Condiment
Kroeung គ្រឿង
Family of pounded Khmer herb and spice pastes that form the flavour base of many Cambodian dishes.
Culture and heritage
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Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
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Fish amok
A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.
Kroeung
A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.
Num banh chok
Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.
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Condiment
Prahok Ktis ប្រហុកខ្ទិះ
Cambodian dip of prahok and minced pork simmered with kroeung, coconut cream and tamarind, eaten with raw vegetables.
Condiment
Tuk Trey ទឹកត្រី
Cambodian fish-sauce dipping sauce pounded with garlic, chilli, sugar and lime, and the Khmer term for fish sauce itself.
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Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
Recipe
Prahok Ktis (recipe)
Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
Recipe
Tuk Trey (recipe)
Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.
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