How to work on papaya
Khmer Cuisine Food
Khmer cuisine is well noted for the use of prahok in the most cooking way), Prahok is know asa type of fermented fish paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely to be kapi instead, a kind of fermented shrimp paste. In Cambodia Food Cooking, Coconut milk is the main ingredient of many Khmer curries and desserts. Many rice varieties are available in Cambodia, including aromatic rice and glutinous or sticky rice. The second is used more in desserts with fruits like durian. Almost every meal includes a bowl of rice serving together. Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dipping sauces. Curry dishes, known as kari (in Khmer) shows the ties between Indian and Cambodian cuisine. The many variations of rice noodles show the influences from Chinese cuisine. Beef noodle soup, known simply as Kuyteav, is a popular dish brought to Cambodia by its Chinese settlers. Also, Banh Chiao is the Khmer version of the Vietnamese B�nh x�o. Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will be either sweet, sour, salty or bitter. Chilli is usually left up to the individual to add themselves. In this way Cambodians ensure that they get a bit of every flavour to satisfy their palates. History Khmer Food has its own original history. Historically, The signs of civilization began in first century known as kingdom of Funan. It is the Kingdom was Founded by rulers from India and established in the fertile Mekong Delta, it was the predecessor of the vast Khmer Empire was considerably larger than it is today and mighty in the eyes of its neighbors and the world. One day a merchant from India brought along a packet of rice and unwittingly changed the course of history. The Cambodian farmer�s skill and surprisingly sophisticated planting and growing methods soon turned the tiny grain into the country�s major resource (at one point boasting an astounding 2,000 different varieties) as well as its vital staff of life and often its economic savior. Rice is considered holy by many and is deeply respected even worshipped. A Cambodian meal without a cloud of snowy white rice? Unthinkable. A document, written in the 13th century by Zhou Daguan, A Chinese diplomat send to study the Khmer kingdom, alleviates all doubts. He wrote the only detailed account of life in Angkor that has survived until today. According to the diplomat�s report, a wide range of fruit and vegetables was consumed. He listed cucumbers, squash, leeks, eggplants, onion, mustard greens, watermelons, oranges, leeches, pomegranates, lotus roots, and bananas. His list also included pepper, sugar cane, and aromatic herbs. And as for denizens of the deep, the diplomat reported that Cambodians had their fill of black carps, conger eels, mammoth sea turtles, huge prawns, the bellies of alligators and every kind of shellfish. Up until the late 14th century, the country was dominated by a string of rulers calling themselves god-kings. Alternately wise and benevolent or spoiled and indulgent, these god-kings erected soaring monuments to themselves in the form of temples, moved capitals back and forth, extended the glorious realm of the Khmers or helped shrink it, led or squelched revolts, founded dynasties or destroyed them. This dangerous royal game-playing and destructive turbulence occurred at the expense of the people. (Tragically, one result of the friction was the dramatic decline of rice cultivation in the 15 century)With a litany of such monarchs over the centuries, Cambodians endured devastating internal upheavals, invasions and battles and suffered both physically and emotionally. Understandably, their culinary arts deferred to the art of survival. On one occasion, starvation was staved by a desperate diet of protein-rich dried beetles and deep-fried crickets. Curiously, the habit stuck and various kinds of insect can be purchased by the gram or kilo in local food markets today. Ingredient Spices Prior to the 16th century, the chilli was relatively unknown in Asia until the arrival of the Portuguese. It was a great many years before chilli was introduced to Cambodia. Tamarind, now commonly found in the form of a soup base, is a common ingredient in sour dishes such as samlar machu. Star anise is a must when caramelizing meats in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are essential spices in Khmer cooking, Khmer stews, and nearly all curries. Teuk Kroeung From India, by way of Java, Cambodians have been taught the art of blending spice paste using many ingredients like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other