1217:
568:
29:
161:
305:
dietary practices, makes it a special occasion meal in a country where cows historically served as vital agricultural assets. While the exact origins of the dish remain unclear, it is commonly acknowledged that the curry has roots in the culinary customs of the
556:
514:
225:
Regarded as the richest and most intricate curry among all
Cambodian curries, its recipe calls for a comprehensive blend of spices, including
534:
357:, as the latter is comparatively more wet and less spicy than its other counterparts, resembling the characteristics of saraman curry.
497:
1250:
420:
380:
549:
1240:
1221:
542:
1082:
412:
341:
influence, notably the royal cookbook of
Princess Norodom Rasmi Sobhana, which includes the dish under the name
734:
164:
660:
210:
740:
823:
667:
1014:
1245:
951:
728:
606:
1098:
958:
944:
909:
816:
809:
721:
700:
647:
1147:
1126:
795:
916:
353:), literally Javanese Saraman. Similarities can be observed between saraman curry and Javanese
1032:
1007:
979:
851:
786:
572:
493:
416:
406:
1182:
993:
653:
515:"10 Cara Membuat Rendang Sapi Ala Jawa Hingga Padang yang Empuk, Mudah Dibuat Semua Halaman"
441:
A royal dish in
Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
1072:
473:
this is a Khmer dish with
Javanese origins similar to the famous beef rendang of Malaysia.
338:
327:
627:
965:
878:
770:
594:
346:
315:
179:
148:
436:
408:
The
Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant
1234:
1168:
802:
714:
587:
1091:
1000:
902:
872:
763:
707:
680:
600:
323:
274:
254:
113:
81:
1189:
1050:
1040:
693:
641:
620:
485:
319:
307:
262:
121:
1140:
1105:
847:
250:
226:
109:
89:
1154:
1065:
1060:
1055:
1045:
972:
937:
895:
757:
674:
634:
238:
97:
160:
28:
1196:
1133:
1119:
986:
686:
567:
331:
282:
266:
258:
246:
242:
214:
133:
125:
117:
105:
101:
67:
1203:
1175:
1112:
930:
858:
613:
468:
354:
286:
278:
144:
923:
865:
302:
270:
234:
129:
85:
213:. It is believed to have originated within the Muslim community of
1161:
1021:
230:
206:
93:
57:
381:"A Recipe for Saraman Curry or Cari Saramann β a Cambodian curry"
830:
298:
203:
77:
538:
334:
makes it challenging to pinpoint the true origin of the dish.
405:
De
Monteiro, Longteine; Neustadt, Katherine (1998).
1081:
1031:
887:
840:
785:
750:
579:
140:
73:
63:
53:
35:
318:as an umbrella term for any Muslim communities (
550:
8:
19:
197:
187:
557:
543:
535:
27:
18:
374:
372:
370:
366:
310:minority. However, the use of the term
209:that holds a significant place in the
7:
379:Carter, Terence (13 November 2014).
490:Saoy: Royal Cambodian Home Cuisine
14:
273:. To balance the richness of the
1216:
1215:
566:
159:
62:
34:
841:Sauces, spices and flavourings
513:Mardatila, Ani (21 May 2020).
457:. L'Harmattan. pp. 22β23.
1:
888:Desserts, snacks and pastries
132:, roasted grated coconut and
1222:Category: Cambodian cuisine
188:
1267:
1213:
413:Houghton Mifflin Harcourt
350:
198:
183:
154:
26:
1251:Foods containing coconut
1083:Cambodian Chinese dishes
735:Stir-fried morning glory
165:Media: Saraman curry
337:Some sources suggest a
211:Cambodian royal cuisine
741:Trei boeng kanh chhet
471:. 29 September 2017.
453:Jean Delvert (2000).
202:) is a coconut-based
455:Le paysan cambodgien
439:. 20 December 2015.
385:Grantourismo Travels
343:Somlor Saraman Chvea
289:serve as garnishes.
23:
824:Neorm kroch thlong
668:Khor cheung chrouk
648:Kampot Pepper Crab
1241:Cambodian curries
1228:
1227:
852:Kampot fish sauce
580:Individual dishes
573:Cambodian cuisine
285:juice are added.
277:, roasted grated
241:seeds and roots,
173:
172:
100:seeds and roots,
36:Alternative names
1258:
1219:
1218:
1015:Trei ngeat ovlek
654:Khor sach chrouk
571:
570:
559:
552:
545:
536:
529:
528:
526:
525:
510:
504:
503:
482:
476:
475:
465:
459:
458:
450:
444:
443:
433:
427:
426:
402:
396:
395:
393:
391:
376:
352:
301:, in respect to
201:
200:
191:
185:
163:
74:Main ingredients
31:
24:
22:
1266:
1265:
1261:
1260:
1259:
1257:
1256:
1255:
1231:
1230:
1229:
1224:
1209:
1077:
1073:Sugarcane juice
1027:
952:Num chak kachan
883:
836:
781:
746:
729:Sngor ngam ngov
575:
565:
563:
533:
532:
523:
521:
512:
511:
507:
500:
484:
483:
479:
467:
466:
462:
452:
451:
447:
435:
434:
430:
423:
415:. p. 122.
