Cambodia Archives - International Cuisine

Trey Amok (A Steamed Fish Curry)

May 22, 2018 By Darlene at International Cuisine

Trey Amok considered to be Cambodia’s national dish is a lovely steamed fish curry that is typically steamed in banana leaf. This recipe is made in one pot and placed in a banana leaf boat for presentation. The result is pretty darn close to the real thing.

This classic trey amok dish is served with steamed white rice for a fantastic meal. This recipe utilized the technique of making a paste using a mortar and pestle, which is used quite a bit in Khmer cuisine.

If you would like to learn more about Cambodia be sure to check out “Our Journey to Cambodia” plus there you can find some more authentic recipes.

Craving more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing. It’s free and you can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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4 from 2 votes

Trey Amok (A Steamed Fish Curry)

Trey Amok is the national dish of Cambodia. It is easy to see why a lovely steamed fish curry!

Course Main

Cuisine Cambodia

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings

Calories 289kcal

Author International Cuisine

Ingredients

3 cloves garlic finely chopped
1 large shallot bulb finely chopped
3 stalks lemongrass ends trimmed, inner tender stalk only, finely chopped
½ inch piece galangal peeled and finely chopped
2 kaffir lime leaves finely chopped (lime zest can be substituted)
1 teaspoon tumeric powder
1 teaspoon light brown sugar packed
1 teaspoon salt
2 teaspoons chili paste – like Sambal Oelek
1 tablespoon vegetable oil
½ teaspoon shrimp paste optional – substitute anchovy paste if you can’t find shrimp paste
1 cup coconut milk well shaken
1 tablespoon white sugar
1 teaspoon salt
1 pound firm mild white fish – like halibut, mahi mahi, or true cod, skin removed
1 cup fresh spinach leaves cut into ½-inch thick ribbons
1 egg
1 tablespoon fish sauce
red bell pepper sliced
Kaffir lime leaf ribbons – thinly sliced kaffir lime leaves
1 large banana leaf to make the bowl

Instructions

Place the first 5 ingredients in a mortar and pestle and pound to a paste.
Add the remaining ingredients and pound or process until all spices are well incorporated.
Fish Amok
Thinly slice the fish into ½-inch thick bite size pieces and set aside.
Heat the oil in a saucepan over medium-high heat. Add the curry paste and cook for 1 minute.
Add the shrimp paste, coconut milk, sugar and salt, whisking to combine.
Turn the heat to medium and simmer for 2 minutes, whisking occasionally.
Add the fish and spinach leaves, gently folding the fish into the curry sauce with a wooden spoon or rubber spatula.
Let the amok simmer for 3 to 4 minutes, or until the fish is just cooked through. Turn the heat off.
In a small bowl, whisk the egg with the fish sauce and 2 tablespoons of the curry sauce from the pan.
Pour the egg mixture into the saucepan and gently fold it into the curry.
To make a banana leaf bowl, cut out a circle about 7 inches and using a toothpick secure four sides to make a bowl.
Serve the amok in a banana leaf bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk), a few sliced red pepper pieces and a sprinkling of kaffir lime leaf ribbons or lime zest.

Nutrition

Cambodia Fried Banana Nuggets (Num Chet Chien)

May 22, 2018 By Darlene at International Cuisine

Cambodia Fried banana nuggets is the type of dessert you would find in a fine restaurant. These delicious fried nuggets are perfect with a bowl of vanilla or Kampot pepper ice cream.

Bananas hold up really well wrapped in a spring roll wrapper and deep fried. Sprinkle with a touch of powdered sugar for a fantastic way to end your Khmer meal. Bananas are abundant in tropical Cambodia. Dessert in Cambodia can be made of many different things some common items are coconut, mango with sticky rice, mung beans and fruits with a touch of lime and chili.

Did you know that nearly one in four Cambodians were affected by the horrible regime of the Khmer Rouge? If you would like to learn more about this beautiful country filled with hope be sure to check out “Our Journey to Cambodia” Plus get some more authentic Khmer recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.5 from 6 votes

Cambodia Fried Banana Nuggets (Num Chet Chien)

A quick and easy dessert recipe that is a perfect ending to your Khmer meal.

Course Dessert

Cuisine Cambodia

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 113kcal

Author International Cuisine

Ingredients

1 large banana first cut the long way then cut into about 12 small pieces
1 Teaspoon Sugar
¼ teaspoon Vanilla extract
6 small size spring roll wrappers cut in half
Vegetable oil for deep frying
Powdered sugar to garnish

Instructions

In a small bowl, mix together the banana pieces, sugar and vanilla extract
Wrap each piece of banana with a spring roll shell and set aside
Heat the oil in a deep frying pan, when the oil is hot, deep fry the nuggets until golden brown.
Place on a paper towel to remove any excess oil
Sprinkle with powdered sugar
Serve with some vanilla Ice cream
Enjoy!

