{"id":11006,"date":"2022-10-13T12:32:04","date_gmt":"2022-10-13T11:32:04","guid":{"rendered":"https:\/\/www.cambodiaacountryfullofcharm.com\/?page_id=11006"},"modified":"2023-10-22T10:36:07","modified_gmt":"2023-10-22T09:36:07","slug":"legume-cuisine-khmer","status":"publish","type":"page","link":"https:\/\/www.cambodiaacountryfullofcharm.com\/fr\/cuisine-khmer\/ingredients-de-la-cuisine-khmer\/legume-cuisine-khmer\/","title":{"rendered":"L\u00e9gume cuisine khmer"},"content":{"rendered":"\n

On trouve toute l\u2019ann\u00e9e les m\u00eames l\u00e9gumes sur les march\u00e9s. Contrairement \u00e0 ce que pourrait laisser esp\u00e9rer la vision d\u2019un Cambodge encore fort rural, la majorit\u00e9 des produits mara\u00eechers disponibles sur les \u00e9tals est import\u00e9e \u00e0 plus de 70 %, provenant des trois gros producteurs voisins, le Vietnam, la Chine et la Tha\u00eflande.<\/p>\n\n\n\n


La culture mara\u00eech\u00e8re au Cambodge se limite grosso modo \u00e0 deux p\u00e9riodes dans l\u2019ann\u00e9e, on plante apr\u00e8s les r\u00e9coltes du riz au mois de novembre, ainsi que pendant les mois d\u2019avril et mai. Si vous souhaitez donc promouvoir la production locale, c\u2019est sur la p\u00e9riode d\u00e9cembre-janvier et pendant le mois de juin que vous aurez le plus de chances de vous procurer des l\u00e9gumes issus de l\u2019agriculture cambodgienne.<\/p>\n\n\n\n


Le sud de la province de Kandal<\/em>, aid\u00e9 par sa proximit\u00e9 avec le Vietnam dont les techniques agricoles ont \u00e9t\u00e9 acquises, et la province de Battambang sont pour le moment les r\u00e9gions qui produisent le plus. Le Mondolkiri<\/em>, b\u00e9n\u00e9ficiant de temp\u00e9ratures plus cl\u00e9mentes que le reste du pays, serait en passe de devenir une r\u00e9gion importante pour la culture des l\u00e9gumes.<\/p>\n\n\n\n

<\/p>\n\n\n

La cuisine khm\u00e8re est r\u00e9put\u00e9e pour sa richesse de saveurs, son utilisation d’\u00e9pices exotiques et sa combinaison de textures vari\u00e9es. Les l\u00e9gumes jouent un r\u00f4le essentiel dans la cuisine khm\u00e8re, apportant fra\u00eecheur, couleurs vives et nutriments aux plats.
L’aubergine, ou “chou kantrop” en khmer, est largement utilis\u00e9e dans la cuisine khm\u00e8re. Elle est souvent pr\u00e9par\u00e9e sous forme de curry, saut\u00e9e avec des \u00e9pices et des herbes aromatiques, ou grill\u00e9e pour ajouter une saveur fum\u00e9e aux plats. Les aubergines sont \u00e9galement utilis\u00e9es dans les soupes et les saut\u00e9s, apportant une texture cr\u00e9meuse et un go\u00fbt d\u00e9licat.
La courge cireuse, connue sous le nom de “chou moun” en khmer, est un autre l\u00e9gume populaire dans la cuisine khm\u00e8re. Elle est souvent utilis\u00e9e dans les plats mijot\u00e9s, les soupes et les rago\u00fbts. Sa texture tendre et sa saveur douce s’accordent parfaitement avec les autres ingr\u00e9dients et les \u00e9pices utilis\u00e9s dans la cuisine khm\u00e8re.
Les l\u00e9gumes-feuilles, tels que les pousses de bambou (“pka srei” en khmer) et les tiges de n\u00e9nuphar (“sluk rieu” en khmer), sont \u00e9galement largement utilis\u00e9s dans la cuisine khm\u00e8re. Ils sont souvent saut\u00e9s avec de l’ail, du gingembre et des sauces pour accompagner les plats principaux. Leurs saveurs d\u00e9licates et leur texture croquante ajoutent une dimension int\u00e9ressante aux repas.
Le konchaet, connu sous le nom de “krow-saa” en khmer, est un l\u00e9gume-racine<\/a> utilis\u00e9 dans de nombreux plats khmers. Il est souvent r\u00e2p\u00e9 et utilis\u00e9 comme condiment, ajoutant une note l\u00e9g\u00e8rement piquante et aigre aux plats. Le konchaet est \u00e9galement utilis\u00e9 dans les salades et les marinades, apportant une saveur vive et rafra\u00eechissante.
Enfin, la tomate (“sous-daem” en khmer) et le poivron (“mda-ko” en khmer) sont couramment utilis\u00e9s dans les plats khmers pour ajouter de la couleur, de l’acidit\u00e9 et une touche de douceur. Ils sont souvent utilis\u00e9s dans les saut\u00e9s, les currys et les sauces, offrant une combinaison agr\u00e9able de saveurs.
Dans la cuisine khm\u00e8re, ces l\u00e9gumes sont utilis\u00e9s avec cr\u00e9ativit\u00e9 pour cr\u00e9er des plats \u00e9quilibr\u00e9s, color\u00e9s et savoureux. Ils compl\u00e8tent les viandes, les fruits de mer et les \u00e9pices, ajoutant une fra\u00eecheur bienvenue et une vari\u00e9t\u00e9 de textures aux plats khmers traditionnels.<\/p>\n

les diff\u00e9rentes fiches des l\u00e9gumes
de la liste l\u00e9gume cuisine khmer<\/h3>\n\n\n
\n
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\"\"<\/figure>\n<\/div>\n\n\n
\n
Aubergine<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Carotte<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Chou chinois<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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C\u0153ur de bananier<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Courge cireuse<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Courgette<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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Haricot dolique<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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k\u00e0nh-chhaet<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Navet<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Pousse de bambou<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Poivron<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Salade<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Soja vert<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Tige de n\u00e9nuphar<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
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Tomate<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
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Trob gnor<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n\n\n
\n
Champignons shiitake<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

On trouve toute l\u2019ann\u00e9e les m\u00eames l\u00e9gumes sur les march\u00e9s. Contrairement \u00e0 ce que pourrait laisser esp\u00e9rer la vision d\u2019un Cambodge encore fort rural, la majorit\u00e9 des produits mara\u00eechers disponibles sur les \u00e9tals est import\u00e9e \u00e0 plus de 70 %, provenant des trois gros producteurs voisins, le Vietnam, la Chine et la Tha\u00eflande. La culture mara\u00eech\u00e8re … <\/p>\n","protected":false},"author":1,"featured_media":17241,"parent":3263,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-11006","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nL\u00e9gume cuisine khmer - Guide voyage Cambodge<\/title>\n<meta name=\"description\" content=\"l\u00e9gume cuisine khmer , les diff\u00e9rentes fiches de cultures des l\u00e9gumes asiatique , recette du Cambodge avec des fruit et l\u00e9gume asiatique\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cambodiaacountryfullofcharm.com\/fr\/cuisine-khmer\/ingredients-de-la-cuisine-khmer\/legume-cuisine-khmer\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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