Khmer Bistro
Cambodian cooking can be very complicated. To prepare healthy tasty meal it consumes quite some time because freshness is our concern. 
Our base ingredients are blended spices and herbs which are mostly from the rice field. Mr.Frits, a Dutchman who is the owner of Cambodian cooking school said “some guide books say that Cambodia’s cuisine is nothing to write home about. Now, that is completely untrue. A thousand years ago the Khmer Kingdom, which centered on Angkor, ruled an empire that included most of south-east Asia. Hence, many of the Thai and other regional dishes have their roots in Khmer cooking from that time! Khmer recipes go back to the days before the introduction of the chilli, so are consequently much milder than most Asian food. The chilli was unknown in Asia until the 16th century when it arrived with the Portuguese. Cambodian cuisine contains very little fat, making it one of the world’s healthiest cuisines.” As you can see our menu below, lots of vegetables, herbs and fish. NOTE: There are no measurement provided for these recipes yet. I am planning to work on it when time allowed. In the mean time, I tried to have all the basic ingredients listed.
Cambodian Authentic Food:
 Trei jien tirk trei`pa`em: Fried smelt with Khmer sweet&sour sauce. |
 Khor Mreah: Cambodian stuffed bitter melon in caramelized sauce. |
 Pleah Sach Koh: Khmer beef salad.Ingredients: sach koh, kroch chma, slek krey (hann tochtoch sdahng), tirk trei, sondaek dei lenh, skoh sor, ombel, ji krohom, ji ongkam, salath(romaine lettuce), peng pos |
 Nhom Sach Jrook Bei Jonn: three layered pork salad with mixed salad, tomato and red onion.Ingredient: salad khiev, sach jrook bei-jonn, mi`suo, peng poh, sondaek dei leenh, tirk trei pa`em. |
 Cha Tauhu Sach Jrouk Bei Jonn: stir fry tofu with three layered pork, shitake, chives and leek. |
 Sach Ham Jien: Deep fry ham with onion and bread crumb. sach ‘ham’, kthem barang, msao jien, nompang kream(panko). |
 Somlor Chnang Kdao(Tirk suup monn): Tirk suup monn kompung, bongkong, prohett(sach koh, jrook, bongkong) sach koh sros, slirk kthem tum, spei sor, pset krub mok, ji van suy, bonlae jreun (tham thier chol chet). Dipping sauce: -tirk si`eev jea muy tirk mthess dohb(sriracha chilli) leay chol kneah. -nham jea muy tirk prohok koh bahn. |
 Somlor Chnang Kdao Tirk Kthih: Khmer hot pot with coconut milk. Ingredient: kthih dohng kompung, kreung buk (slirk krei slirk kroch, mdenh, lmiet, kthem sor), sondaek dei leenh, kreung dohb som`rab yaohon(BBQ sauce paste), skoh sor/skoh dohng, tirk suup monn kompung (reu koh msao suup monn), ombel. |
 Monn Ahng Palak Kreung: Cambdian grilled lemongrass chicken. Kreung buk(slirk krei, kroch, lmiet, ktem sor), kthih dohng, skoh dohng(reu kohn ‘tirk kmum) msao suup mon, tirk si`eev, mrech mott. |
 Cha Knhei Sach Jrouk: Khmer stir fry pork ginger. sach jrook, knhei, kthem barang,kthem sor, slirk kthem, skor, ombel, msao suup monn, tirk kjong, ombel, mrech mott. |
 Somlor Kthih Trob: Cambodian eggplants curry. It contains crispy round eggplant, long purple eggplant, fresh squeeze coconut milk, lemon grass, fresh lime leave and ripe tamarind extract. |
 Monn Ang Kreung: Cambodian grilled lemongrass chicken brochettes with light coconut,tumeric, galanga, garlic and honey, salt sugar and black pepper. I used to sell this for fun also, I wanted to do fundraising for Khmer children. |
 Mju Kreung Puoh Koh: Somlor ‘mju kreung thro`kuon puoh ko’ is made of Khmer water spinach, crispy round eggplant(throb srouy), jalapeno, honey-comb cow intestine(puoh ko), and beef. In traditional Khmer meal, this soup is eaten with sun dried fish(trei`ngeat) and along with other dishes. |
