Cambodia

Cambodia ( (listen); also kampuchea ; khmer: កម្ពុជា, kâmpŭchéa [ˈkampuciə]), officially the kingdom of cambodia, is a country located in the southern portion of the indochinese peninsula in southeast asia, spanning an area of 181,035 square kilometres (69,898 square miles), bordered by thailand to the northwest, laos to the north, vietnam to t...

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Featured Dishes from Cambodia

Drink

Allen Delong

Main

Amok

Steamed curry (khmer: អាម៉ុក, amŏk [ʔaːmok]; thai: ห่อหมก lit. 'bury wrap', ho mok [hɔ̀ː.mòk], lao: ຫມົກ, mok [mók]) is a southeast asian type of curry steam-cooked in banana leaves. in laos it is also roasted on embers. the base of the curry is made with a curry paste (khmer: គ្រឿង, krœăng [krɨəŋ]; thai: พริกแกง, prik kaeng) with or without the addition of coconut cream or coconut milk and eggs. a wide range of leaves and staple ingredients are also added to the dish, such as: fish (khmer: អាម៉ុកត្រី, amŏk trei [ʔaːmok trəj]; thai: ห่อหมกปลา, ho mok pla [hɔ̀ː.mòk plāː]; lao: ຫມົກປາ, mok pa [mók paː]); bamboo shoots (thai: ห่อหมกหน่อไม้, ho mok no mai [hɔ̀ː.mòk nɔ̀ː máːj]; lao: ຫມົກຫນໍ່ໄມ້, mok nor mai [mók nɔ̄ː mâj] (often with minced meat inside)); chicken (khmer: អាម៉ុកសាច់មាន់, amŏk săch moăn [ʔaːmok sac mŏən]; thai: ห่อหมกไก่, ho mok kai [hɔ̀ː.mòk kàj]); snails (khmer: អាម៉ុកខ្យង, amŏk khyâng [ʔaːmok kʰjɑːŋ]); tofu (khmer: អាម៉ុកតៅហ៊ូ, amŏk tauhu [ʔaːmok tawhuː]; thai: ห่อหมกเต้าหู้, [hɔ̀ː.mòk tâw.hûː]);; algae (lao: ຫມົກໄຄ, [mók kʰáj] (with mekong weed)).according to cultural anthropologist penny van esterik, the southeast asian coconut-based curries are the result of indianization, that in the 15th century after the fall of angkor, were introduced in the ayutthaya kingdom by khmer royal cooks and later reintroduced back into cambodia as the siamese armies attacked into cambodia. nowadays, they are considered characteristic of individual southeast asian cuisines.

Main

Amok trey

Fish amok or amok trei (khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a khmer steamed fish curry (amok) with a mousse-like consistency, one of cambodia's national dishes. fish amok is believed to have been a royal khmer dish dating back to the khmer empire, although others question it originating in cambodia.

Main

Ang dtray-meuk

Skewered and grilled squid, serve with dipping sauce

Drink

Angkor

Angkor beer (khmer: ស្រាបៀរ អង្គរ, srabiĕr ângkôr [sraːɓiːə ʔɑŋkɔː]) is a cambodian beer, named after the iconic khmer angkor temples near siem reap. it is the most widely consumed beer in cambodia. along with klang beer, bayon beer, angkor extra stout, and black panther premium stout, it is brewed at the cambrew brewery in sihanoukville. its official motto is "my country, my beer"

Dessert, Sweet

Ansom chek

Sticky rice cake with coconut milk, coconut and ripe banana, steamed in banana leaves, may also contain mung beans or black beans

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Breakfast

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Baguette topped with fried shrimp

