Cambodian cuisine shares several similarities with other cuisines in the region like Thai, Vietnamese and also Chinese. The recipes are often handed down from mother to daughter and usually blend flavors and colors that enhance the natural ingredients used. The secret ingredient is Prahok – a salty, pungent paste made from fermented fish.
If you have a chance to visit Cambodia, we recommend some popular food, like Amok Fish – a classic Khmer dish. It’s usually steamed and served in a banana leaf with a little coconut cream on top. Somlor Korko is a traditional soup dish of which consists of different style of vegetables with meat (fish/pork/chicken) including spice paste with the secret ingredient, Prahok.
Prahok Ktiss is a very traditional dish that using Prahok with curry paste and pork. It is served with fresh crispy vegetables. Since the past Khmer Noodle has been very popular and still is nowadays, people mostly eat it for breakfast. It is a mix of rice noodles with green soup (soup is cooked by mixing fish meat, Prahok, spice past and coconut milk) and served with fresh or cooked vegetables.
And for dessert, Chek Ktiss is very popular for local people and they usually cook themselves at home. It is easy to make by just need banana, coconut milk, sugar and salt. There is no secret Prahok for every dessert
ARTICLE BY: Siyin, GROUND Cambodia