Malis is a high-end Cambodian restaurant which boosts … · To make this well utilised ... C4 C2...

Malis is a high-end Cambodian restaurant which boosts a Living Cambodian Cuisine

All prices are stated in US Dollars subject to 10% government tax

A1| សាច់ក្រ្រតាក្រវ | 9TAKEO SAUSAGESHome-made pork sausages flavoured with Malis spices and fine coconut shavings, served with a sweet chilli sauce

A2| សាច់អាងំចង្កា ្រ់ | 11CAMBODIAN SKEWERSBite-sized pieces of tender beef, chicken and pork, marinated in a blend of Kroeung, young peppercorns, chilli and brown sauce grilled to order, complemented with mixed pickles

A3| ខ្យងផ្លិតឆាមករេចខ្ចី | 10SCALLOPS WITH GREEN PEPPERCORNSFresh pan-fried Sihanoukville scallops flavour-enhanced with Kampot green peppercorns picked straight from the vine and freshly crushed garlic

A4| ក្តា រេស្របំពង | 11DEED FRIED SOFT SHELL CRABSourced daily from Kep’s famous crab market our soft shell crab is deep fried for extra crunch and served with a delicious black peppercorn and lime sauce

APPETIZERS

KROEUNGKroeung is a traditional blend of herbs and spices ground together to form acurry paste used in soups, marinades and stuffings. For the Malis Kroeung, ourchefs grind numerous fresh ingredients including lemongrass, chilli, turmeric, garlic, shallots and ginger to create a robust base for many of our recipes.

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SA1| រេ៉ុ្ររេចី | 9ROYAL MAK MEECrispy fried noodles topped with pan-fried sliced pork, marinated in Kroeung and fragrant lemongrass, and slowly cooked in coconut milk

SA2| ញាបំងកាងទឹ្រអំពលិលទុំ | 25ROASTED BANG KANG MARINATED WITH TAMARIND JUICEMalis roasted river lobster marinated with palm sugar, turmeric and tamarind juice served with mixed green leaves

SA3| ភ្្សាច់មោ | 11PLEAR SACH KOTender thinly sliced beef marinated in a blend of Prahok, lemongrass and green peppercorns with a touch of lime juice. Cambodian carpaccio!

SA4| ញាសំាច់ក្រូ្រកតយ៉ូងមច្រ | 7PORK AND BANANA BLOSSOMBanana blossom salad topped with succulent slices of Takeo pork farmed in the province and tangy green papaya

SA5| ញាសំាវា យខ្ចីកតចីម្អើរ | 8GREEN MANGO AND SMOKED FISHA savoury green mango salad tossed with local smoked and dried fish to deliver a mouth-watering combination of flavours

SALADS

PLEARPlear is the Cambodian name given to a traditional salad made from marinating fish or beef in lime and Prahok to create a Umami taste that is salty, sweet, spicy and sour. Citrus flavours are also prominent through the use of kaffir lime, chilli, lime juice, lemon, lemongrass and fresh herbs to give a crisp finish.

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S1| សរ្េទំពាងំកតចីម្អើរ | 8BAMBOO SHOOTS AND SMOKED FISHA smoky and refreshing vegetable soup made from an age-old Cambodian recipe in which finely sliced bamboo shoots are cooked with baby corn and vegetable broth, with smoked river fish and sa-om to taste

S2 | សរ្េកបម�ើរសឹ្្រករេរំជារេួយផ្កា ម ព្ៅ | 8MORINGA SOUPA nutritional Moringa leaf and pumpkin consommé famous for its medicinal properties

S3| សរ្េកបម�ើរកតចីម្អើរ | 8SAMLOR PROHAL SMOKED FISHFirst of the season smoked fish, filleted and cooked in a fish broth with Cambodian zucchini and young chilli leaves

S4 | មសាងោ រក្្រ់បងកាង | 25BANG KANG SOUR SOUP WITH LEMONGRASSMalis river lobster cooked in a lemon flavoured soup mixed with finely chopped red chillis, lemongrass, herbs and straw mushrooms

S5 | សរ្េ្រ្រូរសាច់ក្រូ្រ | 8SAMLOR KORKO WITH PORK AND PUMPKINA traditional rich pork and pumpkin stew infused with green spices and enhanced with bitter ground leaves and finely pounded brown rice

S6| សរ្េរេ្រូរមករឿងសាច់មោ | 8M’CHOU KROEUNG BEEF RIBSSelected beef ribs slowly cooked in their own broth seasoned with a fresh curry paste and T’nang leaves resulting in a tender and hearty soup

