Bai sach chrouk
Bai sach chrouk is one of the simple dishes of Cambodian cuisine. Thinly sliced pork is grilled over charcoal. Sometimes, people marinate pork with coconut milk or garlic, causing bai sach chrouk to have many different flavors in different regions in the "country of temples and towers". Accompanying the grilled pork are broken rice, cucumbers and radishes, ginger and a bowl of broth with fresh and fried onions.
Khmer red curry
Not as spicy as Thai curry, Khmer Rouge curry uses coconut milk as the main flavor, without chili powder. Use beef, fish, and chicken with eggplant, cowpeas, potatoes, fresh coconut water, lemon grass, and kroeung. Khmer Red curry is often eaten with bread.
Lap Khmer
Lemon-rare Khmer beef salad includes thinly sliced beef pieces that are blanched or rare with lemon juice. Mix lemon grass, onions, garlic, fish sauce, basil, mint, cowpeas and fresh pepper, beef for just the right amount of sweetness and saltiness and add a little spiciness from chili flakes.
Kdam chaa
Fried crab is a specialty of Kep town, Cambodia. The famous crab market in town is known for fried crab with Kampot green pepper. In particular, you can only enjoy fresh Kampot pepper when traveling to Cambodia.
Ang dtray meuk
In Cambodian coastal areas, such as Sihanoukville and Kep, there are many street vendors with golden grilled squid eggs. The squid is soaked in lemon juice and fish sauce, then skewered onto bamboo sticks before grilling. Squid dish served with soy sauce with Kampot pepper, garlic, chili, lemon and sugar.
Cha houy teuk
Cha houy teuk is a dish in Cambodian cuisine with extremely rich flavor. This dessert is made from ingredients such as red beans, taro, pumpkin and jackfruit, especially coconut milk.
