Smoked Fish or Trei Chhroeu

Smoked fish is a kind of assent food for Cambodia people who are living in rural area especially the one who lives far away from market. It also plays an important role in cooking, it is not only in family kitchen but also from big restaurant to small in capital.
Smoked fish is made from a variety of fish. The biggest and most expensive is made from Trei Kes, while the small ones are made of Trei Riel, Trei Andeng and others...
The method of making smoked fish is that first we need to clean thoroughly and remove off all inner part. Then use a strong bamboo skewer to pierce through the head. It is then wrapped in bananas leaves and smoked over very low coconut musk fire to brown the fish and slowly cook it. After it is well done, bring it to dry in the sun for 1-2 days and then smoke again. The process is repeated for several days or a week until it is completely dry ans crispy.
Smoked fish can be kept for months, often it is hung on the kitchen wall for family who is living in the countryside and for other stored in the refregerator.
The Khmer family uses smoked fish (Trei Chhroeu) to make soup (Samlor) or to make salad (Nhoam) by pounding and mix with fresh vegetable like Nhoam Sdoa, Nhoam Makak... 

Shrimp Paste or Kapi

Kapi are made from shrimps, first the small shrimps are thoroughly cleaned and drained, the sprinkle salt on it and blend well, to be sure the shrimp mixture are well blended. Let it sit overnight.
In the morning we bring it to pound to a smooth consistency, then spread onto thin circle to dry in the sun for one day. Next day they are collected and pounded again to further firm up their mixture. They are found and dried in the sun for a few days, while sale can be added more in order to strengthen the quality.  Finally, it is stored in an air tight jar. The past can be kept for 3-4 months.