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How can freshly steamed rice be "mixed with palm sugar to a fine powder"? And what does "grease or cooking oil is mixed with the red part of the boiled duck or egg and applied to the palms of the hands and on the trunk" even mean? Sounds like a machine translation from Khmer..
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| image_size =
| image_size =
| caption = ''Num kreab'' wrapped up for sale
| caption = ''Num kreab'' wrapped up for sale
| alternate_name = ''nom kreab'', "nom krieb", Cambodian rice cracker, Cambodian rice pancake
| alternate_name = ''nom kreab'', ''nom krieb'', Cambodian rice cracker, Cambodian rice pancake
| country = [[Cambodia]]
| country = [[Cambodia]]
| region =
| region =
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| type = [[Rice cracker]]
| type = [[Rice cracker]]
| served =
| served =
| main_ingredient = Rice flour, palm oil, lard.
| main_ingredient = [[Rice flour]], [[palm sugar]], [[lard]]
| variations =
| variations =
| calories =
| calories =
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}}
}}


In [[Cambodian cuisine]], '''''num kreab''''' ({{lang-km|នំក្រៀប}}), sometimes spelled ''nom krieb'', also known in English as the Khmer crispy popped rice cake is a thin, crispy, round and flat [[rice cracker]] sold as street food in [[Cambodia]].
'''''Num kreab''''' ({{lang-km|នំក្រៀប}}) is a [[Khmer cuisine|Khmer]] thin, round and flat [[rice cracker]] that is sold as [[street food]] in [[Cambodia]].


==History==
==History==
The ''num krieb'' is not served for any particular occasion, in contrast with the ''[[Num ansom|num ansorm]]'' for the [[Cambodian New Year]].<ref name=":0">{{Cite web |last=Houn |first=Savong |title=នំក្រៀប |trans-title=Nom Kreab |url=https://www.yosothor.org/publications/khmer-renaissance/chapter-one/Nomkrieub.html |access-date=2024-01-16 |website=Yosothor |language=km}}</ref>
Unlike ''[[Num ansom|num ansorm]]'', which is made for [[Cambodian New Year]], ''num krieb'' is not prepared for any specific occasions.<ref name=":0">{{Cite web |last=Houn |first=Savong |title=នំក្រៀប |trans-title=Nom Kreab |url=https://www.yosothor.org/publications/khmer-renaissance/chapter-one/Nomkrieub.html |access-date=2024-01-16 |website=Yosothor |language=km}}</ref> ''Num krieb'' is frequently made from leftover rice,<ref>{{Cite web |date=2023-08-10 |title=Best Cambodian Cakes: A Journey of Sweet Discoveries |url=https://bestincambodia.com/best-cambodian-cakes/ |access-date=2024-01-16 |language=en-US}}</ref> often by poor farmers who sell it to earn extra income.<ref>{{Cite web |date=2021-09-22 |title=លក់នំក្រៀបឆ្លងខេត្តចំណេញត្រឹម ៣ ម៉ឺនរៀលមួយថ្ងៃ |trans-title=Selling crackers across the province |url=https://kohsantepheapdaily.com.kh/article/1403072.html |access-date=2024-01-16 |website=Koh Santepheap Daily |language=km}}</ref>


It is often made by frying leftover rice, resulting in a satisfying snack for munching.<ref>{{Cite web |date=2023-08-10 |title=Best Cambodian Cakes: A Journey of Sweet Discoveries |url=https://bestincambodia.com/best-cambodian-cakes/ |access-date=2024-01-16 |language=en-US}}</ref> Due to the lack of daily livelihood, the rice from the leftover rice crops is used by poor farmers to make this cracker and sell it to earn extra income to cover expenses, especially the cost of daily food. <ref>{{Cite web |date=2021-09-22 |title=លក់នំក្រៀបឆ្លងខេត្តចំណេញត្រឹម ៣ ម៉ឺនរៀលមួយថ្ងៃ |trans-title=Selling crackers across the province |url=https://kohsantepheapdaily.com.kh/article/1403072.html |access-date=2024-01-16 |website=Koh Santepheap Daily |language=km}}</ref>
Similar to other round rice crackers across Asia, ''num krieb'' has the same recipe as the smaller Japanese ''[[senbei]]'' but is the size of the Indian flatbread ''[[bhatura]]''. It is difficult to presume of ''num krieb''<nowiki>'</nowiki>s antiquity, though local traditions consider it to be from [[time immemorial]].<ref>{{Cite web |date=2012-05-11 |title=គ្រួសារ មួយ នៅ ស្រុក ព្រៃ កប្បាស ប្រកប របរ លក់ នំ ក្រៀប បន្តវង្ស ត្រកូល |trans-title=A family in Prey Kabas district sells crackers to continue the family line |url=https://kohsantepheapdaily.com.kh/article/56249.html |access-date=2024-01-16 |website=Koh Santepheap Daily |language=km}}</ref>

Similar to other round rice crackers found across Asia, it has the same recipe as the smaller Japanese ''[[senbei]]'' but it has the size of the Indian ''[[bhatura]]'' which has a totally differend recipe. It is however difficult to presume of its antiquity, though local traditions consider it to be immemorial.<ref>{{Cite web |date=2012-05-11 |title=គ្រួសារ មួយ នៅ ស្រុក ព្រៃ កប្បាស ប្រកប របរ លក់ នំ ក្រៀប បន្តវង្ស ត្រកូល |trans-title=A family in Prey Kabas district sells crackers to continue the family line |url=https://kohsantepheapdaily.com.kh/article/56249.html |access-date=2024-01-16 |website=Koh Santepheap Daily |language=km}}</ref>


