Wednesday, May 22, 2013

Khmer Food and Eating

Khmer Food and Eating 
Khmer or Cambodian food takes influences from neighboring Thailand and other Southeast Asian foods, except they use little less spice than the others. Chinese and French foods are widely found here. Their coastal towns are very much famous for seafood, cooked in different styles, including Japanese and European. 

Khmer’s staple foods are fried rice and fried noodle. Many Khmers start their day with “Nom banh chok”, a very popular Cambodian dish commonly known as Khmer noodles in English. Khmer food contains a variety of vegetables and Garlic is a major ingredient in most of their vegetable dishes. Fruits are plentiful in Cambodia. Banana, pineapple, mango, lychee, jackfruit, dragon fruit, star fruit, watermelon, guava etc are grown in plenty here. They have variety of meat dishes from chicken, duck, beef and pork. Hot peppers, mint, lemon grass and ginger are used in these dishes to add unique flavor. In Khmer food recipes, freshwater fishes play big roles because of the abundance of rivers and cannels. “Fish Amok” is their most special dish which is made from fish, coconut milk and curry paste. Another special fish dish is “Prohoc”, made from rotten fish. Dried and salted fish dishes are also popular here. Before starting the heavy meals most Cambodian used to drink sweet and sour fish soup known as “Samlor Machu”. 

The Khmers typically eat several times a day- the first full meal is at about 9:00 in the morning, lunch is at about 2:00 pm, then have supper all family members together at around 5:00 pm and the dinner is at about 10 pm. They normally use spoon and fork to eat most of their meals, the exception is that chopsticks are used with noodle soup. Spoon is used for putting food in the bowl as well as mouth while the fork is used for cutting and shoveling. In the dining table, they always keep a half glass of freshly boiled water to sterilize all the eating utensils.

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