Dessert
Chek Ktis ចេកខ្ទិះ
Khmer dessert of bananas and tapioca pearls boiled in sweetened coconut milk.
Culture and heritage
Dishes and recipes
Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
A place to begin
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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Dessert, Steamed dish
Num Chak Kachan
Steamed Cambodian layer cake of rice and cassava flour with coconut milk, built up in coloured layers.
Dessert, Steamed dish
Num Kom នំគម
Pyramid-shaped steamed Cambodian rice cake filled with grated coconut, palm sugar and sesame.
Dessert, Snack
Num Kroch នំក្រូច
Fried sesame-coated glutinous rice ball with a sweet bean filling, sold as a Cambodian street snack.
Dessert, Snack
Num Plae Ai នំផ្លែអាយ
Boiled glutinous rice dumplings filled with palm sugar and rolled in grated coconut.
Dessert, Steamed dish
Sankhya Lapov សង់ខ្យាល្ពៅ
Coconut custard steamed inside a whole pumpkin and served in slices.
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Search recipes by name or ingredient, and narrow by the kind of dish they make.
Recipe
Bai Cha (recipe)
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
Recipe
Bai Sach Chrouk (recipe)
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
Recipe
Beef Lok Lak (recipe)
Beef tenderloin marinated in palm sugar, oyster and soy sauces, seared with garlic and served with a Kampot pepper, salt and lime dip.
Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Bok Lahong (recipe)
Grated green papaya and carrot pounded with garlic, chilli, lemongrass, crab and prahok, then tossed with lime and palm sugar.
Recipe
Cha Kroeung Sach Moan (recipe)
Chicken thigh marinated in Khmer yellow kroeung, stir-fried with onion and bell peppers and finished with kaffir lime leaf and basil.
Recipe
Cha Traop Dot (recipe)
Whole eggplants softened in the oven and charred on the grill, split and topped with pork fried with fermented soybeans.
Recipe
Chek Ktis (recipe)
Sago simmered in sweetened water, finished with sliced sugar bananas, coconut milk and toasted sesame.
Recipe
Fish Amok (recipe)
Steamed fish curry built on kroeung, dried chilli paste, shrimp paste and coconut cream, portioned into banana leaf cups and steamed until set.
Recipe
Kari Sach Moan (recipe)
Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.
Recipe
Kdam Chaa Mrech Kampot (recipe)
Cracked whole crab fried in a wok with pounded Kampot pepper, garlic and a fish sauce and palm sugar glaze.
Recipe
Khor Sach Chrouk (recipe)
Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.
Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
Recipe
Kroeung (recipe)
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
Recipe
Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
Recipe
Lort Cha (recipe)
Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.
Recipe
Mee Kola (recipe)
Rice vermicelli tossed with fried garlic oil, nuoc mam and dried shrimp powder, served with quick pickles, egg, herbs and peanuts.
Recipe
Nhoam Svay (recipe)
Green mango and cucumber tossed with pounded smoked fish, dried shrimp, herbs, peanuts and a fish sauce dressing.
Recipe
Num Ansom Chek (recipe)
Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.
Recipe
Num Banh Chok (recipe)
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
Recipe
Num Chak Kachan (recipe)
Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.
Recipe
Num Kom (recipe)
Glutinous rice flour dough filled with sesame, coconut and palm sugar, wrapped into banana leaf pyramids and steamed.
Recipe
Num Kroch (recipe)
Glutinous rice dough wrapped around sweetened mung bean paste, rolled in sesame seeds and deep-fried until crisp.
Recipe
Num Pang Pate (recipe)
Warmed demi-baguette layered with mayonnaise, country pate, cold cuts, cucumber, carrot and daikon pickle and coriander.
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