Curry, Steamed dish
Fish Amok អាម៉ុកត្រី
Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs and steamed in banana leaf.
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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Curry
Kari Sach Moan ការីសាច់មាន់
Mild Cambodian chicken curry built on red kroeung and coconut cream with root vegetables and eggplant.
Curry, Rice dish
Khor Sach Chrouk ខសាច់ជ្រូក
Slow-braised pork belly stewed with ginger, pepper and palm sugar caramel.
Curry
Saraman Curry ការីសារ៉ាម៉ាន់
Rich coconut beef curry with roasted spices and peanuts, associated with Cambodia's Muslim communities.
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Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
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Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
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Samlor Korko (recipe)
Cambodian stirred soup of meat and mixed vegetables seasoned with Khmer curry paste and prahok and thickened with ground roasted rice.
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Samlor Machu Kroeung (recipe)
Sour beef and morning glory soup in which beef is marinated in yellow kroeung, seared, then simmered with stock, greens and sour seasonings.
Recipe
Samlor Machu Trey (recipe)
Bone-in freshwater fish poached in a tamarind broth with lemongrass, galangal, tomato and water spinach.
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