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Khmer Cuisine is similar to that of its Southeast Asian neighbors. It is relatively unknown to the world compared to its neighbors but has been described as somewhat similar to Thai cuisine. Many of the Khmers who knew how to cook authentic Khmer cuisine before the civil war were killed during the Khmer Rouge Regime.^[1] Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dippings. Curry dishes known as kari (in Khmer, ការី) shows its ties with Indian cuisine. Influences from Chinese cuisine can be noted in the use of many variations of rice noodles. Beef noodle soup known simply as Kuyteav (គុយទាវ) is a popular dish brought to Cambodia by its Chinese settlers. Also, Banh Chiao is the Khmer version of the Vietnamese Bánh xèo. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... This article or section uses Khmer characters which may be rendered as boxes or other nonsensical symbols. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Thai seafood curry Thai cuisine is known for its blend of fundamental flavors in each dish -- hot (spicy), sour, sweet, salty and bitter. ... Flag of Democratic Kampuchea Photos of genocide victims on display at the Tuol Sleng Genocide Museum The Khmer Rouge (Khmer: ) was the ruling political party of Cambodia -- which it renamed to Democratic Kampuchea -- from 1975 to 1979. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ... Chinese cuisine includes many different types of noodles, called miàn (Traditional Chinese: ; Simplified Chinese: ; often transliterated as mien or mein ). Miàn (麵) refers to noodles made from wheat while fÄ›n () or fun refers to noodles made from rice. ... Kuyteav is a popular Cambodian noodle soup usually consisting of rice noodles and beef or clear chicken broth, among other ingredients. ... banh xeo with shrimp, beansprouts, mint,and pork. ...

Khmer cuisine is noted for the use of prahok​​​​ (ប្រហុក), a type of fermented fish paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely to be kapǐ​ (កាពិ) 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. Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... It has been suggested that this article or section be merged with Fermentation (biochemistry). ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded, covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. ... This article needs additional references or sources for verification. ... Sticky rice or glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (). It has been cultivated in this area for 4,000 years. ... This article is about the fruit. ...

Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will usually be one of either sweet, sour, salty or bitter. Chili is usually left up to the individual to add themselves. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.

Herbs

Many herbs are used in Khmer cuisine are showcased in Khmer spring rolls known as naem (ណែម) which is also a Khmer version of the Vietnamese "nem". The herbs used are usually perilla, basil, heartleaf (Houttuynia cordata), Vietnamese coriander (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 bo bor (in Khmer,), a type of congee. Spring rolls (春卷) are pastries with julienned vegetables (such as cabbages, carrots, or wood ear fungi). ... Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Binomial name L. Basil (Ocimum basilicum) (pronounced BAY-zl or BAZZ-il), of the Family Lamiaceae, is also known as Sweet Basil. ... Binomial name Houttuynia cordata Thunb. ... Binomial name Persicaria odorata Lour. ... Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Binomial name Coriandrum sativum L. Percentages are relative to US recommendations for adults. ... Beef noodle soup was created by the Hui people (a Chinese Muslim group) (回族) of the Tang Dynasty era of China, beef noodle soup (Chinese: ; pinyin: niúròu miàn; POJ: gû-bah mÄ«) is composed of beef stew, vegetables and noodles. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ...

Spices

Prior to the 16th century, the chili was relatively unknown in Asia until the arrival of the Portuguese.^[2] It was a great many years before chili was introduced to Cambodia. Tamarind, now commonly found in the form of a soup base, is a common ingredient in sour dishes such as samlar machu . 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 cooking^[3], Khmer stews, and nearly all curries. Chili (also spelled Chilli) may refer to: Chili pepper, the fruit and plant of any one of several hot species of the genus Capsicum Chili con carne or Chili sin carne, a spicy stew-like dish traditionally made with chili peppers and beef Cincinnati style chili Chili powder, a spice... Chili (also spelled Chilli) may refer to: Chili pepper, the fruit and plant of any one of several hot species of the genus Capsicum Chili con carne or Chili sin carne, a spicy stew-like dish traditionally made with chili peppers and beef Cincinnati style chili Chili powder, a spice... Samlar machu (សម្លម្ជូរ) is the Khmer term for a genera of sour (machu) soups (samlar, also samlor, salaw or salor) popularly known in English as simply Khmer sour soup. ... Binomial name Illicium verum Hook. ... Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Kaempferia galanga Galangal, Malay lengkuas, Mandarin (Traditional: 南薑)/(Simplified: 南姜), Cantonese lam keong (藍薑, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. ... Binomial name Zingiber officinale Rosc. ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ...

