Garlic features prominently in Khmer cuisine, adding a distinctive flavor and aroma to many traditional Cambodian dishes. Used for centuries, garlic is considered one of the essential basic ingredients to bring a touch of spiciness and depth to Cambodian recipes.
In Khmer cuisine, garlic is often crushed or finely chopped before use. It is usually fried with other ingredients, such as onion, ginger and lemongrass, to create a fragrant aromatic base. This combination of flavors creates a delicious foundation for many Cambodian dishes, such as amok, a fish curry steamed in a banana leaf, or lok lak, a stir-fried marinated beef dish.
Garlic is also used to make popular sauces and dips in Cambodia. Fermented fish sauce, called “prahok”, is often mixed with crushed garlic, lemon juice and sugar to create a savory sauce that accompanies fresh vegetables or grilled meat. Another famous sauce, “kroeung”, is a paste of herbs and spices that usually incorporates garlic, galangal, lemongrass and chilli, and is used as a base for many Khmer dishes, including including curries and soups.
In addition to its distinct flavor, garlic is also valued for its medicinal properties in Khmer cuisine. It is often used for its antibacterial and antiviral qualities, as well as its digestive benefits. It is also considered a beneficial ingredient to boost the immune system.
Whether seasoning main dishes, making sauces, or adding flavor to dips, garlic plays an essential role in Khmer cuisine. Its characteristic taste and its health benefits make it an essential ingredient for those who wish to discover the authentic flavors of Cambodia.
