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Main Ingredients

Lemon grass

grayish stalk like scallions with green leaves. It bring out lemonish flavour in dishes. In curry and Somlor such as Somlor Majou Kreung lemon grass is sliced and then pound or blend with other herbs and spices.  Can also be cut in halves and  added into broth for flavour and then be removed before it being served.

Basil

a must addition to cooked dishes or in salads for extra special sweet aroma and flavour. Different kind of basil are used in different dishes, anise basil and thai basil are used in soups and salads while lemon basil is usually eaten with Banh Hoy or Nhom Banh Chiao.

Kaffir lime leaf

another ingredient for curry and somlor kreung, should be washed and sliced before pounding. Also added to broth for flavour or thinly sliced as garnish. Dried kaffir lime leaf may also be used if fresh ones is unavailable.  

Rice paddy herbs

at a glance it may be mistaken as weed but its delicate essence and somewhat sweet taste will clearly sets it apart. It is sliced or  bundled together (if to be removed) and thrown into soups.  Left over rice paddy herbs should be wrapped in paper or dried for future use.

Galangal

similar in shapes to ginger but with slightly pinkish skin. They usually are skinned and pounded with other spices as the main ingredient for curry and somlor kreung. Galangal can also be sliced and add to stir fries or sauces. Fresh galangal are most preferred over dried ones, both can be found in any Asian grocery stores.

Prohok

better known as "Cambodian Cheese" because of its prominent odor. The preserved fish paste is a must for many Khmer recipe, it gives that full bodied flavor to a dish. Prohok may be eaten in many ways, added to stews, special sauce for barbeque or dipping with raw fruits the distinctive flavour can not be substituted. You might not believe it but many westerners has fallen in love with prohok.