Samlor machu (Khmer: សម្លម្ជូរ, Sǎmlâ Mchu, [sɑmlɑː mcuː], transl. 'sour soup') is a Khmer term for a category of sour soups. The sour flavour of the soup comes from the use of tamarind (អម្ពិល), however variations also include other tangy fruits...
Samlor machu ktis (Khmer: សម្លម្ជូរខ្ទិះ – 'sour coconut milk soup') is a Cambodian sour soup (samlor machu) made from tamarind juice, coconut milk, kroeung, prahok and/or fish sauce, pineapple, meat and a variety of vegetables and fresh...
Bergera koenigii, synonym Murraya koenigii, and commonly known as curry tree, curry bush or sweet neem, is a tree in the citrus family Rutaceae, first described by Carl Linnaeus in 1767. It is native to the Indian subcontinent, southern China and...
Hot and sour soup is a variant of hulatang or "pepper hot soup" (Chinese: 胡辣汤) that originated from Henan cuisine. Also popular in Southeast Asia, India, Pakistan, and the United States, it is a flexible soup which allows ingredients to be...
Canh chua (Vietnamese: [kajŋ̟ cuə], sour soup) is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta,...
Caramelized pork and eggs or thịt kho tàu is a Vietnamese dish that consists of small pieces of marinated pork and boiled eggs braised in coconut juice. Along with being a familiar part of an everyday meal in Vietnam, thịt kho tàu also holds...
Prahok (; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when...
Bon Om Touk (Khmer: បុណ្យអុំទូក, Bŏn Om Tuk, lit. "Boat Paddling Festival"), also known as the Cambodian Water and Moon Festival, is celebrated in late October or early November, often corresponding with the lunar Mid-Autumn Festival. It marks the...
Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (Khmer: សិល្បៈធ្វើម្ហូបខ្មែរ, lit. 'Khmer culinary art'), the...
Pchum Ben (Khmer: ភ្ជុំបិណ្ឌ, Phchŭm Bĕnd [pʰcum bən], lit. 'balled rice gathering'), or Sen Don Ta (Khmer: សែនដូនតា, Sên Don Ta [saen ɗoːn taː], lit. 'offerings for ancestors') in the Khmer Surin and Khmer Krom communities, is a Cambodian 15-day...
