Traditional pounded rice in my country Cambodia - Polin lifestyle
- 10 months ago
Traditional pounded rice, known as "bai sach chrouk" or "kralan" in Cambodia, is a popular and traditional dish that has been enjoyed for generations. It is an integral part of Cambodian cuisine and is typically prepared during special occasions, festivals, and ceremonies.
Bai Sach Chrouk (Grilled Pork with Rice): This is a simple yet delicious Cambodian dish consisting of grilled pork served with rice and a side of pickled vegetables or fresh cucumbers. The pork is marinated with garlic, soy sauce, and other seasonings before being grilled to perfection. It is commonly eaten for breakfast or as a snack.
Kralan (Bamboo Sticky Rice Cake): Kralan is a unique Cambodian rice cake made from sticky rice, grated coconut, black beans, and sometimes peas or peanuts. The mixture is stuffed inside a hollow bamboo tube and roasted over an open fire. The result is a delightful and aromatic rice cake with a slightly smoky flavor.
Num Kom (Steamed Rice Cakes): Num Kom is a type of steamed rice cake made from a batter of rice flour, coconut milk, sugar, and other ingredients. It is often molded into small cups made of banana leaves and steamed until cooked. Sometimes, they are served with grated coconut on top for added texture and flavor.
Num Ansom Chek (Sticky Rice in Banana Leaves): Num Ansom Chek is a popular Cambodian treat made of sticky rice mixed with coconut milk and stuffed with various fillings like banana, mung bean, or pork. The mixture is then wrapped in banana leaves and steamed until the flavors meld together.
Num Kroch (Fried Rice Cakes): Num Kroch is a type of fried rice cake that is made from rice flour mixed with sugar, salt, and coconut milk. The batter is then deep-fried until it becomes crispy on the outside and soft on the inside. It is a favorite snack among Cambodians.
These traditional pounded rice dishes are not only delicious but also hold cultural significance in Cambodian society. They reflect the country's rich culinary heritage and are cherished by locals and visitors alike.
Bai Sach Chrouk (Grilled Pork with Rice): This is a simple yet delicious Cambodian dish consisting of grilled pork served with rice and a side of pickled vegetables or fresh cucumbers. The pork is marinated with garlic, soy sauce, and other seasonings before being grilled to perfection. It is commonly eaten for breakfast or as a snack.
Kralan (Bamboo Sticky Rice Cake): Kralan is a unique Cambodian rice cake made from sticky rice, grated coconut, black beans, and sometimes peas or peanuts. The mixture is stuffed inside a hollow bamboo tube and roasted over an open fire. The result is a delightful and aromatic rice cake with a slightly smoky flavor.
Num Kom (Steamed Rice Cakes): Num Kom is a type of steamed rice cake made from a batter of rice flour, coconut milk, sugar, and other ingredients. It is often molded into small cups made of banana leaves and steamed until cooked. Sometimes, they are served with grated coconut on top for added texture and flavor.
Num Ansom Chek (Sticky Rice in Banana Leaves): Num Ansom Chek is a popular Cambodian treat made of sticky rice mixed with coconut milk and stuffed with various fillings like banana, mung bean, or pork. The mixture is then wrapped in banana leaves and steamed until the flavors meld together.
Num Kroch (Fried Rice Cakes): Num Kroch is a type of fried rice cake that is made from rice flour mixed with sugar, salt, and coconut milk. The batter is then deep-fried until it becomes crispy on the outside and soft on the inside. It is a favorite snack among Cambodians.
These traditional pounded rice dishes are not only delicious but also hold cultural significance in Cambodian society. They reflect the country's rich culinary heritage and are cherished by locals and visitors alike.