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
Chek Ktis (recipe)
Sago simmered in sweetened water, finished with sliced sugar bananas, coconut milk and toasted sesame.
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 Plae Ai (recipe)
Glutinous rice dough wrapped around palm sugar balls, boiled until they float and coated in grated coconut.
Recipe
Sankhya Lapov (recipe)
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
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