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 |
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