Side, Snack, Appetizer

Bai cha

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Bai cha

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Bai mon

Poached chicken with rice

Side, Snack, Appetizer

Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

Side, Snack, Appetizer

Banana

A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus musa. in some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. the fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. the fruits grow upward in clusters near the top of the plant. almost all modern edible seedless (parthenocarp) bananas come from two wild species – musa acuminata and musa balbisiana. the scientific names of most cultivated bananas are musa acuminata, musa balbisiana, and musa × paradisiaca for the hybrid musa acuminata × m. balbisiana, depending on their genomic constitution. the old scientific name for this hybrid, musa sapientum, is no longer used. musa species are native to tropical indomalaya and australia, and are likely to have been first domesticated in papua new guinea. they are grown in 135 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. the world's largest producers of bananas in 2017 were india and china, which together accounted for approximately 38% of total production.worldwide, there is no sharp distinction between "bananas" and "plantains". especially in the americas and europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the cavendish group, which are the main exports from banana-growing countries. by contrast, musa cultivars with firmer, starchier fruit are called "plantains". in other regions, such as southeast asia, many more kinds of banana are grown and eaten, so the binary distinction is not as useful and is not made in local languages. the term "banana" is also used as the common name for the plants that produce the fruit. this can extend to other members of the genus musa, such as the scarlet banana (musa coccinea), the pink banana (musa velutina), and the fe'i bananas. it can also refer to members of the genus ensete, such as the snow banana (ensete glaucum) and the economically important false banana (ensete ventricosum). both genera are in the banana family, musaceae.

Main

Banana blossom salad

Banana flower salad

Side, Snack, Appetizer

Banh hoi

Bánh hỏi (vietnamese: [ɓaɲ hɔːj] is a vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complimentary meat dish. the strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart but is not at all sticky to keep the dish light and suitable for a breakfast treat. also known as question cake or pie.

Main

Banh hoi

Bánh hỏi (vietnamese: [ɓaɲ hɔːj] is a vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complimentary meat dish. the strings of noodles are usually only as thin as a toothpick; the texture is firm enough so the noodles do not fall apart but is not at all sticky to keep the dish light and suitable for a breakfast treat. also known as question cake or pie.

Main

Bánh xèo

Bánh xèo (vietnamese: [ɓǎjŋ̟ sɛ̂w], lit. 'sizzling pancake') is a crispy, stuffed rice pancake popular in vietnam. the name refers to the sound (from xèo – 'sizzling') the rice batter makes when it is poured into the hot skillet. it is a savoury fried pancake made of rice flour, water, and turmeric powder. it can also be called a vietnamese crêpe. some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. bánh xèo is also served with lettuce, mint, asian basil, and fish mint.the dish is also popular in cambodian cuisine, where the dish is called banh chao (khmer: បាញ់ឆែវ [ɓaɲ cʰaew]). cambodian banh chhev are more similar to the southern vietnamese style of bánh xèo rather than to the style present in central vietnam. there is also a thai version of bánh xèo called khanom bueang yuan (thai: ขนมเบื้องญวณ). it is offered by some street vendors and is available at many bangkok restaurants serving thai or royal cuisine. the most common filling in thailand is a minced mixture of shredded coconut, roasted peanuts, shrimp, salted radish and fried tofu and served with bean sprouts and sweet cucumber relish.

Dessert, Sweet

Baobing

Tshuah-ping (taiwanese hokkien: 礤冰 or 剉冰; pe̍h-ōe-jī: chhoah-peng) or tsua bing, also known as baobing (chinese: 刨冰; pinyin: bàobīng) in mandarin, is a shaved ice dessert introduced to taiwan during taiwan under japanese rule, and then spread from taiwan to greater china and countries with large regional overseas chinese populations such as malaysia and singapore. it is especially popular in taiwan where the dish has a variation called xuehua bing (雪花冰), in which the ice is not made out of water but milk. the dessert consists of a large mound of ice shavings with various toppings on top. a wide variety of toppings exist, but the most common ones include sugar water, condensed milk, adzuki beans, mung beans, and tapioca balls. fruit are also used according to the season. mango baobing is typically only available in the summer, while strawberry baobing is available in the winter. traditionally, these shavings were created by hand using a large mallet to crush ice or a blade to shave ice. now, most stores use machines, which result in finer, thinner ice shavings.