Kroeung

Tirk Krueng, vegetable platter with prahok kroeung dipping paste.

From India, by way of Java, Cambodians have been taught the art of blending spice paste using cardamom, star anis, cloves, cinnamon, nutmeg , ginger and turmeric. Other native ingredients such as lemongrass, galangal, garlic, shallots, cilantro, rhizome and kaffir lime leaves are added to these spices to make a most unique and complex spice blend called "kroeung" which is a very important and aromatic paste commonly used in Cambodian Cooking^[4]. This herbal paste is the base flavor of countless Khmer dishes^[5], often dubbed as the Kroeung Dishes because any dish prepared using Kroeung will have the word Kroeung attached. Using Kroeung (គ្រឿង) is a must when it comes to preparing Kroeung Dishes. Some examples include Tirk Kroeung vegetable platter with Kroeung dipping paste. Another example can be Cha Kroeung, stir-fried ground chicken, beef, pork, or cow tongue with Kroeung used as the seasoning. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Genera Amomum Elettaria The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. ... Species Over 50: see text Lemon Grass Lemon grass or lemongrass is a perennial herb used in Asian (particularly Thai, Khmer and Vietnamese) and Caribbean cooking. ... Kaempferia galanga Galangal, Malay lengkuas, Mandarin (Traditional: 南薑)/(Simplified: 南姜), Cantonese lam keong (藍薑, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Allium oschaninii O. Fedtsch Flowering shallots Shallot as the word is commonly used, refers to two different Allium species. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... Ginger rhizome A rhizome is, in botany, a usually underground, horizontal stem of a plant that often sends out roots and shoots from its nodes. ... Kaffir limes on sale Kaffir lime (left), used in Thai cooking, with galangal root. ...

The Cambodian herbs and spice base paste Kroeung.

Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 376 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 376 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...

Vegetables

A stall with various dried fish and fresh 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. Download high resolution version (425x640, 113 KB) This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (425x640, 113 KB) This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Binomial name Benincasa hispida Thunb. ... It has been suggested that Foo qua be merged into this article or section. ... Species (Angled luffa, Ridged Luffa) (Smooth luffa, Egyptian luffa) (Sponge cucumber) and others A luffa sponge whose coarse texture helps with skin polishing. ... Trinomial name Vigna unguiculata sesquipedalis (L.) Verdc. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... “Corn” redirects here. ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Cultivar Group Brassica oleracea Alboglabra Group Kai-lan (Chinese 芥蘭 trad. ... Binomial name Pisum sativum L. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. ... Trinomial name Brassica campestris L. pekinensis Bok choy (Brassica campestris, Chinese 白菜 báicài) is an Asian relative of the common cabbage. ... Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ... This article or section does not cite its references or sources. ...

Fruits

Fruits in Cambodia are so popular that they have their own royal court. The durian is considered the King, the mangosteen the queen, sapodilla the prince and the princess as the "milk fruit" (phlai teuk doh ko). Other popular fruits include: the jan fruit, kuy fruit, romduol, pineapple, rose apple, jackfruit, papaya, watermelon, banana, mango and rambutans. Although fruits are usually considered deserts, some fruits like mangoes and pineapples are eaten with rice as main dishes. Fruits are also made into beverages, mostly shakes, popular fruits for shakes are durian, mangoes, bananas. This article is about the fruit. ... Binomial name Garcinia mangostana L. // The mangosteen (Garcinia mangostana) is a tropical evergreen tree, believed to have originated in the Sunda Islands and the Moluccas. ... Binomial name (L.) P. Royen Sapodilla (Manilkara zapota) is a long-lived, evergreen tree native to the New World tropics. ... Binomial name Ananas comosus (L.) Merr. ... The chom pu or rose apple is a small pear-shaped fruit native to South East Asia (i. ... Binomial name Artocarpus heterophyllus Lam. ... Binomial name Carica papaya L. The papaya (from Carib via Spanish), is the fruit of the tree Carica papaya, in the genus Carica. ... Binomial name (Thunb. ... This article or section does not cite its references or sources. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Binomial name Nephelium lappaceum L. The Rambutan (Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, native to southeast Asia, and the fruit of this tree. ... This article is about the fruit. ... Binomial name Ananas comosus The Pineapple (Ananas comosus) is a tropical plant and its fruit, native to Brazil, Bolivia, and Paraguay. ...

