Baku Kitchen! An independent reference of traditional food

Cambodia

Gentle aromatic Khmer food: freshwater fish, prahok funk, kroeung spice pastes and Kampot pepper. That is the short version of what Cambodia cooks. Look for Fish Amok (fish in coconut-kroeung custard steamed in a banana-leaf cup), Num Banh Chok (morning rice noodles under green fish gravy and raw vegetables) and Kuy Teav (pork-bone noodle soup with beansprouts, lime and fried garlic). Freshwater fish set in a coconut and kroeung custard steamed in banana leaf; said to descend from Angkor-era court cooking. This atlas has 35 Cambodia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

35 dishes.

A PingA PingWhole tarantulas fried with garlic and salt until crisp outside and soft insideAng Dtray-MeukAng Dtray-MeukGrilled squid brushed with lime and chilli, sold on skewers along the Kep seafrontBai Sach ChroukBai Sach ChroukCharcoal-grilled pork over broken rice with picklesBoborBoborRice porridge with fried garlic, herbs and pickles, eaten before dawnBok L’hongBok L’hongGreen papaya pounded with lime, garlic, chilli and fermented fish or dried shrimpCha Houy TeukCha Houy TeukShaved-ice dessert with grass jelly, sago and coconut milkCha SremochCha SremochBeef stir-fried with red tree ants and their eggs, sour and pepperyChrouk SpeyChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and riceFish AmokFish AmokFish in coconut-kroeung custard steamed in a banana-leaf cupKafe Tuk Doh KoKafe Tuk Doh KoDark filtered coffee poured over condensed milk and a glass of iceKampot Pepper CrabKampot Pepper CrabKep specialty: crab wok-tossed with fresh green Kampot peppercornsKapiKapiFermented shrimp paste from the coast, pounded into dips and soupsKralanKralanSticky rice with beans and coconut roasted in bamboo tubesKroeungKroeungPounded paste of lemongrass, galangal, turmeric, kaffir lime and garlicKuy TeavKuy TeavPork-bone noodle soup with beansprouts, lime and fried garlicLok LakLok LakStir-fried cubed beef with lime-pepper dip, egg and riceLort ChaLort ChaShort pin noodles wok-fried with chives, beef and a fried eggMamMamFish or beef fermented with rice and salt until sour, then fried with porkNom Chak KachanNom Chak KachanSteamed layer cake of rice flour, coconut milk and pandan in green and white bandsNom KongNom KongRing doughnut of rice flour and palm sugar, fried and rolled in sesameNom PangNom PangCrusty baguette stuffed with pâté, pork and pickled papayaNum AnsomNum AnsomFestival sticky-rice cylinders with banana or pork, wrapped in leavesNum Banh ChokNum Banh ChokMorning rice noodles under green fish gravy and raw vegetablesNum Plae AiNum Plae AiRice-flour balls hiding a lump of palm sugar, boiled and rolled in coconutPleah Sach KoPleah Sach KoThin raw beef cured in lime juice with herbs, shallot and roasted rice powderPrahokPrahokCrushed freshwater fish salted and fermented for months into grey pungent pastePrahok KtisPrahok KtisFermented fish and minced pork coconut dip with crunchy vegetablesSach Ko AngSach Ko AngBeef skewers grilled over coals, brushed with lemongrass marinade and eaten with riceSamlor KariSamlor KariMild coconut curry of chicken and sweet potato scented with lemongrass and turmericSamlor KorkoSamlor KorkoAncient 'stirring soup' of many vegetables, roasted rice and fishSamlor MachuSamlor MachuSour soup of fish or beef with tamarind, pineapple and water-lily stemsSraa SorSraa SorClear village rice wine distilled in oil-drum stills, drunk neat at gatheringsTeuk TnaotTeuk TnaotFresh sugar-palm sap, drunk sweet or lightly fermentedTrey NgietTrey NgietSplit fish salted and dried on racks, later fried and eaten with riceTuk TreyTuk TreyFish sauce loosened with lime, sugar, garlic, chilli and crushed peanuts

  • Fish Amok

    Fish in coconut-kroeung custard steamed in a banana-leaf cup. Ready in 40 min prep and 25 min cooking. 4 servings.…

  • Kuy Teav

    Pork-bone noodle soup with beansprouts, lime and fried garlic. Ready in 30 min prep and 3 hr cooking. 4 servings.…

  • Lok Lak

    Stir-fried cubed beef with lime-pepper dip, egg and rice. Ready in 20 min plus 30 min marinating prep and 10…

  • Num Banh Chok

    Morning rice noodles under green fish gravy and raw vegetables. Ready in 45 min prep and 40 min cooking. 4…

  • A Ping

    Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…

  • Ang Dtray-Meuk

    Grilled squid brushed with lime and chilli, sold on skewers along the Kep seafront. Ready in 20 minutes prep and…

  • Bai Sach Chrouk

    Charcoal-grilled pork over broken rice with pickles. Ready in 25 min prep and 30 min cooking. 4 servings. A breakfast…

  • Bobor

    Rice porridge with fried garlic, herbs and pickles, eaten before dawn. Ready in 20 minutes prep and 1 hour cooking.…

  • Bok L’hong

    Green papaya pounded with lime, garlic, chilli and fermented fish or dried shrimp. 30 min to prepare. 4 servings. A…

  • Cha Sremoch

    Beef stir-fried with red tree ants and their eggs, sour and peppery. Ready in 20 minutes prep and 10 minutes…