Cambodia Traditional cuisine

In large cities (Phnom Penh, Sihanoukville and Siem pune) - lots of restaurants with traditional Cambodian, as well as with French and European cuisine.

National cuisine and is similar, yet not like the traditional cuisine of neighboring countries. We can say that Cambodians eat everything. All that crawls and flies, everything that grows and floats, all that bloom and the seed legs. That is no exaggeration - of course there are roasted with salt and garlic, spiders and-ping ", fried grasshoppers and various beetles, raw meat of snakes and their interiors, insect larvae and bird embryos, dried cuttlefish and fried small birds (up to sparrows ), bamboo shoots and shoots of water lilies, marine and freshwater mollusks, various cereals (rice, yams, millet, taro, sago, corn, ficus, etc.), as well as many fruits and vegetables, many of whom simply do not have names the Russian language. Widely used marinated and pickled vegetables and fruit, and collect them for processing at different stages of maturity, which makes the final product absolutely phenomenal taste.

Basis of Cambodian cuisine - rice. It is present at the table is always, everywhere and at almost any time of day, most often - as a garnish. But at the same time prepare him a little bit easier than in Thailand or Vietnam, use fewer spices and sauces, but more vegetable oil (walnut, peanut, coconut, palm, etc.) and fresh herbs. Everyday dishes are fried rice with various herbs, meat, fish or seafood "baicha, which is usually accompanied by all kinds of herbs and sauces, and rice with tofu and pork are" un-som-chro and rice with bananas "un-som-Th .

Second place in popularity in Kombodzhe noodles and pasta. Favorite dish Cambodians - a soup with noodles, vegetables, meat, fish or a variety of seafood, kiteou "or" китеву. It is widely used everyday dish for breakfast, you can find in any restaurant or cafe. But the main thing in it - a variety of options and combinations indigrientov. In soup Cambodians without caution put everything that comes their way - from dried fish to snails, from frog legs (a legacy of French colonization) to eggs. Also, everywhere you can find all kinds of noodle products, typical for South-East Asia - fried rice noodles, rice noodles with fish sauce tukchey, as well as hundreds of types of noodles with spices. Milk and dairy products are almost never used in food, but the cheese very well.

Meat is consumed very little, basically, it's poultry. But the fish and various products from it occupy the Cambodian table is very important place. The most popular soup in the country - "samla-Machu banle" is precisely because of the fish. No less popular baked fish with rice "nom-Tri", fish curry "amok" with a sauce of coconut milk, fish for a couple of "dtray-Chorm-hou", fried fish "dtray-aing, sour fish soup" dtray-Chin -Nyungan, stuffed vegetables, fish, all kinds of dried, smoked and cooked fish (preferred freshwater species), rice with a paste made of specially processed fish "prahok, baked fish in leaves of lettuce or spinach with the same fish sauce, fish sauce" nyokmam and tukchey, as well as all kinds of fermented fish paste - Ngapo "," nampla "," padek "," prahok "," mom-ca ", etc. The French influence is well seen on the example of excellent bread and rolls, are already baked into early morning in the small bakeries scattered across the usually locality.

Widely used and vegetables, but not as a basis for other dishes, and when combined with meat, poultry or fish in the salad that is eaten both cold and hot, but with some sauce. Local salads quite original - they are usually prepared from meat or fish with various greens (lettuce, lettuce, lemon balm, saffron, etc.) and vegetable oil. Often added to fruit salad and fresh or pickled vegetables. And much of fruit on the table simply defies description. In addition to such well-known species, such as watermelons, bananas, pineapples, papaya and mango, be sure to try the exotic "durian" or "turain" (although the smell of it simply awful!), Guava, pomelo, rambutan, sapodilyu, kamerin, mangosteen, longan and Jack-Fruit (KHANAL "). For dessert, except fruit, often served in all kinds of fruit puddings, cakes, ansam-chruk "pies" Norn-bye "and" nom com "cookies" Phelan ", cakes and ice cream.

Favorite non-alcoholic beverages Rouge - samrong (infusion of seed trees of the same name), sugar cane juice, juice of a palm tree "tektnot" or coconut milk "tekdong, lemon juice, and fresh juices or juice with ice and syrup. Peculiar local drink "dtyuk-rolok", made from fruits and egg yolks, a good thirst quencher. Chinese green tea is used everywhere (often it is not even included in the count), but the coffee here is usually not very good quality.

Local beer though unusual taste, but cheap and quite good quality. The best varieties are "Lao", "Angkor" and "Alain Delon" as well as imported "Tiger" and "Heineken". Also available local varieties of whiskey, but the taste they are quite unique, and therefore not popular with tourists. In big cities you can buy many types of imported alcoholic beverages.