S7| សរ្េរេ្រូរពកព (សាច់មោ, កតចី ឬមាន់) | 11M’CHOU PREY (BEEF, FISH, OR CHICKEN)Extra time and passion goes into this traditional recipe to bring out the flavours of your chosen meat with red chilli spices, lemongrass, galangal and kaffir lime

S8| សរ្េរេ្រូរកតចីម្អើរ | 8M’CHOU SMOKED FISHSmoked fish soup with baby corn and fresh herbs is an appetizing and fulfilling Cambodian broth

SOUPS

SAMLOR KORKOSamlor Korko is a very popular dish in Cambodian cuisine. ‘Samlor’ in Khmer means soup and ‘korko’ means to stir or mix. It has a long history in which it was originally a royal dish but once revealed outside the palace, became a favourite within most Khmer households. This dish uses both Kroeung and Prahok with many vegetables and is cooked slowly to ensure maximum flavour.

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R1| បាយឆា្រំពត | 14KAMPOT CRAB FRIED RICEKaffir-flavored rice cooked in fresh crab juice, wok fried to bring out its colour, with Kampot crab meat

R2| បាយឆាបងកាង | 25BANG KANG MALIS FRIED RICEBang Kang river lobster lightly fried in dried chilli and lemongrass, served with jasmine rice and a chilled papaya pickle

R3| បាយក្រីចំ�ុយស្ឹ្រឈូ្រ | 10CHICKEN OR BEEF CURRY STEAMED IN LOTUS LEAFChicken or beef red curry rice wrapped in a lotus leaf which is then steamed to bring out bursts of flavour

R4| បាយស | 0.5STEAMED JASMINE RICECambodia’s award winning rice, steamed to perfection

RICE

MALISMalis is the Cambodian name for the white jasmine flower. This fragrant flower, like the lotus, is very important in Buddhist culture and is used for prayer in temples and shrines throughout the country. As well as its holy properties, its strong fragrance has made it popular in Khmer cooking, especially for desserts. Jasmine rice or ‘Malis’ rice gets its name due to its natural aromatic flavour.

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V1| ឆា្រូនខាត់ណាមកបងខ្យង | 5WOK-FRIED BABY KAILANWok-fried tender baby kailan seasoned with oyster sauce and fresh garlic

V2 | ឆាកត្រួនមកបងខ្យង | 5WOK-FRIED MORNING GLORYTasty wok-fried morning glory with oyster sauce, garlic and chilli

V3 | ឆាកតប់ | 5WOK-FRIED EGGPLANTSRoasted aubergine wok-fried with fresh garlic and a shallot vinegar sauce

V4 | ឆានមោង | 5WOK-FRIED ZUCCHINIWok-fried Cambodian zucchini with fresh garlic

VEGETABLES

KAMPOT PEPPERKampot Pepper is famous in culinary circles around the world due to its strong yet delicate aroma. Its unique flavor is due to a combination of rich soil and special climatic conditions found only in the province of Kampot. This sought after Cambodian spice is available in red, white or black and ranges in intensity from spicy to sweet.

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AMOKAmok is probably Cambodia’s best-known dish. Usually made with river fish, this delicious curry was inspired by Indian culture more than 2000 years ago and is now a national culinary tradition. Steamed in banana leaves, the fish is sweetened with coconut and seasoned with Kroeung spices. Amok is normally served with rice.

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ST1| អារេ៉ុ្រ្របាលកតចី | 8FISH HEAD AMOKIn this dish we use the whole goby fish head marinated in a lemongrass curry paste and steamed in a banana leaf basket

ST2| អារេ៉ុ្រកតចី | 8FISH AMOKThis traditional dish is made with goby fish fillets marinated in a lemongrass curry paste and steamed in a banana leaf basket

ST3| កតចីចំ�ុយរេចីសួរ | 9STEAMED SAND GOBY FISH WITH GLASS NOODLEA sweet and tender river fish topped with glass noodles, mushrooms and spring onion

ST4| ខទំពាងំម្ើងក្រូ្រ | 20KHOR PORK KNUCKLE WITH BAMBOO SHOOTSFresh bamboo shoots harvested at the beginning of the rainy season are blanched and combined with whole pork knuckle in a dark soya sauce. Cooked for two hours the result is a delicious rich caramalised dish

STEAM & STEW

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PRAHOKPrahok, which means fermented fish, is the one of the most distinctive ingredients in Khmer cooking adding a strong flavour to meat and vegetable dishes. To make this well utilised ingredient, river fish are left to dry in the sun and then salted and placed into baskets. Any runoff liquid is collected to make fish sauce. After drying and salting again, the fish are then left to ferment in large earthenware jars for several months to produce the prahok.

