Cambodia has many beautiful things to show to the world, such
as the Angkor Wat and other historical treasures. However, the cuisine of the
country, Khmer cuisine is also one of those things that need to be valued.
Known to have been down to earth simple people the Cambodians have a very
interesting national cuisine.
Fish Amok
Amok is perhaps the most popular item on the Cambodian menu.
It is a catfish curry dish that made from fish, coconut milk and curry paste. All
the ingredients are mixed together and put in banana leaf cups with coconut
cream on top, then steamed.
Samlor
Machu Trey
Samlor machu trey is a sweet and sour fish soup.This dish is
popular in many households in Cambodia as its lovely taste and easy to prepare.
Its ingredients consist of fish, garlic, lemongrass, celery, tamarind juice,
bean sprouts, pineapple and seasoning with sugar, fish sauce, and salt.
Char Kroeung
Sach Ko
This stir-fried lemongrass beef is a popular Cambodian
stir-fry throughout the country. Stir fry until the beef become tender after
put beef in the heat oil with garlic. Then add favourite vegetables such as red
peppers and onion as well as the kroeung mixture, lemongrass paste which is considered
very healthy, made from a variety of Asian herbs such as lemongrass (known to
have a benefit in lowering acne and pimples), kaffir lime leaves and galangal.
Nom Banh Chok
Nom banh chok is a popular dish known as Khmer noodles in
English where many locals start their day with this dish. It consists of rice
noodles topped with green fish gravy and lots of fresh vegetables, such as
cucumbers, green beans, mint leaves, banana blossom and bean sprouts.
Kuy Teav
Kuy teav is a noodle soup made from pork or beef stock and
rice vermicelli and including bean sprouts and green onions as toppings. In some
places, it’s served together with sweet, spicy, garlic sauce and a small slice
of fresh lime.
Lok Lak
Lok Lak is a traditional Khmer dish, which is a stir-fried
beef slices in a light brown sauce, normally served with rice and/or green
salad and pepper sauce. Most restaurants in Cambodia offer this dish but the tastes
are varied depending on the chefs and regions.
Kralan
This is a local rice cake made from rice mixed with beans
or peas, grated coconut and coconut milk, palm sugar and sometimes sesame. The
mixture is filled into a pole of bamboo and slowly roasted over charcoal for
about an hour.
Sankhya Lapov
Sankhya lapov is a dessert in Cambodian and consists of
coconut custard steam-baked in a pumpkin. The Cambodian makes the flan from
coconut milk and uses it to fill the interior of the pumpkin. If order
sankhya lapov, tourists normally will be served a pumpkin entirely.
Retrieved from:
No comments:
Post a Comment