Kuy Teav

cultivar of pepper (piper nigrum) grown in Kampot Province, Cambodia

This is a traditional soup dish of Cambodia. This also considered as one of Cambodian's national dish. The dish consists of Kroeung, fish paste, fish flesh, pork or chicken and vegetables.

Ants of various sizes, some barely visible and others almost an inch long are stir-fried with ginger, lemongrass, garlic, shallots and thinly sliced beef. Lots of chilies complete the aromatic dish, without overpowering the delicate sour flavor that …

This is a dessert dish consisting of a coconut custard steam-baked in a pumpkin or kabocha. https://en.wikipedia.org/wiki/P…

This is a dish of Cambodia. The dish consists of lime and prahok-cured beef salad, sometimes also including beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh herbs such as …

Cambodian sandwich typically served with meaty ingredients such as pate, ham or pork served with cucumber, carrots, chives and onions.

Consisting of noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped …

Nom Ka Chai are Chive Cakes fried in shallow pans, and made with glutinous rice flour and chives. They are served with a sweet spicy fish sauce.

Minced pork with coconut milk on crispy rice

Wide rice noodles in an oyster sauce typically stir fried with eggs, baby corn, carrots, Chinese kale (kai-lan), mushrooms and a choice of meat, usually beef.

These short, fat rice noodles are stir-fried with leafy greens, soy sauce and fish sauce. As the soft noodles cook, they pick up wok char and absorb the flavorful sauce. Just before the dish is finished in the …

cubed beef tenderloin, lightly caramelized in black pepper, garlic and mushroom soy; served over shredded lettuce with a lime and black pepper dipping sauce