That is the first time; I had lunch at Mlob Svay Restaurant in Svay Rieng last week. All these are Khmer Foods. What I was interested is Kro Ko food which was mixed with Kandeang leaves with bitter taste a little bit. A man told me that there is Kro Ko Kandeang in Svay Rieng.
That is Kro Ko that is mixed with Kandeang leaves. It is called Kro Ko Kandeang in Svay Rieng.
Grilled fishes.
Steam rice and fried beef.
Posted in: Khmer food
Moan Cha Kdov (Cambodian Chicken Dish)
Let me start first that by saying that I’m no food critic nor a gourmet expert and my cooking skills rank below 5 out 10. But one thing I know is that I do appreciate good food and binge into what I really enjoy. And in any adventure, I always try to be as adventurous with the local dish as well. Cambodia is no exception of course, a taste of Khmer Cuisine is a welcome experience.
But apologies if I forgot the names of some of the dishes. Any help on identifying them would be welcome (help Toe! hehe). Like the dish above is a Khmer chicken dish we ate for lunch at a restaurant near Srah Srang worth USD$ 3. It has that semi mint lemon grass taste and the sauce is a bit on a sweet and sour side.
Chrouk (Khmer pork dish)
Now the dish above is a pork counterpart on the same restaurant, lots of bell peppers on this one. But the meat is kinda rubbery, same with the beef so I didn’t like it that much.
Amok Tofu
Amok is a popular food in Cambodia, it is usually coconut milk steamed with fish. For this one though I preferred Tofu, and the dish also has lots of kalabasa and potatoes. Ordered this at Khmer Kitchen, a lonely planet recommended restaurant at Psar Chaa. All in all it taste okay and is similar to our local gata dishes with some added spices.
Koukep (Frog Curry)
Now the one above is a first for me, yes Frog Curry. It actually taste a bit like chicken only more bony in little tiny bits. Curry here is a bit different. All in all it taste ok, not something to jump around though. What would I expect from eating on a nearby carinderia.
Chicken on Sugar Palm soup
The Khor Moan (Chicken on sugar palm) above is also on the same carinderia we ate at. Honestly it is very similar to our adobo, only this one is a lot sweeter.
Sachkor (Beef with oyster sauce)
Now the food above is from the restaurant in our hotel at Golden Temple Villa. This Beef with oyster sauce is part of a 3 dish meal combo they serve with rice on this leafy bowls. Presentation is actually very nice. When I try to move the leaf bowls it somehow breaks and the soup leaks out. Wondering how they prepared this. And the taste is very good as well.
Fried Chicken Breakfast
Now during temple exploration, it’s inevitable that you have to eat at nearby stalls come breakfast or lunch. And I must say that prices in these stalls are much expensive that those nice restaurants in Siem Reap. The above Fried Chicken is actually USD$ 3 bought at a stall near Bayon. But I was surprised on how it was presented. At first I thought they would present it like the usual fried chicken, but this one has cucumber and strips of carrots with skinless and boneless chicken served. It’s actually very good and healthy.
In general for me Khmer food is okay, mostly it’s subtle in taste with a touch of lemon grass consistent in all the dishes. Though I enjoy eating khmer dishes I still long for the strong flavors and spicy dishes though.
An additional travel tip here though, sometimes your Tuktuk driver will take you to some restaurants or eateries they know. Most of the time they have a commissions here or they driver get to eat fro free or at a reduced price at the restaurant when they bring in customers. If you have a particular restaurant in mind insist on going there instead. Also we learned from our driver that food prices here differ when your a local or a tourist (Arghh!), of course tourist gets the higher price.
Posted in: Khmer food
Some guide books say Cambodia's cuisine is nothing to write home about. Now, that is completely untrue.
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!
Time consuming but straight- forward, all in nuances and yet simple to prepare. That is how most chefs describe Cambodian cuisine.
The art of Cambodian cooking is not so much in the ingredients as in the way of combining herbs and seasonings.
Quite often Cambodian cooking is compared to Thai cooking. Indeed, there are many similarities between the two countries, but there are significant differences as well.
Khmer recipes go back to the days before the introduction of the chilli, so are consequently much milder than most Asian food. The chilli was unknown in Asia until the 16th century when it arrived with the Portuguese.
Thai cooks use red chiles a lot, where Cambodians prefer to spice up their dishes by hot side servings, so everyone can adjust the taste to their personal liking.
