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credited to equitycam
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Braised pork with coconut milk and pineapple.
Click the image to view the recipe.
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Bok svai bungkea kream: Cambodian classic mango relish with dried shrimps.
9 1/2 ounces shredded young green mango
1 medium size Khmer chili (birds’ eye chili)
2 medium size cloves of garlic (skin removed)
2 1/2 tbsp medium size dried shrimps (soaked and crushed))
1 tbsp of sugar
1/2 tsp salt
1 tbsp roasted peanuts (partially crushed)
1/2 tsp fish sauce
1 small tomato (thinly slice)
4 tbsp red onion (julienne-thinly)
4 tbsp of Khmer basil (julienne)
Preparation:
—Dried shrimps
Soak dried shrimps in warm water for 10 minute. Then rinse a few time and discard the soil. Squeeze out the water and keep it in a bowl for later use.
—Mango
 
Partially peel the mango skin with the peeler.
Chop vertically into the mango.Then slice or shred the mango with a knife and a peeler each time when you have to. The peeler give a nice thin texture.
Set aside in a big bowl and keep for later use.
–Making sauce
In Cambodian mortar partially pound roasted peanuts, then keep it in the bowl for later. In the same mortar, crush chili and garlic. Then add dried shrimps and partially pound it together.
Khmer Sauce. This recipe is great for any salad dish.
For spring roll and eggroll. If the taste is a little strong, you can add fresh squeeze lime or boiled water to mild it. Adjust your taste bud.
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A brilliant work of Khmer art.
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 June 4th marks the 60th Anniversary of Cambodia’s loss territory to Vietnam. The French illegally transferred southern Cambodia (Kampuchea Krom) to north Vietnam. Since 1949 -for fifty nine years – –, many southern Cambodian (Khmer Krom/Kampuchea Krom) have been living in the darkness, suffering, torturing, ethnic cleansing, disease, human right abuse, genocide…under Vietnamese regime. Cambodian were forced to be Vietnamese, speak, dress, and obey their rules. The communist’s media, billboard signs sending fatherly-like message to Kampuchea Krom that Vietnam is one. Play all tricks and lies by all means and erasing the original Cambodian history books and rewritten in Vietnamese text books that southern Cambodia did not exist and that southern Cambodian (Kampuchea Krom) are the Vietnamese "ethnic minority." Cambodian land, street, building, signs that were written in Khmer language were torn and replaced in Vietnamese language and mostly in red and yellow colors. June 4th, 1949, Cambodian southern territory was stolen and became "south" Vietnam. North and south Vietnam joined. Dark history for Cambodia.
Today, "Khmer Krom communities around the world are currently heading to their local temples to commemorate the 60th Anniversary of loss of Kampuchea-Krom to Vietnam. The rich fertile land of the Mekong Delta was transferred to Vietnam by France on 4th June 1949 without the consent of the indigenous Khmer Krom people.
This is a preview of Commemorating 60th Anniversary, The Loss of Southern Cambodia Territory to Vietnam . Read the full post (333 words, 6 images, estimated 1:20 mins reading time)
Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants. As the southern Cambodian (Khmer Krom) described this soup.
“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”
Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.
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 -This is Cambodian traditional dish. It contains chicken, Khmer basil, Khmer pea eggplants, kaffir lime leaves, coconut milk, msg, lemon grass paste, shrimp paste, fish sauce, palm sugar and Khmer chili.
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Somlor Machu Kreung Ktih Sach Chrook – Flavorful Cambodian pork rib and beef tendon braised coconut with water spinach, lemon grass paste and ripe tamarind. A combination of nutty and tangy taste.
Ingredients:
Khmer water spinach (trokuon)
pork ribs, cut in pieces
ripe tamarind or tamarind powder
Chicken flavored broth or chicken broth cube
fish sauce
salt
cooking oil
coconut milk
prohok (fermented fish)
Mreas Prov (holy basil)
beef tendon (optional)
Lemon grass paste – Kreung
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Making Kreung: (Lemon grass paste)
1) Remove seeds from dried chili and soak in water until soft. Squeeze the water out. Then mince it.
2) Thinly cut lemon grass, kaffir lime leaves, galanga, tumeric root, garlic and fresh shallots
*Pound # 1 & 2 well together in a (Cambodian) mortar or grind them in the blender. |
**Extract tamarind: Put water and ripe tamarind together and bring to first boil. Smash it with a ladle or spoon to release the sourness. Then drain and keep it for later use. |
Separate trokuon leaves from the stalk. Then wash well. Drain it and keep it for later use. |
Preparation:
- Cambodian caramelized sweet potato with sesame. This is traditional snack, dessert or appetizer and popular among children.
