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Fried shrimp cake. rice flour, mung beans, shrimps, and stir-fried minced pork with shallots. Fried shrimp cake ( Khmer: នំកំប៉ុង, nom kapong; Vietnamese: bánh cống) is a specialty of Khmer Krom in Mỹ Xuyên district, Sóc Trăng province, Southern Vietnam. Over time, the dish has spread across Mekong Delta, as well as some ...
Khmer Krom dancers in Sóc Trăng province. The majority of Khmer Krom live in Southern Vietnam. According to Vietnamese government figures (2019 census), there are 1,319,652 Khmer Krom in Vietnam. Their distribution is as follows: Sóc Trăng (362,029 people, constituting 30.18% of the province's population and 27.43% of all Khmer in Vietnam ...
From 18th century onwards, the ingredients and dishes of Mekong Delta's indigenous Khmer Krom, most notably spices (cardamom, cinnamon, star anise, clove, ginger, turmeric and ground coriander), curries and fermented food have influenced the cuisine of modern-day Southern Vietnam as large numbers of Vietnamese began settling in the area.
Chha trob ( Khmer: ឆាត្រប់) or dot trob ( ដុតត្រប់) is a Cambodian dish made out of chargrilled eggplants with minced pork and fermented soybeans stir-fried in oyster sauce and garnished with spring onions. [1] It is a typical dish from the Kampuchea Krom region in Mekong Delta. [4]
In a large skillet, heat 2 tablespoons of the oil. In 2 batches, cook the wings over moderate heat, turning, until golden all over. Transfer to a paper towel–lined plate to drain. Add the ...
Territorial history. In a Khmer Buddhist monk's vision, the Khmer have inhabited the land of Kampuchea Krom since it first emerged from the ocean thousands of years ago as a fragrant and glowing land that attracted the teovada, celestial beings who ate the sweet earth and were subsequently unable to fly back to their world, thus staying on earth as the first humans.
Kho ( chữ Nôm: 庫, meaning "to braise ", "to stew ", or "to simmer " [1]) or kha ( Khmer: ខ) is a cooking technique in Vietnamese and Cambodian cuisine, [2] [3] where a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is simmered on low or medium heat in a mixture of sugar, and water or a water substitute such as ...
In Cambodia, sticky rice in bamboo is called kralan ( ក្រឡាន ). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2]
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