Hamok Trei or Amok Trei
Cambodians eat a lot of fish, given the country’s bountiful coastlines and one of the world’s greatest heartland fishing areas.
Cuisine
The explicit taste of various food Cambodia has to offer is so memorable. This comes from many factors like the ingredients grown so well with this country’s weather and their people cooking technics.
Cambodia cuisine is a unique and flavorful blend of Khmer, Chinese, Indian, and French influences. The country’s cuisine is characterized by its use of fresh ingredients, herbs, and spices. Some of the most common ingredients used in Cambodian dishes include rice, noodles, fish, pork, chicken, beef, and vegetables.
One of the most popular Cambodian dishes is Khmer curry. Khmer curry is a fragrant and flavorful dish made with a variety of ingredients, including coconut milk, lemongrass, galangal, kaffir lime leaves, and shrimp paste. Other popular Cambodian dishes include fish amok (Hamok), a steamed fish dish cooked in banana leaves, and beef Lok Lak, a stir-fried beef dish.
Cambodian cuisine is also known for its use of fermented fish paste, which is used to add flavor to dishes. Fermented fish paste is made from fermented fish that has been mixed with salt and spices. It is a popular ingredient in Cambodian soups, curries, and dipping sauces.
In addition to its savory dishes, Cambodia also has a variety of delicious desserts. Some of the most popular Cambodian desserts include sticky rice with mango, a sweet and sticky dessert made with glutinous rice, coconut milk, and ripe mango, and nom krok, a crispy coconut pancake.
Cambodia cuisine is a vibrant and flavorful reflection of the country’s culture and history. It is a cuisine that is sure to please even the most discerning palate.
Nem – Raw Spiced Fish Khmer Snack
Nem is one of the well-known Khmer delicacies of raw spiced fish wrapped up in Banana leaves, mixed with many other ingredients. This Khmer snack is very popular among young people because it could have a robust spicy and sour flavor and makes you eat a lot of sweets to calm down the exotic aftertaste.
The Rolling Rice Paper
Rice Paper in Cambodia is made in Battambang province located northwest of Cambodia. The province is known for the rice bowl of the Kingdom; therefore, the supply of rice is enough for the making of rice paper. Natives of Battambang cook the rice paper by using the steamer which is traditionally made of Cambodian buffalo skin while now villagers only use clothes steamer, where the rice bran is flattering over boiling water. The hard buffalo skin helps to protect the small grains of rice from getting burned.
Num Ansorm
Num Ansorm is a rice cake that most Khmer people always make the cakes every year, and never missed. When the Khmer New Year or Pchum Ben season, especially Pchum Ben season, Khmer people always make this cake in every home.