Samlor (Rice Soup) and Chhang Plerng (Hotpot)
Samlor refers to soup dishes that are eaten with rice and Sup refer to dishes that can be eaten without the need of rice, these usually being dishes of Chinese or European origin. Chhang Plerng refers to the general term of Hotpot that are popular eaten during the dry "cold" season (winter) and during late night gatherings.
Samlar machu (សម្លម្ជូរ)
In reality indicates a whole class of samlor, whereby the prevailing flavor is a fragrant, citrusy pungency, and there are a wide range of variants. Of all the essential flavors (salty, sweet, zesty, harsh, unpleasant, umami), Khmers are most partial to harshness, relatively every town or area has its own particular one of a kind variant of samlor machu including samlor machu kroeung (highlighting kroeung glue, turmeric, morning wonder, coriander, stewed hamburger ribs and tripe), samlor machu Khmer Krom (highlighting tomato, pineapple, catfish, lotus root and sacred basil) and samlor machu Siem Reap (containing bamboo shoot and minor freshwater shrimp). The harshness and citrus flavor can originate from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.[5][6] It is related with the Vietnamese acrid soup canh chua.
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Samlar machu (សម្លម្ជូរ) |
Samlor Kako (Khmer: សម្លកកូរ)
Traditional dish soup of Cambodia. It's also considered as one of Cambodian's national dish. The soup base is created from a variety of vegetables that reflect the environment of rural Cambodia as well as the use of Prahok to create a tangy salty taste.
Babor (meaning porridge or rice pudding) (បបរ)
Derived from the standard Chinese congee, this quintessential breakfast dish has many regional Cambodian incarnations. A type of porridge made with white rice, plain or with a chicken or pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions, omelette, fried breadsticks or dried fish from the Tonle Sap (trey ngeat). Babor pray is the name for the common marketplace dish of salted dried fish with rice porridge.
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Babor (meaning porridge or rice pudding) (បបរ) |
Kho (ខ ឬសម្លខ)
Braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish, khor is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called humba.
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Kho (ខ ឬសម្លខ) |
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