 Kari Monn: Cambodian chicken curry. Consist of chicken,eggplant, bamboo, potato, carrot, onion, coconut milk, basil, big dried red pepper(none spicy). I use chicken breast, it cooks faster than other parts of the chicken(energy saving). |
  Baanh Chaev: Cambodian Crepe which is called Baan Chav or Khmer Krom(south Cambodia) call it “num chak menh” or “nom ka leng” in English meaning “Pot-Fried Cake”. Baan Chav is made of rice flour. L`miet (turmeric) is added to make the rice flour yellow. It is stuffed with ground chicken or pork, shrimp and bean sprout. Baan chav is eaten with vegetable wrapping and dip with the Khmer sweet and sour sauce. |
 Khmer Luk Lak: Cambodian cubed beef tenderloin saute with garlic, black pepper and sugar; served over a bed of salad, red onion, tomato, parsley, shredded carrot, shredded cabbage, boiled egg, steam rice and black pepper/lime dipping sauce. |
 Bai Leenh:Cambodian fried rice with beef, egg, green bell pepper,onion, tomato and Khmer red basil. |
 Ka Taev Koun Sers/ Ka Taev Cha: Cambodian stir fry rice noodle or students stir fry noodle. Ingredient: rice noodle, fried egg, pork, homemade crushed peanuts, cucumber, spring roll, bean sprout and homemade Cambodian sweet&sour sauce. As you can see, I had it all plated and ready to distribute to the stores. I was doing for fun and was trying to do fundraising for Khmer children. |
 Kuy Teav Tirk: Cambodian noodle soup. See ingredients=============>>>> |
 Tirk Suup Kuy Teav: Cambodian noodle stock. Ch`eung koh( ch`eung monn reu koh jrook leay chol kneah koh bahn), chei`pov, chan`kari, kthem barang, mek(fresh or dried squid), karrot, skor sor, ombel, msao suup monn, tirk supp monn kompung. Ka teav sros (soak and wash a few times to get rid of chemical), then put on the drainer). Topping: pahett koh, pahett jrook, bongkea, sach koh sros, slirk kthem, ji van`suy, ji neang vong, kthem bompong, mrech mott, kroch chma(option). *Tirk suup kuy teav Khmer somkanh nas keu Chei`pov, Chan`kari* |
 Cha jruok spei: Khmer stir fry pickled mustard green -jruok spei, sach monn, skor, ombel, kthem sor, msao suup monn, mtess kriem, tirk si-eav(option). |
 Bung`aem bai dom`nerb kmao: Khmer black sticky rice pudding with ice cream. |
 Mamm la`hong: Cambodian pickled shrimp and papaya. |
 nom banjok kari monn: Cambodian chicken curry with somen noodle. Ingredient for somlor: Kthih dohng, sach monn, kthem barang, karrot, thro`piang, mtess kream krohom tum, chan-kari,kreung buk( slirk kroch, mdenh, lmiet, slirk krei, kthem sor), ombel, skoh sor, msao suup monn (reu koh tirk suup monn kompung koh bahn), kreung tver yaohon(bbq sauce) sondaek dei leenh, tirk trei(option), nom banjok. Topping: sondaek bon`duoh, thro`sok, ji neang vong, la`hong chooh, kroch chma (option). |
 nhom sach jrook:Cambodian pork salad with chives Sach jrook, karrot, thro`sok, ka chai, slirk kthem, tirk trei pa`em, sondaek dei lenh. |
 Somlor mju thro`kuon: Cambodian water crest sour soup with fish, fish egg, herbs (ma`om) and extracted young green tamarind |
 Naem Jien: Cambodian spring roll. |
 Nom Kroch: literary means orange cake or orange ball. Made of sticky rice, mung bean, shredded coconut and sesame. This is my childhood memory. When I was a little girl, my mother and I used to get up every morning at 5am to make it. Around 7am, I brought nom kroch to the market everyday. Cambodian children love nom kroch. It’s quick grab snack. |
 Jayk Jien: Khmer Fried tropical banana. |
