Cambodian Cuisine | Chha (Stir Fried Dishes) and Rice Dishes

The term Chha refers to stir frying techniques introduced by Chinese immigrants (from Hokkien Tshá).
Chha Kuy Teav (which means blend seared level rice noodle) Is a Khmer adaptation of a mix browned level noodle dish that is a claim to fame of Southern districts of Cambodia. It regularly includes the utilization of dull and sweet soy sauce and an alternate collection of meats. It is finished with sauté scallions, egg, pork ham, and cuts of spring rolls.

Chha Kh'nhei (ឆាខ្ញី)

 (which means blend singed ginger) A zesty panfry (chhar) of meat, normally chicken, eel or frog seasoned with julienned gingeroot, dark Kampot pepper, garlic, soy and now and again new jalapeños or new peppers, for additional warmth.

Chha Kh'nhei (ឆាខ្ញី)

Bai Chha (បាយឆា)

Is a Khmer variety of browned rice which incorporates Chinese sausages,[citation needed] garlic, soy sauce, and herbs, for the most part eaten with pork.[citation needed].

Bai Sach Chrouk

Is a typical breakfast road sustenance highlighting rice, Chha Chiu-styled grill pork, egg (mixed, steamed, singed, or caramelized), chive soup, Chrok (picked vegetables) or protected radish, and soy sauce or fish sauce fixings.

Bai Sach Chrouk

Bai Moan (AKA Bai Sach Moan;

 which means Chicken Rice) Is a Cambodian road nourishment of Chinese inceptions from Hokkien and Hainanese workers from the seventeenth century. It is like Chinese Chicken Rice with the special case that lemon grass glue (kreoung) is blended with the rice before being steamed.

Phak Lav

Is a dish of caramelized/braised organs, both a home dish and well known road sustenance. A comparable dish exists in Vietnam called Phá Lấu.

Mee Chha

A normal road sustenance where wheat yellow noodles are mixed seared with meat and vegetables and finished with an egg and sauce.

Trakuon Chha

 (blend seared water spinach) Is a typical vegetable dish eaten at meals. The water spinach (Ipomoea aquatica) is mix singed in oil, garlic, red peppers, and minced pork, aged soy beans, and soy sauce.

Lort Chha

 (which means blend seared "dropping out" noodle) Are Cambodian thick short tapoica noodles, with included eggs and chicken, eaten for the most part with angle sauce. Lort alludes to any substances that falls through a gap, accordingly, these are the means by which the custard noodles are made. Varieties exist in Thailand, Laos, and Hong Kong.

Mee Kantang (មីកាតាំង)

Wide rice noodles in a shellfish sauce ordinarily mix singed with eggs, infant corn, carrots, Chinese kale (kai-lan), mushrooms and a decision of meat, typically hamburger. The name of the dish deciphers actually as Cantonese-style noodles in Khmer, uncovering its inception among the early Cantonese people group in Cambodia, while likewise being like the Thai dish rad na.

Mee Sua Cha

 (which means blend singed sewed noodles) Is a dish in which cellophane noodles are mix broiled with garlic, vegetables, mushrooms, and shellfish, fish, and soy sauce. The dish is most normally made amid occasions, for example, Pchum Ben, or sanctuary celebrations to provide for priests or to respect predecessors.

Mee Kola

 (which means Kola noodle) Is a noodle dish made by the Kola ethnic minority in western territories in Cambodia where the different Tai-Kadai impacts are very solid. The rice noodles are blend browned and prepared with shellfish sauce at that point put in a bowl where nuts, grouped vegetables and fish sauce are included. Meat varieties of this dish exist in Khmer varieties.

Mee M'poang 

(which means firm wheat noodle) A fresh fricasseed noodle dish of Chinese birthplace that is finished off with broiled hamburger and sauce.

Lok lak (ឡុកឡាក់)

Stir-seared marinated, cubed hamburger presented with new red onions, served on a bed of lettuce, cucumbers, and tomatoes and plunged in a sauce comprising of lime juice,[8] ocean salt and dark Kampot pepper (tek merec).[9] It is the Cambodian interpretation of the Vietnamese dish Bò lúc lắc, which signifies "shaking meat" in Vietnamese. Local variations incorporate lok lak Americain, found in bistro menus in Phnom Penh, recognized by the expansion of chips (instead of rice) and a singed egg radiant side up.

Sach Chrouk Sa See (Char Siu)

A Khmer version of Char Siu pork, this is frequently included num ache sandwiches or and a typical meat for Bai Sach Chrouk breakfasts.

Sach Chrouk (Kvay importance to roast)

A Chinese style-cooked pork that is normally overwhelmed by white rice, prahok or kapi (fish or shrimp glue), and crude vegetables. This method just alludes to a particular cooking strategy made by the Chinese workers. Different types of pork dishes are alluded to as "ang" (which means to barbecue, prepare, and so on.).

Sach Chrouk (Kvay importance to roast)

Kwah Ko/Kwah Chrouk

Is safeguarded meat or pork liver, like Cantonese Lap Cheong.

Phahut A angle cake that is beat and blended with kreoung in an engine and pestle. It is then formed into a patty and pan fried. It is regularly eaten with rice, sweet fish sauce, and crude grouped vegetables.

Share: