Khmer food is steady, it’s soothing and consistent and comforting. There are a couple of favourites that deserve a mention; the dishes that Cambodians love, and visitors love too.
Khmer Lok Lak
Said to be of Siem Reap origins and found throughout the country, varying slightly in flavour and ingredients Khmer Lok Lak, normally with beef, is always a crowd-pleaser. Tender strips or chunks of beef are marinated in a mix of herbs and sauces then pan fried. The beef is then piled up on a bed of fresh lettuce, onion and tomato and served alongside rice with a runny pan fried egg on top — what a magical combination of flavours. This dish is served with or without (but essential, really) a lime pepper dipping sauce. Spooned casually, bite by bite, onto the pending mouthful of food, the zingy sauce that is common for many Khmer meals really makes this dish, and your mouth, sing.
Red Fish
Another highly satisfying meal is steamed red fish, or pan fried, or deep fried or well… Cambodians know how to make fish delish! The steamed red fish is usually presented on a heated plate swimming in fresh herbs and spices; peppers, coriander, ginger and more giving it a succulent texture and subtly sweet
flavour. Pile it onto rice and scoop up the broth from the plate for a very satisfying meal.
Steemed Red Fish
Another fishy favourite is pan or deep fried fish, absolutely served with rice (did that even need to be said?) and with a
fresh mango salad. With or without mango salad, the best ever fish sauce (dterk dtrey) Koh Kong is a combination of fish sauce, sugar, salt, chilli, garlic and ginger that you spoon onto your fish and rice for a mouth watering sweet, salty, spicy delight. These are easy to find Khmer favourites, full of flavour and comforting soul food for all. |