Khmer cuisine is closely related to those in neighboring
Thailand and Laos, although it is not as spicy.
Curries, stir-fried vegetables, rice, noodles and
soups are staples of the Khmer diet. Fresh river
fish and shellfish are both abundant and delicious.
Western food is provided only in the major cities
although other Asian dishes are widely available.
Cambodia is well known in the region for its Prahok,
a strong, fermented fish paste used in a variety
of traditional dishes. Tap water should never be
drunk. Bottled mineral water and bottled drinking
water are available in all reputable hotels and
restaurants. Similarly, salad and fruit served at
these establishments are safe.
For full-day excursions, picnic lunch can be provided
if no adequate restaurants are available.
It is divided into three main items:
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1.
Starter:
- Deep-fried Peanut
- Mixed Pickle
- Grilled flat Beef
- Roll (the bacon chopped and rolled
with the tree leaf of “Chaiyor”)
- Deep-fried Potatoes
2.
Main courses:
- Bacon with sauce
- Beef soup
- Chicken soup or fowl soup
- Beep steak
- Beef grill or roast beef
- Barbecue pork
- Braise
- Cheese fish with meat
- Cream cheese
- Curry
- Curry chicken with potatoes
- Chafing dish
- Clay-made pot soup
- Fish pudding with vegetables
- Fried beefs with onion
- Fried fish
- Fried eggs with onion and mushroom
- Fried meat with vegetables
- Fried mince-fish with spices
- Goat soup
- Hash
- Pork sour soup
- Roast pig
- Roast chicken
- Roast chicken with gravy
- Roast duck with gravy
- Roast pork with gravy
- Roast fish
- Salad of meat and vegetables
- Stew
3.
Dessert:
- Bas Fruit Jam
- Orange Jam
- Local Kantuot Jam
- Malabar Orange Jam
- Mango Jam
- Pech Cob Jam
- Grapefruit Peel Jam
- Pineapple Jam
- Stirred Bananas
- Stirred Pumpkin
- French Cakes
- Romduol Flowers Jelly
- Stirred Glutinous Rice |
