While there are similarities, Cambodian cuisine should be taken in its own right. Khmer recipes go back to the days before the introduction of the chilli, so are consequently much milder than most Asian food.The best of Khmer food is about balancing your meal as a whole. Where single Thai dishes might attempt to balance spicy, sour, sweet and salty in a single bowl, Khmer food goes about achieving the same balance through multiple dishes usually a sour soup, a curry, a fried fish, steamed rice.
Ingredients Spices Prior to the 16th century, the
chilli was relatively unknown in Asia until the arrival of the Portuguese. It was many years before chilli was introduced to Cambodia.
Tamarind, is a common ingredient in sour dishes such as soups. Star anise is a must when caramelizing meats in palm sugar like pork in the dish known as pak lov.
Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are essential spices in Khmer cooking, such as stews and curries.
From India, by way of Java, Cambodians have been taught the art of blending spice paste using many ingredients like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other native ingredients like lemongrass, galangal, garlic, shallots, coriander, and kaffir lime leaves are added to these spices to make a distinctive and complex spice blend called
"kroeung." This is an important aromatic paste commonly used in Cambodian cooking. and stews.
Vegetables Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, and yardlong beans are found in soups. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, Chinese broccoli, snow peas, and bok choy are commonly used in stir fry dishes .
Fruits Fruits in Cambodia are very popular! The durian is considered the King, the mangosteen the queen, sapodilla the prince and the "milk fruit" (phlai teuk doh ko) the princess. Other popular fruits include: the jan fruit, kuy fruit, romduol, pineapple, star apple, rose apple, coconut, palmyra fruit, jackfruit, papaya, watermelon, banana, mango and rambutans. Although fruits are usually considered desserts, some fruits such as ripe mangoes, watermelon, and pineapples are eaten commonly with heavily salted fish with plain rice.
Meats Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as
trei ngeat (???) are a favourite with plain rice porridge. The popular Khmer dish called
amok uses a kind of catfish steamed in a savoury coconut based curry. Pork is used to make sweet Khmer sausages known as
twah ko. Beef and chicken are stewed, grilled or stir fried. More unusual meats include frog, turtle, and tarantulas; enjoyed as everyday delights in Cambodia.
