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Khmer royal cuisine

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Khmer royal cuisine or Cambodian royal cuisine (Khmer: ម្ហូបព្រះបរមរាជវាំង Mahob Preah Barom Reacheaveang lit. 'Royal palace cuisine' or simply ម្ហូបវាំង Mahob Veang lit. 'Palace cuisine') is one of the three types of Khmer cuisine, the other two being elite and rural cuisine.[1] Khmer royal cuisine has evolved over the centuries with influences from India, China, Thailand, Vietnam and France.[2]

History

A Khmer woman cooking in a traditional court dress

While the distinctions between the three culinary styles may not be as pronounced as those found in Japan or LaosCite error: The opening <ref> tag is malformed or has a bad name (see the help page)., the main differences lie in the refinement of the ingredients and methods of cooking which are often meticulous and time-consumingCite error: The opening <ref> tag is malformed or has a bad name (see the help page).. The culinary traditions of Cambodia's royal family stand out from other Cambodian recipes in several aspects. Notably, the ingredients used in royal cuisine exhibit a level of richness and opulence. For instance, royal recipes often incorporate lavish elements like giant prawns and crab meat, which may be considered too extravagant for everyday cooking. The spices employed include cardamom, cloves, coriander, fennel seeds, and star anise, adding to the distinct flavor profiles. Unlike the widespread use of prahok, the beloved traditional fish paste in Cambodian cuisine, royal recipes tend to utilise shrimp paste instead Cite error: The opening <ref> tag is malformed or has a bad name (see the help page).. The culinary influence of Khmer royal cuisine extends to Thailand, where Thai royal cuisine has been shaped by the expertise of Khmer palace cooks. During the conquests of the Khmer Empire, these skilled cooks were brought to the Ayutthaya Kingdom. Their arrival introduced the refined techniques and flavors of Khmer royal cuisine into the Thai culinary tradition, particularly within the royal court. This cultural exchange and the sharing of culinary knowledge contributed significantly to the development of Thai royal cuisine, highlighting the ongoing cross-cultural influence and the mutual appreciation for gastronomic artistryCite error: The opening <ref> tag is malformed or has a bad name (see the help page).Cite error: The opening <ref> tag is malformed or has a bad name (see the help page)..

Characteristics

The culinary traditions of Cambodia's royal family stand out from other Cambodian recipes in several aspects. Notably, the ingredients used in royal cuisine exhibit a level of richness and opulence. For instance, royal recipes often incorporate lavish elements like giant prawns and crab meat, which were considered too extravagant for everyday cooking. The spices employed include cardamom, cloves, coriander, fennel seeds, and star anise. Royal recipes tend to use shrimp paste instead of the prahok.[3][page needed] Kroeung for royal dishes may contain additional ingredients, such as kaffir lime leaves and coriander root.[4]

Khmer royal dishes served at the Raffles Hotel Le Royal
Nataing with rice crackers
Saraman curry, a dish popular among the Khmer royalty[5]

Certain dishes hold a special significance in Khmer royal cuisine as they originated in the palace kitchens. These iconic dishes, once exclusively made for the royal family, have now become part of the popular cuisine. As a result, they have become an integral part of Khmer special occasion banquets, extending beyond the boundaries of the royal palace.[6]

Bai domram (បាយតម្រំា)

Bai domram is a rice dish served with multiple side dishes meant to be eaten with it. It is prepared by allowing the cooked rice to cool overnight and absorb the morning dew. This process infuses the rice with a subtle essence. To enhance the aroma, jasmine flowers are added to the dish in the morning.[7] During the dry season, bai domram is appreciated for its cooling effect.[2]

Amok trei (ហហ្មក ត្រី)

Amok trei is a royal speciality believed to be dating back to the Khmer Empire. It consists in a steamed fish curry with a texture that has often been likened to a delicate mousse, soufflé, or custard. Cambodians hold a deep affection for this dish, often referring to it as the national dish of Cambodia. Nowadays, fish amok is predominantly served in restaurants and reserved for special occasions.

