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Cambodia

Cambodia, in Southeast Asia, is famous for the Angkor Wat temple complex, a UNESCO World Heritage site and one of the largest religious monuments in the world. Phnom Penh, the capital, is a city of contrasts, with both colonial architecture and modern development. Cambodia has a dark recent history with the Khmer Rouge, but it's now a country on the path to recovery and growth, with tourism playing a vital role. The Tonle Sap Lake supports one of the world's largest freshwater fisheries, integral to the local economy.

Cambodia

Featured Dishes from Cambodia

Baguette

Baguette

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, 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 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

Bay sach chruk

Bay sach chruk

Bay sach chruk is a Cambodian pork and rice dish. It is commonly served as a breakfast dish. Bay sach chruk is made from thin cuts of pork marinated in palm sugar, garlic, coconut milk, and fish sauce with variations of the marinade in different parts of Cambodia. This pork is served with steamed rice paired with a bowl of chicken broth garnished with radishes and fried onions. The dish is normally prepared and kept warm over a grill or a bed of coals. It is a common breakfast food in Cambodia.

Bor bor

Bor bor

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

Chicken curry

Chicken curry

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. 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. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cơm tấm

Cơm tấm

Cơm tấm 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 (Saigonese broken rice), particularly for Saigon, the main ingredients remain the same for most cases. In its early days, Com Tam was a popular dish among poor rice farmers in the Mekong Delta due to their economic circumstances. During bad rice seasons, these people did not have enough good rice to sell, so they used broken rice to cook. Broken rice is fragments of rice grains broken during the handling processes and was regarded as inferior rice at the time. Broken rice was used solely because it was readily available in the farmers' houses and could fill their stomachs for a long time. Since Vietnam's urbanization in the first half of the 20th century, Com Tam became popular across Southern provinces, including Saigon. When Saigon was bustling with many people from many countries around the world, food sellers adapted Com Tam to be more suitable for foreign customers like the French, American, Chinese, and Indian. As a result, grilled pork, chả trứng (Vietnamese-style steamed omelet with pork) was added to Com Tam. Also, the portion started being served on plates with a fork instead of in traditional bowls with chopsticks. Nowadays, Com Tam is popular among everyone, and is a "standardized part of the [Saigon] culture", so much that there is a common metaphorical saying (translated from Vietnamese): "Saigon people eat Com Tam like Ha Noi people eat Pho".

Khmer laksa

Khmer laksa

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

Kuy teav

Kuy teav

Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. It is a popular breakfast dish across all of Cambodia. The 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. The word kuyteav derives from the Teochew Chinese word 粿條 (peng'im: guê2diao5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). This term also refers to the dish: a rice noodle soup with minced meat and various other toppings and seasonings. The Phnom Penh kuey teav is one of the special local dish in Phnom Penh, it has been brought by Younan Vietnamese to Ho Chi Minh city (which is called Prey Nokor city in Khmer language) and it became one of the most Khmer food that has been loved by the Vietnamese in Southern part, in the name of hủ tiếu Nam Vang, in which Nam Vang is to refer Phnom Penh city. In Khmer, kuyteav is properly pronounced as [kuj.tiəw] but is often elided to [kəˈtiəw] (romanized as k'téav, kătéav, katiĕv, etc.) due to the sesquisyllabic nature of the Khmer language. The term has cognates in other countries in Southeast Asia where Chinese immigrants settled; with hủ tiếu in Vietnamese, kway teow in Malaysia and Singapore, and kuai tiao (ก๋วยเตี๋ยว) in Thai being analogues.

Nom kong

Nom kong

Nom pao

Nom pao

Baozi , or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China. Baozi are popular throughout China and have even made their way into the cuisines of many other countries through the Chinese diaspora. Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song dynasty (960–1279), the word mantou was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.[citation needed]

Num banh chok

Num banh chok

Fermented rice noodles, also refers to noodle soup with fish and vegetables

Pastry

Pastry

Pastry refers to a variety of doughs , as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.

Rice

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Soup

Soup

Soup is a primarily liquid food, generally served warm or hot , that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

Soy milk

Soy milk

Soy milk, also known as soya milk or soymilk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant. Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues. It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.

Waffles

Waffles

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream...." It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.

