Khmer food takes influences from a variety of countries.

Chicken sour soup: Served with rice on the side. Tart and  refreshing, full of fresh herbs, fresh pineapple chunks, and, in this case,  green tomatoes. This was my last meal in Phnom Penh before I left.I ate some very delicious dishes in Cambodia, including the unique sour soup.  Very rarely was any meal as chili-hot as most Thai dishes, and most dishes did  not include coconut milk. An exception was the amok (a word that’s not used to  mean what it means in Bahasa, from which we derived the English word, which  means to go crazy, most often in a murderous rage) — amok is both spicy and made  with coconut milk
1. Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water. Blend into a very smooth paste and set aside.
2. Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes. Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water. Discard the pulp. Set the tamarind juice aside.
3. In a wok (a 12-inch sauté pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil. Add the paste and stir constantly for approximately 2 minutes, until the aroma is released. Transfer the cooked paste into a bowl.
4. Add the remaining tablespoons of oil to the wok. Add the shrimp and stir fry for 15 seconds. Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired tenderness. Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.
5. Garnish with cilantro leaves and served immediately. Serve with jasmine rice and chilies of your choice!

What is khmer Food?

           Sihanoukville has a location that few places in the world can beat,  especially when it comes to food – seafood. It is on the coast of the Gulf of  Thailand, in the southwest of Cambodia.

This makes Sihanoukville heaven for seafood lovers, whether your favourite be  fish, squid, lobster, prawn, crab or shellfish. With the recent surge of  visitors to the town, many new bars and restaurants have open in the past few  years.

             Now diners can choose to eat on the beach with their toes in the sand, or at  upscale places with white tablecloths and gleaming silverware. The food is never  less than absolutely fresh – in most restaurants you can choose your meal while  it’s still swimming around a large glass tank. 

What to eat in Cambodia

Food and drink

“         A typical Cambodian meal would normally consist of a soup, a salad, a main fish dish, vegetables and rice. A Cambodian dessert, normally based on fresh fruits and sticky rice, complement the meal.”
His Majesty Preah Bat Samdech Preah Norodom Sihanouk . The beauty of Cambodia goes far beyond the famous Angkor Wat ruins or the charm of the Khmer people’s simple life style. The country’s food culture is also not to be missed. In the Khmer diet, rice and freshwater fish play big roles because of the abundance of both. Cambodia has two main sources of natural fresh water, the Mekong river and the Tonle Sap, a huge lake connected to the Mekong. In the monsoon season, The Tonle Sap floods some 16,000 square kilometres of the country, irrigating rice fields and providing breeding grounds for fish.

What is Khmer Food?
 
         Khmer food takes influences from a variety of countries. Cambodia was a French colony for many years and also has many Chinese immigrants, so both French and Chinese foods are widely found. In the west of the country, the cuisine is, naturally, influenced by the food of neighbouring Thailand while in the east the flavors of Vietnamese cuisine are more evident.
           Coastal towns such as Sihanoukville in the southwest are famous for their seafood, cooked in many styles, including Japanese and European. Common ingredients in Khmer cuisine are similar to those found in other Southeast Asian culinary traditions – rice and sticky rice, fish sauce, palm sugar, lime, garlic, chilies, coconut milk, lemon grass, galangal, kaffir lime and shallots.

Typical Khmer Dishes
 Amok
Catfish with curry, steamed in banana leaf cups. Another common form is amok chouk – snails with curry steamed in their shells.
Sngao Chruok Moan
Sour chicken soup with herbs.
Sieng Khtih
Fermented soy bean dip, served with fresh vegetables.
Samla Mchou Kroeung Sach Ko
Spiced beef in sour soup.
Sngao Mreah
Soup with bitter gourd stuffed with minced pork.
Num Sang Khya Lpeou
Pumpkin custard made with egg yolks, palm sugar and coconut milk.
Num Chak
Sticky rice and coconut grilled in Chak leaf

Exotic Fruits
            Anyone who visits a market in Cambodia will sees great piles of local fruits. Cambodia’s climate, especially around mid-year, ensures that plenty of colorful, tasty fruits flow into the market.
            Many visitors are fascinated to see how many different types of banana there are – and how good they all taste. Other fruits to try in Cambodia are coconut, rambutan, mango, pineapple, mangosteen and durian – though the last item may not be for everyone; it has an unusual smell and taste.
           In cambodia have alot of special fruits such as: Banana, Mango, Rich fruit,Mong khot, Star fruit, Pear, Oymoy,  Wood apple, Milk fruit, Pineapple, Watermilon, Coconut and have alot of that can’t count it all. Cambodia is a country that powerful to grow something becuase it has the weather warm and wet so it successful for our famine, like at the Sihanouk province is a small town but  it ‘s a deverlopment of cambodia.