Main

Bay sach chruk

Bay sach chruk (khmer: បាយសាច់ជ្រូក [baːj sac cruːk]; meaning "rice and pork") is a cambodian pork and rice dish. it is commonly served as a breakfast dish.

Breakfast

Bay sach chruk

Bay sach chruk (khmer: បាយសាច់ជ្រូក [baːj sac cruːk]; meaning "rice and pork") is a cambodian pork and rice dish. it is commonly served as a breakfast dish.

Side, Snack, Appetizer

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Main

Beef salad

Grilled or stir fried beef and fresh vegetable salad made with lettuce, tomatoes, onions, cucumbers, basil and a dressing made with fish sauce, lemon juice and sugar

Breakfast

Bor bor

Savory rice porridge, made with chicken, pork, eggs/omelette, fish, bean sprouts, green onions, fried breadsticks

Main

Bor bor

Savory rice porridge, made with chicken, pork, eggs/omelette, fish, bean sprouts, green onions, fried breadsticks

Dessert, Sweet

Bor bor pot

Sweet corn pudding with rice and coconut milk

Drink

Cambodia beer

Dessert, Sweet

Cha houy teuk

A colorful chilled agar gelatin dessert with coconut cream, mung beans, sago (tapioca pearls), shaved ice

Dessert, Sweet

Chak kwai

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.

Main

Cha kreung

Spicy lemongrass stir fry, made with with chicken, beef (char kroeung sach ko), celery, kaffir lime leaves, fish sauce, lemongrass, garlic, turmeric, galangal

Main

Chap chai

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in korean cuisine. japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, mushrooms, and seasoned with soy sauce and sesame oil.once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. it is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.japchae is commonly served as a banchan (side dish), though it may also be eaten as a main dish. it is sometimes served on a bed of rice: with rice, it is known as japchae-bap (잡채밥).

Main

Char kway teow

Char kway teow (chinese: 炒粿條; pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir fried chinese-inspired rice noodle dish from maritime southeast asia. in hokkien and teochew, char means “stir-fried” and kway teow refers to flat rice noodles. it is made from flat rice noodles (chinese: 河粉; pinyin: hé fěn; cantonese yale: hó fán) or kway teow (chinese: 粿條; pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; cantonese yale: gwó tìuh) of approximately 1 cm or (in the north of malaysia) about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped chinese chives, slices of chinese sausage, and bean sprouts. other common ingredients include fishcake and belachan.originally developed and catered to overseas-born chinese labourers in the southeast asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in malaysia and singapore. on the other hand, the dish has also acquired a reputation of being unhealthy within modern contexts due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

Main

Cha traop dot

Eggplant and minced pork

Main

Chee cheong fun

A rice noodle roll (also translated as steamed rice roll) is a cantonese dish from guangdong province in southern china, commonly served either as a snack, small meal or variety of dim sum. it is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, beef, vegetables, or other ingredients. seasoned soy sauce—sometimes with siu mei drippings—is poured over the dish upon serving. when plain and made without filling, the rice noodle is also known as jyu cheung fan. the name, jyu cheung fan, “jyu” means “pig” in cantonese, “cheung” means “intestine”, and “fan” means “noodles”. combining means the pig intestine noodle roll because the appearance of the noodle roll looks like pig's intestine. there is no official recording of the history of the rice noodle roll. most cooking books mention that the jyu cheung fan was begun in the 1930s. a snack or breakfast that sold in many street restaurants. in guangzhou, guangdong province, people called it laai cheung because it is a noodle roll that pulled or pushed by hand.

Dessert, Sweet

Chek cheung skor

Bananas cooked in sugar syrup

Dessert, Sweet

Chek khtis

Banana and sago pudding made with coconut milk

Main

Chha kh'nhei

Chha kh'nhei (khmer:ឆាខ្ញី) is a cambodian stir fry dish. it is commonly made from a meat (usually chicken, eel, or frog) prepared with ginger and an assortment of other spices for flavor.

