កំណាព្យខ្មែរ

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កំណាព្យខ្មែរ

ស្លឹកឈើ បក់រំភើ យ អត់មានកន្តើយដូចមនុស្សលោក
បក់អិតមានការសោក គេបក់បោកដោយចិតចង់
បក់ដោយគ្មានសៅម៉ង បក់ម្តងៗគ្មានប្រណី
បក់បោករាល់តែថ្ងៃ បក់គ្មានភីអ្វីសោះឡើយ

ការរៀបការខ្មែរ

In Khmer wedding, it has a lot of ceremonies held in chronological orders. They show the historical roots related to the Buddha’s period which existed ages ago. According to a book “Khmer Wedding Rules” of Oknha Nov, it puts that in ancient Khmer wedding laws, people perform a song describing God Vesandor Borom Pothisat arranging the marriage between his children – Chealy and Kroesna. And some other songs are about the marriage arrangement of God Ream and Seda. Oknha Nov wrote that the current wedding preparations are arranged according to the rules drawn up by King Preah Chey Chesda Thebdey.

According to the king’s book, it puts that all ceremonies in Khmer wedding are related to mythical stories such as a story “Som Sla Kanseng”. It is told that there were two men who went to feed their buffalos in the field would like to make friends with each other and wanted to be relative by marriage with each other because one had a son and the other had a daughter. In order to prove their words, they ask for betel nuts packed in krama from each other to show their promise that their children would marry to each other. Another story is “the three betel flowers”. It describes that there were four men who had different skills – swimming, shooting, fortune telling, and magic. After completing their study, they returned home. Along the way back near a stream, the fortune teller said that day they were going to meet a girl and become their wife. Then a big bird swooped down on a girl, Khemry, who was having a bath. Right away the shooting man took his bow and shot the bird down back to the stream. The swimmer then swam to bring her to the ground but she was just dead. After that the magic man helped her be alive again. All four men felt in love with the lad, so they were judged by the Buddha that she would become a wife of someone who swam to help her because he was able to touch her body first. And the fortune teller, magic man, and shooting man would become the father, mother, and brother respectively. Since then in all weddings, the bride and the groom must have three betel flowers in order to show gratitude towards their parents and brothers/sisters.

Setting-the-date ceremony and the groom holding the scarf are told that Prince Thaong was married to Princess Tevtey, a daughter of the sea dragon king. After setting the date already, Tevtey had to bring him to her father at dragon world, so the sea dragon’s daughter asked the prince to hold her scarf in order to dive into the dragon world. In the meanwhile, the dragon king commanded his man to kill the prince at the gate in order to test the prince’s ability. But the daughter had known this; hence, she disguised herself as the prince by changing her skirt and it was put on the prince instead so that the killer was not able to kill the prince. That is why in the current Khmer wedding it was seen that there is clothes change between the groom and the bride, and the groom holding the bride’s scarf in to the room, accompanied by “Phat Cheay and Neang Neak” songs, etc.

The ceremony called “Chey Haong Sousdey Haong Men Haong” in wedding ceremony performed until now is followed by an ancient story recorded in “the rules of wedding” book. It describes that Once upon a time there were two brothers – Chey and Sousdey. At that time, there was no king to continue after the previous king had died in Cambodia, so the officials in the palace relied on the holy elephant and horse to find a man to be their king. Then the animals approached the brothers’ house. Consequently, they knew that one of the brothers was the suitable man to be crowned. Chey became the king and Sousdey became his assistant at the same time. When crowned, the people whooped to bless the king. They said “Chey Haong Sousdey Haong Men Haong” simultaneously. The blessing is adapted to use in the wedding until now.

“Bongvil Popil” ceremony in the Khmer wedding is also written in “collective Khmer legends” book, volume 9. According to the legend, it is told that once upon a time, there was a man named Chey Sorya who had completed the magic training already from Eyso God, so he asked the God for a sacred relic as a blessing tool for the weddings of human being. Then the God gave the man a replica of his penis and a replica of his wife’s vagina as the blessing tools to spread their reputation in the world. Eyso God took diamond sand from the universe to make a gold banyan leaf representing his wife’s vagina and took a diamond rock from Himalaya Mountain to make a candle representing his penis and supposed them to be “two blessings”. He then told the man to take the candle wrapped in the banyan leaf to circle three times around grooms and brides in order to inhale the smoke making them powerful. The “Popil” ceremony is believed to bring harmony and joyfulness for the new couples making them successful in all challenges. Since Khmer people firmly and sincerely believe in “Popil”, it is performed not only in wedding ceremony but also in other ceremonies such as housewarming, birthday, etc.

