Tomato in Khmer cuisine

Tomato occupies an important place in traditional Khmer cuisine, bringing a touch of flavor and vibrant color to dishes. Used both as a vegetable and as a condiment, the tomato is a versatile ingredient that adds a tangy and refreshing note to Cambodian culinary preparations.
In many Khmer dishes, tomato is often used to prepare sauces and curries. The famous “Khmer tomato sauce” is a must, where fresh tomatoes are cooked with spices and aromatic herbs to create a creamy and fragrant sauce. This sauce is often used as a base for many Khmer dishes, such as stir-fries, stews, and meat or fish dishes.
Tomatoes are also used in the preparation of Cambodian salads, such as the famous “Khmer green salad”. In this fresh and crunchy salad, diced tomatoes are mixed with green vegetables, aromatic herbs and condiments such as lime juice and fish sauce. The tomato brings a juicy texture and tangy flavor that pairs perfectly with the other ingredients in this refreshing salad.
Another emblematic dish of Khmer cuisine where tomato is used is “Samlor Kako”, a spicy and fragrant soup. In this soup, tomatoes are often added to provide a tart note that balances the flavors of the herbs and spices used. The tomatoes help to give a velvety consistency to the soup, while bringing a touch of freshness.
Finally, tomatoes are often used as a condiment in Khmer cuisine. They can be served thinly sliced to accompany main dishes, or used to make hot sauces, such as “spicy tomato sauce”, where tomatoes are mixed with chilli, garlic and spices to create a tangy sauce and tasty.
In sum, the tomato plays an essential role in Khmer cuisine by bringing a tangy flavor, a bright color and a pleasant texture to many traditional dishes. Whether in sauces, salads, soups or as a condiment, the tomato is a versatile ingredient that adds a characteristic taste dimension to Cambodian gastronomy.