8:44 PM
seangkhun
learn how to cook Khmer Cuisine
Braised pork with coconut milk and pineapple.
Bok svai bungkea kream: Cambodian classic mango relish with dried shrimps.
9 1/2 ounces shredded young green mango
1 medium size Khmer chili (birds’ eye chili)
2 medium size cloves of garlic (skin removed)
2 1/2 tbsp medium size dried shrimps (soaked and crushed))
1 tbsp of sugar
1/2 tsp salt
1 tbsp roasted peanuts (partially crushed)
1/2 tsp fish sauce
1 small tomato (thinly slice)
4 tbsp red onion (julienne-thinly)
4 tbsp of Khmer basil (julienne)
Preparation:
—Dried shrimps
Soak dried shrimps in warm water for 10 minute. Then rinse a few time and discard the soil. Squeeze out the water and keep it in a bowl for later use.
—Mango
Partially peel the mango skin with the peeler.
Chop vertically into the mango.Then slice or shred the mango with a knife and a peeler each time when you have to. The peeler give a nice thin texture.
Set aside in a big bowl and keep for later use.
–Making sauce 
In Cambodian mortar partially pound roasted peanuts, then keep it in the bowl for later. In the same mortar, crush chili and garlic. Then add dried shrimps and partially pound it together.
Khmer Sauce. This recipe is great for any salad dish.
For spring roll and eggroll. If the taste is a little strong, you can add fresh squeeze lime or boiled water to mild it. Adjust your taste bud. 
Khmer Food Carving
Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants. As the southern Cambodian (Khmer Krom) described this soup.
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
-This is Cambodian traditional dish. It contains chicken, Khmer basil, Khmer pea eggplants, kaffir lime leaves, coconut milk, msg, lemon grass paste, shrimp paste, fish sauce, palm sugar and Khmer chili.
Somlor Machu Kreung Ktih Sach Chrook – Flavorful Cambodian pork rib and beef tendon braised coconut with water spinach, lemon grass paste and ripe tamarind. A combination of nutty and tangy taste.
Ingredients:
Khmer water spinach (trokuon)
pork ribs, cut in pieces
ripe tamarind or tamarind powder
Chicken flavored broth or chicken broth cube
fish sauce
salt
cooking oil
coconut milk
prohok (fermented fish)
Mreas Prov (holy basil)
beef tendon (optional)
Lemon grass paste – Kreung
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| Making Kreung: (Lemon grass paste) 1) Remove seeds from dried chili and soak in water until soft. Squeeze the water out. Then mince it. 2) Thinly cut lemon grass, kaffir lime leaves, galanga, tumeric root, garlic and fresh shallots *Pound # 1 & 2 well together in a (Cambodian) mortar or grind them in the blender. | **Extract tamarind: Put water and ripe tamarind together and bring to first boil. Smash it with a ladle or spoon to release the sourness. Then drain and keep it for later use. | Separate trokuon leaves from the stalk. Then wash well. Drain it and keep it for later use. |
Preparation:
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- Cambodian caramelized sweet potato with sesame. This is traditional snack, dessert or appetizer and popular among children.
Chei Peou Chu`aem – Cambodian sweet and sour preserved turnips. Made with salted preserved turnips, dried chili, lemon, sugar.
Chei Peou Chu`aem is usually eaten with congee as breakfast ( as seen in the photo) or can be served with steam rice.
Making chei peou chu`aem:
Wash the salted preserved turnips well and pat dry.
Thinly slice and soak in cold water for 10 minutes to get rid of the salt.
Then wash it a few times and squeeze it dry.
Marinate it with sugar, lemon or vinegar.
De-seed dried chili and thinly slice, then gently mix with chei peou.
Somlor Somlok – Cambodian mixed vegetable soup with fish, mushrooms, dried shrimps, Khmer squash, green bean, bamboo, taro, chee prohaer (Khmer herb), fresh chili , slek nguob (mountain vegetable), chili leaves combining ingredients with native flavor such as rhizome, lemon grass, prahok, garlic which is the outstanding flavor of somlor somlok. Very tasty and hearty soup full of vitamin. It is served with steam rice and along with Trey Ngeat (sun dried fish).
Somlor somlok is similar to somlor prohaer both have the same base ingredients and vegetables. And the same cooking process, the only different is, with somlor prohaer, the fish is pounded into small pieces and tumeric root is often added where somlor somlok, the fish cut into chunk. The best part of somlor somlok is the joy of tasting varieties of vegetable, there are AT LEAST 9 different kinds and more.
Preparation:
 A) *Soak dried shrimps in lukewarm water for 15 minutes. Then wash it very well and discard the soil. Pat dry. -In a mortar – pound dried shrimps and garlic, rhizome together. -In a bowl – extract prahok. And save for later use. |  B) Cut fish (catfish) into chunk. Wash and pat dry. Lightly fry them. Set it aside for later use. | (hard vegetables) C) Cut green bean, taro, and Khmer squash.Wash well and drain them. * Bamboo shoot must be |
Somlor Somlok – Cambodian mixed vegetable soup with catfish and mushroom. Recipe will be available soon.
Nom Krob Knohr - traditional Khmer sweet made of mung bean and egg.This dessert goes well with hot tea or coffee.
Please click on the image to see full recipe in english.
Recipe in Khmer:
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