Khmer Cuisine | Cruise Mekong River

Khmer Cuisine

Khmer Cuisine

Khmer Clothing

Clothing in Cambodia is one of the most important aspects of the culture. Cambodian fashion is divided by the people’s differing castes and social classes. Cambodians traditionally wear a checkered scarf called a “Krama”. The “krama” is what distinctly separates the Khmer (Cambodians) from their neighbors the Thai, the Vietnamese, and the Laotians. The scarf is used for many purposes including for style, protection from the sun, an aid (for your feet) when climbing trees, a hammock for infants, a towel, or as a “sarong”. A “krama” can also be easily shaped into a small child’s doll for play. Under the Khmer Rouge, krama of various patterns were part of standard clothing.

Khmer Cuisine

Khmer cuisine is similar to that of its Southeast Asian neighbors. It shares many similarities with Thai cuisine, Vietnamese cuisine and Teochew cuisine. Cambodian cuisine also uses fish sauce widely in soups, stir-fried cuisine, and as dippings. The Chinese legacy of Stir frying can be noted in the use of many variations of rice noodles; while curry dishes known as kari (in Khmer, ការី) that employ dried spices such as star anise, cardamom, cinnamon, nutmeg and fennel were borrowed from the Indians and given a distinctive Cambodian twist with the addition of local ingredients like lemongrass, garlic, kaffir lime leaves, shallots and galangal. Pork broth rice noodle soup known simply as ka tieu (គុយទាវ) is one of Cambodia’s popular dish. Also, Banh Chao is the Khmer version of the Vietnamese Bánh xèo.

Khmer cuisine is noted for the use of prahok (ប្រហុក), a type of fermented fish paste, in many dishes as a distinctive flavoring. When prahok is not used, it is likely to be kapǐ (កាពិ) instead, a kind of fermented shrimp paste. Coconut milk is the main ingredient of many Khmer curries and desserts. In Cambodia there is regular aromatic rice and glutinous or sticky rice. The latter is used more in dessert dishes with fruits such as durian. Almost every meal is eaten with a bowl of rice. Typically, Cambodians eat their meals with at least three or four separate dishes. Each individual dish will usually be one of either sweet, sour, salty or bitter. Chili is usually left up to the individual to add themselves. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.

Otherwise,Cuisine of Cambodians also become unique depend on some area of different ethnics. In Kampot and Kep, famous for its cuisine known Kampot Pepper Crab or Kdab Cha Mrin Kyai(ក្តាមឆាម្រេចខ្ជី) in Khmer. With its name Kampot Pepper crab, this cuisine is mostly cooking with kampot famous crap fried with the pepper from pepper field in the area. While in Pailin, Mee Kola is was born in that place, create by Kula people who is one of ethnic groups in Cambodia.In southern Cambodia, most of Vietnamese cuisine had been found especially Bánh tráng which is so famous dish in southern Cambodia but just few people from Central, had ever eat this meals. Look forward to the area between Siem Reap and Kampong Thom, a village with full of Chinese Cambodians. A lot of delicious dishes from China in Khmer version explored for the guest in family as well as its urban restaurants.

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