 Khmer Sauce. This recipe is great for any salad dish. For spring roll and eggroll, the taste might be a little strong. Just add boiled water to mild it. Adjust your taste bud. |
 Buk Ompel neng Ma’om: Pounded mackerel, ma`om(herb), green tamarind, garlic, sugar, salt, prohok, chicken flavored broth powder and chilli. |
 Nhom Sdao: Khmer bitter leave salad with pork. sdao, sach jrook (sach monn koh bahn), sondaek bon`duoh, karott, ji ongkam, thro`sok, sondaek dei leenh, tirk trei pa`em (see recipe for Khmer sauce), kroch chma, nom banjok (option- I like to eat with nombajok instead of rice, as you can see, I put more than the usual nhom sdao). |
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 Kreung somrab nom`pang dak sach, som rab klaem`sra, som rab nham jea muy bai: Ingredient: Ji van`suy, slirk kthem, jruok tei`tao neng karrot, sach monn jien.. |
 Onsom Jayk: Khmer steam gluttonous rice with tropical banana. Jake, dohng chooh, onkoh domnerb, skor, slek jake(wrapping). *Best with Jomhouy* Ber sngor, veah chol tirk, min sov chgnanh la`aw. |
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 Char mi suoh: Khmer stir fry vermicelli. -klanh, skor, ombel, tirk kjong(oyster sauce), msao suup monn, tirk si`eev (option). -kthem sor, sach jrook, kthem barang, karott, slek kthem, po`puus sondaek, pset thro`jeak kondaoh, bungkea kream (dried shrimp), sach kdam (imitation crab meat). |
 mju Derm Jayk: Banana trunk sour soup. tirk, slek krey, slek kroch, prohok, kthem sor, mdenh, Trei, mres`prov, derm`jayk, ompil tum, tirk suup monn kompung, mtes ‘jalepino’, msao suup monn, ombel. |
 Char Trokuon: Traditional Cambodian stir fry water spinach. Trokuon, klanh(oil), seang, ktem sor, skor, mao suup monn. |
 “Amok is a fish curry made from nice chunks of fish, curry paste, coconut milk, kaffir lime leaves, and basil.” photo courtesy http://www.uncorneredmarket.com |
 photo courtesy http://www.uncorneredmarket.com |
 <——Tirk kreung (fish paste dip) goes with mix vegetable. photo courtesy http://www.uncorneredmarket.com |
Hummm….yummy…look so delight and delicious!
You are not only a great writer, but a great cook as well.
You are “Lec Muay Khmer = Number One Khmer”! Thank you!:-)
December 1st, 2007 at 2:18 pm
Thank you Rumtum
You are free to eat them.
December 2nd, 2007 at 1:05 pm
The food looks great. Would there a chance for you to write recipes for the food? I’m interesting in cooking Khmer food as a Khmer myself.
January 16th, 2008 at 11:32 am
Dear anonymous,
Welcome! Thank you for your interest in Khmer cooking.
I am planning to work on my Khmer recipe. It might be awhile. In the mean time, I will list the basic ingredients.
January 16th, 2008 at 12:07 pm
Oh My god the food look so delouses, it make me want to go there and try all the food. Wow khmer food is very good and tasty and yummy!!!!!!.
January 16th, 2008 at 6:15 pm
Chhorvy,
yes, Khmer food is not only tasty but healthy as well.
January 16th, 2008 at 10:22 pm
Hi,
I saw this recipe posted and wonder if you have a recipe for both Mamm Shrimp with papaya and Mamm pickled fish with papaya.
Thank you
Mamm Khmer: Cambodian pickled shrimp and papaya.
January 20th, 2008 at 8:57 pm
Dear Vonny,
Suo sdey!
Thanks for stopping by. As I mentioned in my last post, I am planning to work on my recipes when time allowed. It will be awhile. Do stop by for other surprises.
January 20th, 2008 at 9:40 pm
look so yummy. Thks very much for sharing. I really miss those Khmer dishes very much.
btw, i wonder why there are so few Khmer restaurant in the States as well as other part of the globe.
