National dish

Street food of Cambodia Asia with real life Khmer next dress industry in Phnom Penh Cambodia Asia

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• published: 07 Jun 2016
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Street food of Cambodia Asia with real life Khmer next dress industry in Phnom Penh Cambodia Asia. The tradition of Khmer (Cambodian) cuisine National cuisine of Cambodia as well as neighboring Thailand and Vietnam, involves hot and spicy food. But unlike its neighbors in the South Asian region, the Khmer practically do not use pepper, but a variety of hot and spicy sauces – always please. And served in individual gravy boats to the participants of the meal themselves personally, for myself, determined that, in what quantity and what order they will add to a particular dish. Dishes Of Cambodia The great triad of Khmer are three products, without which the food – not food: the rice, in Cambodia it grows neither more nor less than eight hundred varieties, is a sort of bread, it is served regardless of the order, and put the plate under the right arm; the fish, which in the most part is for the preparation of specialized local sauces prahok and Trey cha-AE; vegetables, among which include the usual European tourist fruits and flowers of certain plants. Of spices the most widely black pepper has long been grown in Kampot province, and with a wide range of colors from traditional black to almost white. As well as Indian food is not to imagine without the curry, and national cuisine of Cambodia is not complete without a special blend of spices – krueng. It is based on seven main and additional seasonings that the chef adds to his taste or desired effect. Main dishes in Cambodia From all that diversity, what to eat in Cambodia, we have to put in a good word about soups. Don't eat it only for Breakfast and soup for lunch and soup for dinner – it will be "two big differences". Dining entrees based on vegetables, meat, seafood, poultry, or fish are only a Supplement, nothing more. This dish for dinner is prepared right at the table, when family members sit around and leisurely conversation and discussion occurred on the day of the event dipped into the broth its various constituent components. Main courses taken to fry, American scientists managed to prove that krueng reduces the amount formed during frying carcinogens by 80%. National soups, main dishes, sauces and desserts Mysterious names of national dishes of Cambodia hide the usual European basic ingredients, baked, fried or cooked with local vegetables, herbs and spices. So, if ordering unpronounceable dishes "Trey prama Chien SAC CROC porn of tea", the waiter brings the fish-shepherd's pie, which put rice and vegetable garnish. It's worth a try in Cambodia Of what to eat in Cambodia, tourists are advised to try the amok, which is a wrapped in banana leaves fish fillet for a couple. The sheets are pre-stage of marinating in coconut milk and kroenke, or the dish cooked in coconut. In favor of European tourists with its exotic foliage can be replaced by cabbage, fish, snails, and coconut pumpkin. Slices of smoked fish, pods of beans, parboiled rice in lemon sauce imagine a spicy salad called "side sandek kour Trey cha-AE". Lovers of spicy food can be advised to taste the salad of Lotus root – njoum KRA AO chhouk – a filling which consists of fish sauce and pungent spices. Another salad – njoum – from the leaves of plants, sdao has a distinctive bitter taste, but has a pronounced hepatoprotective effect. The names of the soups on a meat broth start with the word Samlah, as a dressing for such a hot first dishes use roasted rice flour and vegetables (traditional for our understanding, and exotic fruits). For an unusual name "Sambor Kiev" hiding the soup dumplings are triangular in shape, for which minced meat made from meat and seafood. Before serving it sprinkled with fresh coriander and onions, this dish is considered to be borrowed from the Chinese cuisine. Street food of Cambodia As for the sauces, which do not manage the national dish of Cambodia, the genuine interest to tourists is the fish Polonius-proposta called prahok. By varying its amount in the dish to experience a wide range of sensations. The basis – rubbed with salt and spices small fish that leavens during the month. It used to take long hikes warriors as a source of protein. The consistency of the finished prahok resembles a soft cheese or cottage cheese with a unique aroma like moldy cheese. What to eat in Cambodia for dessert? Dishes based on rice flour and traditional palm sugar, sweet fruit, and vegetables for toppings or decorations and shavings of coconut for the sprinkles. It can be a roll with a fruit, vegetable or meat filling, a pudding made of coloured rice, cakes, pumpkin, bread made of rice and beans baked in a pumpkin muffin or grilled biscuit "num Chuck".