What is Cambodian Food?

Time consuming but straight- forward, all in nuances and yet simple to prepare. That is how most chefs describe Cambodian cuisine.

The art of Cambodian cooking is not so much in the ingredients as in the way of combining herbs and seasonings.

Quite often Cambodian cooking is compared to Thai cooking. Indeed, there are many similarities between the two countries, but there are significant differences as well.

Thai cooks use red chiles a lot, where Cambodians prefer to spice up their dishes by hot side servings, so everyone can adjust the taste to their personal liking.

Take Cambodian curry. The red color suspects a spicy dish. Well, it's not, it's actually quite sweet. The redness comes from mkak seeds, not chiles.

Furthermore, Cambodians use sweet potatoes in curries, whereas other Asian countries use potatoes merely as a starch.

Try cooking yourself!

Of course we hope you'll visit our restaurant and appreciate the taste of genuine Khmer food.

In it's centuries old history Khmer cuisine has incorporated foreign influence, like curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavor, recipes and traditions.

Often foreigners ask where to buy a Cambodian cookbook and what exactly is the best one? To get started we have some recipes for you.

If you want to dig further into Khmer cooking, you should take a course at our Cambodia Cooking Class in Phnom Penh. With this course you'll get a small recipe booklet.

Other recommended cookbooks are:
The Elephant Walk
written by Longteine De Monteiro
The Cuisine of Cambodia
by Nusara Thaitawat (we have a copy of this one in the restaurant)

Should you avoid prahok?

No, definitely not! Let's give you a little explanation about prahok, or fermented fish paste. It is used in many Cambodian dishes.

There is prahok and there is prahok. At the street corner restaurants you'll find the strong flavoured and aromated prahok. Many Cambodians like to dip vegetables or fruit in uncooked prahok. Indeed, that has a very strong taste many foreigners do not like.

But, in Cambodian fine cuisine a different mild prahok of high quality is used. A world of difference! And it gives the food that distinguished Cambodian flavor and taste.

By the way, contrary to popular belief, prahok is not required in every Cambodian dish.

And if you really don't want any prahok in your food, just tell our waiter and frizz café restaurant will use a substitute. (But we might try to convince you to try just a little sample of a dish with prahok. We are almost certain you will only taste a - well - Cambodian flavor, not fish.)

Just try the real Cambodian food. And if it's not spicy enough for you, add some chopped chiles or spicy sauce, provided with every dish at frizz café restaurant.