Meats

Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as trei ngeat (ត្រីងៀត) are a favorite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish 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. Lobsters are not commonly eaten because of their price, but middle class and rich Cambodians enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. Unusual meats include frog, turtle, and various arthropods like tarantulas, but would be difficult to find in Khmer cuisine abroad, but are enjoyed as everyday delights in Cambodia. Genera Acanthocardia Americardia Cardium Cerastoderma Clinocardium Corculum Ctenocardia Dinocardium Discors Fragum Fulvia Laevicardium Lophocardiium Lyrocardium Lunulicardia Microcardium Nemocardium Papyridea Parvicardium Plagiocardium Ringicardium Trachycardium Trigoniocardia Serripes Cockles are the family Cardiidae of bivalve mollusks. ... Families Astacoidea   Astacidae   Cambaridae Parastacoidea   Parastacidae Crayfish, often referred to as crawfish or crawdad, are freshwater crustaceans resembling small lobsters, to which they are closely related. ... Sihanoukville, also known as Kampong Som, or Kampong Saom, is a port city in southern Cambodia on the Gulf of Thailand. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ... This article or section does not adequately cite its references or sources. ... Thai zebra tarantula (Haplopelma albostriatum) A fried spider is a regional delicacy of Cambodia. ...

Noodles

Mee Kola, a vegetarian noodle dish

Many elements of Cambodian noodle dishes were inspired by Chinese and Vietnamese cooking^[6] despite maintaining a unique Khmer variation. Prohok is never used with noodle dishes. Rice stick noodles are used in Mee Katang (មីកាតាំង), which is a Cambodian variation of Chow Fun. Unlike the Chinese styled Chow Fun, the noodles are plated under the stir fry beef and vegetables and is topped off with scrambled eggs. Burmese style noodles (មីកូឡា - Mee Kola) is a vegetarian dish made from thin rice stick noodles and steamed cooked with soy sauce and garlic chives. It is served with pickled vegetables Jroak (ជ្រក់), julienned eggs, and sweet garlic fish sauce garnished with crushed peanuts. Mi Cha (មីឆា) is sweet egg noodles stir fried with pork and cabbages. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Prahok​​ (ប្រហុក) is a crushed, salted and fermented fish paste (usually of mud fish) that is used in Cambodian cuisine as a seasoning or a condiment (usually the latter)[1]. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply. ... Filipino name Tagalog: bihon or bijon Malaysian name Malay: bihun Tamil name Tamil: சேவை Thai name Thai: Vietnamese name Vietnamese: Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. ... Filipino name Tagalog: bihon or bijon Malaysian name Malay: bihun Tamil name Tamil: சேவை Thai name Thai: Vietnamese name Vietnamese: Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. ... Julienned or Julienne refers to a method of food preparation in which the food item is cut into long thin (matchstick) sized strips. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ...

Popular dishes

Amok, a popular Khmer dish.

Banh chiao, Cambodian styled Bánh xèo.

Bok L'hong, the Khmer variation of the Laotian papaya salad Tam mak hung.

Caw, a Cambodian hearty pork or chicken stew with whole eggs.

Cha knyey Cambodian peppered chicken with julienned ginger root.

Pleah, Beef salad with prahok (ប្រហុក).

Somlar kor ko (សម្លរ​កកូរ), considered the national dish of Cambodia.

