Lets not be bias until we hear all the facts. I say it's Khmer since we were here first and had access to the ingredient by trade via seaport. But for now I remains a region dish loved by all

I got nothing against Lao, but Khmer came up with Papaya salad.

I have nothing anything anyone either....this thread is for the purpose of finding out the truth.

Gutshot, some people can't handle the truth about khmer food and culture.

Yes, I know that's why we need to educate them on the subject so they can't go around passing false information.

And can you please correct your grammar, its "truth" not "true". Don't mean to nitpick but those lil mistakes piss me off.

Sorry about the spelling. Anyways, don't wastes your time teaching some people about khmer food and culture. They are not going listen, so don't wastes your time. That why I don't posts or talks about Khmer history in AF.

Nothing personal i think Lao have their own style of papaya salad, not the same as central thai or khmer version.

Khmer invented Hinduism.

What about Buddhism?

Khmer also invented Buddhism.

Lao invented Tam Mak Hoong (papaya salad), but I don't care if Khmer people think that they invented Bok Lahong. But at least we can all agree that Thais did not invent that dish since their version is derived from Lao papaya salad.

As far as Lao and Khmer are concerned, some Khmer members should realize that there are some Lao influences in Khmer culture and cuisine. My Cambodian friends love Lao food and they know that there are some Lao dishes in Khmer cuisine just like how there's also Vietnamese and Chinese dishes in Khmer cuisine.

How do I know that Khmers did not invent papaya salad? Khmer cuisine is not spicy. So why is it that they chose to make their papaya salad spicy?...it also happens to be the only spicy dish in Khmer cuisine. Well that's because Lao papaya salad is always made spicy just like many of our dishes.

Thai people invented papaya salad. Why? Because we all know they use Thai pepper in it.

They don't use other type of peppers but Thai pepper. Not sure about Lao papaya salad. Never heard of Lao pepper. 0_o

Correct me if i said anything wrong. These are just things i hear from my Laotian friends

Thai also invented Thai Shushi.

How to make THAI- Sushi
http://www.youtube.com/watch?v=u_m5NxlEAcg

^We don't use Thai peppers in Laos. Do Khmer people use Thai peppers? The last time I checked, those chili peppers were brought to SE Asia from Europeans.

Anyway, Thai people in Thailand give credit to Lao cuisine for papaya salad. Some Cambodian people also know that papaya salad was not originally a Khmer dish.



So Thai people know that their papaya salad originated from Lao cuisine. But the best part is that Khmer papaya salad is referred to as "Som Tam Lao" (Lao-style papaya salad) in Thailand. So you do the math.

That's what I been trying to say all along. It's like, some of these Khmers think they invented everything. And some of these Thai claim everything.

Well my Khmer friends are proud of their Khmer culture/cuisine, but they also give credit to neighboring countries for certain aspects of their cuisine/culture. However, some of the ones on AF are a whole 'nother story.

That's your evidence? cause "Khmer food isn't spicy" lol. Dummy, who says papaya salad has to be spicy you can have it mild hot or whatever, it depends on the person preference. In alot of SEA dishes chillis are there as a condiment so you can adjust the heat to your liking. That's not to say that Lao food is spicy, I've tried it and it pretty much average in the heat factor, stop fronting like every one of your dishes is fiery hot. Compared to Indian and Thai dishes, Lao dishes don't even come close in terms of heat.

Do Tais in China eat Papaya salad?....thank you very much, I win again.

You retard. Papaya Salad without Spice is like Pizza without Tomato. And what does Tais in China have to do with Lao people in Laos? Do all Latinos in Latin America eat the same Food? Do all White Europeans eat the same food?

It's funny how some Khmers think they invented everything. What's next, are you going to say Khmers introduced Sticky Rice to Lao people too?

No it doesn't have to be super hot, it could be mild and I've had it like that before. Doesn't change the fact that's it's papaya salad.

I asked if Tai have in it southern China where Lao people originally came from which apparently they don't so it can only mean that the dish was created in SEA. Who knows, Lao could have adopted the dish from Thai or Khmer.

