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Fish and Seafood
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Bok L’hong Khmer
100 g green papaya, grated 1 smoked fish (about 50 g) 1 tsp prahok 3 cloves garlic 1 tsp salt ½ tsp sugar 1-2 tbsp lime juice 1-2 bird chillies Kantrup
Bok Sandek Kour Trei Chha-Ae
1 smoked fish (about 50g) 200 g long beans 3 cloves garlic 2 shallots Salt to taste 1 tsp sugar 1 lime 1 tbsp water 1-2 bird
Chien Chuon Trei
250 g fresh fish 8 cloves garlic, sliced 8 shallots, sliced 6 tbsp ginger, grated 6 tbsp fermented soy beans 2 tbsp fish sauce 1 tbsp palm sugar 2 tbsp water 1 tbsp vinegar 1 tsp
Kha Trei Linh
1 kg trei linh 1½ tbsp palm sugar 1 tbsp vinegar 1 tbsp garlic, chopped 4 sticks sugar cane 1 tbsp salt ½ tsp black pepper 4 cups
Samla M’chou Yuon
350 g fish 1 big ripe tomato 100 g pineapple 100 g lotus roots 4 cloves garlic, chopped 4 cups water ½ cup tamarind juice 1 tbsp fish sauce 1 tbsp salt 1 tbsp sugar ½ cup combo of ma-am
S’ngao Chruok Trei
300 g fish 4 cups water 1 lemon grass stalk 1 tbsp uncooked rice 1 tbsp salt ⅓ cup combo of: saw mint, basil and chopped spring onions 1 tbsp fish sauce 1 tsp sugar 1-2
Tik Kroeung
150g fish, sliced 1 ½ tbsp prohok 3 cups water 1 tbsp palm sugar (or white sugar) ½ cup combo of basil saw mint and spring onions 2 tbsp peanuts 1 tbsp salt 1 tbsp fish sauce 1 lime 8
