Welcome to the summary page for FabulousFusionFood's Cambodia recipes, part of Asia. This page provides links to all the Loatian recipes presented on this site, with 27 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

These recipes, for the major part, originate in Laos. Otherwise they are fusion recipes with major Loatian components.

Cambodia, officially the Kingdom of Cambodia (ព្រះរាជាណាចក្រកម្ពុជា in Khmer) is a country in Southeast Asia on the Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline along the Gulf of Thailand in the southwest. It spans an area of 181,035 square kilometres (69,898 square miles), dominated by a low-lying plain and the confluence of the Mekong river and Tonlé Sap, Southeast Asia's largest lake. It is dominated by a tropical climate and is rich in biodiversity. Cambodia has a population of about 17 million people, the majority of which are ethnically Khmer. Its capital and most populous city is Phnom Penh, followed by Siem Reap and Battambang.

In 802 AD, Jayavarman II declared himself king, uniting the warring Khmer princes of Chenla under the name 'Kambuja'. This marked the beginning of the Khmer Empire. The Indianised kingdom facilitated the spread of first Hinduism and then Buddhism to Southeast Asia and undertook religious infrastructural projects throughout the region, the most famous of which is Angkor Wat. In the 15th century, it began a decline in power until, in 1863, Cambodia became a French protectorate. Following Japanese occupation during World War II, Cambodia declared independence from France in 1953. The Vietnam War embroiled the country in civil war during the 1960s, culminating in a 1970 coup which installed the US-aligned Khmer Republic and the takeover of the communist Khmer Rouge in 1975. The Khmer Rouge ruled the country and carried out the Cambodian genocide from 1975 until 1979, until they were ousted during the Cambodian–Vietnamese War. Peace was restored by the 1991 Paris Peace Accords and subsequent United Nations peacekeeping mission, establishing a new constitution, holding the 1993 general election, and ending long-term insurgencies. The 1997 coup d'état consolidated power under Prime Minister Hun Sen and the Cambodian People's Party (CPP).

Cambodia is a constitutional monarchy and multi-party state, although the CPP dominates the political system. The UN designates Cambodia a least developed country. Agriculture remains its dominant economic sector, with growth in textiles, construction, garments, and tourism leading to increased foreign investment and international trade. Corruption, human rights issues and deforestation have remained challenges in Cambodia's post-conflict development. The official and most widely spoken language is Khmer, and the most widely practiced religion is Buddhism. The country's culture and traditions are shaped by its Angkorean heritage and international influences over its history.

Etymology: The Kingdom of Cambodia is the official English name of the country. The English Cambodia is an anglicisation of the French Cambodge, which in turn is the French transliteration of the Khmer កម្ពុជា (Kâmpŭchéa, pronounced [kampuciə]). Kâmpŭchéa is the shortened alternative to the country's official name in Khmer ព្រះរាជាណាចក្រកម្ពុជា (Preăh Réachéanachâkr Kâmpŭchéa, pronounced [preah riəciənaːcak kampuciə]. The Khmer endonym កម្ពុជា Kâmpŭchéa derives from the Sanskrit name कम्बोजदेश Kambojadeśa, composed of देश Deśa ('land of' or 'country of') and कम्बोज (Kamboja), referring to the descendants of Kambu (a legendary Indian sage from the ancient Indian kingdom of Kamboja). The term Cambodia was already in use in Europe as early as 1524, since Antonio Pigafetta cites it in his work Relazione del primo viaggio intorno al mondo (1524–1525) as Camogia.

Scholar George Coedes refers to a 10th-century inscription of a Cambodian dynastic legend in which the hermit Kambu Swayambhuva and the celestial nymph Mera unite and establish the Cambodian Solar royal dynasty (Kambu-Mera), that begins with the Chenla ruler Srutavarman and his son Sreshthavarman. Coedes suggests that the Kambu Swayambhuva legend has its origins in southern India, as a version of the Kanchi Pallava dynasty creation myth.

Cambodian Cuisine:

Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (Khmer: សិល្បៈធ្វើម្ហូបខ្មែរ, lit. 'Khmer culinary art'), the nearly-two-thousand-year-old culinary tradition of the Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese (in particular Teochew), French, and Portuguese cuisines. Due to some of these shared influences and mutual interaction, Cambodian cuisine has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.

Rice is the staple grain, as in other Southeast Asian countries. Fish from the Mekong and Tonlé Sap rivers is also an important part of the diet. The supply of fish and fish products for food and trade as of 2000 was 20 kilograms (44 pounds) per person or 2 ounces per day per person.[ Some of the fish can be made into prahok for longer storage. The cuisine of Cambodia contains tropical fruits, soups and noodles. Key ingredients are kaffir lime, lemon grass, garlic, fish sauce, soy sauce, tamarind, ginger, oyster sauce, coconut milk and black pepper. Some delicacies are num banhchok (នំបញ្ចុក), fish amok (អាម៉ុកត្រី) and aping (អាពីង). The country also boasts various distinct local street foods.

French influence on Cambodian cuisine includes the Cambodian red curry with toasted baguette bread. The toasted baguette pieces are dipped in the curry and eaten. Cambodian red curry is also eaten with rice and rice vermicelli noodles. Probably the most popular dine out dish, kuyteav, is a pork broth rice noodle soup with fried garlic, scallions, green onions that may also contain various toppings such as beef balls, shrimp, pork liver or lettuce. Kampot pepper is reputed to be the best in the world and accompanies crab at the Kep crab shacks and squid in the restaurants on the Ou Trojak Jet river. The cuisine is relatively unknown to the world compared to that of its neighbours Thailand and Vietnam.