Curry, Steamed dish
Fish Amok អាម៉ុកត្រី
Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs and steamed in banana leaf.
Culture and heritage
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Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
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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, Steamed dish
Num Chak Kachan
Steamed Cambodian layer cake of rice and cassava flour with coconut milk, built up in coloured layers.
Dessert, Steamed dish
Num Kom នំគម
Pyramid-shaped steamed Cambodian rice cake filled with grated coconut, palm sugar and sesame.
Dessert, Steamed dish
Sankhya Lapov សង់ខ្យាល្ពៅ
Coconut custard steamed inside a whole pumpkin and served in slices.
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Kuy Teav (recipe)
Pork bone broth simmered for hours with daikon, onion and carrot, ladled over rice vermicelli with sliced pork and fresh toppings.
Recipe
Lort Cha (recipe)
Short rice pin noodles stir-fried with marinated pork, cabbage and bean sprouts in a soy and oyster sauce.
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Mee Kola (recipe)
Rice vermicelli tossed with fried garlic oil, nuoc mam and dried shrimp powder, served with quick pickles, egg, herbs and peanuts.
Recipe
Num Banh Chok (recipe)
Fresh rice noodles with a fish and coconut cream curry, thickened by pounding poached fish into an aromatic paste.
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