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

Num Ansom Chek

Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.

Recipe

Num Chak Kachan

Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.

Recipe

Num Kom

Glutinous rice flour dough filled with sesame, coconut and palm sugar, wrapped into banana leaf pyramids and steamed.

Recipe

Sankhya Lapov

Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.

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