I am very happy that our vegetables spread around. Khmer pumpkin is very popular among asian community, especially in Japan and oriental market around the globe. In many oriental stores, our pumpkin is labeled as “Kabocha. Prize wise, it is quite expensive almost the same everywhere.

You are very fortunate that you can grow your own. It takes very hot climate to grow this special pumpkin. Western pumpkin is very soft, watery and sweet, I can’t quite get used to the taste. There’s no good texture to it. Khmer pumpkun is very sticky and tasty.

regards,
SKO

I wish to let you know that I am a Khmer woman and I know that Khmer pumpkin is selling in Australia, especially in Khmer/chinese groceries. But it is quite expensive, $3.99 per kg, comapared to other pumpkin which is only $1 per kg. However, I plant it every year round because I don’t like western pumpkin.

Best wishes

Theany

Pumpkin is very special vegetable in Cambodia, the taste and texture is mild sweet and sticky,very unique and hardly find it anywhere. However one might find Cambodian pumpkin sell at international market under the name “Kabocha,” in Japanese language. The taste is a bit different, rather less sticky and a bit watery. Our seed found it’s way to Japan by a portuguese.

We have hundreds of dish made with pumpkin, however the dish that you are requesting, I am not quite how to make it. I am so sorry. I usually stir fry pumpkin with pork not baking it.

Ms.Nicolette, if you do find this recipe please come and share with us.
Thank you.

Regards,
-SKO

I believe that the pumpkin dish that you had in Siem Reap was not the kind of pumpkin that you had in Singapore. Khmer pumpkin is unique in terms of texture and taste. It is a very small and heavy. This kind of pumpkin you can boil or fry without putting any meat and it is delicious compare with others.

Therefore u can’t prepare that dish unless you can have that kind of pumpkin.

If you have a garden I can send some seeds to you if the customs in your country is not very strick.

Theany

I’m a singaporean who visited Cambodia recently. Am absolutely in love with the simple yet delicious khmer cuisine.

I had the most amazing dish at this restaurant called khmer kitchen in Siem Reap. The dish was baked pumpkin with pork. I was wondering if you have the recipe for it so that I can try to recreate a taste of cambodia back here.

Thanks,
Nicolette

Thank you for visiting satreyKhmerOnline. AS far as Khmer herbs & spices, am not quite sure if there is any available online. We’ll let you know if there’s one. Is there specific Khmer ingredients that you really miss or want to purchase? Let us know.

Tae reaksa.

Regards,
SKO.

My family are Khmer and living here in Ireland – not many ingredients are available so the family continue to miss their Khmer cooking a lot.

Could anyone please advise us if they would know of an online supplier for the herbs & spices in Khmer cooking?? Much appreciated and ‘Soksabai’to you all.
James & Peou