Introduction: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and typically both smoked and fresh meats or fish. Cultural Background: Eru is a nutrient-dense vegetable dish made from finely shredded eru leaves (a wild forest vine) cooked with waterleaf, palm oil, and […]
Introduction: Sanga is a festive one-pot medley of fresh corn kernels, leafy greens, plantain and meat simmered together in palm oil, a dish of abundance traditionally cooked for harvest celebrations and year-end family gatherings in the Western Highlands. Cultural Background: Sanga is a festive one-pot medley of fresh corn kernels, leafy greens, plantain and meat […]
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: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served alongside richer grilled and curried mains to balance the meal. Cultural Background: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served […]
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: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped in banana leaves and boiled for hours, closely tied to Pchum Ben, the fifteen-day festival honouring deceased ancestors. Cultural Background: Nom Ansom Chrouk is a savoury cylindrical rice cake filled with seasoned pork and mung bean, wrapped […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]
Introduction: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Cultural Background: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Thin slices of pork are marinated in coconut milk and garlic, then grilled slowly over charcoal and served […]