Num kreab
 Num kreab wrapped up for sale | |
| Alternative names | nom kreab, "nom krieb", Cambodian rice cracker, Cambodian rice pancake |
|---|---|
| Type | Rice cracker |
| Place of origin | Cambodia |
| Main ingredients | Rice flour, palm oil, lard. |
| Similar dishes | Senbei |
In Cambodian cuisine, num kreab (Khmer: នំក្រៀប), sometimes spelled nom krieb, is a rice cracker also known in English as the Khmer crispy popped rice cake is thin, crispy, round and flat rice bread sold as street food in Cambodia.
History
The num krieb is not served for any particular occasion, in contrast with the num ansorm for the Cambodian New Year.[1]
It is often made by frying leftover rice, resulting in a satisfying snack for munching.[2] Due to the lack of daily livelihood, the rice from the leftover rice crops is used by poor farmers to make this cracker and sell it to earn extra income to cover expenses, especially the cost of daily food. [3]
Similar to other rice crackers found across Asia such as the smaller Japanese senbei, it is however difficult to presume of its antiquity, though local traditions consider it to be immemorial.[4]
Preparation
The num kreab is made with various ingredients including rice, palm sugar, lard, and duck eggs or chicken eggs. First, the sourdough rice is washed in clean water and soaked for a while to make the rice grains expand a bit. Then the rice is extracted and steamed until cooked, then mixed with palm sugar to a fine powder and pressed into pieces. When pressed, grease or cooking oil is mixed with the red part of the boiled duck or egg and applied to the palms of the hands and on the trunk. A piece of wood or a short round tube is used to press the flour into flatbread. This is done so that the dough does not stick to the hands and sticks, and the egg or egg yolk contributes to its taste. It is not until the thin flour is good that it is achieved. The pressed flour is then dried in the sun for about 1 to 2 hours before being stored in a basket or pan for grilling or can be roasted immediately. A well-dried baking powder changes color from white to light red like a piece of mango candy. Two wooden forks are used to swing the rice ball around and give it the round shape.[1]
References
- ^ a b Houn, Savong. "នំក្រៀប" [Nom Kreab]. Yosothor (in Khmer). Retrieved 2024-01-16.
- ^ "Best Cambodian Cakes: A Journey of Sweet Discoveries". 2023-08-10. Retrieved 2024-01-16.
- ^ "លក់នំក្រៀបឆ្លងខេត្តចំណេញត្រឹម ៣ ម៉ឺនរៀលមួយថ្ងៃ" [Selling crackers across the province]. Koh Santepheap Daily (in Khmer). 2021-09-22. Retrieved 2024-01-16.
- ^ "គ្រួសារមួយនៅស្រុកព្រៃកប្បាស ប្រកបរបរលក់នំក្រៀបបន្តវង្សត្រកូល" [A family in Prey Kabas district sells crackers to continue the family line]. Koh Santepheap Daily (in Khmer). 2012-05-11. Retrieved 2024-01-16.
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External links
- Houn, Savong. "នំក្រៀប" [Nom Kreab]. Yosothor (in Khmer). Retrieved 2024-01-16.
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