Authentic Cambodian Wedding Food: A Step-By-Step Guide

Cambodian weddings are a vibrant, multi-day celebration, steeped in Buddhist rituals and traditions. The wedding banquet is no exception, with a plethora of food and alcohol served family-style. A typical Cambodian wedding menu might include a seafood cold plate, imitation shark fin soup, honey walnut shrimp, Peking duck steamed buns, abalone, sea cucumber, French beef tenderloin, lobster with a special sauce, and Thai fried rice. For dessert, a warm mashed taro with wine nuts is a popular choice.

How to make Amok

Fish amok, or amok trei, is a traditional Khmer dish that is often considered Cambodia's national dish. It's a steamed fish curry that is made in banana leaves, although these days it's more likely to be served in a bowl made from coconut wood, a ramekin, or a ceramic bowl.

Amok is a dish that is usually reserved for special occasions, such as weddings, and it's a dish that is beloved by Cambodians. It's also a dish that is incredibly delicious and very moreish.

Amok is a combination of some of the best Cambodian ingredients. The key ingredients are white fish (traditionally freshwater fish such as catfish, snakehead or goby, but halibut, snapper or cod can also be used), coconut cream or coconut milk, kroeung spice paste (a blend of fresh spices that form the base of many Cambodian dishes), egg, fish sauce, shrimp paste, and palm sugar.

The dish is traditionally made by steaming the ingredients in a banana leaf, which imparts a delicate flavour. The banana leaf is folded into a square or circle, then filled with the fish mixture, and steamed until the mixture is gently wobbly and cooked through.

Ingredients:

• 500g of white fish (goby, snakehead or catfish are preferable, but snapper, whiting, cod, perch, skinned, boned and thinly sliced will also work)
• 3 tbsp of yellow kroeung (herb/spice paste)
• 2 dried red chillies (soaked in water until soft, seeded and drained, or 1 tsp of red chilli paste)
• 1/2 cup of first-press coconut milk or tinned coconut cream
• 1/4 cup of nhor/noni leaves (morinda citrifolia), shredded
• 1 tbsp of first-press coconut milk or tinned coconut cream
• 1 tsp of kaffir lime zest or finely sliced lime leaves
• 1 medium-sized red chilli or red capsicum, finely sliced

Method:

• Prepare the yellow kroeung as per the recipe here, and add the red chilli. If you don't have a mortar and pestle, you can blend it in a food processor.
• Combine the kroeung, fish and other ingredients, but not the noni leaves. For a smooth texture, stir vigorously with a wooden spoon or spatula.
• Place a few noni leaves on the bottom of your ramikens, coconut shell or banana leaf baskets.
• Add the curry mixture to each bowl and fill almost to the top. Use a spoon or spatula to flatten the mixture out, then drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top.
• Steam for 20-30 minutes, then check. The fish amok should be cooked through and firm to touch but still retain some moisture.
• When it's almost done, add the rest of the coconut cream on top and steam for a few more minutes.
• Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies or red capsicum.
• Serve immediately, with rice on each guest's plate.

Amok can also be made with chicken, beef or pork, and prawn amok is also popular.

How to make Khmer curry

Khmer curry, also known as Samlor curry, is a mild dish found nearly everywhere in Cambodia. It is not spicy like its Thai counterpart because chilli was not yet known in the region when the dish was developed.

To make Khmer curry, you will need the following ingredients:

• Kreung, a spice paste
• Prahok, fermented fish
• Chicken
• Coconut milk
• Red curry powder
• Palm sugar
• Chilli paste
• Fish sauce
• Onion
• Sweet potato
• Rice, rice noodles or bread, to serve

First, clean the chicken and cut it into slices. Cut the sweet potato and onion into slices as well.

Next, add the chilli paste, followed by the prahok. Stir in the palm sugar and let it melt. Then, add the seasoning and fish sauce.

After that, add the chicken and heat the mixture until the water starts boiling. Simmer for 5 minutes, then add the onion and sweet potato. Let it simmer until the potato is soft.

Finally, serve with rice, rice noodles or bread. Enjoy!

How to make Cambodian egg rolls

Cambodian egg rolls are a popular dish in both Cambodian and Vietnamese cuisine. They are often served as an appetiser or with a rice noodle salad. The recipe varies from family to family, but they typically include taro, a root vegetable native to Southeast Asia.

Ingredients:

• 1 lb ground pork or 1 lb ground beef
• 2 cups cabbage, shredded
• 1 cup carrot, shredded
• 2 cups vermicelli rice noodles (soaked in hot water, then cut to 2 inches in length)
• 4 garlic cloves, finely minced
• 1 yellow onion, chopped finely
• 1 teaspoon chicken bouillon
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1⁄4 teaspoon fresh black pepper
• 32 ounces egg roll wraps (2 packages)
• Oil (for deep frying)

Method:

• Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
• In a large bowl, mix the first 12 ingredients and set aside.
• In a small bowl, mix flour and water to make a loose paste to seal the wrappers.
• Instructions on how to roll the egg rolls should be on the back of the wrapper package. Use 1-2 tbsp of filling for each wrapper and seal the edges with the water and flour mixture. Make about 55-60 egg rolls, depending on the amount of filling used.
• Deep fry until golden brown. Cook time is about 15-20 minutes per batch, depending on your fryer and the number of egg rolls fried at the same time.
• Serve with your favourite sweet and sour sauce.

