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.
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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
Num Plae Ai (recipe)
Glutinous rice dough wrapped around palm sugar balls, boiled until they float and coated in grated coconut.
Recipe
Pleah Sach Ko (recipe)
Sliced beef fillet cured in a prahok, lime and palm sugar marinade and tossed with herbs, vegetables and peanuts.
Recipe
Prahok Ktis (recipe)
Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.
Recipe
Sach Ko Ang (recipe)
Cubed sirloin and pork fat marinated in yellow kroeung with palm sugar and fish sauce, then barbecued over coals.
Recipe
Samlor Korko (recipe)
Cambodian stirred soup of meat and mixed vegetables seasoned with Khmer curry paste and prahok and thickened with ground roasted rice.
Recipe
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.
Recipe
Sankhya Lapov (recipe)
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
Recipe
Saraman Curry (recipe)
Dry-roasted spice and coconut paste pounded with fresh aromatics, then simmered with beef, peanuts and coconut for hours.
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Tuk Trey (recipe)
Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.
Recipe
Twa Ko (recipe)
Coarsely chopped fatty pork or beef pounded with lemongrass kroeung aromatics, stuffed into casings and air-dried.
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