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Tuesday, 7 July 2015

Khmer Kitchen Restaurant, Siem Reap


In South-East Asian cuisine , "mok" , "amok" or "ho mok" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients , added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia , and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as Red curry . Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk . It is a common dish in the restaurant. There are many places that offer taste for foreign . When ordering for amok , choose some ingredient. The most famous things are amok fish, amok beef and amok chicken . Amok can also be eaten with rice .



Khmer Kitchen bears an uncanny resemblance to a Spanish venta or a Mexican cantina . But the similarity ends with the decor and what you will actually find at this busy eatery in Siem Reap’s tourist centre are generous portions of honest Cambodian food at good value prices, and all within staggering distance of the bright lights of Pub Street .


With its deep red and warm yellow decor , lively atmosphere and rows of wooden tables , just to avoid any confusion, Khmer Kitchen actually has two locales, both in the Old Market area of town .



while the highly recommended pumpkin cheese bake was a 'interesting' fusion dish. 


Less spicy than the curries of neighboring Thailand , Khmer red curry is similarly coconut-milk-based but without the overpowering chili . The dish features beef, chicken or fish, eggplant , green beans , potatoes , fresh coconut milk , lemongrass and kroeung .

Service is usually fast and efficient , Unfortunately this is still quite common in some Khmer restaurants , but usually the quality , authenticity and price make up for it . Both Khmer Kitchens are very popular with tourists and expats, and you can often find the two venues full at peak times during high season .


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