January 22nd, 2008 at 4:14 pm
Dear Sovannaphume,
Thank you. Go ahead and pick your favorite menu.
Most Khmer restaurants are located in the big cities. And from what I heard, there are plenty of them in Tokyo.
January 22nd, 2008 at 8:25 pm
Well, I love most of them.
In Japan, I found only one Khmer restaurant in Tokyo known “Angkor Thom restaurant” of professor Pen Setharin . A couple restaurants in Japan are not enough compare to other countries.
Researchers have found that tourist comes to visit Japan because they want to test Japanese dishes. Reflect to this reason, we can say that food of one country is unique and play an important role as a key factor to attract the tourist as well. Both decoration and flavor must be considered and improved.
You have done a great job. Pls keep up your work for your suitable time.
January 23rd, 2008 at 8:39 am
Dear Sovannaphume,
You’re right, I am in agreement with that. Taste and presentation are important. Cooking is also and an art.
January 24th, 2008 at 4:31 pm
Hi…Man i just love your blog, keep the cool posts comin..holy Monday .
February 11th, 2008 at 11:07 am
Hi, I found your blog via Google while searching for GARLIC CHIVES and your post regarding Bistro - Satrey Khmer Online - Another World. Another Voice. Another Khmer woman. looks very interesting for me.
February 15th, 2008 at 6:35 am
hi! love the pictures! looks soo yummy. can’t wait for the recipes. btw would u know how to make num akgar tnout? as in steamed palm sugar rice cake? its my fav n i cant seem to find a recipe for it…
February 26th, 2008 at 12:06 am
Suo sdey Nary,
Thanks for your request. My apology, I have never tried making this cake. We’ll see if we can find you the recipe.
Num akgau tnawt is tasty, i love it too.
February 26th, 2008 at 1:34 pm
I look at your website, you are a great cook and more… I hope to see your recipe soon. I am Khmer I came to the US in 1982. I love Khmer food. I know how to cook alot of foods and I can tell that you are a good chief. I will come back to check out your web soon. Today I teach cooking class in Seattle Everett and I know that not many Cambodain food is posted for recipe. When I teach my students only ask me for Thai foods, but I always tell them that Cambodian foods taste better than spicy Thai foods. I teach Chinese, Vietnamese, Thai, and Camodian, and Mexican foods, but I eat Cambodian foods daily.
Thanks for posting your website.
March 24th, 2008 at 4:10 pm
Jum reab suo Ms. Tevy,
Welcome to our site. Thank you for your kind comment. I don’t know if I am a good cook but when I have time, I do try to perfect my dish.
Ms. Tevy do you have your own cooking school? You mentioned that you cook a lot and other ethnic food, WOW! Is there a chance that we can glance at your food?:)
You’re absolutely right, there aren’t many Khmer recipes online. I hope we will have more.
Regards,
SKO
March 24th, 2008 at 7:56 pm
If you don’t mind me asking you where do you live in what city or country? I used to teach cooking school before, but today I only teach at my home in Everett. I don’t keep the money that I make. I help many families and friends in Cambodia. Today I send 3 kids to collge and English school and feed many hungry families. I feel that I have more than enough in America, My husband and I just want to help many of Cambodian who are in need of help. You can check out my web at the above. I don’t have as beautiful pictures of food as what you did, but I raise enough money to help feed the families and friends in Cambodia and that all what I want to do for now. If you want to ask me anymore question please email to me in my own email address I would be glad to talk with you. Keep up your good work and I will come back from time to time to check out your site.
Take care
Tevy
March 25th, 2008 at 6:32 am
That was silly of me asking you where you live. Anyway keep up your good work and do email me to my own email, I will talk to you more. what I want to know is your real name.
Tevy
March 25th, 2008 at 8:13 am
Aw kun bong Tevy bahn chol mok niyeay heuy ouy yobol la`aw la`aw neng knhom.
Pa`oun sabai chet!
I checked your site, your food look very appetizing. And it looks as healthy as the chef.
Regards,
sko.
