http://www.asiafood.org/country_cambodia.cfm

Cambodia


The food of Cambodia resembles closely the food of Laos and Thailand. Even the names of certain ingredients and dishes have similar pronunciations.

There is a reliance on fish and rice, vegetables of the region, green leaves and shoots, flavouring herbs and the ever-present fish sauce which is used to season any dish put on the table. Predominant flavours in most dishes are garlic (kthem), galangal (rom deng), ginger (khnei), kaffir lime leaves (sleuk kroy saach), fresh coriander (wun swee), mint (chee on kham), basil (chee krohom) and eryngo (chee bonla).

Rice is eaten three times a day. At breakfast, rice porridge is eaten with either fried salted fish or pickled mustard cabbage to enliven its blandness. At midday and for the evening meal, long-grain white rice is the foundation of the meal, together with the stir-fried dishes and curries. Rice is always cooked without salt and the curries are somewhat similar to Thai curries, though not as spicily hot. They are rather liquid, and usually combine vegetables with meat, both to extend the dish and because Cambodians like the way pumpkin, squash, beans and other bland vegetables take on flavours of the curry.

For frying, pork fat is the preferred medium, both for its availability and flavour. When grilling whole fish, it is usually with the scales left on to protect the delicate flesh. The Mekong River flows through this country as it does through Laos, supplying both with an abundance of freshwater fish, but Cambodia has, in addition to this source, access to seafood from the Gulf of Thailand. Fish is the major source of protein, whether as fresh fish, salted and dried fish, or the salty, fermented pastes so essential to the flavours of this region.

Soups are clear, with the refreshing piquancy of tamarind, tomatoes, lime or unripe pineapple. Meat is most often pork or chicken but sometimes beef or buffalo. It is always highly seasoned, so a little goes a long way. Game birds are favoured eating too, some of them smaller than sparrows.

Tea and coffee are not beverages of choice in Cambodia. Orange juice is popular. It is common for cups of steaming water to be sipped during a meal, as it is believed this helps digestion.

please refer to this site for REAL discription on khmer food

http://www.cambodia-cooking-class.com/

thats not real?

âàñ òàêîå èíòåðåñóåò ?

ãäå ñêà÷àòü âèäåî ñåêñ ïàìåëû àíäåðñîí ñåêñ ñ áëîíäèíêàìè â íàðó÷íèêàìè

"A thousand years ago the Khmer Kingdom, which centred on Angkor, ruled an empire that included most of south-east Asia. Hence, many of the Thai and other regional dishes have their roots in Khmer cooking from that time!"

That's interesting. I don't know much about Khmer food, but I know the Thai(Siamese that is) food is different from that of ethnic Lao people in Thailand. The Thai(Siamese) food is very "oily" compared to Lao food.

i think central thai dishes and khmer dishes almost mirror each other.

my sister's husband is thai so when we go over to his family's home, the food is the same kinds of foods that we eat.

but i have to say i think vietnamese food and khmer food are very different in taste.

i don't really know what lao people eat but i do know that you guys put kapiq in your pho *shudder* and your food is spicy as hell.

Do you guys prefer Fish sauce or Soy sauce?

mm, my mom is from phnom penh, and the stuff she makes, i think mirrors vietnamese food more. she makes lots of soups and stews, like caw, the various sour soups, and kuay teaw. she also often makes banh xeo, spring roll (the one with the rice paper wrapper), banh hoi, etc. a lot of them are actually from vietnamese cuisine. all this is also served at most cambodian restaurants in the states too i think...

if you look at the truly authentic khmer dishes like samlor kakor, i dont think there is anything in thai or vietnamese cuisine that can compare to that.

there are no khmer restaurants where i am from, sad i know. but i do go to thai restaurants that are owned by khmer surin.

my parents are from battambang so they are close to the thai border and i think food in that region has less vietnamese influence. believe it or not i am not that huge of a fan of vietnamese food. its all about country style cooking. the closer you get to the city the more outside influence you have on the cuisine.

i am a huge fan of vegetables with various dips.

^we all know you like thai sausage ah katoey

The Khmer people are world renown in fermented fish (prahoc), unique to the Khmer people ONLY. From the Khmer fermented fish, you would make various flavored fish sauce. I think Padek of Laos was originated from the Khmer fermented fish. The Chinese in Cambodia introduced the Khmer people to Soy Sauce. I personally prefer soy sauce to Khmer piggled/fermented fish. Why?? I can never stand the smell of the fermented/piggled fish or fish sauce. Dang it. MSG will make my entire head hurt like hell. I go for Chinese/Japanese soy sauce all the way. I stay away from other Khmer picked food items as well. The Khmer pickle many kinds of animals and vegetables. In addition to fish, they even pickle pork, crabs, carrots, bean sprouts, etc....