Side, Snack, Appetizer

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Breakfast

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chicken satay

Satay ( sah-tay, in usa also sa-tay), or sate in indonesian spelling, is a southeast asian dish of seasoned, skewered and grilled meat, served with a sauce. the earliest preparations of satay is believed to have originated in javanese cuisine, but has spread to almost anywhere in indonesia, where it has become a national dish. indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. it is also popular in many other southeast asian countries including brunei, malaysia, philippines, singapore and thailand. it also recognized and popular in suriname and the netherlands. in sri lanka, it has become a staple of the local diet as a result of the influences from the local malay community.satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. these are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. hence, peanut sauce is often called satay sauce. it is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts. close analogues are yakitori from japan, kǎoròu chuàn from china, seekh kebab from the indian subcontinent, shish kebab from turkey and the middle east, shashlik from eastern europe and the caucasus, and sosatie from south africa. it is listed at number 14 on world's 50 most delicious foods readers' poll compiled by cnn go in 2011.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Side, Snack, Appetizer

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Main

Clay pot cola chicken

Chicken stewed in a clay pot with cola, kaffir lime leaves, shallots, lemongrass, soy sauce, oyster sauce, salt

Side, Snack, Appetizer

Cockle

A cockle is an edible, marine bivalve mollusc. although many small edible bivalves are loosely called cockles, true cockles are species in the family cardiidae. true cockles live in sandy, sheltered beaches throughout the world. the distinctive rounded shells are bilaterally symmetrical, and are heart-shaped when viewed from the end. numerous radial, evenly spaced ribs are a feature of the shell in most but not all genera (for an exception, see the genus laevicardium, the egg cockles, which have very smooth shells). the shell of a cockle is able to close completely (i.e., there is no "gap" at any point around the edge). though the shell of a cockle may superficially resemble that of a scallop because of the ribs, cockles can be distinguished from scallops morphologically in that cockle shells lack "auricles" (triangular ear-shaped protrusions near the hinge line) and scallop shells lack a pallial sinus. behaviorally, cockles live buried in sediment, whereas scallops either are free-living and will swim into the water column to avoid a predator, or in some cases live attached by a byssus to a substrate. the mantle has three apertures (inhalant, exhalant, and pedal) for siphoning water and for the foot to protrude. cockles typically burrow using the foot, and feed by filtering plankton from the surrounding water. cockles are capable of "jumping" by bending and straightening the foot. as is the case in many bivalves, cockles display gonochorism (the sex of an individual varies according to conditions), and some species reach maturity rapidly. the common name "cockle" is also given by seafood sellers to a number of other small, edible marine bivalves which have a somewhat similar shape and sculpture, but are in other families such as the veneridae (venus clams) and the ark clams (arcidae). cockles in the family cardiidae are sometimes referred to as "true cockles" to distinguish them from these other species.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Breakfast

Cơm tấm

Cơm tấm or com tam (us: ; vietnamese: [kəːm tə̌m]) is a vietnamese dish made from rice with fractured rice grains. tấm refers to the broken rice grains, while cơm refers to cooked rice. although there are varied names like cơm tấm sài gòn (saigon-style broken rice), particularly for saigon, the main ingredients remain the same for most cases.

Side, Snack, Appetizer

Cơm tấm

Cơm tấm or com tam (us: ; vietnamese: [kəːm tə̌m]) is a vietnamese dish made from rice with fractured rice grains. tấm refers to the broken rice grains, while cơm refers to cooked rice. although there are varied names like cơm tấm sài gòn (saigon-style broken rice), particularly for saigon, the main ingredients remain the same for most cases.

Side, Snack, Appetizer

Crayfish

Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). in some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, baybugs or yabbies. taxonomically, they are members of the superfamilies astacoidea and parastacoidea. they breathe through feather-like gills. some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. most crayfish cannot tolerate polluted water, although some species, such as procambarus clarkii, are hardier. crayfish feed on animals and plants, either living or decomposing, and detritus.the term "crayfish" is applied to saltwater species in some countries.