March 25th, 2008 at 9:24 am
hi. wow…i miss khmer food!!! i dont cook much and would love to learn. i can make a few dishes but just the simple stir fry. even worse, i dont live near any khmer people or stores. hard to find what im looking for but im not going to quit… got to learn how to cook great Khmer food. my husband Native american and he loves the luk lak i make so thats a plus!! thanks for putting up recipes.. it’s very incouraging =)
March 26th, 2008 at 10:00 pm
Jum reab suo Srey,
Aw kun bahn chol mok leng.
It must be difficult to cook not having enough Khmer ingredient around. I understand how much you miss Khmer food. What Khmer food do you want to make and you miss the most?
The luk lak that I have is quite high on calorie, good for kids and I think foreigners would like it.
Should you have any question about Khmer food, leave us a message. When we get plenty of requests, satrey Khmer Online will set up a schedule for food discussion in the chatroom.
See you again.
Regards,
sko
March 27th, 2008 at 12:12 pm
Oh my gosh…you’re such a life saver i’ve been wanting to learn all these recipes i’ve been cravin’ for. I might be cambodian but I don’t know how to cook cambodian foods besides stir fries. Thanks for teaching me now all I have to do is to get my husband to eat it ’cause he’s not cambodian LoL.
March 27th, 2008 at 12:43 pm
Mrs.Sovanny
Welcome to satrey Khmer Online. Glad you find our recipe helpful. Most of us begin with basic cooking, char and sngouw (stir fry and simple soup). It’s quick and easy. As time goes on, we get bored with the same flavor. Well, our Khmer dish has them all, from basic to the most complicated ones. The more complicate, the tastier it is.
Your dear husband might want to try kari monn. It is one of Cambodia’s tasty dish. The light sweet, cocconut, and nutty flavor seems to attract many people.
Regards,
sko
March 27th, 2008 at 3:33 pm
Oh my, I am missing srok Khmer more and more when seeing those delicious-looked Khmer food.
I have been away for some months and hope to go back to taste those nice stuff again.
Pics are so lovely. Now I have some ideas of what I am going to cook tomorrow.
Really thank you!
April 9th, 2008 at 7:01 am
Dear Pheng Sokunthea,
Welcome! Help yourself, the food is always available in our kitchen(site) hehe. With our rich and flavory food, it seems that we can’t get away from our taste and instinct. It must be hard not having our native food around. Good luck to you.
April 9th, 2008 at 10:45 am
My name is Kathy R. work at the Cambodian Association of IL. non-profit provide social Service to the cambodian Community in Chicago. My project call the National Cambodian American Diabetes Project (NCADP) work with four project sit in the United States. To promote and educate on diabetes and it complications, diabetes is a major concern within Cambodian American communities. It has been reported that Cambodians are six times more likely to die of diabetes than the general population in the United States. Develop diabetes materials to reach illierate community members, Balance curriculum flip chart. I was looking online for Cambodian recipe and picture to show to my Cambodian Community member of every day food, healthy and deliouse . Thank you for putting all your wonderful recipe and picture, now it’ll be easy for me to talk about healthy food and good for them. I’ll come back again to your website for more Cambodian recipe and picture. Happy New Year & Day of Rememberance
April 21st, 2008 at 12:04 pm
Jum reab suo ms.Kathy,
Thank you for your visit. Great to know active Cambodian!
The number of Khmer diabetes as you stated came as a surprise. I didn’t know that this is one of the major cause in our community.
Cambodian diet is known to be very healthy and rich in vitamin. Perhaps, living in US could also mean a change in eating habit?
I have talked to Khmer elders who are in the 80’s and 90’s years old. Words advice from them is to eat a lot of FISH! Traditional dish would be Tirk kreoung(Khmer pounded fish dip) with steam and fresh vegetables and pounded sun dried fish(trei`ngeat). These are there main diet. Drink lots of water and eat fruit as a snack.
April 21st, 2008 at 6:40 pm
Do you know of any hardcover cookbooks (with pictures/illustrations) that exist devoted solely to Khmer cooking other than The Elephant Walk cookbook?
Any suggestions are greatly appreciated. Thank you in advance.
-Romduol
April 25th, 2008 at 9:25 pm
Suo sdey Romduol,
Welcome! There are good cookbooks which contain all authentic Khmer dishes that are written in Khmer language. But we haven’t seen one in english.
