Cambodia Khmer Culture - Travel - Similar to Viet Nam, Cambodia culinary also make rice or noodles as a staple food. The rice was almost always there at every meal time. Dishes complement in the form of various kinds of soups, curries, or stir fry. Outstanding flavour is sweet, sour, bitter, and salty.
Cambodian food Khmer cuisine stem from, namely the kingdoms which used to unite most of Cambodia, Viet Nam, Laos, and Thailand with a mix of Hindu and Buddhist. Culture of India is very attached to the Khmer culture seen from the historical relics in the form of statues and temples in the territory of Cambodia.
Bersantan Curry dishes with spices like cloves, cardamom, pekak, cinnamon, nutmeg, ginger, and turmeric is one of the India's culinary adapted population of Cambodia. Curry spice ala Cambodia was given additional local ingredients such as garlic, Lemongrass, lime leaves, shallots, cilantro, and galangal. Form-known as kroeung.
Kroeung is what becomes the main Cambodian food flavoring, namely amok trey. Fillets of catfish given the kroeung, beans are crushed, coconut milk, and egg, wrapped in banana leaves and then steamed until soft like the texture of the mousse. Unlike the existing variant in Laos, Thailand, or Malaysia, Cambodian amok trey has a richer taste and fresh.
At first glance, the Cambodian cuisine similar to its neighboring countries, namely Thailand and Laos, but with a lower level of spiciness, even chili is often served separately. In addition, the cuisine of Cambodia really stood out with the use of prahok, i.e. a type of fermented fish paste. If the prahok is not used, then the kapi was substitusinya which is made from fermented shrimp paste.
The main protein in Cambodia is fish. The Mekong River and the Tonle Sap Lake produces abundant fish. Nevertheless, the consumption of meats like chicken and pork are also widely visible, but not as much as in Viet Nam. Because of Khmer culture, adhere to a vegetarian diet in accordance the Buddha's teachings.
Typical Chinese cooking techniques such as sautéing and frying are also very visible in Cambodia. So does mi which is the main food ingredients from China. Like Viet Nam, Cambodia also homemade noodles made from rice. Nevertheless, several servings of noodles still refers to the original Chinese recipes.
A popular Cambodian noodle dishes are the kuy teav. In the form of rice noodles with gravy comes from pork broth. Served with lettuce, sprouts, scallion, black pepper kampot, lime juice, oil and garlic. Kuy teav can be enjoyed directly with gravy or separate.