hmer 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.
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 or without (but essential really) a lime pepper. 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 a swimming in fresh herbs and spices peppers, coriander, ginger and more giving it a sweet 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.
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 heaped 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.
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” dteuk 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.
