Cambodian cuisine

species of plant

an amber-coloured liquid extracted from the fermentation of fish with sea salt

type of rice grown mainly in Southeast and East Asia, with opaque grains, very low amylose content; especially sticky when cooked; does not contain gluten

form of flour made from finely milled rice

fermented condiment

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

Ketupat (Indonesian and Malay pronunciation: kəˈt̪upat̪̚) is a type of compressed rice cake commonly found across Southeast Asia, particularly in Indonesia, Malaysia, Brunei, Singapore, Timor-Leste and southern Thailand. It is traditionally made by filling a pouch woven from young palm leaves with rice, which is then boiled until the grains expand and form a firm, compact mass. Ketupat is typically served as an accompaniment to meat, vegetable or coconut milk-based dishes and is widely prepared for festive and ceremonial occasions.

culinary traditions of Cambodia

dried meat product from China

deep fried banana or plantain

Vietnamese thin pancakes

regional delicacy in Cambodia

condiment in South Asian and North African cuisine

Prahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.

thumbnail|right|250px|The result of freshly pounded spices, red kroeung Kroeung (, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes. Such dishes are often dubbed with the "-kroeung" suffix. Kroeung is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into kroeung. The eight most commonly used are lemongrass, magrut lime

Southeast Asian sticky rice dish

cultivar of pepper (piper nigrum) grown in Kampot Province, Cambodia

French-inspired Vietnamese dish

spicy Vietnamese dish

southeast Asian dish

Nataing () or Khao Tang Na Tang () is a Cambodian and Thai style red pork curry dip. It is a creamy ground pork dish cooked in coconut milk, often served with rice cakes.

Vietnamese rice dishes

cooking technique