Moan Cha Kdov (Cambodian Chicken Dish)

Let me start first that by saying that I’m no food critic nor a gourmet expert and my cooking skills rank below 5 out 10. But one thing I know is that I do appreciate good food and binge into what I really enjoy. And in any adventure, I always try to be as adventurous with the local dish as well. Cambodia is no exception of course, a taste of Khmer Cuisine is a welcome experience.
But apologies if I forgot the names of some of the dishes. Any help on identifying them would be welcome (help Toe! hehe). Like the dish above is a Khmer chicken dish we ate for lunch at a restaurant near Srah Srang worth USD$ 3. It has that semi mint lemon grass taste and the sauce is a bit on a sweet and sour side.

Chrouk (Khmer pork dish)

Now the dish above is a pork counterpart on the same restaurant, lots of bell peppers on this one. But the meat is kinda rubbery, same with the beef so I didn’t like it that much.

Amok Tofu

Amok is a popular food in Cambodia, it is usually coconut milk steamed with fish. For this one though I preferred Tofu, and the dish also has lots of kalabasa and potatoes. Ordered this at Khmer Kitchen, a lonely planet recommended restaurant at Psar Chaa. All in all it taste okay and is similar to our local gata dishes with some added spices.

Koukep (Frog Curry)

Now the one above is a first for me, yes Frog Curry. It actually taste a bit like chicken only more bony in little tiny bits. Curry here is a bit different. All in all it taste ok, not something to jump around though. What would I expect from eating on a nearby carinderia.

Chicken on Sugar Palm soup

The Khor Moan (Chicken on sugar palm) above is also on the same carinderia we ate at. Honestly it is very similar to our adobo, only this one is a lot sweeter.

Sachkor (Beef with oyster sauce)

Now the food above is from the restaurant in our hotel at Golden Temple Villa. This Beef with oyster sauce is part of a 3 dish meal combo they serve with rice on this leafy bowls. Presentation is actually very nice. When I try to move the leaf bowls it somehow breaks and the soup leaks out. Wondering how they prepared this. And the taste is very good as well.

Fried Chicken Breakfast

Now during temple exploration, it’s inevitable that you have to eat at nearby stalls come breakfast or lunch. And I must say that prices in these stalls are much expensive that those nice restaurants in Siem Reap. The above Fried Chicken is actually USD$ 3 bought at a stall near Bayon. But I was surprised on how it was presented. At first I thought they would present it like the usual fried chicken, but this one has cucumber and strips of carrots with skinless and boneless chicken served. It’s actually very good and healthy.
In general for me Khmer food is okay, mostly it’s subtle in taste with a touch of lemon grass consistent in all the dishes. Though I enjoy eating khmer dishes I still long for the strong flavors and spicy dishes though.
Together with our move to Street 240, we have updated our menu with more signature and traditional Cambodian dishes and international cuisine.
E.g. we have added tasty salads and delicious desserts. Here we introduce you to our Khmer menu, international dishes and our specialties.
You can download our entire menu as a .pdf-file (521 Kb). We also do deliveries in central Phnom Penh, see our Deliveries page.

Cambodian cuisine is finally beginning to win recognition from food lovers for its subtle flavours and its wide range of unique indigenous dishes. Several factors set it apart from neighbouring Thailand and Vietnam.
A Cambodian meal will usually include a soup, or samlor, served alongside the main courses.

Freshwater fish plays a large part in the diet of most Cambodians, and finds its way into many recipes. With fishermen bringing their catches in daily from the vast Tonle Sap Lake, diners can be assured of freshness.
We use pepper from Kampot in our dishes, one of the best in the world!
Cambodia is blessed with many types of exotic fruits including mangos, mangosteens, rambutans, papaya, dragonfruit and the infamously smelly durian. Of course you can try our fruit salad, but fruits are also used in some of our main courses.

