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.
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Nom Pang
Crusty baguette stuffed with pâté, pork and pickled papaya. Ready in 40 min prep and 20 min cooking. 4 sandwiches.…
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Nom Chak Kachan
Steamed layer cake of rice flour, coconut milk and pandan in green and white bands. Ready in 40 minutes prep…
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Num Ansom
Festival sticky-rice cylinders with banana or pork, wrapped in leaves. Ready in 1 hour prep and 4 hours cooking. 12…
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Num Plae Ai
Rice-flour balls hiding a lump of palm sugar, boiled and rolled in coconut. Ready in 40 min prep and 20…
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Pleah Sach Ko
Thin raw beef cured in lime juice with herbs, shallot and roasted rice powder. Ready in 40 min prep and…
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Prahok
Crushed freshwater fish salted and fermented for months into grey pungent paste. A fermented & pickled recipe from Cambodia.
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Prahok Ktis
Fermented fish and minced pork coconut dip with crunchy vegetables. Ready in 30 min prep and 35 min cooking. 6…
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Sach Ko Ang
Beef skewers grilled over coals, brushed with lemongrass marinade and eaten with rice. Ready in 30 minutes prep and 15…
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Samlor Kari
Mild coconut curry of chicken and sweet potato scented with lemongrass and turmeric. Ready in 40 minutes prep and 50…
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Samlor Korko
Ancient ‘stirring soup’ of many vegetables, roasted rice and fish. Ready in 50 minutes prep and 1 hour cooking. Serves…