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  2. Cambodian cuisine - Wikipedia

    en.wikipedia.org/wiki/Cambodian_cuisine

    Cambodian cuisine is the national cuisine of Cambodia. ... More recently, mobile applications dedicated to Khmer traditional recipes have also been developed, ...

  3. Khmer royal cuisine - Wikipedia

    en.wikipedia.org/wiki/Khmer_Royal_Cuisine

    Sihanouk was most famous for his dishes, such as Les Profitéroles Fourrés de Crème de Fromage, where the king used the knowledge of his favourite French cuisine and world cuisine. Princess Mom favoured traditional Cambodian cuisine and spent her life researching herbs, spices, vegetables, meats and other Cambodian ingredients, and the best ...

  4. Samlar kako - Wikipedia

    en.wikipedia.org/wiki/Samlar_kako

    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]

  5. Num pang - Wikipedia

    en.wikipedia.org/wiki/Num_pang

    In Cambodian cuisine, num pang (Khmer: នំបុ័ង [num paŋ]; from French: pain – "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called num pang sach (នំបុ័ងសាច់ [num paŋ sac]; "bread with meats").

  6. Fish amok - Wikipedia

    en.wikipedia.org/wiki/Fish_amok

    Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, [1] [2] although some question it originating in Cambodia. [4]

  7. Num ansom - Wikipedia

    en.wikipedia.org/wiki/Num_ansom

    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.

  8. Lort cha - Wikipedia

    en.wikipedia.org/wiki/Lort_cha

    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]

  9. Kroeung - Wikipedia

    en.wikipedia.org/wiki/Kroeung

    This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour. Kroeung has two main categories: "individual kroeung" and "royal kroeung". [3] Individual kroeung are dishes which may call for extra ingredients specific to the dish, resulting in a unique-use kroeung. [3]