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C1| ក្តា រេថ្មឆាក្រី | 22KAMPOT ROCK CRAB RED CURRYHand-picked Kampot crab cooked in a natural fully-flavoured crab broth with red chillies, red curry spices and coconut milk, served with rice

C2| កប�ុ្រខ្លិិះ | 9PRAHOK KTISPreserved fermented fish ‘Prahok’ is at the heart of many Cambodian dishes. Combined with minced pork, Kroeung and coconut milk we bring you Prahok Ktis, served with fresh mixed vegetables and rice crackers

C3| សារ៉ា ម៉ាន់សាច់មោ | 9SARAMAN BEEFRich and delicious, this recipe uses a special blend of Kroeung cooked very slowly with coconut cream until tasty and tender, served with rice

C4| ក្រី្អឹង្ំនចីក្រូ្រ | 9PORK RIBS CURRYTasty pork ribs cooked with red Kroeung, taro, eggplant and red chilli in a creamy coconut milk curry sauce, served with steamed jasmine rice

C5| កប�ុ្រ្រប់ | 8FISH PRAHOKIn this dish our chefs use ‘Prahok’ to marinate a fresh Tonle Sap fillet with minced garlic and herbs which is then slowly grilled on charcoal grill to bring out the extra flavours. Served with steamed rice

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G1| សាច់មោអាងំកបឡា្រ់មករឿង២៨រេុខ នលិងទឹ្រកប�ុ្រ | 59ROASTED BEEF/RIB EYE STEAK WITH PRAHOK SAUCEPremium beef marinated with Kroeung and Malis seasoning oil then roasted, served with roasted eggplants and sweet potatoes

G2| មាន់ដុត | 22ROASTED SEMI-WILD CHICKENRoasted local free-range chicken marinated with palm sugar, chilli, garlic and homemade seasoning oil. Served with a choice of sauces: Prahok garlic, peppercorn lemon juice or black pepper

G3| កតចីរ៉ាស់ដុត | 17BAKED GOBY FISH WITH YOUNG MANGO DIPGoby river fish marinated with lemongrass and garlic, baked in a crust of salt and complemented with a green mango chilli dip. Our best-selling dish

G4| ទាដុតមសៀរេរប | 25HIDDEN CHREAV DUCKA traditional Siem Reap recipe of slow-roasted duck marinated in lemongrass served with fragrant red rice

GRILL & ROAST

THE CAMBODIAN GRILLEverywhere you turn in Cambodia you will see someone cooking on a grill. The Khmer people are very fond of their BBQ and it is a great way to cook outside when the temperature rises. Whether it is fish, beef, chicken or duck, the trustworthy method of roasting and grilling combined with the wonderful array of herbs and spices remains one of the most popular choices on the menu.

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BANG KANGBang Kang is a fresh water lobster or king prawn which is found in the Mekong River. It is considered a luxury food amongst Cambodians who enjoy this dish with friends and family on special occasions.

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G5| បងកាងអាងំជារេួយទឹ្រកប�ុ្រ | 25BANG KANG MALISBang Kang river lobster marinated in a prahok and chilli paste, wrapped in foil for an intense flavour and grilled until golden, served on a bed of jasmine rice

G6| ្អឹង្ំនចីរកតយ៉ូងមច្រជារេួយកសាមតានោ ត | 12TAKEO PORK CHOPSTender pork chops from Takeo province, marinated in a palm wine and Kampot pepper sauce, grilled and served with a fresh banana blossom salad

G7| ្អឹង្ំនចីរកបលា្រ់អាងំជារេួយទឹ្រឃ្មរ ំ | 11HONEY BBQ PORK RIBSDelicious pork ribs marinated in a Guinness, honey and garlic puree, grilled and served with pickled cucumber

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D1| ក្មរ៉ារេធុមរន នលិងនំ្រូរមពាត | 3.50DURIAN DELIGHTTaro style dumplings cooked in coconut milk and ginger sauce with Num Ko corn and durian ice cream

D2| ក្ម៉៉ថត នលិងបកងអរេផ្កា រ្េលិិះ | 3.50MALIS MOUSSEJasmine flower infused mousse with hints of Cambodian honey and ginger, circled with fresh seasonal fruits and served with a crunchy rice ‘Kamao Thort’ and coconut ice cream

D3| បបរមតានោ ត នលិងចា�៊ួយដូង | 3.50PALM IN COCONUTDelicious young palm fruit cooked in coconut milk and served with a coconut jelly and vanilla ice cream

D4| បបរអំបុ្រ នលិងក្មរ៉ារេផ្កា រ្េលិិះ | 3.50KAMPOT PEPPER BRÛLÉE Brûlée with a pepper twist, served with Borbor Ambok in coconut milk and a jasmine infused ice cream

DESSERTS

PALM SUGARThe iconic sugar palm tree is found throughout Cambodia. The sweet juice extracted from the tree is used to make palm sugar, an essential component of Khmer cooking. Sourced directly from Kompong Speu province, the rich caramel tones of this special palm sugar evoke a unique flavour, superior to most other sugars.

