Cuisine of Cambodia

Amouk is a delectable dish that is prepared with snakehead fish or catfish. It includes prahok, a fish sauce made with freshwater fish, sugar, and eggs, all whipped up and boiled until thick, and the whole fish fillet is then wrapped in the mixture. After some slok ngor leaves (a local herb) are added and everything is wrapped in banana leaves and steamed. The sauce consists of coconut milk and kroeung, a Khmer curry powder made from lemongrass, saffron, garlic, onions and ginger.

Ang Dtray-Meuk is a traditional Cambodian dish featuring grilled squid, marinated in local spices, and often served with a unique dipping sauce. This dish is popular in coastal areas like Sihanoukville and Kep. The squid is coated with lemon juice or fish sauce and then grilled on a grill or a wooden skewer. The fried squid is served with a popular Kampot Cambodian sauce made from garlic, fresh chili, fish sauce, lime juice, and sugar. 

Cha Houy Teuk is a traditional Cambodian dessert made from agar-agar, often flavored with pandan or jasmine. It is typically served chilled with sweet coconut milk and various toppings, making it a refreshing treat, especially in hot weather. The dish is a combination of gelatine made from seaweed. It is served with sorghum, beans, and coconut cream, usually in an ice cream bowl. (pictured above)

Chha Kdam is a vibrant Cambodian dish that highlights the sweet, tender essence of fresh crab, often enhanced with aromatic Kampot pepper. This dish is celebrated for its rich flavors and is a staple in Cambodian coastal cuisine. The crabs are fried and served with kampot, a locally grown green pepper. It is typically served with rice.

Khmer Red Curry, known as samlor kari, is a traditional Cambodian dish is known for its mild flavor and aromatic ingredients, typically made with coconut milk, kroeung paste, and a variety of meats or vegetables. This dish is central to Cambodian celebrations and family gatherings. The dish is prepared with beef, chicken, or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass, and kroeung. It is served with rice or French bread.

Lap Khmer is a traditional Cambodian beef salad made with thinly sliced beef marinated in lime juice, mixed with fresh herbs and vegetables. This dish is celebrated for its vibrant flavors and is often served at special occasions like weddings and festivals. The salad is made with fish sauce, lemongrass, lemon juice, coriander, mint, and chili. In addition, some other vegetables such as green beans, dried onions, and tomatoes are used.

Nom Banh Chok is a traditional Cambodian dish consisting of rice noodles served with a fragrant fish gravy, often enjoyed as breakfast. The dish typically includes rice noodles, mudfish, kreung (a citrusy curry paste), and coconut milk. The dish is a combination of vermicelli and green curry sauce made from fish and lemongrass, turmeric, and lemon. Fresh mint leaves, bean sprouts, green beans, banana flowers, cucumber, and other vegetables are placed on top.

Samlar Curry is a traditional Cambodian chicken curry that is prepared with pieces of chicken in a silky-smooth coconut sauce that is typically flavored with Cambodian kroeung paste, shrimp paste, fish sauce, and palm sugar. The dish can include vegetables such as purple sweet potatoes, onions, bamboo shoots, carrots, eggplants, yard long beans, or spinach.

Trei Bung Kanh Chhet is a fish found in the Chhet Kanh Lake. The fish is fried and usually prepared during festivities. The dish is made with a whole fried fish, placed on coconut curry with lemongrass and chili on a plate. Fresh coconut milk is used, and the vegetables like cauliflower and cabbage are served with rice or pasta as a side dish