Ansom chek

Ansom chek

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

Baobing

Baobing

Chhoah-peng or Tsua bing, also known as Baobing (Chinese: 刨冰; pinyin: bàobīng) in Mandarin, is a shaved ice dessert introduced to 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.[citation needed] 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.[citation needed]

Bor bor pot

Bor bor pot

Sweet corn pudding with rice and coconut milk

Cha houy teuk

Cha houy teuk

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

Chak kwai

Chak kwai

Youtiao , known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and easily separated by hand. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or cow's milk blended with sugar. Youtiao may also be known as a Chinese cruller, Chinese oil stick, Chinese donut [sticks], and fried breadstick, among others.

Chek cheung skor

Chek cheung skor

Bananas cooked in sugar syrup

Chek khtis

Chek khtis

Banana and sago pudding made with coconut milk

Fresh fruit

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other 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.

Grilled bananas

Grilled bananas

Bananas cooked over a flame

Kralan

Kralan

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

Kuay namuan

Kuay namuan

Bananas in sweetened coconut milk

Mung bean pudding

Mung bean pudding

Mung bean pudding, also known as tau suan, is a sweet Chinese dessert made from split mung beans, often served with fried breadsticks and a thick syrup. It typically includes ingredients like tapioca starch, sugar, and coconut milk for added flavor and texture.

Nom kong

Nom kong

Nom lort

Nom lort

Cendol /ˈtʃɛndɒl/ is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, coconut milk, and palm sugar syrup. It is popular in the Southeast Asian nations of Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar. Next to the green jelly, additional toppings might be added, including diced jackfruit, sweetened red azuki beans, or durian. Earliest written records of the word cendol or tjendol can be traced to dictionaries and books of the 19th century in the Dutch East Indies (now Indonesia). One of the oldest known records of the word tjendol is listed in the 1866 Oost-Indisch kookboek or East Indies recipe book. This book includes a cendol recipe with the title Tjendol of Dawet which indicates that cendol and dawet were already used synonymously at that time. In the dictionary Supplement op het Maleisch-Nederduitsch Woordenboek (1869) by Jan Pijnappel (Gz.), tjendol is described as a kind of drink or watery paste made from sago, coconut milk, sugar and salt.

Num ansom

Num ansom

Rice cakes steamed in banana leaves, many sweet and savory variations, for example, filled with pork and mung bean paste, coconut

Num chet chien

Num chet chien

Banana fritters, sliced bananas wrapped in spring roll wrappers and deep-fried

Num kom

Num kom

Glutinous rice cakes with a sweet coconut filling

Num kroch

Num kroch

Fried dough covered in sesame seeds and filled with, for example, lotus paste, black or red bean paste

Num krok

Num krok

Coconut rice cake, either sweet or savory

Num plae ai

Num plae ai

Sticky rice cakes with, for example, jaggery and coconut

Num poum

Num poum

Waffles made with rice flour, coconut milk and palm sugar

Num treap

Num treap

Sticky rice squares topped with sesame seeds

Sankhya lapov

Sankhya lapov

Pumpkin custard, steamed kabocha squash filled with coconut custard

Tong sui

Tong sui

Tong sui or tim tong is a general term for any sweet soup served as a dessert typically at the end of a meal in Chinese cuisine. Tong sui originated in the Lingnan region of China, including Guangdong, Guangxi, Hainan, Hong Kong, Macau, and some parts of other provinces in China. Therefore, in the narrow sense, the term tong sui is used to refer to soupy desserts from Lingnan, while occasionally it is also used in the broad sense, referring to any soupy dessert in Chinese-speaking regions. A large variety of tong sui can be found in specialty stores dedicated to these desserts, called tong sui stores. Today, they have gained prominence in other parts of China and overseas. People can find tong sui stores in various parts of Canada, Australia, and the United States, showcasing the global appeal of these treats.

Allen Delong

Allen Delong

Angkor

Angkor

Angkor Beer is a Cambodian lager, 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"

Cambodia beer

Cambodia beer

Coconut water

Coconut water

Coconut water is the clear liquid inside young 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 development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Fruit and egg yolk beverage

Fruit and egg yolk beverage

Golden Muscle

Golden Muscle

Heineken

Heineken

Heineken Lager Beer , or simply Heineken ( pronounced [ˈɦɛinəkə(n)]), is a Dutch 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. On 15 February 1864, Gerard Adriaan Heineken (1841–1893) bought De Hooiberg (The Haystack) brewery on the Nieuwezijds Achterburgwal canal in Amsterdam, a popular working class brand founded in 1592. In 1873 after hiring a Dr. Elion (student of French chemist Louis Pasteur) to develop Heineken a yeast for Bavarian bottom fermentation, the HBM (Heineken's Bierbrouwerij Maatschappij) was established, and the first Heineken brand beer was brewed. In 1875 Heineken won the Medaille D'Or at the International Maritime Exposition in Paris and it began to be shipped there regularly, after which Heineken sales topped 64,000 hectolitres (1.7 million U.S. gallons), making them the biggest beer exporter to France.

