu (
SOUTHERN KHMER/KHMER KROM DISHES
* Hủ tiếu Nam Vang : Meaning
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* de Monteiro, Longteine; Neustadt, Katherine (1998-11-01), The
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