How would you describe Cambodian food?
A typical Cambodian meal would normally consist of a soup, a salad, a main fish dish, vegetables and rice. A Cambodian dessert, normally based on fresh fruits and sticky rice, complement the meal. In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both.
What makes Cambodian food different?
Unlike the cuisine of neighbouring Thailand and Vietnam (which can really pack a spicy punch), Cambodian food is subtler with its spices. Sturdy ingredients include garlic, lemongrass, kaffir lime leaves, turmeric and galangal, which are usually pounded into a kroeung (paste) and commonly used in cooking.
Is Cambodian food sweet?
“Cambodia’s food is often all about the contrasts—sweet and bitter, salty and sour, fresh and cooked,” explains Serious Eats’ Jennifer Kikoler. … Khmer food tends to contain a larger variety of stir-fried vegetables and more garlic than found in Thai food.
What is considered to be the national food of Cambodia?
As Thorne says, “Fish amok is a sublime fish curry custard that is steamed in banana leaves. …
What are the hallmarks of Cambodian cooking?
The hallmark of Khmer cuisine is prahok, a fermented paste made from a small fish called trey riel (Henicorhynchus siamensis). The grey or brown color, strong odor, and intense flavor can intimidate the uninitiated, but prahok is the cornerstone of Khmer cuisine: even the national currency is named after the trey riel.
What is amok usually made of?
Today, you’ll find chicken or pork as an option on most menus, but traditionally, amok is made with a fine, flaky white fish. “The banana leaves are used as a bowl, but in a traditional way, they are also used to steam the fish.