Some of the ingredients and dishes of food Cambodia:
Kroeung: a spicy paste made of turmeric, garlic, shallot, galangal root and lemongrass. It is often made fresh every day.
prahok: a strong flavor of canned fish paste often added to sauces.
TIK Marik: a black pepper and lime dip.
AAMOK: curry, steamed fish. The curry is made with coconut milk, lemongrass, garlic, kaffir lime leaves, fish sauce and chilies.
BAI DAM-NERB KHRUP KHNAO: sticky rice and jackfruit lined with banana leaves and grilled. Add coconut milk and sugar is like pudding.
CHAA BAI MREAH PREOO: basil-fried rice with eggs, peppers, garlic and fish sauce.
CHAANG TJOOMNEE TJROOK BHAMPONG: Similar to the Chinese sweet and sour spareribs, deep-fried.
Moan DOT: braised chicken with lemongrass and oyster sauce, served with dips.
NJOAM MA-ANG PLATE KAK: fried, smoked fish that is served as a salad of fresh carrots, onions and green mango dressed with fish sauce, cilantro, lime, chilies and sugar .
Sajko TIK prahok: sparkling beef is placed on top of vegetables such as cabbage, long beans, scallions, eggplant, plantains and bean sprouts.
SAMLOR CH-Nang DEIY: A stew of beef, water spinach (kangkung or tung choi), Chinese cabbage, noodles, vegetables, basil and cilantro.
SOMLAR Machou BanI: fish soup sour, made with a tamarind base.
TOO BHAMPONG TYEIMOO OY-PONG TEE-E: fried pancake made with egg-battered eggplant slices.
Cambodians use fork, spoon and chopsticks.
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