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A bas-relief of the 12th/13th century Bayon temple depicting a Khmer outdoor kitchen cooks grilling sang vak and cooking rice and a wild boar and servers carrying away trays of food.
In the 1800s, Khmer palaces had separate kitchens for preparing desserts and snack foods, and it was done by wives, concubines and female members of the inner court. The Khmer palace desserts were labour-intensive and included intricately carved fruits and vegetables, candied flowers, perfumed water, and jasmine flowers picked at sunset ...
Num banhchok is featured in a popular Khmer folk legend about an influential revolutionary and scholar Thon Chey who was exiled to China by the Khmer king, where Thon Chey began making num banhchok to make a living. The dish quickly gained popularity among the Chinese and eventually attracted even the attention of the Chinese emperor.
A more popular legend, reenacted to this day in the traditional Khmer wedding ceremony and taught in elementary school, holds that Cambodia was created when a merchant named Kaundinya I (commonly referred to as Preah Thong) married Princess Soma, a Nāga (Neang Neak) princess. Kaundinya sailed to Southeast Asia following an arrow he saw in a dream.
Nonetheless, the concept of Mea Ba, or the respect of mother and father, persisted, and is still present in Khmer gastronomy. [2] Thus, these two cakes are indispensable components of the Khmer traditional wedding. [3] Num ansom is associated in Khmer culture with a banana leaf-wrapped steamed counterpart, the num kom.
Bon Choul Chnam Thmey or Sankranta, traditional Khmer New Year festival [6] [7] Bon Om Touk, Cambodian Water and Moon Festival [8] Khleng Ek, traditional Cambodian kite [9] Sotr Khmer , a traditional weaving silk in Cambodia [10] Khmer Silverware; Khmer traditional clothing; Lakhon Bassac, a traditional folk music and opera in Cambodia
Samlor kako (Khmer: សម្លកកូរ, lit. ' stirring soup ', pronounced [sɑmlɑː kɑːkou]) or Cambodian ratatouille [1] is a traditional Cambodian soup considered one of Cambodia's national dishes. Samlar kako consists of green kroeung, prahok, roasted ground rice, catfish, pork or chicken, vegetables, fruits and herbs. [5]
The base of the soup is made with chicken or fish stock and lemongrass or green kroeung. [2] It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms, [3] and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus ...