Food

  Fish Amok, or amok trei (អាម៉ុកត្រី in Khmer),  is a dish that holds a special place in Cambodian cuisine, often hailed as the country’s national dish and commonly enjoyed during special occasions. It is believed that Fish Amok has its roots in the Khmer Empire, dating back. from the 9th century. However, during the Khmer Rouge regime in the 1970s, much of Cambodia’s cultural and culinary heritage was destroyed, and the legacy of Fish Amok was nearly lost. Despite this tragic setback, the dish has managed to survive and thrive. The unique and alluring taste of this delectable dish is derived from the process of steaming a coconut milk-based curry in banana leaves. The recipe boasts a medley of fragrant herbs and spices, including lemongrass , turmeric, and kaffir lime leaves, that combine to create a complex and tantalizing flavor profile. While freshwater fish like catfish, snakehead fish, or goby or river bar fish are typically used, chicken  or praws can also be use...

  This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish curry that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs. Nom banh chok refers to both the fresh ever-so-lightly-fermented rice noodles that are still made daily by hand by artisanal noodle makers all over Cambodia , just as they’ve always been made, as well as the delicious breakfast noodle dish, comprised of the rice noodles doused in an aromatic curry, gravy or soup, served with seasonal vegetables, and garnished with fragrant herbs, foraged leaves, and edible flowers. Cambodia’s most beloved dish, Cambodia’s most quintessential dish, and Cambodia’s national dish for so many Cambodians – indicative by the fact that locals translate the dish to foreigners as ‘Khmer...

  Samlor Korko, aslo known as “samlor kako,” “somlaw koko,” or Cambodian “Stirring-Pot” soup, is a hearty mix of in season-vegetables, unripe fruit, meat of your choice, all of which is packaged with the distinct citrusy lemongrass flavor. Samlor Korko is one of the most authentic Cambodian food recipes, and a traditional dish served by millions of families across the country. This delicious soup is made with ingredients that are readily available in Southeast Asia and supermarkets across the US. Best of all, you can easily customize this Samlor Korko by using unripe fruit and vegetables that are currently in season and easy to find in your location — this is exactly what Cambodian families do when they prepare this soup. In our Samlor Kor Ko recipe below, we’ve used the most commonly available traditional ingredients . However, we will also list some great alternatives that you can add to the soup instead. Ingredients * Kreung Paste Ingredients - 3 stalks Lemongrass - 2 inches Gal...