Jaggery water

Jaggery water

Water sweetened with cane sugar

Jaggery wine

Jaggery wine

Kafe

Kafe

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Kar-fe toek doh koh toek gok

Kar-fe toek doh koh toek gok

Iced coffee with sweetened condensed milk

Lao

Lao

The Lao Brewery Company Ltd. (ບໍລິສັດ ເບຍລາວ ຈໍາກັດ Bolisad Beerlao Chamkad) is a producer of beer, soft drinks, and bottled drinking water in Laos. It is headquartered in Vientiane. Founded in 1971, the Lao Brewery Company was at that time a joint-venture between French and Lao businessmen. It took up production in 1973 with a capacity of 3 million litres per year. The company, then called Brasseries et Glacières du Laos (BGL), marketed Bière Larue for the local market and "33" export for export (to countries in Indochina). With the establishment of the Democratic People's Republic of Laos in 1975, the company was nationalised and obtained the status of a state-owned enterprise. It marketed its beer first under the Bière Lao brand, then (early 1995) as Beerlao. Their brand "33" export was marketed till 1990, and Bière Larue until 1995.

Rice wine with sombai spice

Rice wine with sombai spice

Samrong drink

Samrong drink

A beverage made from the seeds of the samrong (Scaphium affine) tree

Smoothie

Smoothie

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the west coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

Soy milk

Soy milk

Soy milk, also known as soya milk or soymilk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant. Soy milk is also used in making imitation dairy products such as soy yogurt, soy cream, soy kefir, and soy-based cheese analogues. It is also used as an ingredient for making milkshakes, pancakes, smoothies, bread, mayonnaise, and baked goods.

Sra poas

Sra poas

Snake wine is an alcoholic beverage produced by infusing whole snakes in rice wine or grain alcohol. The drink was first recorded to have been consumed in China during the Western Zhou dynasty (c. 1040–770 BC) and believed in folklore to reinvigorate a person according to Traditional Chinese medicine. It can be found in China, Hong Kong, Taiwan, North Korea, Goa (India), Vietnam, Okinawa (Japan), Laos, Thailand, Cambodia and throughout Southeast Asia. The snakes, preferably venomous ones, are not usually preserved for their meat but to have their "essence" and/or snake venom dissolved in the liquor. The snake venom proteins are unfolded by the ethanol and therefore the completed beverage is usually, but not always, safe to drink. The Huaxi street night market (華西街夜市) of Taipei, Taiwan, is renowned for its snake foods and wine products. Consumption of snakes and their viscera has long been considered by followers of traditional Chinese medicine to promote health. Snake wine was first recorded to be used in China during the Western Zhou dynasty (771 BC) and the supposed medicinal use of snakes was noted in the medical manual Shen nong ben cao jing (神農本草經) compiled between 300 B.C. and 200 A.D. The detailed uses of various snake feces, their body parts, and various preparations were elaborated in Li Shizhen's Bencao Gangmu (本草綱目). Snake bile was offered to Yang Jisheng as treatment for the injuries he suffered in prison circa 1554.

Sra sar

Sra sar

Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese mijiu , Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature. Rice wines are drunk as a dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to add flavors or to neutralize unwanted tastes in certain food items (e.g. seafood such as fish and shellfish). The production of rice wine has thousands of years of history. In ancient China, rice wine was the primary alcoholic drink. The first known fermented beverage in the world was a wine made from rice and honey about 9,000 years ago in central China. In the Shang Dynasty (1750-1100 BCE), funerary objects routinely featured wine vessels. The production of rice wine in Japan is believed to have started around third century BCE, after the introduction of wet rice cultivation.