Take Cambodian curry. The red color suspects a spicy dish. Well, it's not, it's actually quite sweet. The redness comes from mkak seeds, not chiles.
Furthermore, Cambodians use sweet potatoes in curries, whereas other Asian countries use potatoes merely as a starch.
Often foreigners ask where to buy a Cambodian cookbook and what exactly is the best one? To get started we have some recipes for you.
Time consuming but straight- forward, all in nuances and yet simple to prepare. That is how most chefs describe Cambodian cuisine.
The art of Cambodian cooking is not so much in the ingredients as in the way of combining herbs and seasonings.
Quite often Cambodian cooking is compared to Thai cooking. Indeed, there are many similarities between the two countries, but there are significant differences as well.
Khmer recipes go back to the days before the introduction of the chilli, so are consequently much milder than most Asian food. The chilli was unknown in Asia until the 16th century when it arrived with the Portuguese.
Thai cooks use red chiles a lot, where Cambodians prefer to spice up their dishes by hot side servings, so everyone can adjust the taste to their personal liking.
Take Cambodian curry. The red color suspects a spicy dish. Well, it's not, it's actually quite sweet. The redness comes from mkak seeds, not chiles.
Furthermore, Cambodians use sweet potatoes in curries, whereas other Asian countries use potatoes merely as a starch.
Often foreigners ask where to buy a Cambodian cookbook and what exactly is the best one? To get started we have some recipes for you.
Prahok is a crushed, salted and fermented fish paste that is used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the longer months when fresh fish was not available in abundant supply.
There is prahok and there is prahok. At the street corner restaurants you'll find the strong flavoured and aromated prahok. Many Cambodians like to dip vegetables or fruit in uncooked prahok. Indeed, that has a very strong taste many foreigners do not like.
Should you avoid prahok?
No, definitely not! Let's give you a little explanation about prahok, or fermented fish paste. It is used in many Cambodian dishes.
In Cambodian fine cuisine a different mild prahok of high quality is used. A world of difference! And it gives the food that distinguished Cambodian flavor and taste.
By the way, contrary to popular belief, prahok is not required in every Cambodian dish.
And if you really don't want any prahok in your food, just tell our waiter and frizz café restaurant will use a substitute. (But we might try to convince you to try just a little sample of a dish with prahok. We are almost certain you will only taste a - well - Cambodian flavor, not fish.)
Just try the real Cambodian food. And if it's not spicy enough for you, add some chopped chiles or spicy sauce, provided with every dish at frizz café restaurant.
Posted in: Khmer food
Together with our move to Street 240, we have updated our menu with more signature and traditional Cambodian dishes and international cuisine.
E.g. we have added tasty salads and delicious desserts. Here we introduce you to our Khmer menu, international dishes and our specialties.
You can download our entire menu as a .pdf-file (521 Kb). We also do deliveries in central Phnom Penh, see our Deliveries page.
Cambodian cuisine is finally beginning to win recognition from food lovers for its subtle flavours and its wide range of unique indigenous dishes. Several factors set it apart from neighbouring Thailand and Vietnam.
A Cambodian meal will usually include a soup, or samlor, served alongside the main courses.
Freshwater fish plays a large part in the diet of most Cambodians, and finds its way into many recipes. With fishermen bringing their catches in daily from the vast Tonle Sap Lake, diners can be assured of freshness.
We use pepper from Kampot in our dishes, one of the best in the world!
Cambodia is blessed with many types of exotic fruits including mangos, mangosteens, rambutans, papaya, dragonfruit and the infamously smelly durian. Of course you can try our fruit salad, but fruits are also used in some of our main courses.
Sometimes one in a group doesn't want to eat Khmer food, or you just feel like a dish with no rice. That's why we have a selection of international dishes, which also have gained popularity among people living in Phnom Penh.
Besides pastas, we have a very good Steak & Guinnes Pie, made like your mom did at home. We are also quite proud of our burritos (beef, chicken or vegetarian). Furthermore, we have a range of salads and sandwiches.
See our International menu.
Our daily specials include Chhnang Phnom Pleung, the Cambodian barbecue aka Volcano Pot. Our restaurant is The Home of the Volcano Pot.
And then there's our Fish Amok. Ever tried it somewhere else? Not like we have it!
Another signature dish is the stir fried beef on a cole slaw and with orange sauce. Delicious!
Weekly, we have one or two extra specials advertised on the blackboard in our restaurant.
Posted in: Khmer food
4:58 PM
freedownloader