Nutrition

Cambodia Beef Salad

May 18, 2018 By Darlene at International Cuisine

This Cambodia or Khmer beef salad was so easy to make and was the favorite at the cooking class we took at the Khmer Root Cafe just outside of Kampot, Cambodia in the rural countryside.

Beef Carpaccio is one of all time favorite things so it no surprise that I absolutely loved this dish. Some people get a little concerned about eating raw beef however it is “cooked” in lime juice just like ceviche is. You do want to make sure you are using a premium grade beef however. This Cambodia Beef Salad recipe is really quick and easy to make, the long time listed in the recipe is the time it needs to “cook” in the juices in the refrigerator.

One of my favorite things to do while traveling is to take a local cooking class. Not only do you learn about the cuisine but the people and culture as well. We had such a blast with the French family that took the class with us and also getting to know the chef’s beautiful family. This particular class was one of the best on our travels. The setting was in an open air restaurant across from what is known as the secret lake. Villagers were cruising by with their water buffaloes and scooters.

This recipe calls for tuk prahac which is a fermented fish sauce. You should be able to find it in your local Asian store or else you can simply substitute regular fish sauce.

We made every single dish listed on the menu and this Cambodia beef salad was voted favorite among the participants in the class.

I hope you make it, you will love it.

Fresh beef Salad on a plate served with cucumber slices

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5 from 3 votes

Cambodia Beef Salad

A super quick and easy salad that hit all the notes that Khmer cuisine is famous for. Please note the recipe calls for about an hour or two in the refrigerator which is listed below as the cook time. Also you should be able to find tuk prahac at you local Asian market, otherwise substitute fish sauce.

Course Salad

Cuisine Khmer

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings

Calories 479kcal

Author Darlene at International Cuisine

Ingredients

3 Tbsp Tuk Prahoc
3 limes Juice of
3 Tbsp Palm Sugar
2 stalks lemon grass trimmed and finely sliced
2 shallots peeled and finely sliced
2 cloves garlic
1 lb beef filet finely sliced, premium grade
1 red chili finely sliced
2 oz peanuts roasted and unsalted
6 leaves Basil
1/2 white onion peeled and finely sliced
1 cucumber peeled and sliced for garnish

Instructions

In a bowl, whisk 2 Tablespoons tuk prahoc with the juice of two limes and 2 tablespoons of the palm sugar, until the sugar has dissolved. Add the lemongrass, shallots, onion, basil and garlic and mix well. Toss in the slices of beef, cover and place in the refrigerator for 1-2 hours.
Meanwhile, in a small bowl, whisk the remaining tuk prahoc with the juice of the third lime. Stir in the remaining palm sugar until it dissolves and set aside.
Put the beef slices, drained of any remaining liquid in a clean bowl. Add the chili, and peanuts. Toss with the dressing, garnish with coriander leaves and serve immediately alongside some cucumber slices.

Nutrition

If you like this recipe or looking for other Cambodian dishes be sure to check out the other authentic Khmer recipes below and be sure to read

Our Journey to Cambodia to get to know the country better.

Kuy Teav A pork and seafood noodle soup

Swai Nhoam Di Hu Squid and mango salad

Trey Amok (Cambodia’s national dish) Steamed Fish

Num Chet Chien Fried Banana Nuggets

Kuy Teav (Pork and Seafood Noodle Soup)

May 18, 2018 By Darlene at International Cuisine

Kuy Teav a pork and seafood noodle soup is flavorful and very common in Cambodia, each family having their own special recipe for it. It is also found in many street stalls as well as restaurants. The broth is typically made from pork bones with dried shrimp or squid, and is mild. The types of meats and seafood used is typically based on what is available but could include pork belly, minced beef or pork, even duck or offal. The combinations are endless.

It is believed to have originated from Chinese immigrants living in Cambodia. Cambodians proudly claim this unique soup as their own, and for good reason, it is simply delicious how the flavors all come together in the end. The dish is often consumed for breakfast and most street vendors will be sold out by noon, but you can be enjoy it for any meal of the day.

The Khmer name Kuy Teav stems from the Chinese meaning cut rice noodle. The noodle is made from the long grain rice flour vs the glutinous rice rice flour. Are you wondering how to say it? It is pronounced Koo-e Teev

Kuy Teav is also served with condiments to be added to your liking. In Cambodia it will certainly include lime, Kampot pepper, and garlic. Additionally it is served with an array of herbs like cilantro, basil or other types of greens. Bean sprouts and hard boiled eggs are also a lovely addition. For heat add some chilies or a chili paste for a perfect balance of flavors.

