Num Korng
Num Korng ‘Korng’ in Khmer means ‘bracelet’, the jewelery that ladies wear in their hands. This is again Num Korng is named so from its shape. Num Korng is made of: -Sticky rice -Paddy rice flour It has no filling. After it is shaped as a bracelet like, it was deep-fried in cooking oil too. Then it is top with thick cooked palm sugar with white sesame. Num Korng is very delicious for those who like sugar. And I hope that everyone would love too.
By: Pen Dara
By: Pen Dara
Nom Kroch
Nom Kroch: literary means orange cake or orange ball. In fact, the cake doesn’t consist of orange as ingredient at all. The name it has got is because of the shape of the cake looks like an orange. Nom Kroch made of: -Sticky rice -Green bean -Shredded coconut -The filling would be covered by flour, then people make it into round-flat Orange shape -Top with black sesame or marinated with white sesame -Then the cake will be deep-fried in cooking oil until it turn into yellow-brown.
This is the childhood memory. When Khmer children was young, they would like to eat this orange cake. And some family they’re usually to get up every morning and then brought nom kroch to the market for selling. Cambodian children love nom kroch. It’s quick grab snack.
By: Seang Leakhena
This is the childhood memory. When Khmer children was young, they would like to eat this orange cake. And some family they’re usually to get up every morning and then brought nom kroch to the market for selling. Cambodian children love nom kroch. It’s quick grab snack.
By: Seang Leakhena
Num Ansom Chek (rolled banana cake)
This is one of Cambodia’s most well-known desserts and is commonly eaten and served on holidays and feast days, particularly on Pchum Ben (festival of the dead) and Khmer New Year when it is taken to pagodas and shared with monks and participants as well. And you might want to know how to do it. Ingredients: 250g glutinous (sticky) rice 1 small coconut, grated and squeezed to make coconut cream 8 ripe bananas Pinch of salt 50g sugar 8 banana leaves To prepare: 1. Soak the sticky rice in water for about two hours to soften and prepare it for cooking. Drain well. 2. Add the coconut cream from the fresh coconut to the uncooked rice. Mix well. 3. Take two banana leaves and spread them flat (they should be about 30cm by 20cm and should be doubled up so that they are strong enough to withstand boiling without breaking apart). 4. Place a heaped amount of the rice mixture onto the banana leaf and spread it so it is about 3cm thick. 5. Roll the bananas in sugar and place two of them end to end in the middle of the rice mixture on the banana leaves. 6. Pack a little more rice mixture around the banana and roll it tightly inside the banana leaf so it is in the shape of a large burrito. Seal it at both ends. 7. Tie the banana package tightly with string or twine to make sure it is water-tight. 8. Boil the banana packages in water for approximately 1 ½ hour. 9. Serve cool.
By: Dy Pidor
By: Dy Pidor
Chek Chheung
This is a popular Khmer dessert made of Namva banana. It’s called Chek Chheung (ចេកឆឹង). Chheung means to cook sugar until it becomes thick or turns into syrup. So Chek Chheung is a kind of dessert which banana is cooked with thick sugar. Chek Chheung is easy to cook; we can do it at home. Would like to know how? Ingredients - A hand of banana of about 14 bananas, peel of the skin. Choose the green-yellow banana, means that not so ripe. Too green or too ripe are not accepted. - 250g of palm sugar. Using palm sugar for Chek Chheung is more suitable than refined sugar made from sugarcane. Because palm sugar have a yellow-red color which would give banana a great color, and the sweet taste is thicker. - A small piece of lime, of about equal to the finger head. Lime (កំបោរ) that Cambodian old ladies chewing with areca (ស្លា) and betel (ម្លូ). - 0,5 gram of fried sesame, use as decoration and good smell ingredient after Chek Chheung is cooked. Preparation Melt the piece of lime into a container with an amount of water in which can soak the 14 bananas. Leave the water for a while, and then the lime would sink into to the bottom of the container, and the water become clear. Now transfer the clear water into another container and put in those peeled banana to soak. The bananas must be soaked in clear lime water for one hour, so that the lime would make the bananas become tough and not easily break up while cooking. After soaked for three hours, take out the banana from the lime water and wash out with clean water. Start Cooking Put a big frying pan onto a fire with moderate heat, pour in 500ml of pure water, then put the palm sugar and melt it in the water. When the sugar water is boiling, we can put bananas in. Now lower the heat and cook it until the sugar become thick while the bananas must be turned from time to time. Then you can eat the best khmer delicious.
This dessert is call Pumpkin custard. Pumpkin custard it’s a very simple dessert in outside. But if we taste it for the first time, i guarantee that you would love it. Inside of this pumpkin is custard by mixing egg yolks. And beside this it plated with passion fruit garnish too. Simple, but delicious and very pretty on the plate.
This pumpkin pastry cream can be found everywhere in Phnom Penh City especially in simple market such as Kandal market and New Market, it is a very famous dessert.
This pumpkin pastry cream can be found everywhere in Phnom Penh City especially in simple market such as Kandal market and New Market, it is a very famous dessert.