cambodian food

Awaken your senses with an aromatic chicken curry using coconut milk and tender sweet potato.

Cambodian chicken curry (Samlaa khaeng phet)

lemon

4cm fresh ginger, peeled, finely chopped

garlic cloves, crushed

French shallot,

red chilli, seeded, coarsely chopped

tsp turmeric

tsp coriander

fennel

tbsp rice bran oil

x coconut milk

chicken thigh fillets, trimmed, cut into 4cm pieces

sweet potato (kumara), peeled, coarsely chopped

milliliters Massel chicken style liquid stock

kaffir lime leaves

tbsp palm sugar

tbsp fish sauce

lime juice

basil leaves

jasmine

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This pork spare ribs with star anise recipe makes a wonderfully aromatic Cambodian style of pork ribs that you can tuck into on their own, washed down with cold beers of course, or you can serve as one of a number of dishes as part of a Cambodian family feast.

Cambodian Pork Spare Ribs with Star Anise

500 g pork spare ribs (should be 6 ribs)

star anise pods

garlic

tbsp honey

tbsp light soy sauce

Cut the spare into 2 pieces of 3 ribs. Make an incision between each rib of around 4-5 cm, keeping the ribs together. If there is a significant amount of fat at the thick end of the ribs, score the fat to allow deeper penetration of the marinade.

Steam the ribs for 20 minutes and allow to cool.

Heat a skillet and toast the star anise pods.

Add these and the garlic to a mortar and make a paste.

Transfer the paste to a container, add the rest of the ingredients and mix well.

Add the ribs and coat with the marinade. Marinade the ribs in the fridge for at least 3 hours and up to 24 hours for best results.

As the ribs are cooked through already from the steaming, we just want to caramalise that marinade to get a glossy finish on the grill or BBQ.

Place on the grill or BBQ over medium heat and turn frequently, using the leftover marinade to baste the ribs.

Serve immediately.

This Cambodian green papaya salad recipe makes Cambodia’s Bok Lahong or Nhoam Lahong, a fragrant, crunchy pounded salad that’s a little funky, spicy, sour, salty, and sweet. Typically eaten as a late afternoon snack, and made to order, it has cousins in Laos (Tum Som), Thailand (Som Tum), and Vietnam (Gỏi Đủ Đủ).

Cambodian Green Papaya Salad Recipe

garlic (finely chopped)

2-3 bird’s eye chillies (finely chopped)

purple shallots (finely sliced)

tbsp liquid palm sugar –

tbsp lime juice

shrimp paste (optional)

shrimps

green papaya

carrot

cucumber

cherry tomatoes

herbs

peanuts

Throw the finely chopped bird’s eye chillies and garlic, finely sliced purple shallots, fish sauce, palm sugar, lime juice, and optional shrimp paste (only add this if you like funky flavours) into your big wooden mortar and pestle and pound until everything is well combined and soft and juicy. You don’t want the consistency of a spice paste so don’t go too far.

Soak your dried shrimps in a small dish of hot water for about ten minutes.

Prep all your fresh fruit and vegetables, grating, shredding or julienning your green papaya, carrot and cucumber, and slicing your cherry tomatoes in half, then pop the lot in a big salad bowl.

Wash and gently pat dry your fresh fragrant herbs – basil is essential, coriander and mint and also nice – pluck the basil and mint leaves from stalks, but leave some coriander sprigs in there. Add most to the salad bowl, leaving some to garnish.

Drain your dried shrimps and add half to the salad bowl, along with two tablespoons of peanuts, and the juicy dressing that you first pounded until soft. Gently combine everything together, using gloved hands.

Pile the salad onto a serving plate and then garnish with the remaining fresh herbs, dried shrimps, and peanuts, and serve immediately.

This Samlor Korko recipe makes a traditional Cambodian stirring pot soup, a healthy and hearty Cambodian vegetable soup. Also written as samlor korkor, samlor koko, samlaw kako, and so on, it&#39;s a much-loved soup that for many Cambodians, particularly of an older generation, it&#39;s Cambodia&#39;s national dish. With the inclusion of kreoung and prahok, it&#39;s quintessentially Cambodian.

Samlor Korko Recipe for a Traditional Cambodian Stirring Pot Soup

tsp prahok (or 2 tbsp fish sauce)

pumpkin

long Asian eggplant

eggplants

pea eggplants

carrot (large)

beans beans

winged beans

green jackfruit

green banana

tbsp neutral cooking oil

pork

catfish

tsp salt

tsp palm sugar or brown sugar

water (or vegetable stock)

Use our recipe to make a green kroeung Khmer herb and spice paste.

Put 1 teaspoon of prahok (fermented fish paste) in 50 mls of water, stir vigorously and mash any chunks until they’re almost dissolved. Discard any bones and stringy pieces.

Dry roast the long grain rice in a wok (see notes above).

Prepare the vegetables and fruit, chopping everything into bite sized pieces: chop your Asian pumpkin and long Asian eggplant into bite sized pieces; cut the small round eggplants into quarters; slice the carrot into ½ cm slices to give colour to the dish; chop the beans into pieces of approx. 4cm length; chop the papaya into bite-size pieces; slice the green banana into ½ cm slices; and cut the green jackfruit into strips lengthways. Set everything aside.

Stir-fry the pea eggplants in 1 tablespoons neutral cooking oil in a wok on medium-high heat, constantly stir-frying the eggplants until they are soft, brown and a little charred. This removes the bitterness and sweetens. Set them aside.

Heat 2 tablespoons of cooking oil in a large soup pot. Add two tablespoons of green kroeung and quickly fry for a minute or less to release the aromas, before adding the chopped pork or chicken, the prahok in its liquid or fish sauce, salt, and sugar, and fry until cooked.

Add two cups of water (or vegetable stock), then the firmest vegetables first, such as the pumpkin, carrots and green fruits, along with half the dry-roasted rice, stir, and bring to a boil, before turning down the heat to simmer gently.

Add another two cups of water to the pot, along with the catfish if you choose to use it (or fish of your choice), the remaining vegetables that take less time to cook, and the other 2 tablespoons of green kroeung, and stir.

Continue to simmer gently, add the remaining roasted ground rice, and the remaining water, stir, and continue to simmer until you have a dense, hearty, almost stew-like soup.

Taste, and add more salt or sugar if needed so that the flavour is balanced. If necessary, add more water, stir, simmer, then ladle into individual bowls. If this is a main meal, Cambodians would eat this with steamed white jasmine rice.

Top 4 cambodian food recipes from across the web

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Cambodian chicken curry (Samlaa kha...

Cambodian Pork Spare Ribs with Star...

Cambodian Green Papaya Salad Recipe

Samlor Korko Recipe for a Tradition...

Top 4 cambodian food recipes from across the web

The most viewed cambodian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cambodian chicken curry (Samlaa kha...

Cambodian Pork Spare Ribs with Star...

Cambodian Green Papaya Salad Recipe

Samlor Korko Recipe for a Tradition...

The most viewed cambodian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine