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Food & Culinary

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Herbs & Spices of Cambodia

herbs and spices of Cambodia

Due to its tropical climate, Southeast Asia has a large number of native aromatic plants, most of which are preferred fresh in local cuisine. All these herbs feature prominently in at least some of the Cambodian dishes. Basil, coriander leaves and mint are popular as a fragrant decoration.

In Cambodia spice usage is less dominant than in neighbouring Thailand.

Want to learn how to use these herbs and spices? Book a cookery course in Phnom Penh, Siem Reap or Battambang.

Get to know some of the traditional Cambodian ingredients:

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Fruits of Cambodia

The tropical fruits of Cambodia

Enjoy the tropical fruits of Cambodia.

Nowadays, tropical fruits are available in almost every supermarket in the West.

But, eating fruits after their long travel is incomparable with eating them close to the source: much more enjoyable.

Fresh fruits are an important part of a healthy balanced diet.

So, stay healthy in Cambodia and enjoy the wonderful and tasty fruits of this country!

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Cambodian Cuisine

Cambodian food is deliciousSome guide books say Cambodia’s cuisine is nothing to write home about and a poorer cousin to Thai and Vietnamese cuisines. Now, that is completely untrue.

A thousand years ago the Khmer Kingdom, which centred on Angkor, ruled an empire that included most of south-east Asia.

Hence, many of the Thai and other regional dishes have their roots in Khmer cooking from that time!

While there are similarities, Cambodian cuisine should be taken in its own right.

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Crunchy Crickets

Yummie, crickets! Food in Cambodia.By day, the expanse of emerald rice fields look like ordinary, peaceful paddies.

But when dusk falls, sheets of plastic unfurl from bamboo frames, electric blue neon tubes flicker on, and hordes of Cambodian crickets are lured to untimely, watery deaths.

The humble chirping cricket became a part of Cambodians diet during the famine years of the Khmer Rouge in the 1970s.

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Delicious (?) Spiders

Well, this is a live one...First unearthed by starving Cambodians in the dark days of the Khmer Rouge “killing fields” rule, Skuon’s spiders have transformed from the vital sustenance of desperate refugees into a choice national delicacy.

Black, hairy, and packing vicious, venom-soaked fangs, the burrowing arachnids common to the jungle around Skuon do not appear at first sight to be the caviar of Cambodia.

But for many residents of this market town, the “a-ping” – as the breed of palm-sized tarantula is known in Khmer – are a source of fame and fortune in an otherwise impoverished farming region.

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