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APPETIZERS

សាច់ក្រ្រតាក្រវ | Takeo sausagesសាច់ចង្កា ្រ់អាងំ | Cambodian skewersខ្យងផ្លិតឆាមករេចខ្ចី | Scallops with green peppercornsក្តា រេស្របំពង | Deep fried soft shell crab

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VEGETABLES

ឆា្រូនខាត់ណាមកបងខ្យង | Wok-fried baby kailanឆាកត្រួនមកបងខ្យង | Wok-fried morning gloryឆាកតប់ | Wok-fried eggplantឆានមោង | Wok-fried zucchini

SALADS

រេ៉ុ្ររេចី | Royal Mak Meeញាបំងកាងទឹ្រអំពលិលទុំ | Bang Kang salad with tamarind juiceភ្្សាច់មោ | Plear Sach Koញាសំាច់ក្រូ្រកតយ៉ូងមច្រ | Pork & banana blossom saladញាសំាវា យខ្ចីកតចីម្អើរ | Green mango salad & smoked fish

STEAM & STEW

អារេ៉ុ្រ្របាលកតចី | Fish head Amokអារេ៉ុ្រកតចី | Fish Amokកតចីចំ�ុយរេចីសួរ | Steamed Sand Goby fish with glass noodleខទំពាងំម្ើងក្រូ្រ | Khor pork knuckle with bamboo shoots

SOUPS

សរ្េទំពាងំកតចីម្អើរ | Bamboo shoots & smoked fish soupសរ្េកបម�ើរសឹ្្រករេរំជារេួយផ្កា ម ព្ៅ | Moringa soupសរ្េកបម�ើរកតចីម្អើរ | Prohal soup with smoked fishមសាងោ រក្្រ់បងកាង | Bang Kang sour soup with lemongrassសរ្េ្រ្រូរសាច់ក្រូ្រ | Korko soup with porkសរ្េរេ្រូរមករឿងសាច់មោ | M’chou Kroeung soup with beef ribsសរ្េរេ្រូរពកព | M’chou Prey soupសរ្េរេ្រូរកតចីម្អើរ | M’chou smoked fish soup

CAMBODIAN CURRY & PRAHOK

ក្តា រេថ្មឆាក្រី | Kampot rock crab red curryកប�ុ្រខ្លិិះ | Prahok Ktisសារ៉ា ម៉ាន់សាច់មោ | Saraman beefក្រី្អឹង្ំនចីក្រូ្រ | Pork ribs curryកប�ុ្រ្រប់ | Fish Prahok

RICE

បាយឆា្រំពត | Kampot crab fried riceបាយឆាបងកាង | Bang Kang Malis fried riceបាយក្រីចំ�៊ុយស្ឹ្រឈូ្រ | Chicken curry steamed in lotus leafបាយស | Steamed Jasmine rice

GRILL & ROAST

សាច់មោអាងំកបឡា្រ់មករឿង២៨រេុខ នលិងទឹ្រកប�ុ្រRoasted beef/rib eye steak with Prahok sauceមាន់ដុត | Roasted semi-wild chickenកតចីរ៉ាស់ដុត | Baked Goby fish with young mango dipទាដុតមសៀរេរប | Hidden Chreav duckបងកាងអាងំជារេួយទឹ្រកប�ុ្រ | Bang Kang Malis្អឹង្ំនចីរកតយ៉ូងមច្រជារេួយកសាមតានោ ត | Takeo pork chops្អឹង្ំនចីរកបលា្រ់អាងំជារេួយទឹ្រឃ្មរ ំ | Honey BBQ pork ribs

DESSERTS

នំ្រូរមពាត, បញ្មនឿ្រកតាវ នលិងក្មរ៉ារេធុមរនNum Ko corn, taro dumpling & durian ice creamក្ម៉៉ថត, បកងអរេផ្កា រ្េលិិះ នលិងក្មរ៉ារេដូងKamao Thort, Malis mousse & coconut ice creamបបរមតានោ ត, ចា�៊ួយដូង នលិងក្មរ៉ារេវ៉ា នចីឡាBorbor palm fruit, coconut jelly & vanilla ice creamបបរអំបុ្រ, បកងអរេមករេច្រំពតដុត នលិងក្មរ៉ារេផ្កា រ្េលិិះBorbor Ambok, Kampot pepper brûlée& jasmine ice cream

SUMMARY

SIGNATURE DISH

Malis is a high-end Cambodian restaurant which boosts … · To make this well utilised ... C4 C2...

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