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Outside of Cambodia, Cambodian cuisine can generally be found in countries with sizeable Cambodian diaspora, such as the United States, France, Australia and Canada, especially in the Little Cambodia ethnic enclaves, but it is often aimed towards the local Cambodian community. Due to commercial considerations and the ethnic composition of the ...
Princess Mom favoured traditional Cambodian cuisine and spent her life researching herbs, spices, vegetables, meats and other Cambodian ingredients, and the best way to prepare them. Together with American Women's Club, she also wrote the first Cambodian cookbook and after going into exile following the Vietnamese invasion of Cambodia continued ...
Lort cha (Khmer: លតឆា) is a Cambodian street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as greens or cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. [1]
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.
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]
Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment. Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.
Kuyteav (Khmer: គុយទាវ, kŭytéav) is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia . The kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and ...
Chha trob (Khmer: ឆាត្រប់) or dot trob (ដុតត្រប់) is a Cambodian dish made out of chargrilled eggplants with minced pork and fermented soybeans stir-fried in oyster sauce and garnished with spring onions. [1] It is a typical dish from the Kampuchea Krom region in Mekong Delta. [4]