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Chei Peou Chu`aem – Cambodian sweet and sour preserved turnips. Made with salted preserved turnips, dried chili, lemon, sugar.
Chei Peou Chu`aem is usually eaten with congee as breakfast ( as seen in the photo) or can be served with steam rice.
Making chei peou chu`aem:
Wash the salted preserved turnips well and pat dry.
Thinly slice and soak in cold water for 10 minutes to get rid of the salt.
Then wash it a few times and squeeze it dry.
Marinate it with sugar, lemon or vinegar.
De-seed dried chili and thinly slice, then gently mix with chei peou.
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Somlor Somlok – Cambodian mixed vegetable soup with fish, mushrooms, dried shrimps, Khmer squash, green bean, bamboo, taro, chee prohaer (Khmer herb), fresh chili , slek nguob (mountain vegetable), chili leaves combining ingredients with native flavor such as rhizome, lemon grass, prahok, garlic which is the outstanding flavor of somlor somlok. Very tasty and hearty soup full of vitamin. It is served with steam rice and along with Trey Ngeat (sun dried fish).
Somlor somlok is similar to somlor prohaer both have the same base ingredients and vegetables. And the same cooking process, the only different is, with somlor prohaer, the fish is pounded into small pieces and tumeric root is often added where somlor somlok, the fish cut into chunk. The best part of somlor somlok is the joy of tasting varieties of vegetable, there are AT LEAST 9 different kinds and more.
Preparation:
A) *Soak dried shrimps in lukewarm water for 15 minutes. Then wash it very well and discard the soil. Pat dry.
-In a mortar – pound dried shrimps and garlic, rhizome together.
-In a bowl – extract prahok. And save for later use. |
B) Cut fish (catfish) into chunk.
Wash and pat dry. Lightly fry
them. Set it aside for later use. |
(hard vegetables)
C) Cut green bean, taro, and
Khmer squash.Wash well and drain them.
* Bamboo shoot must be
boiled once and wash a few
times to get rid of the smell. |
Somlor Somlok – Cambodian mixed vegetable soup with catfish and mushroom. Recipe will be available soon.
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 These days Vichara Chhy spends her time studying for her exams at Murdoch University in Western Australia and chatting with friends, like any other student. In fact, though, she is a remarkable young woman and, at only 22, a true citizen of the world already.
By Sandra Wilson
Source: CampusAsia
Born and brought up in Cambodia, one of the world’s poorest countries, she has already won a Cambodian government scholarship to study in Japan, studied English at the University of California at Berkeley, been selected for a Japanese university exchange program to study for a year at Murdoch University, and won selection to attend international youth congresses in Glasgow in June and in Quebec in August 2008.
Vichara is full of ideals. Most of all, she wants to do something to help the recovery of her country. Cambodia still suffers the lingering effects of the disastrous Khmer Rouge period of the 1970s, in which perhaps one-third of the population died and a great deal of infrastructure was destroyed.
More damage was done even after the overthrow of Pol Pot, during the Vietnamese occupation and the long civil war that followed. Indeed, it is almost impossible to find anyone in Cambodia who is still not affected by those terrible years, and in many ways the country remains in shock.
Sweet smile,
the Cambodian way.
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Nom Krob Knohr - traditional Khmer sweet made of mung bean and egg.This dessert goes well with hot tea or coffee.
Please click on the image to see full recipe in english.
Recipe in Khmer:
(Request from Mrs.Kay N.)
Permanent link to this post (41 words, 2 images, estimated 10 secs reading time)
Preah Vihear is Khmer temple NOT HINDU TEMPLE!
Post found in Blog By Khmer:
 “According to the joint statement of 18 June 2008, signed by the Cambodian Deputy Prime Minister Mr. Sok An, and by Thai Foreign Minister Mr. Noppadon Pattama, and Mrs. Françoise Rivière, UNESCO Deputy Director for Culture, about the listing of the Preah Vihear Temple as a World Heritage Site, and a new map that the Cambodian government sent to UNESCO, we found a part of Cambodian territory at the west and the north of the temple (or Area 3) is lost.
“The Cambodian government seems to fall into a trap of Thailand by listing only the body of the Preah Vihear Temple and the areas which extend 30 meters from the temple, but do not include the Area 3 which should also have been listed.
This is a preview of More facts of Cambodian ancient sacred ruin, Preah Vihear . Read the full post (544 words, 1 image, estimated 2:11 mins reading time)
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