Cambodian dishes use many distinctive ingredients, which combine to create unique flavours and textures not found in western cuisine.

Kroeung

The kroeung (or herb paste) is the key to the exotic flavours and aromas of Khmer cuisine, made from lemongrass, galangal, ginger, turmeric, zest of kaffir lime, garlic and shallots. These seven basic ingredients are supplemented by either – or a combination of – dried red chillies, grilled or steamed kapi (shrimp paste) or prahok (fish paste), roasted peanuts and julienned peppers. These may be pounded or even added during the cooking process. Here at K’NYAY we prepare our kroeung without the addition of kapi or prahok, ensuring it is suitable for all our customers.

Prahok

A grey, pasty preserved fish, is probably the most distinctive flavour in all Cambodian cooking and certainly the most unusual for Westerners. A very small amount goes a long way, and there is really no substitute for prahok, although some people use shrimp paste or anchovies in its place.

Lemongrass

One of the signature flavours of Khmer cuisine, this plant provides a distinctively balmy lemon flavour. Lemongrass resembles slightly dry, woody scallions and like scallions, it is at its best when the tops of the leaves are still green.

Kaffir Lime Leaves

Kaffir lime leaves are ground into spice pastes, used like bay leaves to flavour a broth or sliced into thin threads as a garnish. Before they are blended into pastes, kaffir lime leaves should be deveined.

Galangal

This root is cream coloured and resembling ginger it has a more delicate, less biting flavour. Galangal is commonly used in Cambodian cooking, peeled and pounded into pastes. A single slice of galangal can also be used to give a roasted flavour to dishes.

Tamarind

Tamarind paste is the dark pulp from inside of the flat, beanlike pods that grow on giant tamarind trees. From an Arabic word for “Indian date”, tamarind was introduced to the region by Indian traders. Cambodians use tamarind to darken soups and curry sauces and to give them a sour, slightly sweet taste.