Side, Snack, Appetizer

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Side, Snack, Appetizer

Egg roll

Egg rolls are a variety of deep-fried appetizers served in american chinese restaurants. an egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork, and other fillings inside a thickly-wrapped wheat flour skin, which is fried in hot oil. the dish is served warm, and is usually eaten with the fingers, dipped in duck sauce, soy sauce, plum sauce, or hot mustard, often from a cellophane packet. egg rolls are a ubiquitous feature of american chinese cuisine and are often served as free additions to american chinese combination platters throughout the united states, along with fried rice and fortune cookies.

Side, Snack, Appetizer

Fish

Freshwater fish, for example, from the mekong river

Main

Fish soup

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Side, Snack, Appetizer

Fried scorpion

Skewered and deep-fried scorpion

Side, Snack, Appetizer

Fried spider

Breaded and deep-fried tarantulas

Side, Snack, Appetizer

Frog

Phlyctimantis maculatus is a species of frog in the family hyperoliidae. they are silvery greyish-brown with dark brown to black spots, and derive their name from bright red coloring on the ventral side of their hind legs. adult body length is typically 6 to 7.5 centimeters. these frogs have vertical pupils. common names include red-legged running frog, brown-spotted tree frog, red-legged kassina, red-legged pan frog, spotted running frog, tiger leg running frog, and vlei frog.

Side, Snack, Appetizer

Fruit

Apple, banana, coconut, custard apple, durian, gooseberry, guava, jackfruit, kamerin, kumquat, langsat, longan, lotus seeds, lychee, mango, mangosteen, milk fruit, melon, papaya, persimmon, pineapple, pitaya, plum, pomelo, rambutan, sapodilla, soursop, star fruit, watermelon

Drink

Fruit and egg yolk beverage

Drink

Golden Muscle

Main

Green mango salad

Unripe mango salad with shrimp, fish, seafood, nuts, vegetables, herbs

Dessert, Sweet

Grilled bananas

Bananas cooked over a flame

Side, Snack, Appetizer

Grilled snake

Snakes are elongated, limbless, carnivorous reptiles of the suborder serpentes . like all other squamates, snakes are ectothermic, amniote vertebrates covered in overlapping scales. many species of snakes have skulls with several more joints than their lizard ancestors, enabling them to swallow prey much larger than their heads (cranial kinesis). to accommodate their narrow bodies, snakes' paired organs (such as kidneys) appear one in front of the other instead of side by side, and most have only one functional lung. some species retain a pelvic girdle with a pair of vestigial claws on either side of the cloaca. lizards have evolved elongate bodies without limbs or with greatly reduced limbs about twenty-five times independently via convergent evolution, leading to many lineages of legless lizards. these resemble snakes, but several common groups of legless lizards have eyelids and external ears, which snakes lack, although this rule is not universal (see amphisbaenia, dibamidae, and pygopodidae). living snakes are found on every continent except antarctica, and on most smaller land masses; exceptions include some large islands, such as ireland, iceland, greenland, the hawaiian archipelago, and the islands of new zealand, as well as many small islands of the atlantic and central pacific oceans. additionally, sea snakes are widespread throughout the indian and pacific oceans. more than twenty families are currently recognized, comprising about 520 genera and about 3,900 species. they range in size from the tiny, 10.4 cm-long (4.1 in) barbados threadsnake to the reticulated python of 6.95 meters (22.8 ft) in length. the fossil species titanoboa cerrejonensis was 12.8 meters (42 ft) long. snakes are thought to have evolved from either burrowing or aquatic lizards, perhaps during the jurassic period, with the earliest known fossils dating to between 143 and 167 ma ago. the diversity of modern snakes appeared during the paleocene epoch (c. 66 to 56 ma ago, after the cretaceous–paleogene extinction event). the oldest preserved descriptions of snakes can be found in the brooklyn papyrus. most species of snake are nonvenomous and those that have venom use it primarily to kill and subdue prey rather than for self-defense. some possess venom that is potent enough to cause painful injury or death to humans. nonvenomous snakes either swallow prey alive or kill by constriction.

