Koulen: Lychee |
Svay prum`saen: A kind of tropical mango. |
Derm Jayk: banana trunk
(for sour soup) |
Tro`kuon srae: Cambodian wild spinach |
Lahong Kchei: green papaya |
Sondaek Ho Lan Tav: sno pea pot |
Plae Chumpu: Wax Apple |
Pka chook: Lotus flower. The leaves use for wrapping food. |
Svay Kchei: Baby mango for
snack and pickles. |
sa`Om: Fern-like vegetable. For all purpose soup and omelette. |
Slek Bas: Cambodian vegetable |
Slek Jayk: Banana leaves. For
wrapping, baking and steaming.
Cambodian version of
aluminum foil. |
Trolach: Cambodian gourd (fuzzy melon) |
Spey Chhai Sim: yu choy sum |
Slek Lpoeu: pumpkin leaves |
Mreh: Bittermelon |
Spey Khiev: bok choy |
Knaoh: Jackfruit |
Trolach tom: Wax gourd |
Lpoeu: pumpkin |
Salath Tirk (Domrey Tirk):
Watercress |
Trobb Srouy: Khmer eggplant |
Trobb Veng (Trobb Kdoh Koe): Long purple eggplant |
Khat Na; baby broccoli |
Spey Cheung Tea: mustard green |
Sondaek Kuo: string bean |
Merm Trao: taro |
Ompil Kchei: green tamarind |
Plae Speu: star fruit |
Trokuon: Cambodian water
spinach |
Slek Ompil: Tamarind leaves. For sour soup |
Mkhout: Mangostan. Juicy tangy sweet and sour. Each mangostan contains 6 or more segments inside. The white flesh is very soft and flavory. Fiber, potassium, calcium, Vitamin B1, Vitamin B2, Iron, Vitamin C and Vitamin B6, xanthone, antioxidant. |
Cambodian’s fruit stall |
Sro`ka neak: Dragon fruit |
Ptee: Amaranthus dubius. A kind of vegetable taste a bit like watercress. The dark green leaves have large quantity of mineral, protein, good source of vitamin C. |
Ptee Ombos: Literally means
‘thread’ amaranthus dubius.
The leaves are smaller
than the regular
amaranthus dubius and the
stalks are almost the size
of the thread. |
Slek Nguob: Khmer vegetable for somlor kako, prohaer, sngou ch`eung chomni chrook, cha tro`lub klanh. |
Popeay: Wing beans |
Slek Mkak |
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