ASIAN COOKERY

CAMBODIAN
CUISINE
CUL5A - LECTURE:WEEK 10
LECTURE OUTLINE

03 objectives
06 culinary

signature

04 overview
07 other

of Cambodian
specialties

 cuisine

05 key ingredients 08 production

recipes for

lab
 PROPERLY LIST BASIC INGREDIENTS

OBJECTIVES CHARACTERISTIC OF

CAMBODIAN CUISINE

IDENTIFY SPECIALIZED COOKING TOOLS

AND TECHNIQUES 

UNDERSTAND AND IDENTIFY FLAVOR

PRINCIPLES OF CAMBODIA
 OVERVIEW: 
CAMBODIAN CUISINE
LAND OF LAKES & RIVERS

Tonle Sap - Center of Cambodia and of

its cuisine
Abundant with freshwater fish

Usage of fish:

Large ones - simmered in soups or

scraped and pounded into a paste

Smaller ones - fried or split and grilled

until the skin is crisp

 OVERVIEW: 
CAMBODIAN CUISINE

Influences

Stir-fries and rice noodle soups -

Chinese, Thai, Vietnamese
 OVERVIEW: 
CAMBODIAN CUISINE
KHMER EMPIRE 

An ancient kingdom in Southeast

Asia that reached the peak of its
power in the 11th century, when it
ruled the entire Mekong River
valley from the capital at Angkor.
It was destroyed by Thai
conquests in the 12th and 14th
centuries.
KEY INGREDIENTS
Kreong - pastes made from herbs
and spices that are the foundation
for a large array of curries, soups,
and stews

Cloves, cinnamon, cardamom,

nutmeg, turmeric and star anise
marry their warmth to brightly
flavored aromatics such as
lemongrass, lime, shallots and
galangal
 Protein source for Cambodian diet
Appears in almost nearly every meal
CULINARY SIGNATURE: Catfish - simmered in coconut milk
FRESHWATER FISH
Pomfret - deep-fried 
Elephant fish - steamed with dried lily buds
Tiniest fish - packed with salt in ceramic jars
      Prahok: a pungent paste; adds depth to 
      sauces and dips
OTHER SPECIALTIES

NOM BANH CHOK SOMLAH

- Hearty rice noodle dish with a jade
green sauce made from minced
lemongrass leaves
OTHER SPECIALTIES

FISH AMOK
- Fish steamed in banana leaves witha
turmeric based sauce 
OTHER SPECIALTIES

SAIONG JAYK MIEN SNOUL

- Small chicken or pork sausages rolled
in banana blossom petals and deep-
fried until crisp
OTHER SPECIALTIES

SAICH MOAN CHAR TROP

- Smoked eggplant stir-fried with
chicken
OTHER SPECIALTIES

SANKYA LAPOV
- Dessert custard steamed inside a
small pumpkin
OTHER SPECIALTIES

KOR SACH KROUK

- Caramelized pork and eggs
WEEK 10 MENU:
CAMBODIAN
CUISINE
fish amok

kor sach krouk