Cambodia is surrounded by Thailand, Laos and Vietnam, its cuisine taking snatches from its neighbours but remaining unique.
Most Cambodians, about 9 million of them, prefer to call themselves Khmer which means “hill." They also call their country Kampuchea or Srok Khmer. Khmer people are descended from a mix of ethnic groups, at one time it was a Hindu-based culture.
Major influences on Cambodian food include Indian (curries, galangal root, kaffir limes, shallots), Chinese (stir-fries, soy sauce). Vietnamese (fresh veggies) and the New World (beans, peanuts, sweet potatoes, corn).
Naturally, the Thais have some sway, providing the sweetness and chili hotness that is also a signature of Cambodian food as well as its protein mainstay: fish (catfish, mudfish and trout). Other seafood in plenitude on the menu includes clams, crayfish, shrimp and squid.
If you're interested, I've also provided other introductions to the cuisines of Taiwan, Malaysia and Singapore.
Here are some common ingredients and dishes of Cambodian food:
KROEUNG: a spicy paste composed of turmeric, garlic, shallots, galangal root and lemongrass. It's often made fresh every day.
PRAHOK: a strongly-flavoured preserved fish paste often added to sauces.
TIK MARIK: a black pepper and lime dipping sauce.
AAMOK: curried, steamed fish. The curry is made of coconut milk, lemongrass, garlic, kaffir lime leaf, fish sauce and chilies.
BAI DAM-NERB KHRUP KHNAO: sticky rice and jackfruit clothed in banana leaves and grilled. Add coconut milk and sugar and it's like pudding.
CHAA BAI MREAH PREOO: basil-fried rice with egg, chilies, garlic and fish sauce.
CHAANG TJOOMNEE TJROOK BHAMPONG: Similar to Chinese sweet-and-sour spareribs, only deep-fried.
MOAN DOT: braised chicken with lemongrass and oyster sauce, served with dips.
NJOAM MA-KAK TRAY ANG: deep-fried, smoked fish that is served like salad with fresh carrots, onions and green mango dressed with fish sauce, cilantro, lime, chilies and sugar.
SAJKO TIK PRAHOK: sizzling beef is placed over raw veggies such as cabbage, long beans, scallions, eggplant, plantains and bean sprouts.
SAMLOR CH-NANG DEIY: A stew with beef, water spinach (kangkung or tung choi), Chinese cabbage, noodles, vegetables, basil and cilantro.
SOMLAR MACHOU BANLE: sour fish soup, made with a tamarind base.
TROP BHAMPONG TYEIMOO-OY PONG TEE-E: fried pancake made with egg-battered eggplant slices.
By the way, the food is usually served all at once. Cambodians use a fork, spoon and chopsticks.
Interested in trying out some recipes? Check out Recipes4us.co.uk.
