INTRODUCTION

 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 .

MEASUREMENT 

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

KHMER RECIPES 

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

Galangal   Galangal

Rhizome  Rhizome

Turmeric  Turmeric

Garlic  Garlic

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  Lemon grass stalk

Galangal  Galangal

Turmeric  Turmeric

Garlic  Garlic

Shallot Shallot

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  Dried red chillies

Lemon-grass-stalk  Lemon grass stalk

Galangal  Galangal

Turmeric  Turmeric

Garlic  Garlic

Shallot Shallot

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  Basil (Chi Nang  Vorng )

Holly-Basil  Holly-Basil (Chi M’rash Prov)

Khmer-Herb-(-Chi-Khmer-) Khmer-Herb (Chi Ma Hor)

Khmer-Herb-(-Chi-Ta-phou) Khmer Herb (Chi Ta Phou )

Limnophila-aromatica-(-M'om-Khmer-) Limnophila Aromatica(M’om Khmer)

Mint Mint (Chi Ang Kam)

Parsley Parsley

saw-mint Saw mint

spring onion Spring Onion

Khmer Prahok 

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 .

Khmer prahok

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Fish Sauce 

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 .

fish sauce

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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 .

shrimp past

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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 .

Smoked Fish

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Dried Shrimp 

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 .

dried shrimp khmer

KHMER BASIL

Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil Khmer Basil