native ingredients like lemongrass, galangal, garlic, shallots, cilantro, and kaffir lime leaves are added to these spices to make a distinctive and complex spice blend called "kroeung." This is an important aromatic paste commonly used in Cambodian cooking. Vegetables Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Unusual vegetables such as winter melon, bitter melon, luffa, and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, Chinese broccoli, snow peas, and bok choy are commonly used in many different stir fry dishes. Together these are known by the generic term chha. Banana blossoms are sliced and added to some noodle dishes like nom banh chok. Fruits Fruits in Cambodia are so popular that they have their own royal court. The durian is considered the King, the mangosteen the queen, sapodilla the prince and the "milk fruit" (phlai teuk doh ko) the princess. Other popular fruits include: the jan fruit, kuy fruit, romduol, pineapple, star apple, rose apple, coconut, palmyra fruit, jackfruit, papaya, watermelon, banana, mango and rambutans. Although fruits are usually considered desserts, some fruits such as ripe mangoes, watermelon, and pineapples are eaten commonly with heavily salted fish with plain rice. Fruits are also made into beverages called tuk kolok, mostly shakes. Popular fruits for shakes are durian, mangoes, bananas. Meats Fish is the most common form of meat in Khmer cuisine. Dried salted fish known as trei ngeat are a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut based curry. Pork is quite popular in making sweet Khmer sausages known as twah ko . Beef and chicken are stewed, grilled or stir fried. Seafood includes an array of shellfish like clams, cockles, crayfish, shrimp and squid. Lobsters are not commonly eaten because of their price, but middle class and rich Cambodians enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. More unusual meats include frog, turtle, and various arthropods like tarantulas; these would be difficult to find in Khmer cuisine abroad, but are enjoyed as everyday delights in Cambodia. Noodles Many elements of Cambodian noodle dishes were inspired by Chinese and Vietnamese cooking[3] despite maintaining a unique Khmer variation. Prahok is never used with noodle dishes. Rice stick noodles are used in Mee Katang, which is a Cambodian variation of chǎof�n. Unlike the Chinese styled chǎof�n, the noodles are plated under the stir fry beef and vegetables and is topped off with scrambled eggs. Burmese style noodles (Mee Kola) is a vegetarian dish made from thin rice stick noodles, steamed and cooked with soy sauce and garlic chives. This is served with pickled vegetables Jroak , julienned eggs, and sweet garlic fish sauce garnished with crushed peanuts. Mi Cha is stir fried egg noodles. Popular Khmer Food Amok trey (Fish Amok) - Fish in a thick coconut milk with curry, wrapped in banana leaves and steamed. Ansom chek - A cylindrical rice cake wrapped in banana leaves filled with bananas. Ansom chrook - A cylindrical rice cake wrapped in banana leaves filled with pork and mung bean paste. Bobar (Poriod) - A type of congee or rice porridge, plain or usually with chicken or pork served with fresh bean sprouts and green onions. (Babar Praey - salted Congee) Bai cha (Fried Rice) - A Khmer variation of fried rice which includes Chinese sausages, garlic, soy sauce, and herbs, usually eaten with pork. Bok L'hong (Mixed Papaya Sald with Kapi, Saled Crab and Vegetable) - Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian Tam Mak Hang, the salad may include the herb kantrop, Thai basil, string beans, roasted peanuts, cherry tomatoes, fermented small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce and/or prahok. Kari Sach Morn (Chicken Curry) - Chicken breast braised in a coconut curry sauce. Caw (Cambodia Stew) - A braised pork or chicken and egg stew flavored in caramelized palm sugar. It may or may not contain Tofu or bamboo shoots. This dish is similar to the Vietnamese dish of Thịt Kho. Jroak sway (Mango Pikle) - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice. Loc Lac - Stir fried cubed beef served with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice[9] and/or black pepper.[10] This is derived from the Vietnamese dish known as B� l�c lắc. Nom Banhchok (Khmer Noodle) - Rice vermicelli noodles with raw vegetables. There are two different soups that can accompany this dish, a green or red soup. The green soup is made of ground fish, lemon grass, and kroeung. The red soup is made from tenderized chicken and a simple coconut.
