Rice dish, Snack
Kralan ក្រឡាន
Glutinous rice, beans and coconut milk roasted inside a bamboo tube over coals.
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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Snack, Steamed dish
Num Ansom Chek នំអន្សមចេក
Cylindrical Khmer sticky rice cake filled with banana and steamed in banana leaf for festivals and weddings.
Dessert, Snack
Num Kroch នំក្រូច
Fried sesame-coated glutinous rice ball with a sweet bean filling, sold as a Cambodian street snack.
Snack
Num Pang Pate នំបុ័ងប៉ាតេ
Cambodian baguette sandwich of country pate, cold cuts, pickled vegetables and herbs.
Dessert, Snack
Num Plae Ai នំផ្លែអាយ
Boiled glutinous rice dumplings filled with palm sugar and rolled in grated coconut.
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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