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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Recipe
Bai Cha (recipe)
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
Recipe
Bai Sach Chrouk (recipe)
Pork shoulder marinated in garlic, palm sugar, coconut milk and fish sauce, then charcoal grilled and served with rice and pickles.
Recipe
Bobor (recipe)
Jasmine rice simmered in poaching stock until soft, served with shredded chicken, lettuce, sprouts and herbs.
Recipe
Khor Sach Chrouk (recipe)
Brined pork belly marinated with ginger and pepper, caramelised in palm sugar and simmered with peanuts and stock.
Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
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