What are you specifically looking for, cookbook written in Khmer or Khmer food in english?
Thank you for your request.
Best regards,
SKO
April 26th, 2008 at 6:08 pm
I found your blog via Google while searching for recipes cooking vietnamese and your post regarding Bistro - Satrey Khmer Online - Another World. Another Voice. Another Khmer woman. looks very interesting to me. Just wanted to drop a note to let you know what a great site you have. It is a great resource and a great place to drop by.
April 27th, 2008 at 6:22 am
Nico,
hello. Thanks for your nice comments.
April 30th, 2008 at 6:50 pm
sou sdey paown srey sok sabai chea te tnga nis? ma hoop paown srey kouh jong oiy klean nas kron te kherng pleam srok tek mot mouy rom pech.Bong song khem tha tngai na mouy bong nerng ban eat ma hoop ro bos paown srey chea men khan ley. na hay chos chourp kneah te trim nis ban hey yourgn chum choub knear tngai kouy tet. soom oiy te voda chhnam tmey chouy tam theraksa krom krou sa paown srey oiy choup prow tes te nerng sach kday sok krop praka
May 3rd, 2008 at 10:26 pm
Jum reab suo “srey mean robeab”
Aw kun bong srey! Jam tngai nah mouy oun neng onchernh bong mok nham mahoap pa`oun. Ther bong mok pi nah deh? Bong nov eh nah?
Thank you for the bless.
regards,
SKO
May 4th, 2008 at 9:31 am
Hi again
My answer to your question: “What are you specifically looking for, cookbook written in Khmer or Khmer food in english?” is either or. Both are welcomed in my household. It’s especially appealing if it has illustrations or pictures associated with the recipes.
Thanks again.
Romduol
P.S. Why don’t you publish a cookbook?
May 4th, 2008 at 8:34 pm
Suo sdey sis Romduol,
Thank you for answering my question. Speaking of Khmer cookbooks, we haven’t seen many around. Although, there are some in Khmer but not with photo illustration. If there is, I’ll keep you posted.
“Why don’t you publish a cookbook?” Thank you for your suggestion. I don’t think am I am qualified to publish a cookbook, I am not near professional yet. There is so much to learn about Khmer cuisine. Authentic Khmer dishes require time and practice. Cambodian have too many wonderful complex recipes. What we are eating everyday is just the basic, stir fry, soup…
There are much more than that.
regards,
SKO
May 5th, 2008 at 9:15 am
Juoem reap suoy
aw goun for the recipes.quom saliang jayk jien.
ur a great cook i bet so thanks for the recipes again
May 26th, 2008 at 9:24 pm
it’s me again but could you please put a recipe for bok-la-hong
May 26th, 2008 at 9:29 pm
srey sokna,
Svakum!
SKO is currently busy. I will work on the recipe that you have requested when I am avaialble. Please check back.
There’s a cooking video on bok lahong recipe. If you have any question let me know.
Enjoy making bok lahong:
http://www.satreykhmeronline.com/simply-khmer-food/video_cooking/
May 27th, 2008 at 2:27 pm
A+
June 19th, 2008 at 12:22 am
Mr.B&S,
Is the food that outstanding? Or are you being too kind?
Thank you for supporting Khmer cuisine.
In return, I’d like to prepare you a plate of your choice.
-SKO
June 19th, 2008 at 12:55 pm
Hi Bong Srey, I really proud of your good job in sharing your Khmer testy original recipes and excellent decoration. A++
If I have chance to get a plate among the above menu, I will choose “Buk Ompel neng Ma’om”.
សូមអរគុណទុកជាមុនបងស្រី!
B&S
July 6th, 2008 at 11:47 am
Suo Sdey B&S,
Thank you for your support!
I wish to share Buk Ompel neng Ma’om with you. It is very delicious. One things about this food, ma’om releases a lot of aroma after the next day which makes the “Buk” tastes even better.
regards,
SKO
July 6th, 2008 at 1:08 pm
hi!
I would like to try the dishes once i visit cambodia.
I’m malaysian-cambodian. Although the dishes looks similar with my mom’s cook, i would like to try your dishes!
