Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Cambodian
Discover · complex + chili + onion + rice + lime
20 recipes
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June produce
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Course & method
Ingredients
Burrito with Pineapple, Lime Salsa
A burrito built around the contrast between three distinct textures: spice-rubbed chicken thighs that braise in their…
Mexican
Chili Verde
Tomatillos, poblanos, jalapeños, garlic and onion roast under the grill until blackened in spots
Mexican
Domoda
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Senegalese
Gai Yang
Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…
Thai
Goan Prawn Pulao
Goan prawn pulao is the green-flavoured rice dish that uses a fresh herb masala instead of the more typical brown spice…
Rice
Griot
Griot is the Haitian Sunday-table pork dish, cubes of pork shoulder marinated overnight in citrus and épis, simmered in…
Haitian
Hyderabadi Mutton Biryani
Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron
Indian
Jamaican Goat Curry
A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…
Jamaican
Jerk Chicken
A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…
Jamaican
Kabsa
Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet
Arabian
Lomo Saltado
Beef strips are marinated briefly in soy and aji amarillo paste
South American
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Malaysian
Malaysian Dhal Curry
Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft
Malaysian
Mexican Rice
Long-grain rice (not basmati or jasmine, they're too slim) toasts in oil over medium heat until pale gold and nutty, 3-4 minutes
Sides
Mohinga
Myanmar's national breakfast, the rice-noodle soup that streetcorner stalls in every city open before dawn for
Burmese