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A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking. An even more extravagant version incorporates lobster as the main ingredient. [19] Muk mee (ម៉ុកមី) Muk mee is a Khmer-style salad made of fried rice vermicelli, from which a wide array of toppings is added. [citation ...
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]
Cambodian stir-fries combine aromatic ingredients with strong flavours, such as lemongrass, galangal, holy basil and garlic. An essential component of Cambodian stir-fry dishes is fish sauce and oyster sauce, which provide a pungent, umami-rich base, balanced by lime juice, palm sugar and other milder ingredients. [85]
Mi krop (Thai: หมี่กรอบ, pronounced [mìː krɔ̀ːp]), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes from the peel of som sa, a Thai citrus fruit similar to citron. [2]
Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle; Num banhchok – consists of rice vermicelli topped with a cool fish gravy and raw vegetables; Num banhchok samla kari – similar, with curry
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]
Cambodian Chinese or Sino-Khmer cuisine is a food tradition developed by the Cambodian Chineses living in Cambodia that's distinct from both Khmer and Chinese cuisines. [1] The foodways of the Chinese Cambodians have not only been influenced by the Khmer but also by the Vietnamese and Chinese Vietnamese foodways. [2]
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.