Cha Traop Dot
| Cha Traop Dot | |
|---|---|
| Other names | Chha trob; Trob dot; Eggplant and pork stir-fry |
| Dish types | Stir-fry; Grilled dish |
| Subjects | Food & Foodways; Family & Intergenerational Life |
| Related dishes | Nhoam Svay; Fish Amok |
Char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans.
Cha Traop Dot is char-grilled Cambodian eggplant topped with pork minced and stir-fried with fermented soybeans. (Together Women Rise)
Cultural context
Cha traop dot is an eggplant and meat stir-fry listed by Together Women Rise with Cambodia as its country, and its notes state that in Cambodia the eggplants would be charred over a flame. (Together Women Rise) Grantourismo describes it as a traditional Cambodian dish associated with Siem Reap, learned in 2013 in a private cooking class with Kethana Dunnet, owner of the Siem Reap restaurant Sugar Palm, and typically found at Cambodian restaurants serving traditional food or eaten at home as one of an array of dishes rather than as street food. (Grantourismo) Cambodians call the dish chha trob, and it was taught alongside green mango salad, pomelo and prawn salad and fish amok. (Grantourismo)
Preparations and recipes
- Grantourismo, from a class with Kethana Dunnet of Sugar Palm
- Whole eggplants softened in the oven and charred on the grill, split and topped with pork fried with fermented soybeans.
Regional and community variations
The Together Women Rise version bakes the eggplant and adds smoked salt to replace the smokiness of flame charring, and it allows all ground pork or a mix of pork with finely chopped chicken or shrimp, with chilli and full-fat coconut milk as options. (Together Women Rise)