5 the most important information about Khmer cuisine

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Since, I'm their whereabouts for some time moved more to the west, I will write more about Cambodia's Khmer cuisine. Let's start right now:-) Khmer are the largest ethnic group of Cambodia, so why Khmer cuisine. It is interesting, that there is only 14 million and half of the population in 20 let (through wars and the Khmer Rouge). Their dining culture is no less interesting than Vietnam, but due to their position in the world and total area and population is less well known. Before you unpack that a recipe, it would be good to make sure, you know what you are going to. The following 5 information, you should definitely know about Cambodian food. So with a taste for it!

Chicken Amok in all its glory (in coconut)

1. How tasty Khmer food

The South Vietnam is often called, it is a cultural crossroads of northern and southern Chinese culture influence extends from India. For Cambodia, this is doubly true. Cambodian cuisine is a mix of Thai flavors (chilli), Indian (curry), laoských (meat salads), Vietnamese (Many different foods are taken from Vietnamese cuisine) or Chinese (noodles , filled dumplings known as well as from Vietnam (banh bao)). Svoji stopu zde zanechali i evropané – particularly the French (crispy baguette with beef for breakfast and a mug of hot coffee with milk kondezovaným).

Často se na internetu dočtete, that Cambodian cuisine is similar to the Thai, which is not quite so true. Cambodian food is much less sharp and mostly dochucují chillim boarder at will up to the plate. Charakteristikým feature of this cuisine is the use of coconut, coconut or coconut milk concentrate. Almost every meal is served in a bowl of rice as an attachment.

 2. Kroeung – basis for most tastes

Kroeung is a special Khmer paste of various spices. It is used as the basis for the large number of meals. At times it is replaced with Thai curry pastes, neni wings to ono. That your food tastes as Khmer food, must take the initiative into their own hands and make a Kroeung (bude tady recept brzy – Please wait). Basic Herbs, which is used for production are Kroeungu: Lemon Grass, limetky, galangal, turmeric, ginger, garlic, Jarno Cibulka to sušené chilli papričky. The most Kroeung distinguished according to the color green, red and yellow (depending on the type and quantity of materials).

Luk Lak was a nice change in my diet:-)

3. Prahok – fermentovaná rybí Pasta

Like Kroeung, tak i Prahok je další z ingrediencí, by their Khmer cuisine tastes differ from neighbors. Prahok is fermenovaná fish paste. It is used for direct food or flavoring is added to foods as a dip. Prahoku distinguish two types: Prahok properly trei can be used to flavor dishes on a plate and served with herbs and Prahok chhoeng is made from bones and is generally used for cooking soups khmerských.

4. Rybí blindfold only a krevetová Trei paste Kapi

Fish sauce is Tik Trei Cambodian fish sauce, which is put into a small bowl and soak the food in it. It can also be used in cooking, but more often it can be found directly on the dining table. Shrimp paste is made from Kapi pulverized, washed and dried small shrimps (if only). The paste should be stored in sealed glass – max. 3 – 4 months.

5. They were sometimes jsmte Amok? The most famous Khmer food.

Absolutely the most famous dish is khmerským Amok. Amok is traditionally done fish, but in restaurants it can be ordered with chicken, beef or pork. Its foundation is yellow Kroeung and coconut milk. Traditionally served in banana leaves (packed meat) or coconut (jako curry omáčka). It's such a lot of hearty soup, sauce. As a side dish with rice and of course it is really great! Ještě teď se olizuju za ušima.

Pumpkin soup and the taste never disappoint me

Soon you will find recipes for the tastiest dishes, I have had the opportunity to taste. If you have any questions / requests and tips, so do not hesitate to speak up in comments.

PS: All the food was photographed in 60 CZK.

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