SAUTÉED DISHES

The stir-fried dishes, or Char, prepared by the minute using a hot wok or a metal plate placed on a fire, a bit like a plancha, will never cease to delight you and you. surprise.

Rice and sautéed noodles are offered as a single dish, accompanied by a few vegetables and a little meat or seafood. Sautéed vegetables and other dishes - often meat accompanied by a vegetable - green tomato, pepper, cabbage .. ., a spice or a condiment - chili, krueng, ginger ..., with a richer flavor, can be eaten with white rice and sometimes a small bowl of broth.
 
You will find them in all restaurants, sometimes prepared in advance in small street canteens, displayed in windows arranged in small racks, and almost everywhere you can ask to have them prepared at the minute - Mhob commang, and specify the composition if you can't find what you want in the menu.

Sauteed crab with green pepper

A true delight for seafood lovers, and especially crab lovers, the crab stir-fry with green pepper seems even better tasted by the sea, in Kep, at the city crab market, or in Sihanoukville.

Of the two types of saltwater crab - kdam Ses and kdam Thmor, caught in Cambodia, it is the Ses crab, horse crab, which lends itself best to the wok test. Coarsely shelled, the crab is sautéed in a slightly sweet sauce - some put a little mango jam - with local pepper, very fragrant and slightly spicy, for a dish that delights the taste buds of all fruit lovers of Wed.

For a freshness of the first order, we will order these dishes preferably in Kep, Kampot or Sihanoukville ... In Kep, restaurants located near the crab market have made a specialty of this dish sold at a very low price. .

At the Sihanoukville market, you can buy your crabs still alive in the market, and you will find at the back of the market a few stalls that will prepare them and cook them as you wish - steamed, sautéed in pepper etc ..., for about 6000 or 7000 riel per kg.

SAUTÉED BEEF WITH GINGER

Dish that is found at all meals, sometimes even at breakfast with chicken meat, sautéed ginger. In the small boui boui you will also find a larger quantity of ginger than meat, previously minced, before being sautéed with a few small fresh onions and a little garlic.

If the ginger used for this dish is young, the flavor will be fresh and never pungent. Older, it will release a more powerful flavor, with a more spicy flavor.

A small portion in the morning with white rice should cost you between 3,000 and 5,000 riel, as a main course for lunch or dinner, around 6,000 to 8,000 riel.

Sautéed water bindweed

Among the popular stir-fried vegetables, water bindweed, of which there are two types - Trokuon Khmer and Trokuon Chin, is quickly cooked and delicious with a little garlic, chili and oyster sauce - Preng Kchong.

In restaurants, if you request it, you will be served free of charge a nice plate of water bindweed sautéed with the offal of a chicken or a duck that you have requested in advance.
You will also find them sautéed plain, or with beef.