Why would I even mention sticky rice when Khmer don't eat that $hit however we do eat papaya salad and whether or not it's a Lao dish still remains to be seen.

that khmer member "preavihear" believe by using similar method to khmer like fresh meat and fresh vegetable, south vietnamese cuisines were influenced by khmer.


should i laugh or cry, well let do both.

The philipeanos had acess to peppers and papyas first, which is a new world crop via the Spainards. They too have fermented fish....

Oh look, Khmers also have the Khene, it must be Khmer too. LOL http://www.youtube.com/watch?v=0yahSvzYJLc...feature=related

Like I said, some of you Khmers think you created everything in South East Asia. How long have Lao people been living in the present day Laos? Let me give you hint, Lao folks been living in Laos when Southern China wasn't even called "China" yet.

Of course Khmers don't eat Sticky Rice. Lao food revolve around Sticky Rice. You think Lao people eat Papaya Salad with Regular Rice? LOL

Khmers created Laos peoples. lol

ewwww I don't think sooooooooooooooooo!

Mon, Cham, Malay were considered one of the early inhabitants of SEasia. Khmer was not the only one.

Looks like Khmer is winning.

Papaya salad come from Laos 100%

Everybody know Khmer made it. true story

Here's one wit the khene to LOL.. <object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/Mi8rZiAxCfg&hl=en&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Mi8rZiAxCfg&hl=en&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>

I had checked back, in a state of Malaysia called Kelantan or possibly in Southern Thailand. It's in the East-Coast near Kelantan. The people there seems like having similarity in culture with ancient Tai people, such as Dong Son drum, this might also has something with cultural influence... The people there became Hindu-Buddhists because of the influence from South Indian Brahmins and had been there since BCE... I guess you people might have connection with them too... Their Ancient kingdom is known as Tung Sung... At the beginning I thought that it is Mon, but it's not likely...

Other things are that I had come accross, the people there tied their hair like ancient Indian and Chinese people, they leave dead bodies in a wide field and let birds and other creatures feasted on the dead bodies before cremating it to ashes.

Their hair-style is something like this Qin Terracota hair-style...



http://www.jstor.org/pss/25222785

http://books.google.com.my/books?id=eyHTschgg50C&pg=PA51&lpg=PA51&dq=tun+sun&source=bl&ots=PtzKgAJvYP&sig=L-gCaoFpRkMOtdpvDm-DEvSEIxQ&hl=en&ei=WVLtSqTKJMuAkQXFl-iTDw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAsQ6AEwADgK#v=onepage&q=tun%20sun&f=false<early civilization of SEA>://http://books.google.com.my/books?id...tion of SEA>://http://books.google.com.my/books?id...tion of SEA>

Don't be a sore loser. Just because Khmers didn't invent pounded papaya salad doesn't mean you should make stuff up. LOL! Thais know that papaya salad in Thailand came from Lao people, so don't even bring Thailand into this just because you need something to defend Khmers. Even your own Khmer member know that pounded papaya salad wasn't originally Khmer. So you defaulted to saying that Thais invented papaya salad, but Thais give credit to Lao cuisine. So guess what? Lao wins! LOL!

p.s. Vietnamese and Filipino papaya salads have nothing to do with Lao/Thai/Khmer papaya salads so they don't count. Out of Lao, Thai, and Khmer, papaya salad came from Lao people.

Anyway, even Thai people know that Lao people eat spicier than Thai people, so don't act like you know anything about our cuisine. Khmer cuisine isn't spicy. Lao and Thai cuisines are spicier than Khmer cuisine, now stop being a cry baby.

Who eats the hottest?
Lao > Thai > Khmer

accidently i voted for ladyboy.

Thai for sure.

If you think Thai and Khmer believe that it was invented by Lao then you really look at the poll again.

You have no proof that it's Lao. I really think Khmer invented it and Lao and Thai took credit for it.

The Khene is hmong instrument too.

here we go again with this topic...

hey savan have you tried ahan khamen? i miss eating lao food. well certain things anyway.

The poll doesn't mean anything. According to the poll, people think that Thais invented pounded papaya salad, which we all know is not true. LOL! Thais in Thailand give credit to Lao cuisine so this alone invalidates the AF poll.