But i can’t find beef sweet soup from your menu. Sweet soup ingredients are bamboo shoot, brown sugar, black pepper, beef right? Egg and mushroom also can. Non-muslim normally using pork for this soup.
Khmer cuisine are really delicous, great and healthy! I wish to open a Khmer dishes restaurant at Malaysia one day based on my mom’s cook but i wanna get some knowledge about the dishes from you as well.
Keep up your good work!
August 21st, 2008 at 10:18 pm
Dear Sofrina,
Jum reab suo!
I am not exactly sure what you are requesting but to my best guess, I think you are talking about “Khor Ko” caramelized beef, it has most of the ingredients that you listed.
If you can let me know the name of the dish, satrey Khmer Online will work on the recipe.
BTW, are there many Khmer restaurants in Malaysia? If you do open Khmer restaurant, I will be one of your customer.
regards,
SKO
August 22nd, 2008 at 9:31 pm
Hi This is Ming Tevy I talk with you last time. I saw your somlor somlok look so good I will try it this week. I just got back from few countries and camping for the summer. I have been busy teaching my class also. I am glad you put down the Cambodian cooking class in PP. I took few of my American friends and my families there when I was there. All my American friends loved it, but my families thought it was ok. Anyway I thought it was kind of ok because I know most of the foods. I even let many of Americans who went to visit know about that cooking class. I am so very proud of you for keep up the good work of Khmer recipe. I came back from time to time just to see what you have for me to cook for Khmer food. You make the picture look so yummy and tasty that I have to go to the store and find the ingredients to cook which is what I will do when I teach the class this week just for myself not for my students.
Take care and keep up your good work for the delicious Khmer food.
Ming Tevy
September 4th, 2008 at 7:15 pm
Hi there:)
The pictures of Khmer food looks so tasty
I was wondering whether you know where I can get cookbooks written in the Cambodian language instead? And I’m referring to Western or Chinese etc recipes (it doesn’t matter).
This is for a Cambodian friend of mine who can only read in Khmer
Maybe any online website that sells these books? Because I can;t possibly fly to Cambodia..
Thanks for your help in advance
September 4th, 2008 at 7:28 pm
Suo sdey ming Tevy,
Glad to hear from you. Welcome back and thanks for the great comments.
Somlor somlok is very delicious. Try adding dried shrimps, it gives a lot of flavor. I hope you like the recipe.
Cambodian cooking class is well known, I have never been to the class but I heard that many westerners liked it.
~SKO
September 5th, 2008 at 11:04 am
Dear Lee Na,
Welcome to Satrey Khmer Online.
I am sorry I do not know any cookbook but if I do come across, I will inform you. Or if your friend needs a recipe in Khmer, satrey Khmer Online will try to help her.
Best regards,
SKO
September 5th, 2008 at 11:09 am
Hi Jayavarman
Thanks for the prompt reply
Which link on your page has recipes in Khmer btw? or where can I find these recipes?
September 5th, 2008 at 9:20 pm
Suo sdey Lee Na,
How are you?
We do not have the exact page or link for the recipes but they are usually posted on the front page “HOME” from time to time. Scroll back to see all the recipes from “previous entries.”
Best regards,
SKO
September 8th, 2008 at 7:37 pm
Oh god, I miss those dishes so much =(
October 4th, 2008 at 10:07 pm
Cheavy
I know what you mean.
Hard to get fresh Khmer ingredients around.
October 5th, 2008 at 5:18 pm
Hi.
Very nice and informative website. Thank you for all the recipes.
Do you have a recipe for Bongkong (or kdam) chhar kroeung?
Thank you in advance.
-Mony
November 8th, 2008 at 7:59 am
Dear Mony,
How are you? Thank you for your kind compliments and your support.
SKO(satrey Khmer Online) do not have the recipe that you are requesting at the moment but I can give you instruction how to cook it. Should you have any question of how to go about cooking it, please leave your message @ (Khmer) Food Chatroom http://www.satreykhmeronline.com/simply-khmer-food/khmer-food-chatroom/
Best regards,
SKO.
November 13th, 2008 at 6:47 pm