Masakan Kemboja

Pleah, ulam daging lembu dengan prahok (ប្រហុក).

Semangkuk kuyteav.

Masakan Khmer (Templat:Lang-km) adalah suatu nama jolokan untuk makanan yang dimakan secara meluas di Kemboja. Makanan Kemboja termasuk buah-buahan tropika, nasi, mi, minuman, pencuci mulut dan pelbagai sup.

Makanan ruji untuk orang Kemboja ialah nasi. Hampir semua hidangan disertai semangkuk nasi, walaupun mi juga popular. Beraneka jenis kari, sup dan gorengan kilas dihidangkan bersama nasi. Banyak jenis beras boleh didapati di Kemboja, termasuk beras wangi dan beras pulut. Beras pulut lebih lazim digunakan dalam pencuci mulut dengan buah seperti durian.

Khmer Cuisine shares much in common with the food of neighbouring Thailand, although it is generally not as spicy; and Vietnam, with whom it shares many common dishes and a colonial history, both being part of the French colonial empire in Southeast Asia. It has also drawn upon influences from the cuisines of China and France, both of whom are powerful players in Cambodian history. Curry dishes, known as kari (in Khmer, ការី) show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Rice noodle soup, known simply as Kuyteav (គុយទាវ), is a popular dish brought to Cambodia by Chinese settlers from generations past. Also, Banh Chiao is the Khmer version of the Vietnamese Bánh xèo. A legacy of the French is the baguette, which the Cambodians often eat with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast.

Typically, Cambodians eat their meals with at least three or four separate dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter. Chili is usually left up to individuals to add themselves. In this way Cambodians ensure that they get a bit of every flavour to satisfy their palates.

Several cooking courses are now run in popular tourist areas, giving visitors the chance to share the culinary secret of the Khmers.

Ramuan

Spices

Unknown in Asia prior to the 16th century, the chili pepper arrived with the Portuguese. More years still passed before the chili pepper reached Cambodia, and to this day chili peppers in Khmer cooking lack the status they hold in neighbouring Thailand, Laos or Malaysia. Tamarind is commonly employed as a soup base for dishes such as samlar machu. Star anise is a must when caramelizing meats in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are essential spices in Khmer cooking, Khmer stews, and nearly all curries.

As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of most Cambodians, making its way into many recipes. Daily fresh catches come from the Mekong River, Bassac River and the vast Tonlé Sap. With freshwater fish central to Cambodian diet, all other meats take a back seat, but pork and chicken are popular. While not as common as in neighboring Vietnam, vegetarian food is still a part of Khmer cuisine and often favored by more observant Buddhists.

A common ingredient, which is almost a national institution, is a pungent type of fermented fish paste used in many dishes, a distinctive flavouring known as prahok(ប្រហុក). It's an acquired taste for most Westerners, but it's beloved by some Khmers and is used in many dishes or eaten as a dipping sauce. The liberal use of prahok, which adds a salty tang to many dishes, is a characteristic which distinguishes Khmer cuisine apart from that of its neighbours. When prahok is not used, it is likely to be kapǐ (កាពិ) instead, a kind of fermented shrimp paste. Preserved lemons are another unusual ingredient not commonly found in the cooking of Cambodia's neighbours, which is used in some Khmer dishes. Cambodian cuisine also uses fish sauce widely in soups and stir-fried dishes, and as a dipping sauce. Coconut milk is the main ingredient of many Khmer curries and desserts.

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Rujukan

• de Monteiro, Longteine; Neustadt, Katherine (1998-11-01), The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant, Houghton Mifflin Harcourt, ISBN 978 0 39589253 4, http://www.elephantwalk.com/cookbook.html.

The Elephant Walk Cookbook is the best-known English-language reference on Cambodian cuisine, and has been an important cultural record, as many of the more elaborate recipes died out in Cambodia following the communist takeover, and have been revived based on The Elephant Walk Cookbook. 

• Cambodian Cuisines and Delicacies

Pautan luar

• Khmer Krom Recipes
• Fruits and Vegetables of Cambodia

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