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Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, ...
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Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar. [5] Other Cambodian Chinese dishes include lort cha, [6] babor, [7] bai cha, [8] chai yor, [9] and num kroch. [10]
Num banh chok, Cambodian rice noodles, [1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok [2] Course: Breakfast or sometimes lunch: Place of origin: Cambodia: Region or state: Southeast Asia: Associated cuisine: Cambodian and Cham cuisine [3] Serving temperature: Warm to room temperature [2] Main ingredients ...
Cambodians hold a deep affection for this dish, often referring to it as the national dish of Cambodia. Nowadays, fish amok is predominantly served in restaurants and reserved for special occasions. Thailand's ho mok is considered a descendant of Khmer amok trei. [18] Nataing (ណាតាំង)
During the famine created by the late 1970s Khmer Rouge regime, bugs became a crucial “hunger food” for Cambodians who survived off tarantulas, crickets, grasshoppers and silkworms for years ...
Cambodian cuisine (11 C, 43 P) D. Cambodian drinks (2 C, 2 P) Pages in category "Food and drink in Cambodia" This category contains only the following page.
Cambodian cuisine (11 C, 43 P) E. Entertainment in Cambodia (10 C) ... National symbols of Cambodia (4 C, 16 P) O. Cultural organisations based in Cambodia (5 C, 4 P) P.