Cambodia recipes
Recipes from Cambodia: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Bai Sach Chrouk (បាយសាច់ជ្រូក): Cambodia's Morning Grilled Pork and Rice
A recipe for bai sach chrouk (pork and rice), the Cambodian breakfast staple, made with pork marinated in coconut milk, palm sugar, fish sauce, and garlic. The morning street-stall scene, the sweet-sour pickles, the soup served alongside, how to grill for gloss without scorching in a pan, and how to confirm the pork is cooked through.
Lok Lak: Cambodian Stir-Fried Beef with a Lime and Black Pepper Dip
Cambodian stir-fried beef lok lak, laid out from seasoning the beef and searing over high heat to the lime and black pepper dip and ingredients that substitute well. How it is eaten locally with vegetables and rice, what goes wrong, storage and what to buy, all in concrete terms.
Num Banhchok: Cambodian Rice Noodles with Fish Soup and Fresh Herbs
Num banhchok (nom banh chok) is a Cambodian breakfast of rice noodles layered with an aromatic fish soup and raw vegetables. How to make the kroeung paste, substitutes for prahok, softening the noodles, and how to eat it, written for a home kitchen.
Prahok Ktis: Cambodian Fermented Fish and Pork Dip
Prahok ktis, Cambodia's fermented fish paste simmered with pork and coconut. Covers balancing the fish's saltiness, making kroeung, choosing vegetables, regional differences, substitutes, how to rescue it when it goes wrong, how to read each stage, serving, storage and allergies, for 4 servings.
Samlor Korko: Cambodian Vegetable Stew with Toasted Rice and Prahok
Samlor korko is a Cambodian stew that layers the toasty aroma of roasted rice, the herbal scent of kroeung, and the savory depth of fermented fish prahok. Covers substituting green papaya and young jackfruit with everyday vegetables, the order of adding ingredients and how they cook, how to keep it, selecting ingredients, and fixes when it goes wrong.
Amok Trey: Cambodian Steamed Fish Curry in Banana Leaf Cups
A recipe for amok trey, Cambodia's steamed fish curry, in which white fish is steamed with kroeung (Khmer curry paste) and coconut milk. Covers the kroeung blend, folding banana leaf cups, judging the steaming, variations with chicken, shrimp and vegetables, and storage, using ingredients that are easy to find.