Cambodian Cooking

Cambodian cuisine may not be renowned worldwide, but its in-country following is well-established and unwavering. With accents from Vietnamese and Chinese food, Khmer dishes appeal to a diverse array of palettes and cooks.

Since many meals are quick and easy to prepare, the Cambodian menu offers even the most novice chefs a chance to shine.

Sach ko char spee khieu
(Beef with Chinese broccoli).

Tender beef and crisp Chinese broccoili stir-fry is absolutely delicious Khmer food.

Ingredients

• ½ lb. Lean beef, thinly sliced
• 1 lb. Chinese broccoli. Separate the stems and leaves, chopped
• 2 Cloves garlic, minced
• 1 Yellow onion, sliced
• 2 Tablespoons cooking oil
• 1 Tablespoon fish sauce
• 1 Tablespoon soy sauce
• 1 Tablespoon oyster sauce
• 1 Tablespoon sugar
• ½ Tablespoon cornstarch
• ¼ Cup of water
• ¼ Teaspoon black pepper

Directions

In a small bowl, mix cornstarch with water, oyster sauce, fish sauce and sugar. Set aside. Mix the meat with garlic, and soy sauce in another small bowl. Set aside.

Heat up a wok or skillet on high temperature. When hot, pour cooking oil. Sauté onion, broccoli stems and beef. Stir well. Add Chinese broccoli leaves. Stir and cover with lid for a few minutes.

Pour the mix sauce on top. Stir well till sauce thickens. Sprinkle with black pepper. Serve with rice.

Khmer Sour Soup

Sour soup is among the most popular Khmer foods. For years, this vegetable stew has fed hardworking Cambodians, particularly in the countryside where ingredients are easily found in pastures and ponds.

Since most cooks go to the market in the morning to pick up fresh ingredients, Khmer sour soup is often enjoyed for lunch.

Ingredients

• Prahok (Khmer fish paste)
• Tamarind (leaf of tamarind can also be used)
• Water green
• Ma'am (an aquatic herb used as a spice)
• Romdehng (a type of Khmer ginger)
• Fish
• Salt
• Sugar.

Clean vegetables and fish. Bring one liter of water to a boil. Add Romdehng. Using a spoon, pound prahok to a soft paste and remove small bones. Add paste to the boiling water. Add a small pinch of salt.

Pound tamarind and pour into water, which now should be simmering and not boiling. Combine fish with other ingredients and cook for about 10 minutes. Increase temperature to high, adding water green to the water when it boils. Reduce temperature to low to prevent water green from losing its fresh taste.

Cut Ma'am into slices and add to soup.

Enjoy with white rice!

More Cambodian recipes

Learn Khmer cooking in Phnom Penh. Hands-on action at the Cambodia Cooking Class

Vegetable spring rolls
(Num cha gio pale)

These vegetarian spring rolls are so good, you can’t even tell there's no meat in it!

This dish is available at frizz café restaurant.

Ingredients

• Package fried tofu, approx 12 oz. Julienne
• 2 Cups shredded taro root
• 2 Cups shredded Carrot
• 2 Cups shredded cabbage
• 1 Cup chopped yellow onion
• 4 Cloves garlic.Minced
• 1 Tablespoon soy sauce
• 1 Tablespoon sugar
• ¼ Teaspoon black pepper
• 1 Package 25 pieces (11 oz) spring roll shells
• ½ Cup water
• 1 Tablespoon cornstarch.
• 6 Cups cooking oil for deep fry spring roll

Directions

Put shredded taro root and carrot in a large bowl. Mix and use your palms to squeezes out all the liquid. Add tofu, onion, and garlic with taro and carrot. Mix well. Season with sugar, soy sauce and black pepper. Set aside. Mix water with cornstarch in a small bowl. Set aside.

Gently separate the spring roll shells. Lay one sheet flat on a cutting board or plate, fill 1/3 of the shell with the mixed vegetables.

Wrap the vegetable filling in spring roll shell, roll it tight and seal the end with cornstarch water.

Heat 6 cups of cooking oil on high temperature. When hot, lower the temperature to medium. Turn spring rolls frequently and deep fry till golden brown.

Serve hot with sweet soy sauce.