30 Cambodian foods every visitor needs to try

CNN, Dec. 23, 2019: 30 Cambodian foods every visitor needs to try

Samlor korkor

While amok is sometimes called the country's national dish, and might be the one most familiar to tourists, samlor korkor has a better claim to being the true national dish of Cambodia. It has been eaten for hundreds of years and today can be found in restaurants, roadside stands and family homes alike.

The ingredients list for this nourishing soup is versatile and easily adapted to whatever is seasonal and abundant; it often includes more than a dozen vegetables. It can be made with almost any type of meat, but most commonly it's a hearty soup made from catfish and pork belly. The soup always includes two quintessential Cambodian ingredients -- prahok, a type of fermented fish, and kroeung, a fragrant curry paste -- and is then thickened with toasted ground rice. 

 

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Amok

Amok is one of the best-known Cambodian dishes, but you'll find similar meals in neighboring countries. The addition of slok ngor, a local herb that imparts a subtly bitter flavor, separates the Cambodian version from the rest of the pack.

The curry is made with fresh coconut milk and kroeung. Traditionally the dish was made with either fish or snails, but now you can find chicken and even vegetarian versions. At upscale restaurants amok is steamed with egg in a banana leaf for a mousse-like texture, while more homestyle places serve a boiled version that is more like a soupy fish curry. 

 

Tuek kroeung

One of Cambodia's best-loved foods, tuek kroeung is a thin but pungent dipping sauce made from fresh river fish and fermented fish, served with an array of fresh seasonal vegetables and herbs. 

 

The name can be a bit confusing — the word kroeung is most often used for one of the delicate curry pastes that are a hallmark of Cambodian cooking, but which aren't used in tuek kroeung. In fact kroeung just means "what's inside" or "ingredients." 

 

 

 In full: https://edition.cnn.com/travel/article/top-cambodia-foods-intl-hnk/index.html

 

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Khmer Cuisine- Its History

Cambodian cuisine is a strong indication of the ancient Khmer civilization and its long colonial history. The word Khmer is derived from the Pallava language of southern India that refers to predominant ethnic group, food, and language of Cambodia.

Khmers are considered descendants of mixed ethnic group combining Indians and natives of South East Asians who first migrated and inhabited South East Asia region originally called Austroasiatic region since over 3,000 years ago. It wasn’t certain whether the migration from the north was due to invading Tibetans or due to agricultural purposes since fertile land along major rivers was suitable for growing crops.

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In its early days, the Khmer’s language, religion, and cultures were heavily influenced by Indian and Chinese traders as evidenced by the introduction of noodles and curry in Khmer cuisine.  The use of coconut milk and turmeric to make curries and desserts shows traces of Indian influence. In fact, one of the popular Khmer dishes is Amok or steamed fish cake made from curry mixed with coconut milk and wrapped in banana leaves. Thais have the same dish but called it Hormok.

Because of its location to many waterways, the staples of Cambodians remain fish and rice. Fish is the most common meat as they are abundant from the Mekong River, Bassac River and Tonlé Sap (the largest freshwater lake in South East Asia) and can even be freshly caught from rice paddies. Fish can be grilled and called Trey Aing, fried with vegetables called Trey Chean Neung Spe, added to sour soup called Samlor, fermented into paste called Prahok. Prahok is an integral ingredient of Khmer cuisine to add salty taste when friend with meat and chilli or eaten as dips with boiled vegetables. Prahok is a very authentic Khmer cuisine. In Thailand, the similar fermented paste is made from small shrimps called Kapi while the Philippines called it Bagoong (pronounced as Bah-Go-Ong).

In full: http://blogs.cornell.edu/siemreapmasterclass/2011/02/24/khmer-cuisine/

 

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ASC:Cambodian Food

 

Cambodian cuisine includes noodles, soups, grills, stir-fried, curries, salads, desserts, lots of vegetables, tropical fruits, and of course rice which is the staple food for Cambodians. Cambodian culinary secrets are rarely written down; the recipes were instead handed down from mother to daughter. From an ancient origin has come a traditional cuisine of unsuspected treasures: a unique blend of flavors and colors that enhance the natural ingredients used. Cambodians perfected the art of blending spice paste using many ingredients like cloves, cinnamon, star anise, nutmeg, cardamom, ginger and turmeric. They add other native ingredients like galangal, garlic, shallots, lemongrass, cilantro, and kaffir lime leaves to these spices to make a rather distinctive and complex spice blend known as “kroeung”. Although noodles are also popular, almost every meal includes a bowl of rice. A wide range of curries, soups and stir fried are usually served with rice. Being in a country that produces many rice varieties, tourists can enjoy the best aromatic grains and various types of glutinous rice. The latter is more commonly served with a salad or in desserts with fruits. There are two other unique ingredients that give Cambodian cuisines their fabulous typical flavour. One is a pungent fermented fish paste known as pra-hok and the other, the kapi, a fermented prawn paste. These require an acquired taste for most but they are beloved by some who used them in many dishes or even taken as a dipping sauce. Collectively, these ingredients have become an important aromatic combination commonly used in Cambodian cuisines.

 

In full: http://asc.uc.edu.kh/index.php?option=com_content&view=article&id=267&Itemid=141

 

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