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KHMER CUISINE

KHMER CUISINE is similar to that of its Southeast Asian neighbours. Cambodian cuisine also use fish sauce widely in soups, stirred fired cuisine, and as dippings. Curry dishes known as kari shows its ties with Indian cuisine. Influences from Chinese cuisine can be noted in the use of many variations of rice noodles. Beef noodle soup known simply as kuytheav is a popular dish brought to Cambodia by its Chinese settlers. Also, banh chiao is the Khmer version of the Vietnamese bánh xèo.

Khmer cuisine is noted for the use of prahok, a type of fermented fish paste, in many dishes as a flavoring. Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia there is regular aromatic rice and glutinous or sticky rice. Many herbs are used in Khmer cuisine are showcased in Khmer spring rolls known as naem which is also a Khmer version of the Vietnamese "nem". The herbs used are usually perilla, basil, heartleaf, Vietnamese coriander, and Chinese chives. Coriander is used mainly as a garnish for many served-hot dishes such as beef noodle soup and babar, a type of congee. Turmeric, galangal, ginger, lemongrass and Kaffir lime leaves are essential spices in some Khmer stews and nearly all curries. Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Unusual vegetables such as winter melon, bitter melon, luffa, and yardlong bean can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Banana blossoms are sliced and added to some noodle dishes like nom banh chok.

Other popular fruits include: the jan fruit, kuy fruit, romduol, pineapple, rose apple, jackfruit, papaya, watermelon, banana, mango and rambutans. Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as trei ngeat are a favorite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut based curry. Pork is quite popular in making sweet Khmer sausages known as twah ko. Beef and chicken are stewed, grilled or stir fried. Duck roasted in Chinese char siu style is popular during festivals.

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