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Khmer cuisine is unique for the use of Prahok , a type of Fermented Fish paste, in many dishes as a flavoring. When prahok is not used, it is likely to be ''kapik'' 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 (បាយ/''bai''). HERBS Many herbs are used in Khmer cuisine are showcased in Khmer (''Polygonum odoratum''), and Chinese Chives (''Allium tuberosum''). Coriander (''Coriandrum sativum'') is used mainly as a garnish for many served-hot dishes such as Beef Noodle Soup and ''babar'' (in Khmer, បបរ), a type of Congee . SPICES Tamarind, now commonly found in the form of a soup base, is a common ingredient in sour dishes such as '' Samlar Machu '' (សម្លម្ជូរ). Star Anise is a must when caramelizing meats in Palm Sugar such as pork in the dish known as ''pak lov''. Turmeric , Galangal , Ginger , Lemongrass and Kaffir Lime leaves are essential spices in Khmer curries. 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 can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables such as mushrooms, cabbage, baby Corn , Bamboo Shoots , fresh Ginger , Chinese Broccoli , Snow Peas , and Bok Choy are commonly used in many different Stir Fry dishes simply known as ''chha'' (ឆា). Banana Blossoms are sliced and added to some noodle dishes like ''nom banh chok''. MEATS Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as ''trei ngeat'' (ត្រីងាត) are a favorite with plain rice porridge. The popular Khmer dish called '' Amok '' uses a kind of catfish where it is 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. Duck roasted in Chinese Char Siu style is popular during festivals. Unusual meats include frog, turtle, and various insects like tarantulas, but you probably won't find these in Khmer cuisine abroad. POPULAR DISHES
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