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.