Sra thnaot chu

Sra thnaot chu

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia. The word "toddy" traces back to the Proto-Dravidian root "tāẓ- ," which means palmyra/toddy palm and gave rise to forms like "tāḍi" or "tāṭi" in Telugu, Gondi, and Kolami-Gadba; "tāri" or "tāḷi" in Kannada and Tulu. The Sanskrit word "tāḍi," which refers to an extract from palm trees, is a loanword from Dravidian. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.[better source needed]

Te khiev

Te khiev

Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong.

Te kroch chhma

Te kroch chhma

Ice tea with lemon

Teuk ampau

Teuk ampau

Sugarcane juice

Teuk kroch

Teuk kroch

Lemonade, also refers to any sweet beverage

Teuk thnaot

Teuk thnaot

Sugar palm juice

Teuk touy

Teuk touy

Teuk trolok

Teuk trolok

Tiger beer

Tiger beer

Tiger Beer is a Singaporean brand of beer first launched in 1932. It is currently produced by Heineken Asia Pacific, formerly known as Asia Pacific Breweries. The company is a joint venture between Heineken N.V. and Singaporean multinational food and beverage company Fraser and Neave. The Tiger Brewery Tour is a tourist attraction located in the Tuas district of the country, which offers guided visits as to how the beer is brewed. According to a Brand Finance report, Tiger is among Singapore's 10 most valuable brands.

Vietnamese iced coffee

Vietnamese iced coffee

Vietnamese iced coffee is a traditional Vietnamese coffee recipe. It is created using coffee roasted between medium and dark. The drink is made by passing hot water through the grounds into a cup that already contains condensed milk. To serve the drink cold, ice is added to the cup. Variations involve additions of ice, sugar or condensed milk. A popular variation is cà phê sữa đá (or nâu đá in the North), which is iced coffee served with sweetened condensed milk. This is done by putting two to three teaspoons or more of condensed milk into the cup prior to the drip filter process. Other variations include: Coffee was introduced to Vietnam in 1857 by a French Catholic priest in the form of a single Coffea arabica tree. The beverage was adopted with regional variations. Because of limitations on the availability of fresh milk, as the dairy farming industry was still in its infancy, the French and Vietnamese began to use sweetened condensed milk with a dark roast coffee.

Amok

Amok

Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting in banana leaves and served with cooked rice. The curry base is typically made with curry paste, and may also include coconut cream or coconut milk and eggs. A variety of leaves and staple ingredients are often added to the dish. In Thai, ho mok (Thai: ห่อหมก, Thai pronunciation: [hɔ̀ɔmòg], lit. 'bury wrap') is defined as "a Thai dish consisting of steamed fish or chicken in coconut cream and chili sauce." It is a compound word formed from Tai words ho and mok.

Amok trey

Amok trey

Fish amok or amok trei is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although some question it originating in Cambodia. Usually, goby, snakehead or catfish is used; however, they are also sometimes substituted with cod, snapper, barramundi, salmon, whiting, or perch. The fish fillets are rubbed with or marinated in a freshly-made yellow or green kroeung mixed with coconut cream or coconut milk and eggs. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency. Great morinda leaves can also be substituted with Swiss chard leaves if not available. Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice. Many restaurants in Cambodia also serve less traditional versions of amok with chicken, tofu, or beef instead of fish. Other deviations include the use of a store-bought herb paste, other types of kroeung, more liquid consistency and cooking instead of steaming.

Ang dtray-meuk

Ang dtray-meuk

Skewered and grilled squid, serve with dipping sauce

Bai cha

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. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In 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. 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 non-Asian countries’ 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 and other parts of the world. In some Asian countries, small restaurants, street vendors and traveling hawkers specialise in serving fried rice. In Indonesian cities it is common to find fried rice street vendors stationing their food carts in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Bai mon

Bai mon

Poached chicken with rice

Banana blossom salad

Banana blossom salad

Banana flower salad

Banh hoi

Banh hoi

Bánh hỏi 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 complementary 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. Bánh hỏi originated from the Bình Định Province of Vietnam's South Central Coast region. People in Bình Định eat bánh hỏi for almost any meal during the day, instead of rice or noodle soups.

Bánh xèo

Bánh xèo

Bánh xèo is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from xèo – 'sizzling') a thin layer of 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 often served with sides. Usually, some commonly added ingredients include leafy greens like lettuces or perilla leaves, other herbs as flavor enhancers like mint leaves and Thai basil, cucumbers, and pickled vegetables, usually carrots and radishes. Lastly, its dipping sauce is nước chấm (sweet and sour garlic fish sauce). Elements of each side and sauce add to the fresh-tasting fried Bánh Xèo. Bánh Xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy. Its origins are unknown. However, Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the surrounding culture. Others believe Bánh Xèo came from mixing Cham culture and Vietnamese cuisine.