Drink

Heineken

Heineken lager beer (dutch: heineken pilsener), or simply heineken (pronounced [ˈɦɛinəkə(n)]) is a pale lager beer with 5% alcohol by volume produced by the dutch brewing company heineken n.v. heineken beer is sold in a green bottle with a red star.

Side, Snack, Appetizer

Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. it is dark-coloured in appearance and sweet and salty in taste. although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. vinegar, five-spice powder, and sugar are also commonly added.

Main

Hủ tiếu nam vang

Pork and tapioca noodle soup with shrimp, chive, basil, garlic, shallots

Side, Snack, Appetizer

Insects

Insects as food or edible insects are insect species used for human consumption, e.g., whole or as an ingredient in processed food products such as burger patties, pasta, or snacks.

Drink

Jaggery water

Drink

Jaggery wine

Drink

Kafe

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Kampot pepper

Kampot pepper (khmer: ម្រេចកំពត; french: poivre de kampot) is a cultivar of black pepper (piper nigrum) grown and produced in cambodia. it was also known as poivre d'indochine ('indochina pepper') during the early 20th century under the french protectorate. the modern name is derived from the area where it is grown, the province of kampot, which previously also included the later separated province of kep. kampot pepper is a certified geographical indication (gi) product in cambodia (since 2010) and in european union (since 2016). there are two varieties, the kamchay (កំចាយ) and the lampong (or belantoeung), locally known respectively as "small leaves" and "big leaves".

Main

Kampot pepper crab

Stir fried crab and green kampot peppercorns

Drink

Kar-fe toek doh koh toek gok

Iced coffee with sweetened condensed milk

Main

Kari

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Kaw sach chrouk

Braised and caramelized pork

Main

Khar

Stewed chicken, pork, fish or beef with hard boiled eggs, bamboo shoots, ginger, garlic, fish sauce, soy sauce, star anise, serve with rice

Breakfast

Khmer laksa

Spicy noodle soup with morning glory, vegetables, chicken, fish, prawns

Main

Khmer laksa

Spicy noodle soup with morning glory, vegetables, chicken, fish, prawns

Main

Kolo mee

Mee kolo or kolok mee is malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of sarawak, characteristically light and tossed in a transparent sauce. mee kolo is a sarawakian chinese favourite, and is served any time of the day for breakfast, lunch, and supper.

Dessert, Sweet

Kralan

Bamboo sticky rice, sticky rice with red beans, coconut, coconut milk and sugar which is roasted inside bamboo

Side, Snack, Appetizer

Kroeung

Kroeung (khmer: គ្រឿង, romanized: krœăng, ipa: [krɨəŋ]) is a generic khmer word for a number of spice/herb pastes that make up the base flavors of many khmer dishes. such dishes are often dubbed with the "-kroeung" suffix. kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. the eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, kaempferia galanga, etc.). this herbal paste is essential for preparing khmer dishes in order to create the authentic flavour. kroeung has two main categories: "individual kroeung" and "royal kroeung". individual kroeung are dishes which may call for extra ingredients specific to the dish, resulting in a unique-use kroeung. royal kroeung on the other hand is fairly standardized. the various types of kroeung can be further distinguished by their colors, specifically, yellow, green and red. the color kroeung are commonly used to make stuffings, soup, and stir-fry.

Dessert, Sweet

Kuay namuan

Bananas in sweetened coconut milk

Breakfast

Kuy teav

Kuyteav (khmer: គុយទាវ [kujtiəw]) is a cambodian noodle soup consisting of rice noodles with pork stock and toppings. a popular breakfast dish in cambodia, kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. kuyteav spread to southern vietnam under the name hủ tiếu nam vang ("phnom penh kuyteav"). in october 2019, kuyteav phnom penh was recognized as a collective mark by the department of intellectual property of the ministry of commerce.

