Cambodian cuisine

Khmer cuisine

 (Khmer:សិល្បៈខាងធ្វើម្ហូបខ្មែរ ) or, more generally, Cambodian {food|dishes|delicacies}, is the traditional {food|dishes|delicacies} of the people of Cambodia. Average meals typically {contains|involves} {several|multiple} dish and ideally contrasts flavours, {designs|smoothness|construction} and temperatures within the meal using plenty of herbs, leaves, pickled {fresh vegetables|fruit and vegetables}, dipping sauces, edible {plants|blossoms|bouquets} and other garnishes and condiments.[citation needed]

Cambodian cuisine

{Grain is|Hemp is} the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as a substance for many dishes. According to the International Rice Research {Company|Start|Initiate}, there are 2, {500|1000} rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.[1]

{Grain is|Hemp is} eaten throughout the day in the form of street-side snacks, such as deep-fried rice {bread|truffles|muffins} with chives and {kale|green spinach}, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or {grain|hemp} porridge, and in many desserts. Plain white {grain is|hemp is} served with {practically} every family meal, typically served with grilled fresh water fish, a samlor or soup, and an {collection|variety|selection} of seasonal herbs, greens leaves and vegetables

Cambodian cuisine

History and influences

{Drinking water|Normal water}, rice and freshwater seafood exert the most {serious|deep|outstanding} influences on Khmer {food|dishes|delicacies}. The Mekong river, the twelfth longest in the world, cuts through the very heart of Cambodia. The capital Phnom Penh is on its riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle {Systems applications and products|Systems applications and products (sap)} river connects the Mekong with the Tonle {Systems applications and products|Systems applications and products (sap)} lake, or Great Pond, which acts as a liquid heart and natural reservoir for {the whole|the complete} Mekong river system, regulating the flow of big {quantities|amounts|volumes of prints} of water, and allowing the safe passage of an astonishing number of freshwater fish. The pond itself is believed to have more fish than any other in the world and ranks second to the Amazon {water|lake|riv} in biodiversity.[citation needed]

When the rainy season {starts|commences} at the start of the Khmer Fresh Year, {the location|areas} becomes {overwhelmed|full|bombarded} with monsoonal rain and Cambodia {becomes|evolves into|can become} {a huge|a great} ocean of emerald rice-paddies. The geographical setting of wetlands (Cambodia ranks second to Bangladesh for the {greatest|most significant|major} amount of wetland in Asia) and floodplains explains why water, and hence fish and {grain|hemp} (which grow in water) are such an {essential|important|crucial} component to the {food|dishes|delicacies}. Many dishes, {particularly|specifically|especially}, the samlors, have a pond-like appearance,[clarification needed][citation needed] and are often loaded with reed-like plants, leaves, and {fresh vegetables|fruit and vegetables}, mirroring the surrounding {scenery|panorama|surroundings}. Dipping sauces tend to be quite watery, as are most Cambodian curries.[citation needed]

Khmer {food|dishes|delicacies} shares many commonalities with the food of adjoining Thailand -- although, less chilli, sugar and coconut cream {are being used} for {taste|flavour} -- and of {border|bordering} Vietnam, which it {stocks|stocks and shares} and adopts many common dishes, {in addition to a|and a} colonial {background|record}, as both formed part of the French colonial time empire in Southeast {Okazaki, japan|South america}. It has drawn {after} influences from the repas of China and {Italy|Portugal|England}, powerful players in Cambodian history. The Chinese {started|started out|commenced} arriving in the thirteenth century, but Chinese {immigration|alpage} accelerated during the French period. Curry dishes, known as Kari (in Khmer,???? ) show {a track|a search for|a find} of cultural influence from India. {The numerous|The countless|The various} variations of rice noodles show the influences from Chinese {food|dishes|delicacies}. Preserved lemons are another unusual ingredient not commonly found in the {cooking food|food preparation|baking} of Cambodia's neighbors; it {is utilized|can be used|is employed} in some Khmer dishes to enhance the sourness. The Portuguese and Spanish also had {substantial|significant|extensive} influence in Cambodian affairs in the 16th {hundred years|100 years}, introducing chili and nuts into Asia from the New World. {Nevertheless ,|Yet ,} soup never gained the same status or prominence as it did with the cuisines of neighboring Asia, Laos, and Malaysia. Even today very few {quality recipes|tested recipes|dishes} include chili.

One {heritage|musical legacy|legacy of music} of French, the {fl?te|barre} - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat {breads|loaf of bread|bakery} with p? t?, tinned sardines or eggs. {1|A single|One particular} of these with a cup of strong {espresso|caffeine}, sweetened with condensed dairy, is an example of a common Cambodian {breakfast time|lunch break|lunchtime}. Freshly buttered baguettes can be made into casse-cro?te (also called nom pang) {and could|and may even|and might} be stuffed with slices of ham or any number of {barbequed|cooked} meats, with Kampot {self defense|cayenne pepper|tear gas}, similar to Vietnamese banh mi. The French also introduced beer, butter, {begleiter|taufpate}, coffee, chocolate, onions, {celery|pumpkin|peas}, broccoli, potatoes and many other types of non-native produce Southeast Asia.

{Typically|Usually|Customarily}, Cambodians eat their {foods|dishes} with at least {3 or 4|three to four|3 to 4} dishes. A meal will usually {incorporate a|add a|will include a} soup, or samlor, served alongside {the primary|the key} courses. {Every individual|Every person} dish will be either sweet, {bitter|bad|wrong}, salty or bitter in taste. Chilli (fresh, pickled or dried) and soup sauce is served on the side and {remaining|still left|kept} up to individual diners {and also to|also to|and} their taste. {In this manner|This way}, Cambodians ensure that they get {a little|a lttle bit|somewhat} of every flavor to {fulfill|meet|gratify} their palates.

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