Khmer royal cuisine

At the peak of the Khmer Empire's power, its palace kitchens produced a sophisticated royal cuisine. After the Khmer Empire was defeated by the Ayutthaya Kingdom in 1353 and 1430, Khmer royal cooks were brought to Ayutthayan palace kitchens where they influenced the Thai royal cuisine. Through Java, the preparation of curry pastes from South India had been adopted into Khmer royal cuisine that added lemongrass and galangal to the recipe, which then made its way into the royal kitchens of Ayuttaya, where turmeric was replaced with cardamom and tamarind. Khmer royal dishes were further developed in the Ayutthaya Kingdom, where during the reign of King Narai they were supplemented with Portuguese recipes and brought back into the Khmer palace kitchens. Following Theravāda's principles of restraint and frugality, King of Cambodia Ang Duong expected mostly vegetarian and simple meals to be served in his court in Oudong and even forbade the consumption of alcohol by his ministers. {{cquote Modern Cambodian royal cuisine has been shaped by King of Cambodia Norodom Sihanouk, Princess Mom Ket Kanya, Princess Kanitha Norodom Rasmi Sobhana and their distinctive culinary styles. Sihanouk was most famous for his dishes, such as Les Profitéroles Fourrés de Crème de Fromage, where the king used the knowledge of his favourite French cuisine and world cuisine. Princess Mom favoured traditional Cambodian cuisine and spent her life researching herbs, spices, vegetables, meats and other Cambodian ingredients, and the best way to prepare them. Together with American Women's Club, she also wrote the first Cambodian cookbook and after going into exile following the Vietnamese invasion of Cambodia continued preparing Khmer dishes for the king, his entourage and guests. Princess Rasmi Sobhana, on the other hand, was known for her sophisticated presentation of simple dishes that often broke away from the traditionally strict format of royal cuisine, experimenting with carving fruit and vegetables and arrangements on different shape, size and color plates, in what she saw as more modern. She was also known for including luxurious ingredients, such as cognac or a glass of champagne, in ancient royal recipes and popular rural dishes. == Characteristics ==

The culinary traditions of Cambodia's royal family stand out from other Cambodian recipes in several aspects. Notably, the ingredients used in royal cuisine exhibit a level of richness and opulence. For instance, royal recipes often incorporate lavish elements like giant prawns and crab meat, which were considered too extravagant for everyday cooking. The spices employed include cardamom, cloves, coriander, fennel seeds, and star anise. Royal recipes tend to use shrimp paste instead of the prahok. Kroeung for royal dishes may contain additional ingredients, such as kaffir lime leaves and coriander root. ==Popular dishes==

Certain dishes hold a special significance in Khmer royal cuisine as they originated in the palace kitchens. These iconic dishes, once exclusively made for the royal family, have now become part of the popular cuisine. As a result, they have become an integral part of Khmer special occasion banquets, extending beyond the boundaries of the royal palace. Bai domram Bai domram () is a rice dish served with multiple side dishes meant to be eaten with it. It is prepared by allowing the cooked rice to cool overnight and absorb the morning dew. This process infuses the rice with a subtle essence. To enhance the aroma, jasmine flowers are added to the dish in the morning. During the dry season, bai domram is appreciated for its cooling effect. A more sophisticated seafood version contains prawns and baby squid in addition to white fish. Cambodians often refer to it as the national dish of Cambodia. Nowadays, fish amok is predominantly served in restaurants and reserved for special occasions. Thailand's ho mok is considered a descendant of Khmer amok trei. Neang lao Neang lao is a stuffed leaf dish of royal origin made from a mixture of fried ground pork, browned chopped shallots, browned chopped garlic, chopped roasted peanuts, pounded dried shrimp, fish sauce, sugar and tamarind juice wrapped in tapioca leaves and served with deep fried rice crust. Muk mee Muk mee () is a Khmer-style salad made of fried rice vermicelli, from which a wide array of toppings is added. Saraman curry Saraman curry () is considered the most complex curry in Cambodian cuisine. Its recipe features a complex blend of spices, including cloves, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, and garlic. The dish is believed to have originated in the Muslim communities of Cambodia. Vawee Voy or vawee () is a dessert of Thai and before that of royal Khmer origin, ultimately stemming from Portuguese fios de ovos. It is garnished with bright candied fruit, such as cherries, and reserved only for special occasions. The dessert can be bought only in a few select shops in Phnom Penh, where it is made by women who used to live in the Royal Palace. == Restaurants ==

Two restaurants in Cambodia have been granted royal Khmer recipes by a decree from the Royal Palace of Cambodia – Restaurant Le Royal of Hotel Le Royal in Phnom Penh and restaurant "1932" (previously Restaurant Le Grand) of Grand Hotel d'Angkor in Siem Reap. ==References==