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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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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