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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]
Cha kh'nhei (Khmer: ឆាខ្ញី) is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic, [1] soy sauce and palm sugar, and garnished with holy basil leaves.
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.
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 ...
' stir fried ingredients ') is a popular Cambodian street food dish made out of stir fried vegetables and meat (beef, pork or chicken) marinated in yellow kroeung served with steamed rice. [ 1 ] The dish contains vegetables, such as garlic , white onions , green and red bell peppers that are stir fried separately from the meat. [ 1 ]
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.
Num banhchok is made by soaking rice for 2–4 hours and grinding it into a liquidy paste. The paste is pressed into round shapes and dried inside calico bags. Then it is pulverized and turned into a viscous paste, which is extruded into boiling water. The noodles are boiled for 3–4 minutes and transferred to cold water.
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]