Grilled dish, Rice dish
Bai Sach Chrouk បាយសាច់ជ្រូក
Cambodian breakfast of thin grilled marinated pork served over steamed rice with pickles and broth.
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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Grilled dish, Stir-fry
Cha Traop Dot
Char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans.
Grilled dish, Snack
Sach Ko Ang សាច់គោអាំង
Grilled Khmer beef skewers marinated in kroeung and sold as a late-afternoon street snack.
Grilled dish, Snack
Twa Ko
Khmer pork or beef sausage seasoned with lemongrass, galangal and lime leaf, then air-dried.
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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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