Main

Kuy teav

Kuyteav (khmer: គុយទាវ [kujtiəw]) is a cambodian noodle soup consisting of rice noodles with pork stock and toppings. a popular breakfast dish in cambodia, kuyteav can be found at marketplace stalls, roadside vendors, restaurants and in shophouses across the country, and is distinguished by its clear broth and array of herbs, aromatics and other garnishes and condiments. kuyteav spread to southern vietnam under the name hủ tiếu nam vang ("phnom penh kuyteav"). in october 2019, kuyteav phnom penh was recognized as a collective mark by the department of intellectual property of the ministry of commerce.

Side, Snack, Appetizer

Kwah ko

Sweet pork or beef sausage, sweetened with palm sugar

Drink

Lao

The lao brewery company ltd. (lbc) (ບໍລິສັດ ເບຍລາວ ຈໍາກັດ bolisad beerlao chamkad) is a producer of beer, soft drinks, and bottled drinking water in laos. it is headquartered in vientiane.

Main

Lok lak

Shaking beef (vietnamese: bò lúc lắc, french: bœuf lôc lac) or beef lok lak (khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) is a french-inspired vietnamese dish that consists of beef sauteed with cucumber, lettuce, tomatoes, red onion, pepper, and soy sauce. the beef is cut into small cubes the size of playing dice (hột lúc lắc) before being sauteed. beef used to be a luxury ingredient, therefore the dish was mostly served at formal events, such as wedding banquets and anniversaries, however nowadays, it has become a common food. before french colonization cows were only used for manual labour and were working animals. in cambodia, shaking beef is known as beef lok lak and often considered a national dish. it could have entered cambodian cuisine after the vietnamese annexation of cambodia in 1834 or during the french indochina period. the original lok lak uses high-quality steak fried with french butter which stems from indochina's french colonial past, while a simpler version influenced by chinese culinary techniques uses cheap cuts of beef and chinese oyster sauce.

Main

Lok lok

Hot pot (steamboat) style foods of skewered beef, pork, chicken, pork belly, seafood, offal, vegetables

Main

Lort cha

Short, fat noodles stir fried with beef, scallions and beansprouts, topped with a fried egg

Main

Mee katang

Cantonese-style rice noodles with meat, seafood, shrimp, squid, fish cakes, vegetables, seasonings and condiments

Dessert, Sweet

Mung bean pudding

Side, Snack, Appetizer

Naem chao

Spring rolls, meat and vegetables wrapped in a rice flour wrapper, then steamed or deep-fried

Side, Snack, Appetizer

Natang

Ground pork simmered in coconut milk, shallots, garlic, chili peppers, ground roasted peanuts, fish sauce, lime juice or tamarind juice, serve with crispy rice cakes

Main

Ngam nguv

Sour soup made with pickled lemons or pickled limes, duck, chicken, pork, chili peppers, kaffir lime leaves

Side, Snack, Appetizer

Ngeav

Tegillarca granosa (also known as anadara granosa) is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. it is found throughout the indo-pacific region from the eastern coast of south africa northwards and eastwards to southeast asia, australia, polynesia, and up to northern japan. it lives mainly in the intertidal zone at one to two metres water depth, burrowed down into sand or mud. adult size is about 5 to 6 cm long and 4 to 5 cm wide. it has a high economic value as food, and it is kept in aquaculture. just on the coast of zhejiang province alone, blood cockle plantations occupy around 145,000 mu (about 100 km2) of mudflats. these clams are raised in the river estuaries of the neighboring fujian province as well.the meat of this bivalve is served steamed, boiled, roasted, or traditionally raw.

Main

Nom chang

Glutinous rice dumplings, many flavors, for example, pork, garlic, beans, nuts, sausage, vegetables, eggs

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