Chhar me chhngan

How to cook Chhar me chhngan  ?

Ya horn khmer

How to do Ya horn khmer ?

Keav Bom Pong sea eav

How to cook Keav Bom Pong sea eav  ?

Khmer street food

Some of the more exotic staples of Cambodian street food.

Delicious, and not at all scary — shrimp fritters.

Chive-talking: traditional fried chive cakes at Psar Leu market.

Snakefruit: sweet to the taste, scaly to the touch.

All kinds of edible bugs and beetles are on offer at the Siem Reap funfair.

Spawn-stuffed frogs — almost good enough to eat.

Unexpectedly tasty barbecued spring rolls.

Prahok Ktis ( Prahok with Coconut Cream)

Pahok Ktis
( Pahok with Coconut Cream)
 

  Ingredients:

Pork (who has lard with) Pahok( fish- paste) Meat of triras( kind of fish) Coconut cream Scrip eggplant Garlic Shallot Fish sauce

Lemon Sugar Seasoning Fresh green pepper Chili, water lily Winged bean( kind of vegetable) Bean sprout Cucumber

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  Preparation:

1. Meat of triras (fish) cut into small pieces( only fish meat), Pork need to mince with pahok, garlic, shallot (shred), fresh green pepper carve to four pieces, scrip eggplant( king of eggplant) has to dice for a piece and also keep some bark.
2. Grate-coconut cream and dry with of its in order to keep the first coconut cream (a little bit), and take the other second coconut cream boil with pahok until done-dry, put fish, pork, scrip eggplant, fresh green pepper then, through fish sauce, sugar, seasoning, pour first coconut cream into saucepan. set inside.
3. Stirs together and then squeeze the lemon, immediately please test the result those depend on your favorite.
4. Water lily who through away the skin and must to chop for a piece, Bean sprout need to through a tail away, cucumber need to dice the peel. All of four kinds of those have to combine together and used for Anlork ( generic term for salad greens).