Nataing (ណាតាំង)

Nataing is a dip made with minced pork, coconut cream, and peanuts. It is traditionally enjoyed alongside crispy rice cakes. A variation of nataing favored by the Khmer royalty uses chicken meat that has been finely strained before cooking. An even more extravagant version incorporates lobster as the main ingredient.[8]

Muk mee (ម៉ុកមី)

Muk mee is a Khmer-style salad made of fried rice vermicelli, from which a wide array of toppings is added.[citation needed]

Saraman curry (សរហ្ម័ន)

Saraman curry is considered the most complex curry in Cambodian cuisine. Its recipe features a complex blend of spices, including cloves, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, and garlic. The dish is believed to have originated in the Muslim communities of Cambodia.[9]

Restaurants

Two restaurants in Cambodia have been granted royal Khmer recipes by a decree from the Royal Palace of Cambodia – Restaurant Le Royal of Hotel Le Royal in Phnom Penh[10][11][12] and restaurant "1932" (previously Restaurant Le Grand) of Grand Hotel d'Angkor in Siem Reap.[13][14]

References

  1. ^ McCafferty, Georgia; Tham, Dan (5 May 2017). "Food for the soul: Resurrecting Cambodia's forgotten cuisine". CNN. Retrieved 7 January 2021.
  2. ^ a b Thaitawat, Nusara (2000). "Royal cuisine". The Cuisine of Cambodia. Thailand: Nusara & Friends Co. Ltd. pp. 178–179. ISBN 978-9-748-77885-3.
  3. ^ Ros, Rotanak (2023). Saoy: Royal Cambodian Home Cuisine. ISBN 978-9924966319. One distinction is the richness of the ingredients. For example, many royal recipes call for giant prawns and crab meat which can be too costly for daily cooking. Other opulent ingredients include spices such as cardamom, cloves, coriander, fennel seeds, and star anise. Very few dishes use prohok, the classic Cambodian fish paste so beloved by Cambodian people. Instead, the royal recipes often call for shrimp paste.
  4. ^ Thaitawat, Nusara (2000). "Royal cuisine". The Cuisine of Cambodia. Thailand: Nusara & Friends Co. Ltd. p. 44. ISBN 978-9-748-77885-3.
  5. ^ "Panhcuisine". 20 December 2015. A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
  6. ^ "L'Art de la cuisine cambodgienne | The Culinary Art of Cambodia". The Angkor Database. Retrieved 3 June 2021.
  7. ^ I, Wayan Mawa (2009). Royal Khmer Cuisine. Grand Hotel d'Angkor. p. 7. ASIN B07DSFMNZ4. It is said that Royalty like a cold rice dish that is prepared the night before and put outside so that dew infuses into the rice and in the morning, jasmine flower are added to make the dish fragrant.
  8. ^ Carter, Terrence. "Khao Tang Na Tang Rice Cakes – Chilli Prawn & Pork Dip Recipe". Grantourismo Travels.
  9. ^ Carter, Terence (13 November 2014). "A Recipe for Saraman Curry or Cari Saramann – a Cambodian curry". Grantourismo Travels. Retrieved 25 October 2019.
  10. ^ "Restaurant Le Royal, Home to Fabled Khmer Cuisine, Reopens at Raffles Hotel Le Royal". Luxury Travel Magazine. 5 December 2022. Retrieved 6 June 2023.
  11. ^ "First Look: Restaurant Le Royal reopens at Raffles Hotel Le Royal, Phnom Penh". Suppermag. 8 December 2022. Retrieved 6 June 2023.
  12. ^ "Restaurant Le Royal, Home to Fabled Khmer Cuisine, Reopens at Raffles Hotel Le Royal". Drift. 8 December 2022. Retrieved 6 June 2023.
  13. ^ Othman, Anith Adilah (29 November 2019). "'1932' resurrected at Raffles d'Angkor". Khmer Times. Retrieved 6 June 2023.
  14. ^ "Royal Khmer Cuisine At Raffles Grand Hotel D'Angkor". World Travel Magazine. 2 January 2020. Retrieved 6 June 2023.
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