Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Chruk Chamroh
Mixed Vegetable Pickle

  This pickle  is used to accompany various dishes. Its brightly coloured appearance will appeal to the eyes; and the sweet and sharp taste will balance the richness  of dishes such as Khor sach chrouk (caramelised pork), Ngiet Sach Ko (Khmer beef jerky) and barbecue beef brochettes.

This pickle also goes particularly well with a Khmer   savoury cake called 'nom an-sorm chrouk' made of sticky rice, mung beans and pork belly.  When sliced crosswise,  this cake  looks like  Japanese sushi (photo below). To warm it up, my mother would fry the cake slices in a bit of oil until they are crispy at the outside, and serve  them with this pickle - yum! 

Nom An-sorm Chrouk
Sticky Rice stuffed with pork belly and mung beans steamed in banana leaves

This is a Khmer traditional cake always made for special occasions such as 'Pachum Ben' or 'Ancesters Festival',  wedding ceremony and the New Year. However, nowadays it can be bought at any time in the market in Cambodia.



[1] After a while, the daikon/mooli in the pickle may give out a smell which could be unpleasant to some. Do not worry, that's normal. It does not mean that the pickle is off and won't affect the taste either.

[2] In order to have brightly coloured green beans, blanch them in salted boiling water. Bring back to boil for 1½ minutes. Then, remove with a slotted spoon and plunge in ice cold water for one  minute; drain and pat dry ready for use.




Serves 8
as accompaniment to other dishes

  2 cup                                                
Cider/rice vinegar 2 cup  
Sugar 2 Tbsp
Salt 1 Tbsp
Fish sauce
1 Tbsp

Salt 2 tsp - for extracting excess liquid  from the vegetables

For vegetables
Mooli or Daikon 1 cup - peeled and thinly sliced crosswise1 (can be substituted with cauliflower cut into small rosettes)
Carrot 1 cup - peeled and sliced crosswise
String beans/French beans 1 handful [2] - cut into 3 cm / 1.5 inch pieces
Small cucumber 1 - washed, halved, seeded & cut into finger-sized pieces 3cm / 1.5 inch length
Ginger 5cm/2 in.- peeled and thinly sliced crosswise
Shallots 3 - peeled and quartered
Green papaya 1/4 - peeled and thinly sliced (use a quarter of white cabbage as an alternative)
Finger red chillies 1 - cut into rings


1. Mix daikon, carrot, beans, cucumber and papaya, sprinkle with 2 teaspoon of salt and leave to stand for 20-30 minutes. Then with clean hands, squeeze out the liquid to discard. Then  mix in the shallots, sliced red chillies, and ginger.

2. Pack these mixed vegetables tightly in a sterilised glass jar using the end of a rolling pin to press them down very tightly, and set aside. This will help prevent the vegetables from floating up later.

3. Meanwhile, in a small saucepan over high heat, add the water, vinegar, sugar, fish sauce and salt. Bring to the boil and stir until the sugar has dissolved. Remove from the heat and leave to cool very slightly for about 1 minute.

4. Slowly pour the hot vinegar mixture on to the vegetables to cover them while pressing them down with a wooden spoon. When cooled, seal the jar and leave in a warm place overnight before it is ready to be served. This will keep at room temperature for a few days; in the fridge for up to 2 weeks, though the colour of the pickle will not be as bright, but do not worry, this is normal.