3 dishes people actually cook in Cambodia: what they are, how long they take, and what you need to buy.
What can you cook from Cambodia? 3 traditional Cambodia dishes, from Lok lak (50 min, the quickest) to Fish amok (80 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Cambodia on the map. Drag to spin the planet.
A Khmer fish curry bound with egg and yellow kroeung, steamed in banana leaf until it sets into a mousse.
Seared marinated beef eaten dipped in tuk meric, a sauce of cracked Kampot pepper, lime juice and salt.
Fresh fermented rice noodles drowned in a yellow gravy of poached river fish, pounded kroeung and prahok, eaten cold with raw greens.
Copper documents three dishes from Cambodia: Fish amok, Lok lak and Nom banh chok. Garlic and eggs each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 7 are shared by more than one dish. Fresh turmeric and galangal the hardest to find: of the 586 dishes in Copper's atlas, 2 use fresh turmeric and 8 use galangal. Every ingredient list on this page is complete, with quantities, and free to read.
Lok lak is the quickest at 50 minutes. Fish amok is the longest at 80 minutes. The median is 80 minutes — a weekend dish rather than a weeknight one.
Lok lak is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Cambodia is part of Southeast Asian.
Countries close to Cambodia on the globe — and close on the plate.
COPPER