Bay sach chruk

Bay sach chruk

Bay sach chruk is a Cambodian pork and rice dish. It is commonly served as a breakfast dish. Bay sach chruk is made from thin cuts of pork marinated in palm sugar, garlic, coconut milk, and fish sauce with variations of the marinade in different parts of Cambodia. This pork is served with steamed rice paired with a bowl of chicken broth garnished with radishes and fried onions. The dish is normally prepared and kept warm over a grill or a bed of coals. It is a common breakfast food in Cambodia.

Beef

Beef

Beef is the culinary name for meat from cattle . 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. In prehistoric times, humankind 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 salad

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

Bor bor

Bor bor

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

Cha kreung

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

Cha traop dot

Cha traop dot

Eggplant and minced pork

Chap chai

Chap chai

Japchae 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, and 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).

Char kway teow

Char kway teow

Char kway teow is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. 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 about 0.5 cm in width, stir-fried over very high heat with garlic, light and dark soy sauce, chili 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. The dish has also acquired a reputation of being unhealthy due to its high saturated fat content, as it is traditionally stir-fried in pork fat with crisp croutons of pork lard.

Chee cheong fun

Chee cheong fun

A rice noodle roll, also known as a steamed rice roll and cheung fun , and as look funn or look fun in Hawaii, is a Cantonese dish originating from Guangdong Province in southern China, commonly served as either 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 fun, literally "pork intestine noodle", a reference to its resemblance of a pig's intestines. There is no official recording of the history of rice noodle rolls; most cookbooks claim that it was first made in the 1930s.[citation needed] In Guangzhou, Guangdong Province, people called the dish laai cheung (lit. 'pull intestines') because it is a noodle roll that pulled by hand. The rice noodle sheets are made from a mixture of rice flour and tapioca or glutinous rice flour and water. The mixture has the consistency of heavy cream. The rice flour provides bulk and flavor, while the tapioca flour gives the noodle elasticity and springiness. The tapioca or glutinous rice flour may be omitted when using rice flour made from certain kinds of aged rice, as chemical changes in the aged rice produce the same texture as the addition of the second starch.

Chha kh'nhei

Chha kh'nhei

Cha kh'nhei is a Cambodian stir fry dish made from meat (usually chicken, eel, or frog) and ginger root flavoured with black pepper, garlic, soy sauce and palm sugar, and garnished with holy basil leaves. The ginger root is peeled, cut into matchstick size pieces, and cooked very briefly to retain its strong flavour and crunchy texture. It is recommended to use firm young ginger, which doesn't have a tough and stringy texture. Garlic is cooked in a wok until golden before adding and stir-frying meat and finally adding sauce, sugar and julienned ginger.

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 26.5 billion as of 2023[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Chicken curry

Chicken curry

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. 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. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Chicken satay

Chicken satay

Satay , or sate in Indonesia, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or 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.

Clam

Clam

Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor 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 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.

Clay pot cola chicken

Clay pot cola chicken

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

Cockle

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 .

Crayfish

Crayfish

Crayfish[a] are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. 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.

Duck

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; the domesticated duck is a common livestock bird in a variety of 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 duck that has been force fed to produce foie gras.

Fish

Fish

Freshwater fish, for example, from the Mekong River

Fish soup

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 and often indistinct from fish stews, though soup is generally wetter than stew.

Frog

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. Phlyctimantis maculatus is endemic to the tropical and sub-tropical areas of Africa's east coast . The frog thrives in varying terrain including shrubland, grassland, savannah, and forest as long as there exists a ready source of fresh water or high humidity. Its natural habitats are dry savanna, moist savanna, subtropical or tropical dry shrubland, subtropical or tropical moist shrubland, temperate grassland, subtropical or tropical dry lowland grassland, subtropical or tropical seasonally wet or flooded lowland grassland, swamps, intermittent freshwater lakes, freshwater marshes, intermittent freshwater marches, arable land, pastureland, rural gardens, heavily degraded former forest, water storage areas, and ponds. It is threatened by habitat loss.

Green mango salad

Green mango salad

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

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