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Pleah Sach Ko
Pleah sach ko ( km, ភ្លាសាច់គោ) is a dish of Cambodia. The dish consists of lime and prahok-cured beef salad, sometimes also including beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh herbs such as mint and basil. It is very popular at weddings and special occasions. References Cambodian cuisine {{Cambodia-stub ... [...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 flavor, it was used as an addition to many meals in Cambodian cuisine, such as soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct smell, earning the nickname "Cambodian cheese". Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and Thai eggplant. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodia
Cambodia (; also Kampuchea ; km, កម្ពុជា, UNGEGN: ), officially the Kingdom of Cambodia, is a country located in the southern portion of the Indochinese Peninsula in Southeast Asia, spanning an area of , bordered by Thailand to the northwest, Laos to the north, Vietnam to the east, and the Gulf of Thailand to the southwest. The capital and largest city is Phnom Penh. The sovereign state of Cambodia has a population of over 17 million. Buddhism is enshrined in the constitution as the official state religion, and is practised by more than 97% of the population. Cambodia's minority groups include Vietnamese, Chinese, Chams and 30 hill tribes. Cambodia has a tropical monsoon climate of two seasons, and the country is made up of a central floodplain around the Tonlé Sap lake and Mekong Delta, surrounded by mountainous regions. The capital and largest city is Phnom Penh, the political, economic and cultural centre of Cambodia. The kingdom is an elective co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambodian Cuisine
Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese and more recently French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the neighbouring Thai, Vietnamese and Lao cuisines. Khmer cuisine can be classified into peasant, elite and royal cuisine, although the difference between the royal and popular cuisine is not as pronounced as in the case of Thailand and Laos. The royal and elite dishes use more varied and higher quality ingredients, and contain more meat, while the peasant food is made from simpler and more accessible ingredients. History Because of Cambodia's geographic location, rice and fish, especially fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ceviche
Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are also added . Because the dish is eaten raw and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Benson et al. ''Peru'' p. 78 Ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana. Harrison, ''Beyond Gumbo'', p. 85 The dish is popular in the Pacific coastal regions of western South America. González and Ross, ''Entre el comal y la olla: fundamentos de gastronomía costarricense'', p. 171 The origin of ceviche is from the ancient Moche culture, which today corresponds to the modern day country of Peru. The technique of macerating raw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content. Other animals Tripe refers to cow (beef) stomach, but includes stomach of any ruminant including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. , the related Spanish word, also refers to culinary dishes produced from any animal with a stomach. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''hog maw''. Washed tripe Washed tripe is more typically known as dressed tripe. To dress th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallots
The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Names The name "shallot" comes from Ashkelon, an ancient Canaanite city, where Classical-era Greeks believed shallots originated. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium oschaninii'') which is also known as ''griselle'' or "true shallot"; it grows wild from Central to Southwest Asia. The name ''shallot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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