Both Lao and Thai people agree that pounded papaya salad came from Laos, but some Khmers think that they invented it. Pounded papaya salad was introduced to Western countries by Thai cuisine, but Thai people know that their dish was derived from Lao papaya salad. So regarding the origins of Khmer papaya salad, let's just agree to disagree, k?



hehe I know what you mean about this topic. Anyway, yes I love certain khamen dishes like your beef skewers, sausages, and your duck curry. They're soooo fukkin good!

I have khamen friends so we're always taking turns cooking Lao food and Cambodian food. My Cambodian friends don't know how to make pounded papaya salad, which is why they prefer Lao people to make it. We actually taught our Cambodian friends how to make papaya salad and how to cook sticky rice. According to another AF member, Bok Lahong isn't a native Khmer dish. So now do you guys understand why I strongly believe that pounded papaya salad was invented in Laos? Interestingly, there's even a Cambodian restaurant in Oakland that serves Lao papaya salad. Even when other Khmer people would order "papaya salad" without even mentioning either Lao or Khmer style, the Cambodian chef would default to making Lao papaya salad for her Khmer customers.

well that is good that you and your khun khamen friends do that. when i was younger some of my best friends were lao. actually looking back on my elementary class pictures (kindergarten to 5th grade) my classmates were khmer, lao, and viet. we all pretty much grew up like pi nongs. i would go and eat at my friends homes all the time and vice versa. i remember eating sticky rice for the first time at my friends vongpachong's house and i was be fuddled. i only eat sticky rice in dessert dishes.

during our khmer festival here in va we had a ton of puak liev (lao woman) make the papaya salad, and the khmer did everything else. i go to wat lao buddhavongsa here in va all the time during pi mai, some of the best foods are there.

*avoid larb at watt lao* i don't eat entrails and there were some larb with tons of innards....i thought it was larb kai, it was larb minced stomach, tripe, and a ton of unidentifiable things....

Farang invented papaya salad, according to ladyboy and farang worshiper.

hehe well my closest Cambodian friends love eating sticky rice the Lao way. They even went so far as to buy the Lao bamboo steamer and pot to cook sticky rice for themselves and have the Lao sticky rice baskets too. =)



Hmmm I wonder if this one Khmer temple had Lao women making pounded papaya salad for them, because one year my Khmer friends invited me to join them for new year so I went to a Khmer temple for the first time and I swear the papaya salads at the Khmer festival tasted just like ours. I was told that Khmer papaya salad doesn't typically taste the same as Lao papaya salad, but apparently the people at that Khmer temple made their salads taste just like Lao papaya salad. Now I'm wondering if they were actually Lao women who were helping out at the Khmer festival.



haha I love innards in my larb, but of course you can omit them from the recipe since you don't like 'em.

Now you've made me hungry. Does anyone have a great recipe for Khmer beef skewers/satay? I'm hella craving that!

the khmer papya salad depends on the region you are from. those closer to the border provinces near muang lao and muang thai tend to use prahok (padaek, pla raa), kapiq, fish sauce and crabs.

my mom makes hers with prahok and salty crabs (which i am deathly allergic to) peanuts and dried shrimps

my friend from phnom penh only uses fish sauce.

i make mine with only kapiq, fish sauce, and i do add sometimes peanuts.

i made some beef skewers the other day, i broiled them as opposed to grilling them, i live on the 9th floor can't really grill. lol.

i make my own spice pasted for the beef. lemon grass, lime leaves, shallots, garlic, tumeric, galangal, krachai salt, pepper

ONLY fish sauce? ummmmm no comment. =)



thanks! How much of each ingredient should I use for let's say 2-3 lbs of beef? What cut of beef do you use?

people from the city of phnom penh tend to not us a lot of prahok (padaek) or kapiq or anything else that smells.

you can kinda say country cuisine vs. city cuisine. same dish different preparation.

i typically use sirloin, its inexpensive but still really tender. if you wanted to go fancy go ahead and use a prime rib cut or even fillet mignon.

don't forget to soak your skewers, i usually soak them in water and add chopped lemongrass into it as well.

if i am doing beef skewers i typically make enough where i have 4 skewers per person. depending on the amount of your guests. i have a weekly dinner party that i host with my few close friends, so i make enough for about 8 people.

