Cambodian Meat Recipes

Authentic Cambodian cuisine includes an array of delicious meat recipes for fish, pork and chicken, using curries, spices, local condiments, fruit and vegetables;

Aioan Chua Noeung Phset Kretni  (Stir Fried Chicken With Mushrooms)


  • 6 dried Chinese mushrooms
  • 1 small roasting chicken
  • 4 cloves garlic, crushed
  • l/2 teaspoon finely grated fresh ginger
  • 2 tablespoons oil
  • 1 cup water
  • 2 teaspoons sugar
  • 2 tablespoons chopped fresh coriander leaves


Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and discard stems, cut caps into quarters if they are large. Cut chicken into small pieces with cleaver, chopping through bones as well. Fry garlic and ginger in the hot lard or oil for a few seconds, then add chicken and stir fry until colour changes. Add mushrooms, water and sugar, cover and simmer until chicken is cooked. Sprinkle with chopped coriander and serve with rice.


Cambogee Beef


  • 1 pound beef Marinade:
  • 2 red jalapeqos — stems removed
  • 4 stalks lemongrass — sliced thin
  • 6 lime leaves or the peel of 1 lime
  • 4 cloves garlic
  • 1 teaspoon galangal
  • 1/8 cup oyster sauce
  • 2 tablespoons sugar
  • 1 pinch salt
  • 2 cups water


Cut beef into thin slices and thread onto skewers.

Mash or blend the Jalapeqo,lemon grass, lime leaves, garlic and galangal together. Combine the mixture with the remaining marinade ingredients. Place in a saucepan, and bring to a boil for 1 minute. Remove from the heat and let cool. Taste for sweetness; it should be present but not dominant.

Marinate the beef in the refrigerator for at least one hour.

Grill the skewers over hot coals, keeping the beef at least four inches from the heat lest the sugar burn, until desired doneness.

Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer. Serve with Green Mango Salad and steamed rice.

NOTES : Use a mortar and pestle to combine the ingredients or if you lack one, use a blender. Heat scale: Medium 


Cambodian Marinated Beef
With Lime Sauce


  • 1 tablespoon Sugar
  • 2 tablespoons Lime juice
  • 1 1/2 teaspoons Fresh ground black pepper
  • 1 teaspoon Water
  • 2 tablespoons Mushroom soy sauce
  • 2 tablespoons Canola Oil
  • 7 Garlic cloves — crushed
  • 1 Green leaf lettuce
  • 1 1/2 Pound Sirloin — 1/2 in cubes


Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.

Combine remaining pepper with lime juice and water. Place in a small serving bowl.

Saute beef in hoit oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice. 


Mermaid Prawns


  • 1 cup Red Curry Cambogee
  • 6 prawns — in the shell
  • 2 tablespoons tomato paste
  • 1 tablespoon peanuts — chopped
  • 1 cup cooked spinach
  • 12 fresh basil leaves
  • 1 tablespoon chile paste
  • 1 teaspoon fresh ginger root — minced


Combine the curry Cambogee, prawns, tomato paste, and peanuts. Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.

Cover the bottom of a heated plate with the spinach in an even layer.

Remove the prawns from the sauce and shell them. Arrange them on the spinach. Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.

NOTES : The Red Curry Cambogee must first be prepared for this recipe. 
Heat scale: Hot


Red Beef Curry Cambogee


  • 5 cups Red Curry Cambogee
  • 3/4 pound beef — diced
  • 2 potatoes — peeled & diced
  • 1/2 cup peanuts — chopped
  • 2 cups bean sprouts


Heat the curry sauce and add the meat and potatoes. Simmer for 20 to 30 minutes or until the meat and potatoes are done.

Garnish with the peanuts and serve over the bean sprouts.

NOTES : Heat Scale: Medium


Cambodian Eggplant
with Pork & Shrimp

Yield: 1 servings


  • 1 md Eggplant
  • 1 tb Oil
  • 1 Garlic clove, chopped
  • 1/2 c Finely ground pork
  • 1 Fresh red chile, seeds and -veins removed, minced
  • 1 tb Soy sauce
  • 1/2 ts Fish sauce
  • 1/2 ts Mild chili powder
  • 1 tb Sugar
  • 1/2 c Chicken stock
  • 1/2 c Water
  • 2 tb Spicy Lime Sauce
  • 1/2 c Raw shrimp, peeled and -chopped
  • Salt, pepper Garnishes:
  • fresh coriander
  • sliced green onions SPICY LIME SAUCE:
  • 2 Garlic cloves, peeled
  • 1 Or 2 red chiles, stems, -seeds and veins removed
  • 1/2 c Water
  • 2 tb Fish sauce
  • Juice of 1 medium lime
  • 3 tb Sugar
  • Shredded carrot, for garnish


Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.’

Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.

Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant cup. PER SERVING: 175 calories, 10 g protein, 11 g carbohydrate, 10 g fat (3 g saturated), 42 mg cholesterol, 418 mg sodium, 3 g fiber.

From Jay Harlow’s “Southeast Asian Cooking.”


Cambodian Sweet Soup

Servings: 4-5 persons
Prep time: 30min
Cook time: 2-3 hours
(cook time recommended for full taste, however 30 minutes will do)
Total Time: 1-4 hours (variable based on choosen cook time)


  • 6-8 boiled eggs, peeled
  • 1.5-2 lbs pork, cut into chunky cubes
  • fish sauce
  • soy sauce
  • pepper, salt
  • 1-1.5 cups sugar
  • bamboo shoots, rectangular/ squarely sliced thin


The main feature of this dish is the soup itself. So keep in mind that you shouldn’t feel shy when I say season to taste. Some people like their sweet soup really sweet, some not so sweet. Remember it takes a little tweaking to get this to taste just right. Enjoy, I did!

1. Bring about 3-4 cups of water to a roaring boil
2. Add enough soy sauce to make a dark brown color
3. Add a couple dashes of pepper
4. Add a dash of salt
5. Add sugar until sweet (the soup, not you!)
6. Add enough fish sauce to taste (usu about 1.4 cup)
7. Add about 5-7 tbps of soy sauce

At this point you should be smelling a very beautifull smell. The soup should taste sweet, but not so sweet you can’t taste the tinge of fish sauce you added. Add the boiled eggs to the soup, let boil for about 15 minutes then add the cubed pork. Add Bamboo slices to soup and let boil on medium for about 30 minutes. You should notice that the eggs are taking up a shiny delicatable brown color. The soup should smell slightly different. When eggs are a nice brown color, the soup is ready to serve.

It IS STRONGLY recommended that you let the soup simmer on a low heat for about 2-3 hours. The eggs and pork will absorb the flavor better. The soup will taste sweeter and more tasty because of the water that has evaporated. Serve with a plate of hot steamy rice. Use laddle to cover rice with soup sauce. 


Aromatic Black Tiger Shrimp
with Fresh Garden Vegetables

(Recipe serves 4)


  • 1 lb. black tiger shrimp, shelled and de-veined (can substitute thinly sliced chicken breast)
  • 1/2 cup minced lemongrass
  • 1/2 cup minced cilantro stems (the product of one large bunch)
  • 1 tsp chopped galangal
  • 1 tsp coriander seeds
  • 8 medium-sized garlic cloves
  • 1 tbsp kaffir lime leaves, de-veined
  • 1 tbsp tamarind pulp
  • 1 ripe cubanelle pepper, cut into 1 inch diagonal slices (red bell peppers are an adequate substitute)
  • 6 oz asparagus cut into 1 1/2 inch lengths
  • 6 oz savoy cabbage cut into 1 inch diagonal slices
  • 3 tbsp vegetable oil of choice
  • 1 tsp salt
  • 1 tbsp sugar
  • 3/4 cup water
  • 1 cup chicken stock


1. Add to blender: cilantro, galangal, lemongrass, coriander seeds, garlic, kaffir lime leaves and water. Blend into a very smooth paste and set aside.

2. Soak the tamarind pulp in about 4 tablespoons of hot water for 5 minutes. Using a spoon, scrape the flesh away from the pulp to release the tamarind flavor into the water. Discard the pulp. Set the tamarind juice aside.

3. In a wok (a 12-inch sauté pan is an adequate substitute) over high heat add 2 tablespoons of vegetable oil. Add the paste and stir constantly for approximately 2 minutes, until the aroma is released. Transfer the cooked paste into a bowl.

4. Add the remaining tablespoons of oil to the wok. Add the shrimp and stir fry for 15 seconds. Add all of the sliced vegetables and stir fry for 3 to for minutes, until the vegetables have reached your desired tenderness. Add the paste, chicken stock, salt, sugar, and tamarind juice and stir fry for two more minutes.

5. Garnish with cilantro leaves and served immediately.

Serve with jasmine rice and chilies of your choice!