How to make seafood cold plate

Seafood is a staple at Cambodian weddings, and a seafood platter is a spectacular sight, perfect for a romantic platter for two or a large group. Here is a guide on how to make a seafood cold plate, perfect for a Cambodian wedding.

Ingredients:

First, you will need to decide on the seafood you want to include. Here are some options:

• Crustaceans: Lobster, crayfish, prawns, shrimp, crab, soft-shell crab, crab claws or legs, etc.
• Bivalves: Oysters, clams, pipis, cockles, scallops, mussels.
• Caviar/Roe: Beluga, Ossetra, Sevruga caviar, salmon roe, trout roe, sea urchin roe.
• Fish: Tuna, salmon (smoked or sashimi).

Preparation:

• Clean and prepare all the seafood, ensuring it is free of any dirt or debris.
• For large shellfish like lobsters and crabs, it is recommended to cut them in half for easier eating.
• Peel and clean prawns/shrimp, leaving the heads and tails on for presentation.
• Shuck the oysters and serve them on the shell.
• If using crab, consider buying it already cooked as the taste can deteriorate if stored raw.

Plating:

• Cover a large serving platter with crushed ice to keep the seafood cold and provide a non-slip surface.
• Place any large seafood items on the platter first, such as lobsters, crabs, and crayfish.
• Add any bowls containing sauces, caviar, or dressings that you want on the platter. It is recommended to serve most dressings on the side, but visually, it looks appealing to have at least one sauce on the platter.
• Add the large prawns/shrimp, followed by the oysters, and then the smaller prawns/shrimp.
• Fill any remaining gaps with fresh herbs like dill, lemon or lime wedges, and small seafood items like crab legs or claws.

Sides and Condiments:

• Provide a variety of sauces and condiments for your guests to enjoy with the seafood. Some options include seafood sauce, tartare sauce, Marie Rose sauce, mignonette dressing, mustard and dill dipping sauce, hot sauce, soy sauce, and chili sauces.
• Serve with fresh lemon and lime wedges, cracked pepper, and sea salt to taste.
• Include finger bowls filled with water and lemon slices for guests to clean their fingers between bites.
• Offer a selection of good bread, such as crusty artisan bread, with butter or extra virgin olive oil.
• Prepare some side dishes like potato salad, macaroni salad, or a green salad.

Drinks:

• Champagne or sparkling wine is a must to accompany the seafood, especially with lobster and caviar.
• Crisp white wine is also a good option to pair with the seafood.
• Cold beer goes well with crab, and a light ale is a good choice.

Tips:

• When choosing seafood, opt for variety to keep things interesting. Include different types of seafood, sauces, garnishes, and greens.
• Always have a "hero" item on the platter, such as a lobster, to make a statement.
• Consider the number of guests and their eating preferences when determining the quantity of seafood per person.
• Buy seafood from a dedicated fishmonger instead of a grocery store, as they will have more expertise in preparing, cooking, and storing seafood.
• Fresh seafood should have a fresh ocean scent and should not be slimy to the touch.

Enjoy creating your seafood cold plate, and congratulations on the upcoming Cambodian wedding!

How to make imitation shark fin soup

Imitation shark fin soup is a popular Hong Kong street food that is also served at weddings. It is a cheaper and cruelty-free alternative to real shark fin soup, which is considered a delicacy and is very expensive. The soup typically includes shredded chicken or pork, vermicelli, mushrooms, and egg. Here is a step-by-step guide on how to make this delicious and satisfying dish:

Ingredients:

• 50 gm skinless chicken breast
• 50 gm lean pork, shredded
• 20 gm Chinese black mushrooms, soaked for at least 4 hours
• 30 gm cellophane noodles (also known as glass noodles)
• 8-10 pieces of dried black fungus (also called "cloud ear" or "wood ear")
• 1 egg, lightly beaten
• 2 cups unsalted chicken broth
• 2 cups water
• 1 Tbsp dark soy sauce
• A dash of sesame oil
• White pepper, to taste
• Salt, to taste
• 2 Tbsp water chestnut flour

Method:

• Soak the black mushrooms, dried black fungus, and cellophane noodles separately in water until softened. Drain them well.
• Remove the hard stems from the black mushrooms and cut them into small strips. You can save the stems for other soups if you like.
• Trim the dried black fungus.
• Cut the cellophane noodles into smaller sections.
• Set the above ingredients aside.
• Shred the chicken breast and pork into thin strips.
• In a large pot, bring the chicken broth and water to a boil.
• Add the chicken, pork, black mushroom, and dried black fungus to the pot. Cook until all the ingredients are cooked through and softened.
• Add the cellophane noodles, dark soy sauce, sesame oil, white pepper, and salt to taste.
• When the soup boils again, stir in the water chestnut flour and beaten egg. Mix well.
• Remove from the heat and serve in small bowls.

Tips:

• You can substitute the water chestnut flour with cornstarch if you don't have it.
• If using salted chicken broth, reduce or omit the salt in the recipe.
• For a thicker soup, add an extra tablespoon of water chestnut flour or cornstarch.
• If you want to make it ahead, cook the soup base and add the noodles, egg, and thickening later.
• For a spicy kick, add some Chinese red vinegar and extra white pepper.
• For a crunchy texture, add deep-fried wonton wrappers or puffed rice.

Frequently asked questions