Dishes and recipes

A place to begin

A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.

A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.

Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.

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Pounded green papaya salad with crab, prahok, lime and chilli, eaten across Cambodia.

Salad

Cambodian green mango salad with smoked fish, dried shrimp, herbs and a lime and palm sugar dressing.

Salad

Cambodian ceviche of raw beef cured in lime juice with prahok dressing, herbs and peanuts.

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Recipe

Fish Amok

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

Bone-in chicken browned in homemade red kroeung then simmered in coconut cream with sweet potato, Thai eggplant and long beans.

Recipe

Khor Sach Chrouk

Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.

Recipe

Saraman Curry

Dry-roasted spice and coconut paste pounded with fresh aromatics, then simmered with beef, peanuts and coconut for hours.

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