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Ngeav

A red clam known as a blood cockle due to its color, steamed with chili peppers, kaffir lime leaves, lemongrass and galangal

Source: Wikipedia

Ngeav
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Recipes

kadal-market-9-stalls

| A Crash Course in Khmer CuisineTemporarily Lost

When asking around about what defines Khmer (Cambodian) cuisine, the most common response I would receive is “It’s pretty much the same as Thai food, just not as spicy.”  Whereas …...
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Cambodian Food « Plant More Tree

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Associated Dishes

Samlar kakou
Samlar kakou
Main
Char kway teow
Char kway teow
Main
Cha kreung
Main
Num banh chok
Num banh chok
Main