ម្ហូបខ្មែរ Mhob khmer

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.

As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of mostCambodians, making its way into many recipes. Daily fresh catches come from the Mekong River, Bassac River and the vast Tonlé Sap. Fish is far more common than meat in Khmer cuisine and fish forms 60% of the Cambodian intake ofproteins.ទំព័រគំរូ:Cite needed Prahok itself is based on fish. Many of the fish types eaten in Cambodia are freshwater fishfrom the Tonlé Sap or from the Mekong. Dried salted fish known as trei ngeat (ត្រីងៀត) are a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut-based curry. The small fish known as Trey Dang Dau are very common and are often eaten deep-fried.

While freshwater fish is the most commonly used meat in the Cambodian diet, pork and chicken are also popular. Though not as common as in neighbouring Vietnam, vegetarian food is a part of Khmer cuisine and often favoured by more observant Buddhists.

Pork is quite popular in making sweet Khmer sausages known as twah ko (ត្វារគោ). Beef and chicken are stewed, grilled or stir fried. Seafood includes an array of shellfish such as clams, cockles, crayfish, shrimp and squid. Lobsters are not commonly eaten because of their price, but middle-class and rich Cambodians enjoy eating them at Sihanoukville. Duckroasted in Chinese char siu style is popular during festivals. More unusual varieties of meat include frog, turtle, and arthropods (including tarantulas); these would are difficult to find in Khmer cuisine abroad but are used in everyday dishes in Cambodia.

បបរ Babor

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.

• Babor (បបរ) - Derived from the standard Chinese congee, this quintessential breakfast dish has many regional Cambodian incarnations. A type of porridge made with white rice, plain or with a chicken or pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions, omelette, fried breadsticks or dried fish from the Tonle Sap (trey ngeat). Babor pray is the name for the common marketplace dish of salted dried fish with rice porridge.

សម្លការី Samlor kari

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
Samlor kari (សម្លការី) - A traditional wedding and celebration dish, features coconut chicken curry gently spiced with paprika, and with a soupy consistency, often cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes, while nom ban chok samlor kari is often served for breakfast the next day, featuring the same ingredients to make nom ban chok but using the samlor kari broth instead of the traditional turmeric and fish-based broth that goes into making nom ban chok.

សម្លម្ជូរSamlor machu

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
Samlor machu (សម្លម្ជូរ) - Actually denotes an entire class of samlor, whereby the dominant flavour is an aromatic, citrusy tartness, and there are many different versions. Of all the primary flavours (salty, sweet, spicy, sour, bitter,umami), Khmers are most fond of sourness, almost every town or province has its own unique version of samlor machu including samlor machu kroeung (featuring kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe), samlor machu Khmer Krom (featuring tomato, pineapple, catfish, lotus root and holy basil) and samlor machu Siem Reap (containing bamboo shoot and tiny freshwater shrimp). The sourness and citrus flavour can come fromprahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.

សម្លខ​ Khor

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
​​​​Khor (ខ ឬសម្លខ) - A braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish, khor is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called

អាម៉ុកត្រី​​ Amok trey

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.
 (អាម៉ុកត្រី) - This is probably Cambodia's most well-known dish amongst visitors; there are similar dishes found in neighboring countries. Freshwater fish fillet (commonly snakehead fish, or Mekong catfish) is covered with an aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir lime), roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Unlike the Thai, Lao and Malaysian versions of the same dish, it is not intended to be spicy but rather 

ប្រហុក​​ bra kok

ម្ហូបខ្មែរ (ខ្មែរ: សិល្បៈខាងធ្វើម្ហូបខ្មែរ), or more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism – Cambodian food has won praise for its elegant and understated use of spice, its harmonious arrangement of contrasting flavours, textures and temperatures within the overall meal rather than a single dish, and its thoughtful and, at times extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.

A common ingredient, almost a national institution, is a pungent type of fermentedfish paste used in many dishes, a distinctive flavoring known as prahok (ប្រហុក). It's an acquired taste for most Westerners, but is an integral part of Khmer cuisine and is included in many dishes or used as a dipping sauce. The liberal use of prahok, which adds a salty tang to many dishes, is a characteristic which distinguishes Khmer cuisine from that of its neighbours. Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien (ប្រហុកជៀន), is fried and usually mixed with meat (usually beef or pork) and chilli. It can also be eaten with dips, vegetables like cucumbers or eggplants, and rice. Prahok gop or prahok ang (ប្រហុកកប់) or (ប្រហុកអាំង) is covered with banana leaves and left to cook under a fire under pieces of rock or over the coals.

When prahok is not used, kapǐ (កាពិ), a kind of fermented shrimp paste is used instead. Khmer cuisine also uses fish sauce widely in soups and stir-fried dishes, and as a dipping sauce.