This dish can be served hot with a broth, or it is loved cool and dry on a very hot day. This dish is a big reason why we added Cambodia to our travel itinerary. We fell in love with it and I am sure you will too!

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4.45 from 9 votes

Kuy Teav (Pork and Seafood Noodle Soup)

An amazing array of Cambodian flavors. You will love this soup!

Course Soup

Cuisine Cambodia

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings

Calories 936kcal

Author International Cuisine

Ingredients

2-3 lbs. pork soup bones or neck bones
1 tablespoon dried shrimp
1 tablespoon fish sauce
Salt and white pepper to taste
Soup ingredients:
3 hard boiled eggs
1 lb. Rice noodles
1 lb. Ground pork
1 tablespoon rice wine
2 teaspoons soy sauce
2 teaspoons honey
1 teaspoon sesame oil
1 lb. Raw shrimp peeled and de-veined
Garnish ingredients
1 handful bean sprouts
1 handful cilantro chopped
4 green onions chopped
1 tablespoon fish sauce
1 tablespoons hot chili sauce sirachi etc
1 lime sliced into wedges

Instructions

in a stockpot, boil the pork bones for 5 minutes, drain and rinse the bones and stockpot.
Place the pork bones on a baking sheet and broil in the oven until darkened and crispy, about 8-10 minutes.
Return the bones to the stockpot and fill with enough water to cover the bones by at least 1"
Add the dried shrimp to the pot
Simmer on low for 2-3 hours until the meat falls off the bones. Be sure to skim any foam from the surface of the broth, replenish water as necessary, to maintain the level.
While the broth is cooking hard-boil a few eggs and set aside
Remove the bones from the broth, let cool for 5 minutes, then pull the meat from the bones and set aside. Discard the bones.
Add the fish sauce to the broth then season with salt and pepper to taste. Simmer on low while you prepare the rest of the dish.
Bring a separate pot of water to a boil, cook the noodles, rice noodles only take about 30 seconds to cook, drain and rinse with cool water.
In a skillet over medium high heat add in the ground pork, break it into chunks, then add in the wine, soy sauce and honey. Cook until the pork is cooked and the liquid evaporates, about 7 minutes.
Add in the pork bone meat and sesame oil, stir together then set aside.
Bring the broth to a boil. Place the shrimp in a strainer and dip it into simmering broth.
Cook until pink, ten set aside.
Distribute the noodles into four bowls, add in the shrimp, pork and garnishes into each bowl. Ladle the broth into each bowl, serve with additional garnishes on the side.
Dig in, it's awesome!

Nutrition

Swai Nhoam Di Hu (Cambodia Squid and Mango Salad)

November 13, 2014 By Darlene at International Cuisine

This delicious Cambodia squid and mango salad is served with a sweet fish sauce called tirk trey chu p’em in Khmer. The sauce is a little different but becomes very addicting. All the ingredients meld together as a feast for the palate.

This country food is from Karmourn Sor the Rach Gia province in Cambodia. This recipe is delicious as an appetizer or served with rice for a meal. Make sure to use the freshest squid (also known as calamari) when preparing this dish. Also please note that this is typically made with a green mango not a ripe one. I could not find a green one and the result was still amazing.

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5 from 1 vote

Swai Nhoam Di Hu ( Cambodia Squid and Mango Salad)

Course Salad

Cuisine Cambodia

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings

Author International Cuisine

Ingredients

2 Cups Water
¼ teaspoon salt
1 1 lb fresh squid
1 large fresh green mango or firm mango peeled and sliced
½ Red bell pepper sliced
1 sweet onion sliced
½ cup unsalted roasted peanuts
1 handful chopped mint leaves
1 handful chopped fishwort
¼ cup sweet fish sauce directions below
¼ cup hot water
¼ cup sugar
1/3 cup fresh lime juice
1/3 cup fish sauce
3 chopped hot chili pepper or to taste
1/3 cup roasted peanuts crushed (optional)

Instructions

Wash squid with cold water, remove clear tough rim and stomach from the squid tubes, rinse then cut squid into bite size pieces.
Boil water and salt in a small pot, add the squid when water boils, stir a couple minutes and pour into a colander to drain, do not overcook the squid. Set aside
In a small bowl, mix hot water with sugar till sugar dissolved.
Add lime juice, fish sauce and hot chili peppers together, mix well and set aside to cool.
To serve
In a large bowl, mix the mango with the pepper, onion, squid, and fresh herbs. Pour the fish sauce over, stir well and garnish with the peanuts.
Enjoy!