CAMBODIAN CUISINE or KHMER CUISINE

Cambodian food, is the conventional cooking of the general population of Cambodia. Normal dinners ordinarily comprises of more than one dish and in a perfect world differentiation flavors, compositions and temperatures inside the feast utilizing a lot of herbs, leaves, salted vegetables, plunging sauces, consumable blooms and different embellishments and fixings. 

The staple nourishment for Cambodians is rice.

Today rice is devoured by most Cambodians day by day and with all suppers, utilizing an awesome number of cooking styles and procedures. There are many assortments of indigenous Khmer rice, from the fragrant jasmine-scented malis rice to incalculable sorts of wild, cocoa and sticky rice. Sticky rice is frequently devoured as a pastry, regularly with cuts of tropical organic product like mango or durian and coconut milk.

Rice is eaten for the duration of the day as road side snacks, for example, southern style rice cakes with chives and spinach, for breakfast, as in Cambodia's popular rice noodle soup kuyteav or rice porridge, and in numerous pastries. Plain white rice is presented with about each family supper, ordinarily presented with barbecued freshwater angle, a samlor or soup, and a combination of occasional herbs, serving of mixed greens leaves and vegetables.