Talk:Cambodian cuisine

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Old discussions[edit]

Not all dishes need an article of their on, the only ones that I feel should have their own article are the ones that are well known like Prahok. Something like Bi Cha I feel should be deleted because it is basically fried rice. I've also changed some of the fruit names from their Khmer name to the common English name, but I have no idea what "milk fruit" is called in English, so I just left it as is.

Also about links, it looks like someone has been using that section for self promotion, so I am cleaning that up. Wikipedia is not a place for advertisement. --Hecktor 01:41, 16 July 2006 (UTC)

  • If the dishes don't deserve an article on their own, but they are still worth mentioning in the main main article, you can just redirect them instead of deleting them. Kappa 04:36, 4 November 2006 (UTC)


I've translated "Cambodian Cuisine" into Khmer language and font using Huffman and Proum's English Khmer Dictionary, and added that to the first paragraph. But I can already think of two reasons to revisit what I've added:

Firstly, I've taken cuisine to mean "cookery", not simply food. I think I'm right in that, but it clashes with the current first paragraph.

Secondly, the phrase that Huffman and Proum use for both "cookery" and "cuisine" (and which I've used here) is to some extent literary or elegant - word for word it could be translated back into English as "Magic in the field of making food". But maybe that's cool. "Cuisine" is a vaguely literary and elegant word in English. And I like the idea of alchemy in the kitchen. Munchnsnack (talk) 17:29, 18 July 2008 (UTC)

I think the title is sort of out of place. The one right now is literally the art of khmer food, I prefer ប្រពៃណីធ្វើម្ហូបខ្មែរ. —Preceding unsigned comment added by (talk) 02:24, 14 October 2008 (UTC)
That's actually a really good idea, kudos to you. I feel the use of សិល្បៈ to describe "cuisine" in Khmer gives the impression that cookery is truly an art form just like apsara, silk weaving, and stone sculpture. Oh yeah, selepak is spelled with a yukelipentu (Alt + '")ៈ សិល្បៈ Trilinguist (talk) 05:40, 3 October 2008 (UTC)


I am the distributor in the U.S.A of an excellent cookbook titled "The Cuisine of Cambodia" Could I be given a link from your site. Thankyou, Martin. (----)

  • Sorry, I'm sure your book is excellent but if we linked to everyone who wanted us to, we would be nothing but links. Kappa 04:36, 4 November 2006 (UTC)

Adding references[edit]

I am now starting to add references to hopefully improve the quality of this page. I have managed to cite 3 sources thus far using the limited information regarding Khmer Cuisine available online. There are other things I want to cite but the websites are listed in the blacklist spam websites. Its a pity that editors used that same blacklisted website to write the first paragraph of this page. If you don't mind, I request someone help me appeal the website suite101. And just for your information I am in no way promoting anyone's website or company, I am merely using the information provided in the websites that I cited purely for information due to the lack of resources to write about Khmer Cuisine. Trilinguist 00:16, 22 July 2007 (UTC)

Cleaning links[edit]

I'm in the mood to prune commercial links - any objections or suggestions for good links on Khmer food we should keep in the article? Paxse 08:33, 13 May 2007 (UTC)

Done. I've left the link to Khmer Krom recipes - the site is non commercial and the recipes are mostly for standard Khmer favourites that would be too long to appear in a featured article.Paxse 14:47, 11 June 2007 (UTC)

Adding more content[edit]

I will start taking pictures of the khmer food that my mom prepares and upload them into this page. Seriously this page needs some pictures or else nobody would know what khmer dishes look like. I will also write some khmer words for the ingredients.

