Khmer|Cambodian Delicious Foods Ever[Photos]>>>Hungry...Hungry!
Khmer cuisine is another name for the food widely consumed in Cambodia. The food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups.
The staple food for Cambodians is rice. Almost every meal includes a bowl of rice, although noodles are also popular. A wide range of curries, soups and stir fries are served with rice. Many rice varieties are available in Cambodia, including aromatic rice and glutinous or sticky rice. The latter is more commonly found in desserts with fruits like durian.
Khmer Cuisine shares much in common with the food of neighbouring Thailand, although it is generally not as spicy; and Vietnam, with whom it shares many common dishes and a colonial history, both being part of the French colonial empire in Southeast Asia. It has also drawn upon influences from the cuisines of China and France, both of whom are powerful players in Cambodian history. Curry dishes, known as kari (in Khmer) show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Rice noodle soup, known simply as Kuyteav, is a popular dish brought to Cambodia by Chinese settlers from generations past. Also, Banh Chiao is the Khmer version of the Vietnamese Bánh xèo. A legacy of the French is the baguette, which the Cambodians often eat with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, makes an excellent breakfast that will set one up for day.
Typically, Cambodians eat their meals with at least three or four separate dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter. Chili is usually left up to individuals to add themselves. In this way Cambodians ensure that they get a bit of every flavour to satisfy their palates.
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