Ingredients
In Khmer cuisine, it differentiates between fermented paste-based {elements|substances|materials} and pickled ingredients. Mam refers to fish or shrimp that has recently been fermented in {a specific|a certain} {approach|strategy} and is usually includes more solid pieces of the pickled animal. In a sense, mam is the general term when referring to most kind of fermented ingredients created from aquatic animals. Prahok and kapi are popular based for sauces that refer to pickled {antique|age|used} ingredients. Both mam and prahok are aged to a minimum of {you|one particular} year in order {to achieve|to get to|to succeed in} its full potential in taste, much like seafood sauce. Fermented sauce {in many cases are|tend to be|are usually} eaten with high protein-based dishes or raw {fresh vegetables|fruit and vegetables} to help the body digest.
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| Cambodian Cuisine :| Ingredients |
Mam (Fermented seafoods)
Mam refers to the salted, fermented fillets of snakehead fish, to which roasting red sticky rice and palm sugar are added during the fermenting process to impart an earthier and sweeter flavour. The sugar and rice also lends the ingredient a reddish tinge. {From your|Through the|In the} time that the fish is filleted, mam {may take|will take|usually takes} over a year to reach maturity. According to the unsubstantiated rumours that is transcribed as actual {background|record}, mam originates from Kampuchea Krom territory, the {sand wedge|sand iron|pitching wedge} of the Vietnamese Mekong Delta that was recently under Cambodian ownership.
Prahok
{1|A single|One particular} common ingredient, almost a national institution, is a pungent type of fermented fish paste used in many dishes, {an exclusive|an exceptional} flavor known as prahok. It is an acquired taste for most Westerners {and it is|and is also|which is} an {essential|important|crucial} part of Khmer {food|dishes|delicacies}. {It really is|It truly is|It can be} included in many dishes or used as a dipping sauce. The liberal use of prahok, which adds a saline tang to many {meals|food}, is a characteristic which distinguishes Khmer cuisine as a result of {the|their|it is} neighbours. Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien is fried and usually mixed with meat (usually beef or pork) and chilli. It can be eaten with dips, {fresh vegetables|fruit and vegetables} like cucumbers or eggplants, and rice. Prahok gop or prahok ang is covered with {clown|banano} leaves and left to cook within fire under pieces of rock or over the coals. {Once|When ever|The moment} prahok is not used, kap? (???? ), {a type of|a sort of|a form of} fermented shrimp paste, {can be used|is employed} instead. Khmer cuisine also uses fish sauce {broadly|extensively|generally} in soups and stir-fried dishes, and as a dipping sauce.
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Prahok |
Kapi
Another normal fixing in Khmer food, this aged shrimp glue is frequently blended with garlic and bean stew peppers and utilized as a plunging sauces for barbecued and browned meats. It is likewise a typical fixing in specific curries and papaya servings of mixed greens to include salt and more extravagant flavors.
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| Kapi |
Mam Trey Tok (Fermented Snakehead Fish)
A variety of "mam" utilizing an exceptionally prevalent fish that lives in the streaming waterways of the Great Mekong. It's bottomless makes it prevalent inside the Cambodian and Vietnam areas where they are gotten and utilized and can be eaten without anyone else after it completes the process of maturing.
Mam Bong Kia (Fermented Shrimped)
A variation of "mam" that contains small pieces of fermented shrimp. It is often used as an ingredient for cold noodle salads or condiments for family meals.
Teuk Trey (Fish Sauce)
Fish sauce in a critical fixing in Khmer cooking which is utilized to include salt in soups, noodles, or marinating meats. It is likewise utilized as a plunging sauce ("Tuek Sa louk") containing numerous assortments relying upon the kind of dish displayed in the feast. Fish sauce acts to offset the kinds of alternate dishes inside the family dinner to guarantee that every one of the 5 tastes are accomplish to make an amicable feast.
Teuk Chon (Oyster Sauce)
Oyster sauce was introduce by way of Chinese immigrants. It is a common ingredient in Khmer cooking that adds a tangy sweet flavor to meats and stir fried vegetables. Oyster sauce, along with fish sauce, and soy sauce, as common used together when seasoning foods.
Teuk Si-iv (Soy sauce)
A common ingredient and condiment that is mixed with garlic or aged radish to be eat with primarily high protein dishes. It is used to add salty flavors when fish sauce is not used.
Teuk Seang (Hoisin Sauce)
Hoisin sauce is translate as "Soya bean Sauce" in the Khmer language. It is used when marinating to meat that will be grilled and especially for noodle soups such as "Kuy teav" or "Mee" (wheat yellow noodle).
Teuk Umpil (Tamarind Sauce)
A sauce using tamarind as a base, often mixed with garlic, palm sugar, and chili peppers.
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