Sometimes one in a group doesn't want to eat Khmer food, or you just feel like a dish with no rice. That's why we have a selection of international dishes, which also have gained popularity among people living in Phnom Penh.
Besides pastas, we have a very good Steak & Guinnes Pie, made like your mom did at home. We are also quite proud of our burritos (beef, chicken or vegetarian). Furthermore, we have a range of salads and sandwiches.
See our International menu.

Our daily specials include Chhnang Phnom Pleung, the Cambodian barbecue aka Volcano Pot. Our restaurant is The Home of the Volcano Pot.
And then there's our Fish Amok. Ever tried it somewhere else? Not like we have it!
Another signature dish is the stir fried beef on a cole slaw and with orange sauce. Delicious!
Weekly, we have one or two extra specials advertised on the blackboard in our restaurant.

Cambodia Cooking Class - Khmer Food

Add some culinary tradition to your trip to Cambodia. Learn the tricks and get some tips by joining a cooking course at Cambodia Cooking Class.

In it's centuries old history Khmer cuisine has incorporated foreign influence, like curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavor, recipes and traditions. Read What makes Cambodian cuisine different?

See some of the traditional Khmer dishes below (click to enlarge, dishes marked with * are included in one of our courses):

Noodles & Shrimps Salad
Rice noodle salad in lime vinaigrette with shrimps and fresh herbs.

Sticky Rice & Mango*
Sticky rice and mango, with shredded coconut and palm sugar syrup.

Amok*
A classic Khmer dish: coconut fish steamed in banana leaves.

Saik ko tirk krote
Spicy fried beef with crisp lettuce and tangy, sweet orange sauce.

Saiong Jayk mien snoul*
Deep fried chicken & pork sausages in banana blossom.

Lok Lak
Beef chunks in gravy on tamatoes and onions, topped with a fried egg.

Pumpkin Custard*
Whisked eggs, coconut milk and jackfruit in a scooped out pumpkin.

A Kampot province special: crab with fresh pepper

Kampot Pepper Crab
Stir fried crab with the famous fresh pepper from Kampot province.

Pomelo Salad*
Salad of shredded pomelo, lemongrass, coriander and peanuts.

Saich Moan Char Trop
Stir fry of savory chicken breast and charcoal grilled eggplant.

Trey Bom Poung
Fried fish fillets, lettuce, sliced carrot and tomato in a sweet & sour sauce.

Num Chaio*
Crispy spring rolls, vegetarian or with chicken or beef.

Banana Blossom salad*
Salad of shredded banana blossom, fresh herbs and chicken.

Red Chicken Curry*
Making the kroeung (the curry paste) is the secret of Cambodian curries.

Carrot Flower*
Not a dish, but one of many ways to decorate your plate.

Crispy tarantula salad is on the menu for today's Geo Quiz!

Spiders at Romdeng Restaurant

Once you've polished off the deep-fried spiders, there's steamed fish from the Mekong River, red sticky rice porridge with coconut, and banana ice cream.
Where in the world would you find a restaurant that serves up this fare?
We're looking for the South East Asian capital that's home to one such restaurant. The Romdeng Restaurant has a reputation for more than spicy Khmer dishes. The restaurant is run by former street kids who are being trained in catering and hospitality.
Romdeng Chef Sok Chhong has put together a new cookbook called "From Spiders to Water Lillies":
"Many people think that Khmer food consists of only a few dishes - but it's not. I want to make them realize there are many different kinds of dishes. People think there is more variety in other cuisines - but that's not the case."

Khmer food at Romdeng

So name this city that's home to lively Cambodian cuisine, a city once known as the Pearl of Asia.

Khmer Food at Svay Rieng Restaurant

Published On Tuesday, October 30, 2007 By vutha. Under: Photo gallery.

That is the first time; I had lunch at Mlob Svay Restaurant in Svay Rieng last week. All these are Khmer Foods. What I was interested is Kro Ko food which was mixed with Kandeang leaves with bitter taste a little bit. A man told me that there is Kro Ko Kandeang in Svay Rieng.