“holding a sword” tradition in the wedding progress is also told that once upon a time there was a high ranking knight in Peareansey Palace, who fell in love with a daughter of the villager and deposit a piece of gold as a dowry and promised to marry in three months’ time. Three years had gone, so she was married to her neighbor villager but on the wedding day, the knight appeared and took out his sword and killed the man who was the groom. Then the chief clergyman had prayed to dismiss all bad things at the place. The clergyman had analyzed on the power of the sword. That is why people use a sword in the wedding when the bride and the groom are in pair for blessing.

ម្ហូបខ្មែរ

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.
• 
  
  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.

That is Kro Ko that is mixed with Kandeang leaves. It is called Kro Ko Kandeang in Svay Rieng.

Grilled fishes.

សំលៀកបំពាក់ខ្មែរ

Khmer Fashion Wear



A Color For Each Day, A Day For Each Color in Khmer Culture

Cambodian (Khmer) traditional dress is usually a silk or cotton sampot or hol (types of skirts) and an embroidered collarless top for women and a sarong for men, although many people nowadays, especially in the city, reserve these outfits for special occasions and wear Western clothes when going about their daily routines.

The people in the city don�t tend to observe the tradition as much anymore, it is not unusual to attend a function and see all the women wearing the same color hols (silk skirt), phamuong and sarongs (types of skirts) on a given day. This is because each day of the week corresponds with a planet, and each planet has a personality of its own. So each day has a color which clothing should correspond to.

A Colour for Each Day in Khmer Culture (from Sunday to Saturday)

There is an ancient Khmer poem which explains the meaning of color of the days:

Red is for Sunday,
Orange truly looks like a beautiful moon (Monday),
Purple is reserved for Tuesday,
Wednesday is the green of the lieb plant
Thursday is the yellowish green of the leaves of a banana palm
Happy Friday is blue and must be tidy,
Saturday is the color of ripe pring (a type of plum) and dressing is according to the ages.

Mrs Keo Narom, a researcher and writer at the Ministry of Culture and Fine Arts, sites a document compiled in the 1960�s by the Buddhist Institute of Cambodia as the best explanation of the choice of color for each day. �We dress by giving consideration to each planet�s vehicle and personality,� she said.

Sunday (T�ngai attit) is the vehicle of the Sun. Sunlight to Khmers is seen as red, bright and strong enough to have an effect on people�s feelings.
Monday (T�ngai chann) is the day of the moon. The moon is seen as orange, representing a peaceful heart and victory.

Tuesday (T�ngai angkear) is the day of Mars. Mars can be nasty and stubborn, unlike the soft moon. To offset this, we wear violet, which is a mixture between red and dark blue.

Wednesday (T�ngai puth) is the day of Mercury. Mercury is impartial and even-tempered-never ferocious. People choose various colors for this day, but the most popular and the one that is generally seen as most favorable is the green of the lieb plant�s leaves.� Lieb is a tree with edible leaves that are pale in dry season and turn a brilliant, vibrant green in wet season. It is often eaten with Khmer noodles, sour dishes and in kroeung, or spice pastes. �What everyone does agree on is that Wednesday�s color should be a combination of red mixed with blue, white and earthy tones to represent the soil,� Mrs Narom said.

Thursday (T�ngai prohoh) is the day of Jupiter, the planet which we believe is the guru planet for magic, literature and natural phenomena on this planet. For this reason we wear yellowish green, which represents nature, flora and fauna. �The type of green that best reflects Jupiter should have yellow in it to reflect flexibility, blue to represent progress and white to represent purity. Many people believe Thursday is the most auspicious day for their children to begin studies and that things are learned more quickly on this day of the week. It is an auspicious day, and a day the majority of ceremonies are scheduled for.

Friday (T�ngai sok) is the day of Venus. Venus is powerful but not spiteful like Mars or Saturn can be. His job is to ensure people are happy and he always maintains an air of tolerance. If he gets angry, he never loses his temper. The best color to represent him is a dark, rich blue,� she said. Friday is believed to be the most happy of days, a day when people should dress especially neatly, and a good day for moving into a new house.

Saturday (T�ngai sao) is the day of Saturn. He is compassionate and will assist those who please him. However, if he gets angry, he will destroy whoever or whatever caused his rage,� she said. �Khmers used to call Saturday Sau kheung (angry Saturday) or Sau soi (sorrowful Saturday). To offset this, we believe it is best to wear the color of ripe Jambolan plums, called pring tum-a combination of red and dark blue.�Children born on Saturdays are believed to be at risk of suffering sorrow if they displease Saturn, so parents will often invest in rituals to please the planet and ward off potential disasters should the child fail to live up to the planet�s expectations. �If someone does not have the correct color for a particular day, they can substitute pring tum for any of the other days,�

Mrs. Narom concluded. For mourning and funerals, pring tum, black or white are all suitable colors. Other countries have slightly different ideas of colors and corresponding days they should be worn, but Cambodians staunchly hold to their belief in their auspicious colors. So next time you are at a formal function, look at the clothes the women are wearing and see if you can pick what day of the week it is from their attire.

Leisure Cambodia