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In the 1800s, Khmer palaces had separate kitchens for preparing desserts and snack foods, and it was done by wives, concubines and female members of the inner court. The Khmer palace desserts were labour-intensive and included intricately carved fruits and vegetables, candied flowers, perfumed water, and jasmine flowers picked at sunset ...
Num banhchok is featured in a popular Khmer folk legend about an influential revolutionary and scholar Thon Chey who was exiled to China by the Khmer king, where Thon Chey began making num banhchok to make a living. The dish quickly gained popularity among the Chinese and eventually attracted even the attention of the Chinese emperor.
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]
The Khmer word haan (ហាង) is a borrowing from Chinese háng ("store", "business"). More specifically the stalls are referred to by the main food served, for example, rice noodle stalls (ហាងគុយទាវ, hang kŭytéav) or coffee stalls (ហាងកាហ្វេ, hang kafe).
The base of the soup is made with chicken or fish stock and lemongrass or green kroeung. [2] It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms, [3] and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus ...
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]
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]
Samlor machu (Khmer: សម្លម្ជូរ – 'sour soup') is a Khmer term for a category of sour soups.. The sour flavour of the soup comes from the use of tamarind (អម្ពិល), however variations also include other tangy fruits and vegetables such as tomatoes (ប៉េងប៉ោះ), pineapples (ម្នាស់), water spinach (ត្រកួន), leaf celery, as well ...