
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
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Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Bouillabaisse is the Marseille fishermen's stew that began as a way to use the cuts of fish nobody wanted to buy at…

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival

The Bahamas' fried-fish answer to the seafood basket, the dish you'll find on every island fish-fry menu from Arawak Cay to Spanish Wells

A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano…

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

Gado-gado is the Indonesian composed salad with peanut sauce, a plate of vegetables (raw and lightly-blanched), tofu…

"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…

Hawawshi is the Egyptian street-corner snack you can smell three blocks away, spiced raw mince spread between two…

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

Beef or lamb mince is mixed with grated onion, garlic, fresh parsley and coriander, cumin, paprika, cinnamon, salt and…

Chickpeas (pre-soaked overnight and slow-cooked, OR tinned for speed) simmer in their cooking water with crushed garlic…

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…

Lumpia Shanghai is the Filipino party-snack version of the spring roll, finger-thin rolls filled with seasoned pork…