Khmer Culture

There is one thing you cannot skip through when you decide to go on a trip to Cambodia; it is about enjoying the native food and drink. Cambodians generally love a stronger sour taste in their dishes, and do not have a taste for spicy hot food, and black pepper is the preferred choice in cooking instead of chilli peppers which are usually served on the side. As for Cambodia's natural conditions, which have the Tonle Sap Lake, fish is a main distinctive dish in this country. You should not leave Cambodia without testing their flavor. The most famous Cambodian dish is amok. It is usually made with chicken, fish, or shrimp, plus some vegetables. Usually, fish is baked with coconut milk and lemongrass is wrapped in banana leaves. Amok is sometimes served in a hollowed-out coconut with rice on the side. This is somehow similar to a Thai curried dish, but a little less spicy. Certainly, you will not forget this delicious flavor. Another well-known dish is prahok - a fermented Khmer

Asian cooking can generally be classified into several categories on the basis of the regional styles of cooking and the people and culture of those regions. Some of the main categories of Asian food are East Asian, Southeast Asian, South Asian, Central Asian and Middle Eastern. In common usage however, Asian food (also referred to as Asian cuisine) primarily includes South and Southeast Asian cuisine. The main countries that constitute this region are India, China, Japan, Korea, Malaysia, Vietnam, Thailand, Burma etc. Chinese food is generally considered to be East Asian food, even though China stretches from across mid-Asia to the Far East. Rice is the most important staple through most of China. In some regions however, noodles are preferred to rice. Most foods are prepared by mincing or cooking, and are cooked in a wok, using very little oil. Traditionally, there are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhej

​​     this is a good khmer food