404:
403:
399:
389:
387:
378:
377:
368:
363:
351:ααααααα ααααααααΆ
295:
223:
221:Characteristics
169:
64:Place of origin
20:
17:
12:
11:
5:
1264:
1262:
1254:
1253:
1248:
1243:
1233:
1232:
1226:
1225:
1214:
1211:
1210:
1208:
1207:
1200:
1193:
1186:
1179:
1172:
1165:
1158:
1151:
1144:
1137:
1130:
1123:
1116:
1109:
1102:
1095:
1087:
1085:
1079:
1078:
1076:
1075:
1070:
1058:
1053:
1048:
1043:
1037:
1035:
1029:
1028:
1026:
1025:
1018:
1011:
1004:
997:
990:
983:
976:
969:
966:Num chek chien
962:
955:
948:
941:
934:
927:
920:
913:
906:
899:
891:
889:
885:
884:
882:
881:
879:Tamarind sauce
876:
869:
862:
855:
844:
842:
838:
837:
835:
834:
827:
820:
813:
806:
799:
791:
789:
783:
782:
780:
779:
774:
771:Kari sach moan
767:
760:
754:
752:
748:
747:
745:
744:
737:
732:
725:
718:
711:
704:
697:
690:
683:
678:
671:
664:
657:
650:
645:
638:
631:
624:
617:
610:
607:Bok trop pgnon
603:
598:
595:Bay sach chruk
591:
583:
581:
577:
576:
564:
562:
561:
554:
547:
539:
531:
530:
505:
499:978-9924966319
498:
477:
460:
445:
428:
421:
397:
365:
364:
362:
359:
294:
291:
222:
219:
184:ααΆααΈααΆαααΆαααΆαα
171:
170:
168:
167:
155:
152:
151:
149:massaman curry
142:
141:Similar dishes
138:
137:
75:
71:
70:
65:
61:
60:
55:
51:
50:
48:somlor saraman
37:
33:
32:
16:Cambodian dish
15:
13:
10:
9:
6:
4:
3:
2:
1263:
1252:
1249:
1247:
1244:
1242:
1239:
1238:
1236:
1223:
1212:
1206:
1205:
1201:
1199:
1198:
1194:
1192:
1191:
1187:
1185:
1184:
1180:
1178:
1177:
1173:
1171:
1170:
1169:Num pang chen
1166:
1164:
1163:
1159:
1157:
1156:
1152:
1150:
1149:
1145:
1143:
1142:
1138:
1136:
1135:
1131:
1129:
1128:
1124:
1122:
1121:
1117:
1115:
1114:
1110:
1108:
1107:
1103:
1101:
1100:
1099:Banh chaneouk
1096:
1094:
1093:
1089:
1088:
1086:
1084:
1080:
1074:
1071:
1068:
1067:
1062:
1059:
1057:
1054:
1052:
1049:
1047:
1044:
1042:
1039:
1038:
1036:
1034:
1030:
1024:
1023:
1019:
1017:
1016:
1012:
1010:
1009:
1005:
1003:
1002:
998:
996:
995:
991:
989:
988:
984:
982:
981:
977:
975:
974:
970:
968:
967:
963:
961:
960:
959:Num chak chan
956:
954:
953:
949:
947:
946:
945:Nom chak chol
942:
940:
939:
935:
933:
932:
928:
926:
925:
921:
919:
918:
914:
912:
911:
910:Cha houy teuk
907:
905:
904:
900:
898:
897:
893:
892:
890:
886:
880:
877:
875:
874:
870:
868:
867:
863:
861:
860:
856:
853:
849:
846:
845:
843:
839:
833:
832:
828:
826:
825:
821:
819:
818:
814:
812:
811:
807:
805:
804:
803:Pleah sach ko
800:
798:
797:
793:
792:
790:
788:
784:
778:
777:Saraman curry
775:
773:
772:
768:
766:
765:
761:
759:
756:
755:
753:
749:
743:
742:
738:
736:
733:
731:
730:
726:
724:
723:
719:
717:
716:
715:Samlor prahal
712:
710:
709:
705:
703:
702:
698:
696:
695:
691:
689:
688:
684:
682:
679:
677:
676:
672:
670:
669:
665:
663:
662:
658:
656:
655:
651:
649:
646:
644:
643:
639:
637:
636:
632:
630:
629:
625:
623:
622:
618:
616:
615:
611:
609:
608:
604:
602:
599:
597:
596:
592:
590:
589:
588:Bai pong moan
585:
584:
582:
578:
574:
569:
560:
555:
553:
548:
546:
541:
540:
537:
520:
516:
509:
506:
501:
495:
491:
487:
481:
478:
474:
470:
464:
461:
456:
449:
446:
442:
438:
437:"Panhcuisine"
432:
429:
424:
418:
414:
410:
409:
401:
398:
386:
382:
375:
373:
371:
367:
360:
358:
