This Week's Specials!

Khmer Red Curry

Red curry is a popular dish in Cambodia which made possible with fish, pork, chiken and beef. They are all different taste.

Fried Eggplant

While many fruits and vegetables are important for good health, eggplant appears to play a special role in the treatment and prevention of a number of very serious conditions. Have a try Fried Eggplant

Banana Flower Salad

Banana flower is sliced and mixed together with your favorite meat, such as: pork, chicken and beef. Have a try with a real local taste.

Shrimp Cashew Nut

Beside many nice taste food around the world, Chinese food is the most taste with many different mixes of special and simple ingredient recipes! Please let try our new simple Shrimp with cashew nut - new experienced taste!

Tuna Salad

A traditional, classic recipe for a simple tunafish sandwich.

Pepper Steak Beef

It's a stir-fried Chinese American dish consisting of beef steak cooked with sliced green and/or red bell peppers and other seasonings.

 

Cambodian Cuisine

hmer Cuisine is another name for the food widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups.

The staple food for Cambodians is rice. Almost every meal includes a bowl of rice, although noodles are also popular. A wide range of curries, soups and stir fries are served with rice. Many rice varieties are available in Cambodia, including aromatic rice and glutinous or sticky rice. The latter is more commonly found in desserts with fruits like durian.

Khmer Cuisine shares much in common with the food of neighbouring Thailand, although it is generally not as spicy; and Vietnam, with whom it shares many common dishes and a colonial history, both being part of the French colonial empire in Southeast Asia. It has also drawn upon influences from the cuisines of China and France, both of whom are powerful players in Cambodian history. Curry dishes, known as kari (in Khmer, ការី) show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Preserved lemons are another unusual ingredient not commonly found in the cooking of Cambodia's neighbours, which is used in some Khmer dishes. Coconut milk is the main ingredient of many Khmer curries and desserts.

A legacy of the French is the baguette, which the Cambodians often eat with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast.

Typically, Cambodians eat their meals with at least three or four separate dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter. Chili is served on the side, and left up to individual diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.

Several cooking courses are now run in popular tourist areas, giving visitors the chance to share the culinary secret of the Khmers.

Make your own taste!

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Morning Glory with Oyster Sauce



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