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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. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong ...
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]
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.
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
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 ...
Pancit bihon (or pancit bihon guisado) is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an adobo-style sauce with garlic, black pepper, soy sauce, patis (fish sauce), and other spices to taste.
' 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 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]