Amok Khmer
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 fish paste - which is usually eaten with rice. The salty paste is used to flavor most dishes, with coconut and lemongrass making regular cameos. It is highly recommended to taste the fried prahok, which is usually mixed with meat (usually beef or pork) and chilli. It can also be eaten as a dip, accompanied by fresh green vegetables like cucumbers or eggplants, and rice. If you are a great believer in fermented food, you should give it a try.
You should not leave Cambodia without trying sarch chrouk (pork meat or beef often skewered or barbecued) and lok lak (chopped up beefsteak). Sarch chrouk is a favored snack, a blend of beef infused with lemongrass, sugar and salt, grilled over hot flames and served with pickled salads of papaya and cucumber. Lok lak is slightly French style affected. It is served with a simple dipping sauce made from lime juice and black pepper, lettuce, onion, and often with chips. These two flavors are quite popular and may satisfy almost all tastes.
It is also worth a try to taste the somlah machou khmae - a soup which is the basis of every meal. It is a sweet-and-sour mixed flavor soup made with pineapple, tomatoes and fish, which is quite a delicious and appropriate soup for cooling the summer heat.
After all, you can try some desserts, which are particularly divine and rice-based, such typically as the krolan. It is a bamboo flute packed with sticky rice that has been merged together with coconut and black-eye beans, and then baked upon hot coals.
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 fish paste - which is usually eaten with rice. The salty paste is used to flavor most dishes, with coconut and lemongrass making regular cameos. It is highly recommended to taste the fried prahok, which is usually mixed with meat (usually beef or pork) and chilli. It can also be eaten as a dip, accompanied by fresh green vegetables like cucumbers or eggplants, and rice. If you are a great believer in fermented food, you should give it a try.
You should not leave Cambodia without trying sarch chrouk (pork meat or beef often skewered or barbecued) and lok lak (chopped up beefsteak). Sarch chrouk is a favored snack, a blend of beef infused with lemongrass, sugar and salt, grilled over hot flames and served with pickled salads of papaya and cucumber. Lok lak is slightly French style affected. It is served with a simple dipping sauce made from lime juice and black pepper, lettuce, onion, and often with chips. These two flavors are quite popular and may satisfy almost all tastes.
It is also worth a try to taste the somlah machou khmae - a soup which is the basis of every meal. It is a sweet-and-sour mixed flavor soup made with pineapple, tomatoes and fish, which is quite a delicious and appropriate soup for cooling the summer heat.
After all, you can try some desserts, which are particularly divine and rice-based, such typically as the krolan. It is a bamboo flute packed with sticky rice that has been merged together with coconut and black-eye beans, and then baked upon hot coals.
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