grind all the ingredients listed above until it becomes a paste ( you can add either water or oil if it is too dry). slice your meet thin but not too thin.

put the beef into a bowl, add the kroeung (spice paste), sugar to taste just for a hint of sweetness (i use palm sugar, or honey), fish sauce, touch of salt and pepper. and i let that marinade overnight the longer the better.

i will then skewer the meats and let them come to room temperature before i start cooking them. if you are like me and live in a high rise, using your broiler to cook the skewers i find works really well if not better than grilling them. about 7-9 minutes under the broiler or cooked to your taste.

serve with rice and a side of carrot and dikon pickle. my mom usually add crushed peanuts on top of the skewers which i love, but not everyone is a fan of peanuts.

a quicker version i make when i don't have kroeung on hand is to by a can of red curry paste. works just as well but its better fresh.

if you want to try a slightly different version, add coconut milk to the marinade, its like curry on a stick.

awesome....thanks for taking the time to type that up for me.

The Khmer skewers I've had don't really taste like red curry paste at least not to me. They have a distinctive taste and that's what I'm trying to recreate. I've never tried making them before, but I'm not sure if using yellow, green, or red curry paste can ever substitute for the real thing.

And oh, I don't think I'm a huge fan of coconut milk on meat skewers. I prefer coconut milk in desserts and a little bit in some dishes like khao poon and other yellow/green/red curry stews, etc...

kroeung khmer is slightly different from curry paste, i can't explain it, i just have to make it. great now i am hungry.

we have a dish that is similar to khao poon as well. we call it samlaw kari nom banchok, i love that stuff.

i am actually a huge fan of coconut milk, but only in curries. i don't like asian desserts at all!!! i can't do the coconut in everything taste.

http://www.youtube.com/watch?v=oTBZ4TOgqno...feature=related

Well kroeung khmer is also curry paste because curry is just a mixture of spices. Lao people make curry paste from scratch too using a mortar and pestle, but those Khmer skewers have a distinctive taste apart from other curry pastes I've bought or made from scratch. I believe the use of neng kieng (krachai) in your curry mixture for the skewers is what makes them taste differently from the other skewers I've had. I'll make them over the weekend and see how they turn out.

hmmm "samlaw kari nom banchok"? That's a long name! What is the literal translation?

Anyway, too much coconut milk in curry stews make me want to throw up, but I'm glad that Khmer curries I've had didn't contain too much coconut milk. Lao curries are also light on coconut milk.

Kroeung Paste & Khmer Curry Paste are different from each other..........The process of making them are similar, but the ingrediants & uses vary darstically..........Kroeung Paste is very versatile in it's usage....as a marinade, stew/ soup base or for stir frying. Kroeung Paste has shallots, lemon grass, galangal, kaffir lime leaves & NO roasted peppers/ peanuts........While Khmer Curry Paste (red, yellow/ green) uses roasted peppers & roasted peanuts.......THATS WHAT I REMEMBER FROM HELPING MY MOM PREPARE THEM GROWING UP.

Noom Banchok Samlaw Kari = Noom(pastry/ desserts)...Banchok(rice noodle???)....Samlaw(stew/ soup)...Kari(Curry)..........Noom Banchok is an original Khmer rice Noodle dish that uses a fish/ prahok broth served over rice noodles with garnishes of fresh mints, peppers, julienned cucumbers, bean sprouts.......There's a topic about NOOM BANCHOK in Khmer chat for more info.

In this case.....Noom Banchok refers to the rice noodle & Samlaw Kari refers to curry stew/ soup.....from what I know & what my mom makes, there are 3 types broth/ stews served over the rice noodle......Samlaw Kari, Samlaw Khmai & Tuk Namya.

Therefore, Noom Banchok could be used interchangeably with whatever broth or stew it's being served with.....ie.....Noom Banchok Samlaw Kari, Noom Banchok Samlaw Khmai, Noom Banchok Tuk Namya.

I'm sure they are different, but in the English language, curry just means a mixture of spices (dry powder or wet paste). So technically kroeung paste is a type of curry mixture. However, I understand that yellow/red/green paste is different from kroeung paste.

Screw all you guys. From what I know... ...my mom invented it.

okie.