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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.
The Khmer term cha (ឆា), borrowed from Chinese, refers to the method of sautéing or stir-frying, which has been integrated into Cambodian cuisine from Chinese cuisine. The Khmer verb kha (ខ), on the other hand, refers to the technique of stewing in soy sauce and could be ascribed to Vietnamese kho. [86]
Lort cha (Khmer: លតឆា) is a Cambodian Chinese street food dish made by stir-frying silver needle noodles (លត, lort) with garlic, bean sprouts and scallions or chives, as well as Chinese 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]
In Cambodia, kuyteav is still primarily a breakfast dish, and will typically be sold out by vendors before midday. As the pork broth is intended to be subtle rather than spicy, a plethora of optional herbs and other aromatics are always presented, allowing the diner to adjust the textures and flavours of the dish to their liking.
Cambodian entrepreneurs of Chinese ancestry are also estimated to control 70 percent of the industrial investment and are actively engaged in trading, real estate development, construction, small-scale manufacturing, alcohol distilling, hospitality, fast food restaurants, and food processing.
Pages in category "Cambodian Chinese cuisine" The following 13 pages are in this category, out of 13 total. This list may not reflect recent changes. B. Babor (dish)
This has resulted in a deep Chinese influence on other national cuisines such as Cambodian cuisine, Filipino cuisine, Singaporean cuisine, Thai cuisine and Vietnamese cuisine. Chinatowns across the world have been instrumental in shaping the national cuisines of their respective countries, such as the introduction of a street food culture to ...
Cambodian cuisine is known for using fish sauce in soups, stir-fried cuisine, and as dippings. The Chinese influence can be noted in the common chha (Khmer: ឆារ, Stir frying) and in the use of many variations of rice noodles. In Chinese-Cambodian cuisine, a popular dish is a "pork broth rice noodle soup", called kuy tieu (Khmer ...