I like the dishes you've added so far. The photos sound like a great idea, looking forward to the pictures. By the way, placing four tildes like this ~~~~ at the end of your message, leaves your name and the date and time automatically. It's a good idea to sign like this so people can see who was commenting and reply if they want. Paxse 14:04, 11 June 2007 (UTC)
Where do you think I can place Choaw Kwaey? I feel like we should mention it cause I eat it a lot in kuytiev, hot coffee, and barbaw. Should I make a list of the starches we eat? I need to know a good place to put it since I have a really good picture of chaiy kwaey I just took. Trilinguist 23:33, 16 June 2007 (UTC)
Bravo to you for doing this. Badagnani 23:31, 17 June 2007 (UTC)
You might want to add some information about somlar korko, for I do not know much about this soup, let alone enjoy eating it. I uploaded a picture of somlar korko cause I recall hearing it is considered the national dish of Cambodia. Trilinguist 07:50, 24 June 2007 (UTC)
I'm assuming your meaning the Chinese donut for chaow kwaey. There is an article on it already. It is called Youtiao.Pwordisony (talk) 09:56, 4 February 2009 (UTC)

I added the noodles section[edit]

I added the noodles section because I know of many noodle dishes, but the three that came to mind and were not mentioned were the dishes I wrote. I will be editing this page a lot so don't be surprised to see changes. Oh and the pictures will come, I just have to remember to take pictures of my mother's cooking but lately she have not been preparing family favorites since its summer and the heat is discouraging her from making spicy meals. HOWEVER she has been grilling meat lately and I'm not sure if I should plate a picture of meat and rice and post it here as if it's a popular dish. I need more opinions on this. Is it better to have no pictures or to have pictures of unknown dishes? Trilinguist 05:35, 16 June 2007 (UTC)

Hmmm. Good question. I think it's probably best to have only photos of the really iconic Khmer dishes - a samlor or two, amok, a nice dish of Prohok with some sliced cucumber, and perhaps some unusual ones - char kdau porng samoich anyone? Rather than generic Asian food (rice and meat). I've got some photos here that we've taken and Khmer food is on the menu everyday - so I can probably put some up. Curry numpang for lunch tomorrow - yippee! Paxse 15:57, 16 June 2007 (UTC)

I see. Well I added the noodles section because the summer is very typical for khmer dishes to lean more towards noodles. + my mom made Mi Kalaa today. And I won't bother to upload any meat dishes since you mention its rather mediocre unless its the pork dry noodles. If this page is going to have more pictures, should we resize the dishes? I don't mind if you resize the pictures that I upload so if you decide to don't feel the need to ask cause I am permitting you to :) oh yeah, the curry with the baguettes YUm!!! Please don't forget to upload that one. Trilinguist 22:14, 16 June 2007 (UTC)

I had a great meal of Mee Char yesterday in Kampong Speu - mee, chewy beef bits, shallots, chilli sauce etc all in a plastic bag with borrowed chopsticks for 2000 riel what a bargain. Resizing the pics is a good idea - perhaps we could have a small gallery of dishes in the article. Eventually some of these dishes should have their own articles - with bigger pictures. Upload my curry? NEVER! We're going to eat it all :) Paxse 05:41, 17 June 2007 (UTC)

Hahaha I meant upload the picture of the curry if you take it. Amok Definitely needs its own wiki page but I don't know how to make it. The next time we get some papaya salad, I'll upload a picture and place it in the bok lahong wiki page. New topic, but I think there should be a dessert section. I have pictures of banh Lot :) you know the green worm looking thing in a sweet palm sugar milk. Trilinguist 08:07, 17 June 2007 (UTC)

It was delicious :) You're doing a great job on this article by the way. Making a new page is real easy - type the name of your new article in the search box and if the article doesn't exist it will open in a new edit window - or just follow this link Amok. Cheers, Paxse 16:45, 3 July 2007 (UTC)

Requested move[edit]

Rewrite the intro please[edit]

The intro is really bad and I hope someone will rewrite it to explain the murky statements and make it encyclopaedic. I have added a few tags to mark just some of the bad parts.

To me it sounds like it was copy pasted from an advertisement for Cambodian cooking classes or maybe the back cover of a cookbook. RhinoMind (talk) 01:30, 21 March 2014 (UTC)