From garden straight to you.
Fresh aloe juice

Spicy Garden is full of natural spices, yet not Spicy hot at all...
A bit of lemongrass, a bit of ginger, a bit of garlic and galangal, the sweetness from wintermelon, sourness from tomatoes, crunchy texture of bean sprouts... plus the happiness from the chef. It's a garden dish filled with spices. JUMP FOR THE TASTE

Sosooo sosooo good.....
I am wayyy over the moon....

14- ANNATTO SEED : is an orange-red condiment and food coloring derived from the seeds of the achiote tree. it is often used to impart a yellow or orange color.

13- STAR ANISE OR ILLICIUM VERUM : is a medium-sized native evergreen tree of northeast Vietnam and southwest china.

12- CARDAMOM : is a spice made of serveral plants in the genera Eletteria and Amomum in the family zingiberaceae. Both genera are native to India, Bangladesh, Bhutan, Indonesia, Nepal and Pakistan. They are recognised by thier small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.

11- CORIANDER SEED : is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

9- SHALLOT : is a type of onion, specifically a botanical variety of the species Allium cepa . The shallot was formerly classified as a separate species. A ascalonicum, a name now considered a synonym of the currently.

8- GARLIC : is a species in the onion genus. Garlic is native to central Asia and has long been a staple in the Mediterranean region,as well as it was known to Ancient Egyptians and has been used both for food flavoring and traditional medicine.

7- TUMERIC : is a rhizomatous perennial plant of ginger family. it's native to southwest India. It's deep orange-yellow color and use as a spice in Bangladeshi cuisine , Indian cuisine, Pakistani cuisine and Curries which has a distinatly earlthly , slightly hot peppery flavor and a mustardy smell.

6- GINGER : is a herbaceous perennial which grows annual stems about a meter tall bearing narrow green leaves and yellow flowers. Ginger is in the family of zingiberaceae, Ginger originated in the lush tropical jungles in southern Asia.

5- FINGER GINGER OR YELLOW GINGER : is in family of zingiberaceae and in Cambodian cuisine we used for special curry paste in AMOK.

4- GALANGAL : is a rhizome of plants in the ginger family Zingiberaceae , with culinary and medicinal uses originating in Indonesia. The rhizomes are used in Various Asian cuisines. Galangal is related to resembles ginger. While ginger tastes a little like galangal most cooks who used both rhizomes would never substitute one for the other and expect similar flavor .

3- KAFFIR LIME FRUIT : is a citrus fruit native to tropical Asia, including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. Sometimes referred to in England as the MAKRUT LIME or MSURITIUS PAPEDA. The rind(peel) is commonly used in Lao and Thai curry paste adding an aromatic astringent flavor. The zest of the fruit is used in Creole cuisine to impart flavoring " arranged "(infused) rums in Martinique, Reunion and Madagascar. In Cambodia the entire fruit is crystallized/ candied for eating.
CHAMKAR RESTAURANT we used the aromatic of kaffir lime juice for the SPECIAL DISH !
DON'T MISS FOR HEALTHY FOOD AT CHAMKAR !

2- KAFFIR LIME LEAVES : are the most frequently used part of plant, fresh, dried, or frozen. The leaves are widely used in Cambodian cuisine for the base paste "KRUENG ", Thai & Lao cuisine (for dish such as Tom yum ). Kaffir or Makrut lime leaves are used in Vietnamese cuisine to add fragrance to dishes and to decrease the pungent odor when steaming some food. The leaves are used in Indonesian cuisine ( especially Balinese cuisine and Javanese cuisine). They are also found in Malaysian and Burmese cuisine. In south Indian cuisine it is used widely.

BITING AMOK at CHAMKAR Restaurant is Pure vegetarian and Vegan of HEALTHY food as the main PROTEINS.
- AMOK is major NATIONAL culinary tradition in CAMBODIA.
- Note: AMOK is thick curry cooked with fish, meat, vegetables, eggs and coconut milk. Amok can also be eaten with rice.

Tofu lovers, never miss this dish !!

Chamkar Mushroom Pot.

Hot hot hot !! Come try our chilled fresh fruit shake.....