Cambodian Spiced Pork Ball Soup
(Khao Poun)

A sloppy soup to eat, but fun and savory. Those crazy cellophane noodles slip all over the place, no matter what you try–the best strategy is a combination of spoon, chopsticks, and picking up the bowl and drinking it. Serve hot to 4-6 people as a first course.


  • 1 cup cellophane (bean thread) noodles, soaked in cold water for 15 minutes, then cut into 6-inch lengths
  • 6 cups chicken stock
  • 1/2 cup smoked ham, finely chopped
  • 1/2 cup pork, ground
  • 2 Tablespoons water chestnuts, minced
  • 1/2 teaspoon cornstarch
  • 1 Tablespoon soy sauce

Garnish: 2 Tablespoons green onions, minced


Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles. Reduce heat and simmer for 20 minutes.

Meanwhile, mix together the minced ham, pork, and water chestnuts with the cornstarch and soy sauce.

Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes. Taste. If the broth is too concentrated, dilute with a little water.

When ready to serve, ladle into bowls and garnish with scallions. Arm your guests with any tools they ask for and promise not to laugh as they slurp away.


Khmer Coconut Pork Skewers
Saik Chrouk Ch’ranouitk

Serves 4


  • 1 stalk Lemon Grass, thinly sliced
  • 1 large Onion, chopped
  • 5 Garlic Cloves, chopped
  • The grated Zest of 1 Lime
  • 1/2 teasp Ground Turmeric
  • 90ml/3fl.oz. Water
  • 25g/2oz freshly grated Coconut or unsweetened Desiccated Coconut
  • 1 tbsp Sugar
  • 1/2 teasp Salt 400g/14oz Lean Pork, cut into 2.5cm/1-inch cubes


1. Place the lemon grass, shallots, garlic, lime zest, turmeric and water in a food processor and process to a paste.

2. Transfer the lemon grass paste to a mixing bowl together with the coconut, sugar and salt and mix well.

3. Add the pork and mix to coat well. Cover with clingfilm and leave to marinate for at least an hour at room temperature.

4. Preheat the grill to hot. Thread the pork cubes onto skewers and cook for 15-20 minutes, turning frequently and basting with the marinade. Serve immediately.

Also very good on the barbecue.


Coconut Fish Curry Parcels
Amok Trei


  • 1 Garlic Clove, chopped
  • 1 Red Onion, chopped
  • 5cm/2-inches fresh Root Galangal, chopped or 1/2 teasp Ground Galangal
  • 2 tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass
  • ½ teasp Ground Turmeric
  • 1 teasp Paprika
  • 2 tbsp Fish Sauce
  • 1 tbsp Sugar
  • ½ teasp salt
  • 1 x 400g/14oz tin Coconut Milk
  • 450g/1lb White Fish Fillets, e.g. (Catfish, Sole, Orange Roughy)
  • 4-8 Banana leaves (depending on size) or or 8 large Dark Green Cabbage Leaves


1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened.

4. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm/8-inches square.

5. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.

6. Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.

7. Steam the parcels for 1 hour.

8. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.

9. To serve – make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.


Khmer star fruit steak


  • 4 Pieces tenderloin steak rolls, approx 1 ½ lbs
  • Sauce
  • 1 Ripped star fruit, seeded and slices
  • 3 Cloves garlic, chopped
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon soy sauce
  • 1 Teaspoon sea salt
  • 2 Hot chili pepper or to your taste (option)
  • ¼ Teaspoon black pepper
  • 1 Cup water


Places steak rolls in container. Set it a side. 
Put remaining ingredients in a blender and blended it well. 
Pour sauce over steaks, covered container and refrigerated it over night or at least 4 hours. 
Cook steak over hot grill to your liking. 
Serve hot with rice or potato.


Tamarind Chicken Wings


  • WINGS:
  • 12 wings. Cut through joints.
  • 2 cups cooking oil.
  • ½ Teaspoon salt.
  • ¼ Cup All purpose flour. .
  • SAUCE:
  • 1 Tablespoon cooking oil.
  • 2 Cloves garlic. Minced.
  • 1 Yellow onion. Chopped.
  • 1 Tablespoon Knorr tamarind powder.
  • ½ Cup water.
  • 1 Tablespoon cornstarch.
  • 2 Tablespoons fish sauce.
  • 1 Tablespoon soy sauce.
  • 2 Tablespoon sugar.
  • 1 Habanero pepper or any hot chili pepper . Chopped. ( optional)


In a large bowl, marinated chicken wings with salt and flour. Mix well. 
Heat up 2 cups cooking oil in a large frying pan. When oil hot , drops chicken wings in hot oil.
Deep fried wings till it golden brown. 
Removed wings and placed it on a plate covered with paper towel to drained excessive oil. 

