The Cambodian cuisine has a mixture of the Khmer culture and the various people of Cambodia. Their food mainly consists of water, rice, and freshwater fish exert the most profound influences on the Khmer tribe.
Lok Lak (stir-fried beef in brown sauce)
Lok Lak is a traditional Khmer dish, which is basically stir-fried beef slices (or pork) in a light brown sauce, and served with rice and/or green salad and pepper sauce. Most restaurants across the county offer this dish but tastes are varied depending on the chefs and regions.
The beef or pork slices must first be marinated before cooking so that they are tastier and juicier.
Fish amok (steamed coconut fish in banana leaves)
In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both. Amok is a national dish, made from fish, coconut milk, and curry paste.
All the ingredients are mixed together and put in banana leaf cups with coconut cream on top, then steamed. Another common form is amok chouk – snails with curry steamed in their shells. It’s best served with a plate of hot, steamed rice.
Samlor machu trey (sweet and sour soup with fish)
Samlor machu trey is a soup that’s popular in many households in Cambodia as it’s not only easy to make but also has a lovely taste. Its ingredients include fish, garlic, lemongrass, celery, tamarind juice, bean sprouts, pineapple and seasoning with sugar, fish sauce, and salt.
Many people also add some fresh green herbs and hot chilli pepper on top before serving.
Twa ko (Cambodian sausage)
Twa ko is a Cambodian sausage made from beef or pork and various spices. Just like any good homemade sausage, the authentic Khmer sausage contains at least 20-25% fat.
Some prefer to use pork belly as the main ingredient; it definitely serves the purpose well. Twa ko can be enjoyed on its own in barbecued, grilled or pan-fried style or served with steamed rice and fresh vegetables.
Kuy teav (noodle soup)
Kuy teav or kway teow is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings including bean sprouts and green onions. A variety of meat choices can be added from pork, chicken, fish balls, to beef or even seafood.
In some places, it’s served alongside sweet, spicy, garlic sauce and a small slice of fresh lime. This is when the real flavours start. Head to the open-air food stalls at any market; you will find kuy teav shops in no time.
