Green peppercorns These perishable peppercorns are available packed in brine or water in jars or freeze-dried. The green peppercorn is the soft unripe berry, and is less pungent than the riper black and white peppercorns.
Jicama, known in Cambodian as pek koa and in much of the rest of Southeast Asia as bengkuang, is a root vegetable with milky white flesh. In Cambodia, it is eaten on its own, in salads, or with a mixture of salt, sugar and chili peppers. The larger specimens are sometimes used to make a stock or soup. Jicama is found in most supermarkets but can be substituted with a mild variety of apple, such as Golden Delicious.
Kaffir lime leaves are known as kroy saoch in Cambodia. They are dark green and glossy and are used very much like bay leaves are used in Western cooking. Kaffir lime leaves are added to curries or, the central vein is removed and the leaves are sliced very finely and added to salads and stir-fries where they contribute wonderful fragrance, interesting texture and vivid color. Fresh, frozen and dried leaves are available in Asian grocery stores.They will last for several months in the freezer. If you can’t find fresh leaves, you can use dried for stews, soups and other long-cooking dishes, though you should use twice as many dried leaves and remove the whole leaves before serving.You can also substitute lemongrass, but the flavor will not be quite the same.
Krachai, also known as Chinese keys or lesser ginger, is an unusual rhizome which looks like a bunch of yellowish-brown fingers. it is known as kchiey in Cambodian and is specific to Cambodian cooking and its aroma is sometimes compared to lavender. It is often used in curry pastes and gives Amok, a classic Khmer dish, its very special flavor.
Lemongrass, known as slok krey in Cambodia, is a fibrous stalk with a white bulb at the root end and flat leaves at the top. The tough outer layers are usually removed and the tender white stalk is chopped or sliced and used in curry pastes, marinades and soups. The leaves can be used to make lemon-flavored tea. Lemongrass is available in some supermarkets and in Asian grocery stores. It keeps well in the refrigerator or it can be frozen (either whole or chopped).
Oyster mushrooms are fan-shaped mushrooms that are usually white or grayish-brown in color. They grow in clusters and are sometimes known as abalone mushrooms.
Palm sugar is known as skoa tnaot in Cambodia. It has a rich caramel flavor that is more complex than that of cane sugar. Palm sugar is made from the sap of the sugar palm tree (Arenga Pinnata). The sap is reduced to a syrup which is then dehydrated. Palm sugar is available in Asian grocery stores or health food stores. For an authentic preparation, bring the sugar to a boil with a little water to make a thick syrup very like the fresh alternative. You can substitute dark brown sugar, but only use half the quantity that the recipe calls for. You can also substitute maple syrup, although you will need to double the quantity that the recipe calls for.
Pomelo is a citrus somewhat similar to grapefruit. It has greenish-yellow skin and pink flesh. The pomelo is drier, sweeter and has a much thicker and tougher peel. It is eaten as a fruit or broken up for salads. Grapefruit may be used as a substitute.
Pork belly is a fresh cut of meat that comes from the underside of the pig. The same cut is used to make American bacon. It can be purchased at Asian markets or as a special order at a butchershop or meat counter.
Rice flour is made from ground long grain rice and is used to make dough and batter, mainly for desserts. Fresh rice flour was traditionally made by soaking rice overnight and grinding it slowly in a stone mill. The same result may be achieved by grinding soaked rice in a blender. Dried rice flour is available in natural foods and Asian specialty shops.
Rice paddy herb, known as mô am in Cambodia and rau om in Vietnam, has a pungent aroma and is used exclusively in soups, especially Cambodian Sour Soup. It is available in most Asian grocery stores and will keep for a few days in the fridge. Coriander can be used as a substitute.
Sawtooth herb is also known as Mexican Coriander and as chi ana in Cambodia and ngo gai in Vietnam. Its leaves are long, with a serrated edge and its flavor and aroma is reminiscent of ordinary coriander, but stronger. The fresh leaves are used very often in Cambodian cooking, usually added to soups at the end of cooking or to salads. Sawtooth herb can be found in Asian grocery stores and will keep in the refrigerator for up to one week. Substitute fresh coriander leaves.
Star anise, known as pka tian in Cambodia, is a dried spice that looks like an eight-pointed brown star. Each point contains a shiny seed with the specific smell that belongs to this spice. Star anise is one of the ingredients for Khmer curry, as well as certain soups, and can be found quite easily on supermarket shelves.
Tamarind, is known as ampeul in Cambodia. The tamarind pod is light brown in color and can be quite long—up to 8 in (20 cm). The pod contains sour pulp and hard, shiny seeds. In Cambodia, tamarind is often eaten green (unripe) with a salt and chili condiment, or ripe as it is. The seeds are also ground and added to various sauces. Ripe tamarind pods are available at specialty produce markets and sometimes in well-stocked supermarkets. Tamarind pulp can also be bought separately and will keep for a long time if it is dried.
Turmeric, known as romiet in Cambodia, is a rhizome that looks like fresh ginger root, but is smaller and more orange in color. It is often used in curries and stews. Fresh turmeric has a very fruity flavor. Be careful when handling fresh turmeric as the juice stains. Turmeric is available in Asian grocery stores and keeps well frozen. Dried turmeric, often sold ground into powder, can be substituted.
Vietnamese mint (laksa leaves) is known as chi pong tia kon in Cambodia and rou ram in Vietnam. It is sometimes also called Vietnamese coriander, hot mint or Cambodian mint, though it is not a member of the mint family. Its botancial name is polygonum odoratum. The narrow pointed leaves of this herb are green with light brown markings and its scent is very distinct—both acrid and peppery. In Cambodia this herb is mostly used in soups and salads. Thanks to its major role in Vietnamese cuisine, it can be found in most every Asian grocery store. It keeps quite well stored in the refrigerator. Equal parts fresh mint and coriander (cilantro) can be substituted.
Water lily stems, known as prolet in Cambodia, are white stems with a pinkish hue, and with channels running down them. They are used widely in Cambodian soups. Before using them, remove the fine white film on the outside of the stem, as one does for the midribs of chard. Unfortunately water lily stems are not available in all Asian grocery stores, but celery makes a suitable substitute.
Water spinach, known as trokun in Cambodia and as rau muông in Vietnam, is one of the basic ingredients in Cambodian cooking. It is a water plant with hollow stems and arrow-shaped leaves. The leaves are eaten raw in salad, and