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.
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.
- Cambodian Food Intro
- Cambodian Fruits
- Herbs & Spices
- Wine from Battambang
- Cambodian Recipes
- Freaky Food
frizz restaurant
#67, Street 240 (map)
Phnom Penh
Cambodia
Tel: 023 - 22 09 53
Tel: 012 - 52 48 01
We have introduced a new menu including more traditional Cambodian dishes, fresh salads and delicious desserts.
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See our extensive travel information in the
Cambodia Travel Guide
Wi-Fi installed @ frizz
Wireless internet (Wi-Fi) is now available at frizz restaurant. Surf the net or update your blog while in Phnom Penh!
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frizz on Channel News Asia
CNA's tv-show 'Taste Matters' filmed at frizz restaurant and the Cambodia Cooking Class. The show featured our chef Heng preparing Fish Amok.
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Rick Stein at frizz
BBC's top chef Rick Stein was here! The frizz restaurant's chef Heng will be featured on his television show.
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