ripe as it is. The seeds are also ground and added to various sauces. Ripe tamarind pods are available at specialty produce markets and sometimes in well-stocked supermarkets. Tamarind pulp can also be bought separately and will keep for a long time if it is dried.
Turmeric, known as romiet in Cambodia, is a rhizome that looks like fresh ginger root, but is smaller and more orange in color. It is often used in curries and stews. Fresh turmeric has a very fruity flavor. Be careful when handling fresh turmeric as the juice stains. Turmeric is available in Asian grocery stores and keeps well frozen. Dried turmeric, often sold ground into powder, can be substituted.
Vietnamese mint (laksa leaves) is known as chi pong tia kon in Cambodia and rou ram in Vietnam. It is sometimes also called Vietnamese coriander, hot mint or Cambodian mint, though it is not a member of the mint family. Its botancial name is polygonum odoratum. The narrow pointed leaves of this herb are green with light brown markings and its scent is very distinct—both acrid and peppery. In Cambodia this herb is mostly used in soups and salads. Thanks to its major role in Vietnamese cuisine, it can be found in most every Asian grocery store. It keeps quite well stored in the refrigerator. Equal parts fresh mint and coriander (cilantro) can be substituted.
Water lily stems, known as prolet in Cambodia, are white stems with a pinkish hue, and with channels running down them. They are used widely in Cambodian soups. Before using them, remove the fine white film on the outside of the stem, as one does for the midribs of chard. Unfortunately water lily stems are not available in all Asian grocery stores, but celery makes a suitable substitute.
Water spinach, known as trokun in Cambodia and as rau muông in Vietnam, is one of the basic ingredients in Cambodian cooking. It is a water plant with hollow stems and arrow-shaped leaves. The leaves are eaten raw in salad, and the stems can be chopped and stir-fried or used in soups. Water spinach is available in Asian grocery stores, but if necessary, watercress or bok choy can be substituted.
Winter melon is a member of the squash family. It is also called ash gourd, ash pumpkin or winter gourd. The white flesh has a mild flavor and is delicious in stir-fries and soup. Winter melon is available year-round in Chinese markets and specialty produce stores. Substitute with peeled and deseeded zucchini.
Basic Cambodian Recipes
Chili Coriander Dip
½ cup (125 ml) warm water
1 tablespoon palm or dark brown sugar
4 tablespoons fish sauce
3 small red shallots, peeled and finely chopped
1 clove garlic, peeled and chopped
1 bird’s-eye chili pepper, finely chopped
1 small bunch coriander leaves (cilantro), finely chopped
Combine the water, sugar and fish sauce in a bowl and mix until the sugar completely dissolves. Add the remaining ingredients and mix well. Set aside for 30 minutes then serve.
Makes ¾ cup (185 ml)
Preparation time: 20 mins + 30 mins to rest
Lime Chili Dip
1 small carrot, peeled and grated
2 cloves garlic, peeled and finely chopped
2 bird’s-eye chili peppers, finely chopped
3 tablespoons roasted peanuts, coarsely chopped
½ cup (125 ml) lime juice
½ cup (125 ml) fish sauce
4 tablespoons palm or dark brown sugar
1 cup (250 ml) warm water
Combine all the ingredients in a bowl and mix until the sugar has completely dissolved. Set aside for 30 minutes then serve.
Makes 2½ cups (600 ml)
Preparation time: 20 mins + 30 mins to rest
Green Mango Dip
1 small green mango, peeled and grated
2 bird’s-eye chili peppers, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ cup (125 ml) fresh lime juice
½ cup (125 ml) fish sauce
4 tablespoons palm sugar or dark brown sugar
1 cup (250 ml) warm water
Combine all the ingredients in a bowl and mix until the sugar has completely dissolved. Set aside for 30 minutes then serve.
Makes 2½ cups (600 ml)
Preparation time: 20 mins + 30 mins to rest
Tamarind Dip
¼ cup (75 g) tamarind pulp, fibers and seeds removed
2 cloves garlic
3 bird’s-eye chili peppers
2 tablespoons palm sugar or dark brown sugar
½ cup (125 ml) fish sauce
Combine the tamarind pulp with the garlic and chilies in a mortar or a food processor and pound or pulse until combined. Add the sugar and the fish sauce and mix well. Set aside for 30 minutes then serve.
Makes 1 cup (250 ml)
Preparation time: 15 mins + 30 mins to rest
Clockwise, from top: Chili Coriander Dip, Green Mango Dip and Lime Chili Dip
Khmer Curry Paste
Khmer Curry Paste
Known as kroeung in Cambodian, this spice paste is the basic ingredient for many dishes. The paste and/or the separate ingredients will keep in the freezer for several months.
3 tablespoons oil
2 in (5 cm) galangal root, peeled and sliced into shreds
2 in (5 cm) turmeric root, peeled and sliced into shreds
2 in (5 cm) krachai or 6 cloves garlic, peeled and chopped (optional)
3 stalks lemongrass, tender inner part of bottom third only, finely chopped
