Introduction: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Cultural Background: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Freshwater fish is blended with kroeung paste and coconut milk, thickened with […]
Introduction: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many neighbouring cuisines. Cultural Background: Samlor Machu Kroeung is a bright, tamarind-soured soup built on kroeung paste, prized for its clean, herbal sourness rather than the coconut richness of many […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Lort Cha is a beloved Cambodian street lunch of short, chewy rice noodles stir-fried with bean sprouts, egg and a dark savoury sauce. Cultural Background: Lort Cha is a beloved Cambodian street lunch of short, chewy rice noodles stir-fried with bean sprouts, egg and a dark savoury sauce. The noodles' distinctive short, tubular shape […]
Introduction: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically combining a chosen fruit with egg, condensed milk and crushed ice, given a distinctive richness by the raw egg whisked through it. Cultural Background: Tuk Krolok is a thick, blended fruit shake sold from carts across Cambodian cities, typically […]
Introduction: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot wok with a savoury-sweet sauce, served over crisp lettuce and tomato with a side of lime-and-pepper dipping sauce and a fried egg. Cultural Background: Lok Lak is a much-loved Cambodian main of cubed beef, quickly seared in a hot […]
Introduction: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous mix of seasonal vegetables, thickened slightly with roasted rice powder. Cultural Background: Often described as Cambodia's national soup, Samlor Kor Ko is a hearty, mildly spiced stew combining pork, fish and a generous […]
Introduction: A dense, lightly sweet cake made from cornmeal, bolo de fubá reflects the islands' reliance on corn even in its desserts, and is a fixture at birthdays and family celebrations, often served with afternoon coffee. Cultural Background: A dense, lightly sweet cake made from cornmeal, bolo de fubá reflects the islands' reliance on corn […]
Introduction: A rich, sticky coconut sweet made from grated coconut, sugar and eggs, doce de coco is prepared for Christmas and New Year celebrations across the islands, often gifted between neighbours during the festive season. Cultural Background: A rich, sticky coconut sweet made from grated coconut, sugar and eggs, doce de coco is prepared for […]
Introduction: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers and reservoirs, seasoned generously and fried until crisp. Cultural Background: Found at markets and family gatherings across landlocked Burkina Faso, these fish fritters make use of freshwater fish from the country's rivers […]