==Preparation==
==Preparation==
{{unclear|section}}
[[File:Nom kreab being grilled.jpg|left|thumb|''Nom kreab'' being grilled in [[Sihanoukville (city)|Sihanoukville]], using traditional bamboo claws.]]
[[File:Nom kreab being grilled.jpg|left|thumb|''Nom kreab'' being grilled in [[Sihanoukville (city)|Sihanoukville]], using traditional bamboo claws.]]
The ''num kreab'' is made with various ingredients including [[rice]], [[palm sugar]], [[lard]], and [[duck eggs]] or [[chicken eggs]]. First, the sourdough rice is washed in clean water and soaked for a while to make the rice grains expand a bit. Then the rice is extracted and steamed until cooked, then mixed with palm sugar to a fine powder and pressed into pieces. When pressed, grease or cooking oil is mixed with the red part of the boiled duck or egg and applied to the palms of the hands and on the trunk. A piece of wood or a short round tube is used to press the flour into flatbread. This is done so that the dough does not stick to the hands and sticks, and the egg or egg yolk contributes to its taste. It is not until the thin flour is good that it is achieved. The pressed flour is then dried in the sun for about 1 to 2 hours before being stored in a basket or pan for grilling or can be roasted immediately. A well-dried baking powder changes color from white to light red like a piece of mango candy. Two wooden forks are used to swing the rice ball around and give it the round shape.<ref name=":0" />
The ''num kreab'' is made from various ingredients including [[rice]], [[palm sugar]], [[lard]], and [[duck eggs]] or [[chicken eggs]]. The rice is rinsed and soaked in water, then drained and steamed. After that, it is mixed with palm sugar to a fine powder and pressed into pieces. When pressed, lard or cooking oil is mixed with the red part of the boiled duck or egg and applied to the palms of the hands and on the trunk. A piece of wood or a short round tube is used to press the flour into flatbread. This is done so that the dough does not stick to the hands and sticks, and the egg or egg yolk contributes to its taste. It is not until the thin flour is good that it is achieved. The pressed flour is then dried in the sun for about 1 to 2 hours before being stored in a basket or pan for grilling or can be roasted immediately. A well-dried baking powder changes color from white to light red like a piece of mango candy. Two wooden forks are used to swing the rice ball around and give it the round shape.<ref name=":0" />


==References==
==References==

Revision as of 18:07, 11 February 2024

Num kreab
Num kreab wrapped up for sale
Alternative namesnom kreab, nom krieb, Cambodian rice cracker, Cambodian rice pancake
TypeRice cracker
Place of originCambodia
Main ingredientsRice flour, palm sugar, lard
Similar dishesSenbei

Num kreab (Khmer: នំក្រៀប) is a Khmer thin, round and flat rice cracker that is sold as street food in Cambodia.

History

Unlike num ansorm, which is made for Cambodian New Year, num krieb is not prepared for any specific occasions.[1] Num krieb is frequently made from leftover rice,[2] often by poor farmers who sell it to earn extra income.[3]

Similar to other round rice crackers across Asia, num krieb has the same recipe as the smaller Japanese senbei but is the size of the Indian flatbread bhatura. It is difficult to presume of num krieb's antiquity, though local traditions consider it to be from time immemorial.[4]

Preparation

Nom kreab being grilled in Sihanoukville, using traditional bamboo claws.

The num kreab is made from various ingredients including rice, palm sugar, lard, and duck eggs or chicken eggs. The rice is rinsed and soaked in water, then drained and steamed. After that, it is mixed with palm sugar to a fine powder and pressed into pieces. When pressed, lard or cooking oil is mixed with the red part of the boiled duck or egg and applied to the palms of the hands and on the trunk. A piece of wood or a short round tube is used to press the flour into flatbread. This is done so that the dough does not stick to the hands and sticks, and the egg or egg yolk contributes to its taste. It is not until the thin flour is good that it is achieved. The pressed flour is then dried in the sun for about 1 to 2 hours before being stored in a basket or pan for grilling or can be roasted immediately. A well-dried baking powder changes color from white to light red like a piece of mango candy. Two wooden forks are used to swing the rice ball around and give it the round shape.[1]

References

  1. ^ a b Houn, Savong. "នំក្រៀប" [Nom Kreab]. Yosothor (in Khmer). Retrieved 2024-01-16.
  2. ^ "Best Cambodian Cakes: A Journey of Sweet Discoveries". 2023-08-10. Retrieved 2024-01-16.
  3. ^ "លក់នំក្រៀបឆ្លងខេត្តចំណេញត្រឹម ៣ ម៉ឺនរៀលមួយថ្ងៃ" [Selling crackers across the province]. Koh Santepheap Daily (in Khmer). 2021-09-22. Retrieved 2024-01-16.
  4. ^ "គ្រួសារ មួយ នៅ ស្រុក ព្រៃ កប្បាស ប្រកប របរ លក់ នំ ក្រៀប បន្តវង្ស ត្រកូល" [A family in Prey Kabas district sells crackers to continue the family line]. Koh Santepheap Daily (in Khmer). 2012-05-11. Retrieved 2024-01-16.
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