Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.
Cambodian style marinated lemongrass beef skewers grilled to perfection. Grilled lemongrass beef skewers known as Sach Ko Jakak in Khmer is marinated with a signature base known as kroueng. Kroueng is a paste made up of lemongrass, galangal, tumeric powder, garlic and kaffir lime leaves.
Cambodian cuisine may not be as well known as food from neighbouring Thailand or Vietnam, but it's just as delicious. Here are some of the tastiest Cambodian dishes you should try on your next visit.
Honoring the classic flavors in a traditional Cambodian style curry paste (khmer curry or kroeung) this recipe doctors up a great store-bought curry paste into something altogether stunning. Serve over simply broiled chicken, as we do here, or whatever protein you love.
Cambodian style stir-fried vermicelli noodles with pork, wood ear mushrooms and tofu skin. A well-loved Khmer dish known as Cha Mi Suor which is often eaten for special occasions.
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Amok - Baked to perfection in a banana leaf bowl; garnished with coconut cream, fragrance fresh kaffir lime leaves and red Fresno chili.
Cambodia is not only famous for its temples, architecture, beaches, and mountains but is also well known for its delicious cuisine. Don't skip our list
Cambodian soups are the stars of the country's cuisine. So, here's 9 of the best to order for your next meal in Cambodia!
Traditional Cambodian recipes are very unique and different from most other types of traditional Cambodian food. It has similarities to other foods in Asia, but this food offers something special.…
This Cambodian chicken rice porridge recipe makes borbor sach moan, Cambodia’s congee. Often called Khmer borbor sach moan, this chicken rice porridge is actually a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but it’s become a comfort food favourite of all Cambodians.
This is a classic Cambodian dish that is so flavorful and fun to eat. It is distinguished by the pin noodle shaped rice noodles. Stir fried quickly with various proteins and vegetables.
This Bai Saight Chrou: Cambodian Breakfast Pork & Rice Recipe is synonymous with sunrise in Phnom Penh and featured in our Cambodia Recipe Box.
Today I have Num Kom, a traditional Khmer dessert that everyone in Cambodian enjoys. This is my recipe to show everyone.... by sreypov
Best Cambodian barbecue recipes include smoky marinated beef skewers, grilled chicken, grilled pork ribs, spicy spare ribs and more.
Cambodian soups are the stars of the country's cuisine. So, here's 9 of the best to order for your next meal in Cambodia!
Cambodian Donuts (Noum Kong) have the most amazing texture - soft chewy insides & crunchy outsides. Only 4 ingredients and gluten free! So easy to make.
Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng) Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. Ingredients 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.) buy it here 6 Fresh Lemon Grass Stew Paste 1 package of minced lemon grass or 2 stem of minced lemongrass 3 to 4 garlic cloves 4 to 5 kaffir lime leaves 3 thinly sliced gangla 2 teaspoons of Turmeric powder 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional) For the Veggies: about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water. About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches) 4 Jalapeños (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds). 1 bunch of holy basil or slirk ma'rass leafs Source unknown *** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.*** Season With: N0 Rice 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added) 2 cans of 12oz chicken stock/soup 24 oz of water 2 tablespoons of Tamarind liquid (adjust to taste) 4 tablespoons of Chicken granulate or MSG 4 tablespoons of olive oil *If there is no fermented mud fish in hand, fish sauce can be subsituted. This is the brand I use; Three Crabs Brand Fish Sauce, 24-Ounce Bottle Directions: In a mortar or blender add 1 package of minced lemon grass, garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined. In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes. In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier. Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG. **One of my favorite Chicken Granulate that I regularly use is this Knorr brand. It's low in sodium. Click for more info Knorr Granulated Bouillon, Reduced Sodium Chicken 7.9 oz Or for a gluten free plus sodium free option I highly recommend this product, it's inexpensive and besides healthy, its also delicious as well! Herb-Ox Bouillon Cubes Chicken Bouillon 25 Ct 3.33-oz (Gluten Free) Adding the Veggies: Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced Jalapeños (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice.
There are two categories of Kroeung: "Royal Kroeung" and "Individual Kroeung", and they can be red, yellow or green.
This Cambodian fried rice recipe makes the best Cambodian bai char (fried rice) - also spelt as bai cha, bai chaa and bay cha - a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char, made with sausage and egg, being the most ubiquitous.
Cambodian Donuts (Noum Kong) have the most amazing texture - soft chewy insides & crunchy outsides. Only 4 ingredients and gluten free! So easy to make.