• Amok trey (អាម៉ុក​ត្រី) - Fish in a thick coconut milk with curry, wrapped in banana leaves and steamed.^[7]
• Ansom chek (អន្សម​ចេក) - A cylindrical rice cake wrapped in banana leaves filled with bananas.
• Ansom chrook (សន្សម​ជ្រូក) - A cylindrical rice cake wrapped in banana leaves filled with pork and mung bean paste.
• Babar (បបរ) - A type of congee or rice porridge, plain or usually with chicken or pork served with fresh bean sprouts and green onions.(Babar Praey - salted Congee)
• Bai cha (បាយឆា) - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs usually eaten with pork.
• Ban Hoaw (បាញ់​ហយ) - Steamed Vermicelli noodles with mints, crushed peanuts, pickled vegetables, and bite size cut deep fried egg roll lathered in sweet fish sauce.
• Bok l'hong (បុកល្ហុង) - A Khmer variation salad dish which may include shredded unripe papaya, string beans, roasted peanuts, and cherry tomatoes. Fermented small crabs and chili peppers with a savory dressing of lime juice, fish sauce or prahok may be lightly beaten into the mortar was well.
• Cambodian Curry Chicken (សច់មាន់ការី) - Chicken breast braised in a coconut curry sauce.^[8]
• Caw (ខ ឬ​សម្ល​ខ) - A braised pork or chicken and egg stew flavored in caramelized palm sugar. It may or may not contain Tofu or bamboo shoots.
• Cha knyey​ (ឆាខ្ញី) - A spicy chicken stir fry flavored with julienne ginger root, black peppers, and fresh jalapeños or fresh peppers. The beef curry consists of only crushed peanuts and dried ground Thai peppers and tends to be spicier than its chicken counterpart.
• Jroak sway (ជ្រក់ស្វាយ) - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.^[9]
• Khmer sour soup - A tamarind base fish sour soup with water greens, fish, lotus roots, and flavored in Prahok extract.^[10]
• Kuytheav (គុយទាវ) - A traditional Khmer beef noodle soup dish served with fresh bean sprouts, chopped green onions and cilantro.
• Loc Lac (ឡុកឡាក់) - Stir fried cubed-cut beefs served with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice^[11] and/or black pepper.^[12]
• Lou - Cambodian thick short noodles usually made with eggs and chicken, eaten mainly with fish sauce.
• Nom Banhchok (នំ​បញ្ចុក) - Rice vermicelli noodles with raw vegetables. There are two different soups that can accompany this dish, a green or red soup. The green soup is made of grounded fish, lemon grass, and kroeung. The red soup is made from tenderized chicken and a simple coconut curry. Samlor Kari can be substituted over the two soups.
• Ngam nguv - a chicken soup flavored with whole preserved lemons.
• Samlor kari nom banh jok (សម្ល​ការី​នំ​បញ្ចុក) - A traditional spicy coconut curry rice vermicelli noodle soup dish with chicken served with fresh string beans, shredded cabbage, carrots, and unripe papaya. The soup is also used as a dipping sauce for fresh French baguettes.
• Somlar kari (សម្លការី) - Red coconut chicken curry soup with sweet potatoes, julienned onion, and bamboo shoot.^[13]
• Samlar machu yuon (សម្ល​ម្ជូរយួន) - A popular Vietnamese sour soup with a tamarind base. Includes meat such as chicken or fish, tomatoes, pineapples, plus other vegetables and herbs.^[14]
• Yao hon or yaohon​ (យ៉ៅហ៊ន) - A sort of Khmer style curry fondue for beef, shrimp, spinach, dill, napa cabbage, and mushrooms but with a curry sauce instead of cheese.

Image File history File links Size of this preview: 800 × 533 pixelsFull resolution (1620 × 1080 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 533 pixelsFull resolution (1620 × 1080 pixel, file size: 1. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... banh xeo with shrimp, beansprouts, mint,and pork. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Bok Lhong (បុកល្ហុង, commonly romanized as bok lahong) is the Khmer version of a dish popularly known in English as papaya salad. ... Aghosthunter 19:22, 27 July 2007 (UTC) Tam mak hung (Laos) is a spicy salad made from green papaya. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Julienned or Julienne refers to a method of food preparation in which the food item is cut into long thin (matchstick) sized strips. ... Binomial name Zingiber officinale Rosc. ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Amok trey, a popular Khmer dish. ... Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ... This article or section does not cite any references or sources. ... Bok Lhong (បុកល្ហុង, commonly romanized as bok lahong) is the Khmer version of a dish popularly known in English as papaya salad. ... A cherry tomato is a smaller garden variety of tomato. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Binomial name Capsicum annuum The jalapeño is a small to medium-sized chile pepper that is prized for the hot, burning sensation that it produces in the mouth when eaten. ... Julienned or Julienne refers to a method of food preparation in which the food item is cut into long thin (matchstick) sized strips. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... A popular Cambodian soup usually consisting of beef broth and rice noodles amongst other ingredients, Kuytheav was originally brought to Cambodia by the Chinese pioneers who settled in the surrounding region. ... Red Onions is a dry onion with purplish red skin and white flesh tinged with red. ... A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ... Pilau rice, cucumber rhaita and Chicken Tikka Jalfrezi. ... Binomial name L. “Camote” redirects here. ... Julienned or Julienne refers to a method of food preparation in which the food item is cut into long thin (matchstick) sized strips. ... Binomial name L. Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa. ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. ... Samlar machu (សម្លម្ជូរ) is the Khmer term for a genera of sour (machu) soups (samlar, also samlor, salaw or salor) popularly known in English as simply Khmer sour soup. ...

References

External links

• Khmer Krom Recipes