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 […]
Introduction: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed or boiled for hours until dense and fragrant. Cultural Background: Num Ansom Chek is a sweet cylindrical cake of glutinous rice wrapped around a whole banana, bound in banana leaves and steamed […]
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: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. Cultural Background: Num Kom are small pyramid-shaped rice flour dumplings filled with grated coconut and palm sugar, wrapped in folded banana or pandan leaves and steamed until glossy. […]
Introduction: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Cultural Background: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Thinly sliced grilled or seared beef is tossed with mint, cilantro, shallots and roasted rice powder, […]
Introduction: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall. Cultural Background: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections […]
Introduction: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at the centre. Cultural Background: Nom Kong are chewy, ring-shaped rice flour cakes coated in sesame seeds and deep-fried until golden, with a filling of sweetened mung bean paste at […]
Introduction: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles. Cultural Background: Kuy Teav reflects Cambodia's long culinary exchange with southern China and Vietnam, its name derived from the Teochew word for rice noodles. A clear pork-and-dried-squid broth is simmered for hours, […]
Introduction: A fragrant, tomato-tinted rice served alongside grilled fish, stews and cachupa, this everyday side dish reflects the Portuguese influence on rice cookery across the islands. Cultural Background: A fragrant, tomato-tinted rice served alongside grilled fish, stews and cachupa, this everyday side dish reflects the Portuguese influence on rice cookery across the islands. Tips: Toasting […]
Introduction: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy seafood rice enriched with tomato and garlic, commonly cooked on Sundays or when the morning catch has been especially good. Cultural Background: Drawing on the archipelago's deep relationship with the Atlantic, arroz de marisco is a loose, brothy […]