Snacks Made of Corn
Corn is an important grain around the world, which is typically included in research studies of whole grain foods like wheat, oats, and barley. Corn is also referred to as ‘maize’ since it was originally described using the Spanish word ‘maiz.’ The leafy stalk of 2-2.5m high produces ‘ears’ which contain seeds called ‘kernels’. The kernels are in rows around the cob, then they are protected by the corn silk and encased in a husk.
There are many kinds of Khmer cakes and desserts are made of banana. They are simple but has become the popular cake of Khmer people since long time ago. Num Chek Bok (Banana pounded cake) is among ancient Khmer cake, which the receipt has been passing through generations. ‘Bok’ is Khmer word meaning ‘pound’. The cake got its name because in the ancient time, the banana was fined by pounding in the mortar.
Mango is a kind of tropical fruit which growing abundantly throughout tropical countries. Many big mango farms are growing in Cambodia with various kinds of different species. Mango is a kind of seasonal fruit, however, in Cambodia we still have mango selling in the market all the time of the years, especially green mango. Different species has different appearance as well as flavor. Some are good eating ripe and some are best eating green. Ripe mango is served as fruit or dessert and green mango are eaten as snack for teenagers, which fruits are sliced and kneaded with salt, sugar, and chili.
The Khmer Kroeung (spicy) and Prohok (fish paste) are rarely absent in Cambodian cuisine, especially in soup. Samlor Korko (សម្លកកូរ) is among most favorite Khmer soup for daily family dishes. It’s a spicy fish soup composed of many kinds of vegetables. And it’s the Khmer soup that used both Khmer Kroeung and Prohok. Samlor Korko has a long history in which it was a royal dish and later on the receipt was revealed to outside the palace and become popular by all Cambodian.
Num Kom (នំគម) and Num Bort (នំបថ) are traditional Khmer cake just like num Ansom. People will make them on special occasions in the family or festivals of the years. It’s treated as a Khmer dignitary cake for serving guesses who participate any ceremony at home such as house warming ceremony, Buddhist ceremony at home, engagement ceremony, especially they are among the dowry together with many other cakes and fruits that the groom family must deliver to the bride family on their wedding day. And then the cakes might be served as dessert for the guesses at the wedding (usually for the morning ceremony).
Curry or ‘Kari’ in Khmer is considered a special food mostly cooked during specific occasions in the family when family members are together, for example, the house warming party, the birthday party of family member. It’s also cooked in the big festivals of the year like Khmer New Year, especially Pchum Ben Day, in which curry is the special food offering to the monks.
Khmer curry is unique because of the composition of the Khmer Kroeung or Khmer curry paste that is also used in national dish, Amok, which will give pungent flavor and aroma.
Khmer Sticky Rice Cake
Num Ansom or Khmer sticky rice cake is a traditional cake that Cambodian ancient make during big celebrations of the year such as Khmer New Year and Pchum Ben Day (Ancestor Day). During this time, mostly every house in the countryside of Cambodia will make num Ansom as offering to the monks and their ancestors as well as being a special gift for relatives or friends from the city visited them. If you have ever wonder how the Khmer sticky rice cake been make, read further to find out.
Num Ansom or sticky rice cake is make of sticky rice, the filling is made of mung bean and pork. The cake is then wrapped by banana leaves and tie with string.