The website Cambodiafoods.com is the result of ever increasing demand and popularity
for cooking dishes . It contain the deference Khmer dishes and delicious menu . I have found out a variety of Khmer foods from simple recipes to special one .
Cambodia is a country with 14 million population , hundred per cent of people eating rice , and it is a staple food and it plays a fundamental role in the live of the Khmer people . Please enjoy and try your hand at any of Cambodian these dishes and explore new taste .
The first you must to know measurement to use in this website .
- ¼ Cup = 60 ml
- ½ Cup = 125 ml
- 1 Cup = 250 ml
- 2 Cup = 500 ml
- 4 Cup = 1 Liter
- 1 tsp = 1 teaspoon = 5 ml
- 1 tbsp = 1 tablespoon = 10 ml
- 1 Cup uncooked rice = 200 g
- 1 Cup grated coconut = 100 g
- 1 Cup peanut = 120 g
- 1 Cup breadcrumbs = 60 g
- 1 Cup sugar
I have observed . there are 3 colors in the Khmer according to there key herbs combination .
The Khmer Green Recipes
We use lemon grass leaf to make a green Khmer recipes which is found in Khmer Noodle .
Lemon Grass Leaf
The Khmer Yellow Recipes
We use lemon grass stalk to make a Khmer yellow recipes by adding turmeric a bit over then other to get color and flavor which is used in Khmer Foods (Samla M’chou Kroeng)
Lemon grass stalk
The Khmer Red Recipes
Fried dried red chilies , we use dried red chilies , it is made the with red color , and it is always soaked , drained and chopped finely into a paste before adding to the recipes . It’s found in Khmer Curry soup .
Dried red chillies
Lemon grass stalk
Khmer Herbs (Chi)
The are many different kind of Khmer herbs , different smell and also different of using . Basil , saw mint and spring onion generally using for soup . Like sour lobster soup with herbs or sour fish soup with herbs .
Basil (Chi Nang Vorng )
Holly-Basil (Chi M’rash Prov)
Khmer-Herb (Chi Ma Hor)
Khmer Herb (Chi Ta Phou )
Limnophila Aromatica(M’om Khmer)
Mint (Chi Ang Kam)
Prahok is a core ingredient to make some Khmer soup . It is always needed Prahok to extract flavor . Prahok is product every year as an important foods for Cambodian people . Because it can be stored for a year . Prahok is divided into two kinds , that is meaty Prahok called as Prahok Sach Triey and bone Prahok called as Prahok chhoeng.
Prahok Sach Triey can be served directly with fresh vegetable , by steaming or grill . Prahok chhoeng is generally use for cooking soup .
Fish Sauce is also reserved foods , closely used to cook and for something to dip directly to eat as found in many Khmer restaurant in Cambodia , served fish in a small bowl on the table before an ordered menu coming .
Shrimp Past ( Khmer Kapi )
Kapi are made from shrimp , first the small shrimp are thoroughly cleaned and drained . Sprinkle salt on it and blend well , to be sure the shrimp mixture are well blended . Le it sit overnight .
In the morning bring it to pound to smooth consistency , then spread onto thin circle to dry in the sun for one day . Next day they are then collected and pound again to further firm up their mixture . They are found and dried in the sun a few days , while salt can be added a little more , like that the past should be thick . Finally , they are stored in an air-tight jar . The past can be kept for 3-4 months .
Khmer Smoked Fish
Smoked Fish is a kind of assent food for Cambodian people who living in rural area , far awaysfrom market , it also play an important role in cooking , is not only in family kitchen but also from a big restaurant in the capital to a small one ,
Smoked Fish is mad from a variety of fish . The biggest and most expensive is made from Trei Keh (Khmer Fish ) , while the small ones are made using fish Trei Ang Deng (Khmer Fish) . The off . Then use a strong bamboo skewer to pierce through the head . It is then wrapped in banana leaf and smoked over a very low coconut husk fire to brown the fish and slowly cook it , After it is well done , bring it to dry in the sun for 1-2 day and then smoke again . The process is repeated for several day or a well until it is completely dried and crispy .
Smoke fish can be keep for month , often hung on the kitchen wall for family who living country-side and for the other stored in the refrigerator .
The Khmer family use Smoked Fish to make a soup or make a Khmer salad by pounding and mix well with fresh vegetable .
Dried shrimp is used as a base ingredient for cooking soup without the Khmer Kroeung , and make a Khmer salad .
Besides , it is mixed with spring onion stalk pickle as an appetizer dish to enjoy with beer also .
Dried shrimp is made by first boiling the shrimp in salted until they are well done , then drying them in the sun for a few days . This should be enough time for them to become half-dry . They are then wrapped in a cloth and pound to remove the shells , after which they are separated from their shells . Finally , the shrimp are returned to the sun finish drying .