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Red Kroeung
''Kroeung'' ( km, គ្រឿង, krœăng, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes.Cambodian Cooking Clas''What makes Cambodian Cuisine different'' Accessed July 21, 2007. Such dishes are often dubbed with the "-kroeung" suffix. ''Kroeung'' is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into ''kroeung''. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, ''Kaempferia galanga'', etc.). This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour. ''Kroeung'' has two main categories: "individual ''kroeung''" and "royal '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Kroeung Paste
Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondary color (made from magenta and yellow) in the CMYK color model, and is the complementary color of cyan. Reds range from the brilliant yellow-tinged scarlet and vermillion to bluish-red crimson, and vary in shade from the pale red pink to the dark red burgundy. Red pigment made from ochre was one of the first colors used in prehistoric art. The Ancient Egyptians and Mayans colored their faces red in ceremonies; Roman generals had their bodies colored red to celebrate victories. It was also an important color in China, where it was used to color early pottery and later the gates and walls of palaces. In the Renaissance, the brilliant red costumes for the nobility and wealthy were dyed with kermes and cochineal. The 19th century brought th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samlar Kakou
''Samlar kako'' ( km, សម្លកកូរ, , ) is a traditional soup dish of Cambodia. It is also considered one of Cambodian's national dishes. ''Samlar kako'' consists of green ''kroeung'', ''prahok'', roasted ground rice, catfish, pork or chicken, vegetables, fruits and herbs. Unlike other Khmer dishes, this can be served as a one-pot dish because it is a well-balanced meal on its own. Some prefer it as a vegetarian dish where the fish and meat are omitted and replaced by coconut cream and vegetable stock Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for .... Gallery Samlor Korko Khmer at Peace Cafe.jpg, Vegetarian version References {{cambodia-cuisine-stub Cambodian soups Vegetable dishes National dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bumbu (seasoning)
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes ''bumbu'' as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. Unlike Indian cooking tradition that favours dried spice powder mix, Indonesian cuisine is more akin to Thai, which favours t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ipomoea Aquatica
''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. Description ''Ipomoea aquatica'' grows in water or on moist soil. Its stems are or longer, rooting at the nodes, and they are hollow and can float. The leaves vary from typically sagittate (arrow head-shaped) to lanceolate, long and broad. The flowers are trumpet-shaped, in diameter, and usually white in colour with a mauve centre. Propagation is either by planting cuttings of the stem shoots, which will root along nodes, or by planting the seeds from flowers that produce seed pods. Names ''Ipomoea aquatica'' is widely known as kangkong (also spelled kangkung), its common name in Maritime Southeast Asia, which possibly o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wintermelon
''Benincasa hispida'', the wax gourd, also called ash gourd, white gourd, winter gourd, winter melon, tallow gourd, ash pumpkin, Chinese preserving melon is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus ''Benincasa''. It is native to South and Southeast Asia. The wax gourd is widely grown throughout Asia, including Java and Japan, the places where it is thought to have originated. One variety of the plant, called '' chi qua'' (''Benincasa hispida'' var. ''chieh-qua''), is commonly used in Asian cuisine. Etymology The name "winter melon" that is sometimes given to this plant is based on the Chinese name (); however, the character () can also mean “gourd” or “squash.” It is likely that the name “melon” is given because this gourd is sometimes candied or made into a sweet tea. The name "wax gourd" comes from the wax coating in the fruit's skin. Description The plant grows thick vines with coar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prahok ''Prahok'' (; km, ប្រហុក, prâhŏk, ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months when fresh fish was not available in abundant supply. Because of its saltiness and strong fl |
