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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Curry, Steamed dish

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

Snack, Steamed dish

Cylindrical Khmer sticky rice cake filled with banana and steamed in banana leaf for festivals and weddings.

Dessert, Steamed dish

Steamed Cambodian layer cake of rice and cassava flour with coconut milk, built up in coloured layers.

Dessert, Steamed dish

Pyramid-shaped steamed Cambodian rice cake filled with grated coconut, palm sugar and sesame.

Dessert, Steamed dish

Coconut custard steamed inside a whole pumpkin and served in slices.

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Search recipes by name or ingredient, and narrow by the kind of dish they make.

Recipe

Kroeung

Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.

Recipe

Prahok Ktis

Ground pork simmered with lemongrass paste, chilli paste, prahok and coconut milk into a thick dip for fresh vegetables.

Recipe

Tuk Trey

Pounded garlic and chilli dipping sauce balanced with sugar, lime juice and fish sauce.

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