356:
348:
344:
340:
335:
333:
329:
325:
321:
317:
313:
309:
304:
300:
292:
290:
288:
284:
280:
276:
272:
268:
264:
260:
256:
252:
248:
244:
240:
236:
232:
228:
220:
218:
216:
212:
208:
205:
195:
190:
181:
177:
176:Saraman curry
166:
162:
157:
156:
153:
150:
146:
143:
139:
135:
131:
127:
123:
119:
115:
111:
107:
103:
99:
95:
91:
87:
83:
79:
76:
72:
69:
66:
59:
56:
52:
49:
45:
41:
38:
30:
25:
21:Saraman curry
1202:
1195:
1188:
1181:
1174:
1167:
1160:
1153:
1146:
1139:
1132:
1125:
1118:
1111:
1104:
1097:
1090:
1064:
1020:
1013:
1006:
1001:Sankya lapov
999:
992:
985:
978:
971:
964:
957:
950:
943:
936:
929:
922:
915:
908:
903:Bey dom neib
901:
894:
871:
864:
857:
829:
822:
817:Neorm masour
815:
810:Neorm trasak
808:
801:
794:
776:
769:
764:Num banhchok
762:
739:
727:
720:
713:
708:Samlor machu
706:
699:
692:
685:
681:Kola noodles
673:
666:
659:
652:
640:
633:
628:Chha kh'nhei
626:
619:
612:
605:
601:Beef lok lak
593:
586:
522:. Retrieved
518:
508:
489:
486:Ros, Rotanak
480:
472:
463:
454:
448:
440:
431:
407:
400:
388:. Retrieved
384:
342:
336:
311:
296:
275:coconut milk
224:
193:
192:) or simply
189:kari saraman
175:
174:
82:coconut milk
47:
43:
40:kari saraman
39:
1246:Beef dishes
1190:Num por pia
1051:Longan wine
1041:Angkor Beer
722:Sngao mreah
701:Samlor ktis
694:Samlor kako
642:Prahok ktis
621:Cha kroeung
519:merdeka.com
297:The use of
263:kaffir lime
122:kaffir lime
44:cari sarman
1235:Categories
1148:Num kachai
1141:Naem chien
1127:Mee katang
848:Fish sauce
796:Neorm svay
524:2020-10-06
422:0395892538
390:25 October
361:References
251:lemongrass
227:star anise
199:ααΆαααΆαααΆαα
110:lemongrass
90:star anise
1155:Num kroch
1066:Sra peang
1061:Rice wine
1056:Palm wine
1046:Green tea
1033:Beverages
973:Num kreab
938:Num ansom
917:Chek ktis
896:Banh chao
758:Fish amok
675:Khmom ang
635:Chha trob
239:coriander
98:coriander
1197:Siev mai
1134:Mee kiev
1120:Lort cha
1008:Poat dot
987:Num pang
980:Num krok
488:(2023).
339:Javanese
332:Cambodia
328:Javanese
283:tamarind
267:shallots
259:galangal
253:, dried
247:cardamom
243:cinnamon
215:Cambodia
134:tamarind
126:shallots
118:galangal
112:, dried
106:cardamom
102:cinnamon
68:Cambodia
1204:Yao hon
1183:Num pia
1176:Num pao
1162:Num kom
1113:Kuyteav
1106:Bai cha
994:Num pom
931:Nataing
859:Kroeung
751:Curries
614:Chanang
355:rendang
293:History
287:Peanuts
279:coconut
255:chilies
233:seeds,
194:saraman
145:Rendang
114:chilies
96:seeds,
1220:
924:Kralan
866:Prahok
787:Salads
687:Phahut
496:
469:"Menu"
419:
326:, and
303:Muslim
271:garlic
269:, and
235:cloves
158:
130:garlic
86:cloves
1092:Babor
1022:Vawee
347:Khmer
330:) in
324:Malay
316:Khmer
231:cumin
207:curry
180:Khmer
136:juice
94:cumin
58:Curry
873:Kapi
831:Larb
494:ISBN
417:ISBN
392:2019
320:Cham
312:Cham
308:Cham
299:beef
281:and
204:beef
78:Beef
54:Type
661:Kha
314:in
1237::
517:.
492:.
411:.
383:.
369:^
349::
322:,
265:,
261:,
257:,
249:,
245:,
237:,
229:,
217:.
186:,
182::
147:,
128:,
124:,
120:,
116:,
108:,
104:,
92:,
88:,
84:,
80:,
46:,
42:,
1069:)
1063:(
854:)
850:(
558:e
551:t
544:v
527:.
502:.
425:.
394:.
345:(
196:(
178:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