Banh Xeo - a crispy Vietnamese pancake stuffed with shrimp, bean sprouts and served with loads of crunchy garnishes
Traditional Cambodian recipes are very unique and different from most other types of traditional Cambodian food. It has similarities to other foods in Asia, but this food offers something special.…
Looking for a guide to Cambodian food? Click here to read our tried and tested tips on what to eat in Cambodia based.
Nyum Bai’s vibrant Cambodian chicken salad from “We Are La Cocina” is full of...
This smoky Cambodian grilled corn recipe makes poat dot, a Cambodian street food snack of barbecued corn on the cob brushed with a delightfully sweet and salty sauce made from coconut milk, fish sauce and spring onions. While I love eating this on the street I prefer making it at home. It’s super easy.
Cambodian street food is not for the squeamish. The delicious street food dishes cover a range from noodles to rice-based snacks all the way to worms and insects. While in Cambodia, exploring the local food
When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I
Cambodian street food is not for the squeamish. The delicious street food dishes cover a range from noodles to rice-based snacks all the way to worms and insects. While in Cambodia, exploring the local food
This Cambodian fried spring rolls recipe makes a crunchy deep-fried egg roll filled with minced pork, dried shrimp, carrot, garlic, and daikon radish (or taro), seasoned with fish sauce, Kampot pepper, sea salt, and palm sugar. We also have a Cambodian fried spring roll dipping sauce recipe to go with it.
Stir fried chicken with thin sliced ginger also known as Cha Kney in Cambodian, is an easy and tasty entree to any weeknight meal. The ingredients for this recipe are thin sliced chicken thighs, ginger, garlic, onions, oyster sauce, dark soy sauce, brown sugar and salt & pepper.
This dish is for the adventurous palates.This is one of our favorite Dipping Sauce, but we must warn you about the main secret ingredients that might deter people from making this recipe. My Siblings named it "HEAVEN Sauce". Although it might sound like a "BIZARRE FOOD", however, the end result is simple SCRUMPTIOUS! This dish require more work but it well be worth the wait with the results. This sauce works excellent with Steak or grilled beef tongue. Heaven Sauce (Tirk Prohok) Ingredients 1 tablespoon of fresh fine minced gangala 1 cup of very fine minced lemon grass 1 tablespoon minced garlic, about 5 to 6 cloves 2 to 3 teaspoons of MSG 5 to 6 tablespoons of fermented fish paste 3 to 4 tablespoons of sugar a handful of mint leaves a handful of basil leaves 5 Thai eggplants, sliced and seeded 6 Thai chili peppers (red and green) 1 tablespoons of lime zest 6 to 7 kaffir lime leaves, shredded 1 lime juice (about 2 to 3 teaspoon) Find these items here: Kaffir Lime Leaves (Fresh & Pre-washed) 0.5 OunceGalanga Mint Leaves / Fresh - 0.75oz bag Make sure there is NO RICE! Find it here Melissa's Thai Eggplant, (2 lb) CookingDirections Prepare the Thai eggplants by Slicing it thinly,seeded and soak it in a Ice water bath ( bout 2 cups of ice and 5 cups of water). Let it soak until it's ready to be added into the fish paste. This way it will not brown the eggplants. START by adding the fermented fish paste on large chopped board. Add in the fresh minced Gangala, Lemon grass, garlic, Thai chili peppers, kaffir lime leaves, mix and chopped into the fish paste (about 5 to 6 times). Next, gradually chop in the mint, basil leaves, and the Thai eggplants. Follow by the lemon zest, MSG and sugar. Chop and mix everything thoroughly. Before Serving Add about 2 to 3 tablespoons of hot water and a squeeze of lime juice. Stir in extra sugar and MSG to your preferences. Works well as a side to steaks other adventurous meats such as beef tongue and etc. Garnish with fresh Herbs (mints, basil leaves etc.), Sliced cucumbers or any favorite fresh Veggies. Store the rest in a plastic or jar in the refrigerator. It can be stored for 2 or 3 months.
This pork larb recipe for Cambodian laab sach chrouk minced pork salad makes a lightly spiced dish eaten with fragrant herbs, crispy vegetables and steamed rice. While it has more famous spicier cousins in Thailand and Laos, Cambodia’s larb is a delicious dish that will appeal to those who prefer more gentle levels of spice.
This is one of the best Khmer dishes. The braised flavors are very tasty and rich in flavor. The pork becomes sweet, sticky, and delicious.
This super easy weeknight curry is just the dish to spice up your dinner.