In a small bowl, mix water with cornstarch, fish sauce,soy sauce, sugar, tamarind powder. Mix well. Set a side. 
Heat a small sauce pan with cooking oil. When it hot, sauté garlic, onion and hot pepper. Stirs well. 
Add mix sauce and stirs till sauce thicken. 
Pour tamarind sauce over fried chicken wings. Mix well. 
Serve hot.


Pakon Char Poat Koun
(Shrimp with baby corn)

Stir-fry shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions. It is also my dad favorite mahope sar (appetizer).


  • ½ to 1 lb. Medium or large shrimp. Peeled and de-veined.
  • 1 Small canned baby corn Drained.
  • 1 Dozen driedshiitake mushroom soaked in warm water and drained.
  • 1 Large carrot. Peeled and sliced thin.
  • 2 Cloves garlic. Minced.
  • 1 Yellow onion. Sliced.
  • 2 Stalks green onion. Cut ½ inch length.
  • ½ Cup All purpose flour.
  • 2 Tablespoons cooking oil.
  • 2 Tablespoons corn starch.
  • 1 Cup water.
  • 2 Tablespoons soy sauce.
  • 1 Tablespoon oyster sauce.
  • ½ Tablespoon sugar.
  • ¼ Teaspoon salt.
  • ¼ Teaspoon black pepper.
  • A handfulchopped cilantro for garnish.(optional)


      In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch. Mix well and set a side.


      In a small bowl, mix water with soy sauce, oyster sauce, and sugar. Set a side.


      Pre-heat a wok or skillet with high temperature. When it hot, add cooking oil.


      Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom. Stirs well.


      Pour mix sauces over and stirs till the sauce thicken, then add green onion. Stirs well. 


      Garnish with chopped cilantro before serve.


      Serve hot as mahope sar (appetizer) or with rice. 


    Note: If you serve this dish with rice, diluted the sauce with another ½ cup water. 


Pork Brochettes with Shredded Coconut
Saik Chrouk Ch’ranouitk

Makes 16 skewers


  • 16 wooden or metal skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
  • 1/4 cup lemongrass paste (see below)
  • 1/2 cup freshly grated coconut or packaged unsweetened shredded coconut
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin, pork loin or fresh ham, cut into pieces 1 1/2
  • inches long by 1 1/4 inches wide and 1/2 thick

For the Lemongrass Paste:

  • 1 stalk lemongrass, thinly sliced*
  • 2 large shallots, coarsely chopped
  • 5 garlic cloves, coarsely chopped
  • 2 kaffir lime leaves, deveined*
  • 1/8 teaspoon turmeric
  • 1/4 cup water

*Available in Asian markets


      Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.

Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.

Prepare a charcoal grill according to manufacturer’s instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through – but not dry – on the inside. Serve immediately.


Amok Fish

A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.


  • 1 pound monkfish or cod fillets
  • Salt and freshly ground black pepper
  • 1/4 cup coconut milk
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry powder, optional
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
  • 2 teaspoons Southeast Asian fish sauce
  • 2 tablespoons canola oil
  • 1/2 cup thinly sliced onion
  • 12 baby bibb lettuce leaves
  • 1 tablespoon shredded fresh kaffir lime leaves, if desired.


      1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside. 


      2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.


      3. Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes. Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature. 


      4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve. 


    Yield: 4 servings.


Trey Kho Manor
Caramelized Fish With Pineapple

Caramelized fish with pineapple is delicious Khmer Krom country food.



  • 1 Tablespoon sugar
  • 1 Tablespoon water


  • 2 Cups water
  • 1 (1-1 ½ lbs )Whole trout, snakehead or catfish, cleaned and cut ½ inch thick
  • ½ Pineapple, peeled and sliced
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 2 Cloves garlic, minced
  • ¼ Teaspoon black pepper
  • 3 Stalks green onion, chopped


      Make caramelized sauce first by put 1-teaspoon sugar and 1-tablespoon water in a small saucepan. Cook and stirs frequently till the sugar turns dark brown color, and not burn.


      Immediately pour 2 cups water to caramelized sugar. 


      Add fish,pineapple, fish sauce, sugar, salt and garlic. 


      Simmering till fish tender and water reduced. 


      Top with black pepper and green onion.


    Serve hot with rice.