Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Cambodian
Discover · complex + eggs + rice
20 recipes
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In season
June produce
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Course & method
Ingredients
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
Snacks
Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Japanese
Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Boudin Balls
Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…
Snacks
Chicken Piccata Meatballs
Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…
American
Creole Daube
Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…
Creole
Gimbap
Rice cooks, dresses with sesame oil and salt while still warm
Snacks
Holubtsi
A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn
Ukrainian
Jerk Meatballs in Coconut Curry Sauce
Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…
Jamaican
Kofta Bil Roz
Kofta bil roz is the Egyptian one-dish dinner that builds the whole meal in a single baking dish, meatballs sitting on…
Egyptian
Lu Rou Fan
Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…
Taiwanese
Mohinga
Myanmar's national breakfast, the rice-noodle soup that streetcorner stalls in every city open before dawn for
Burmese
Nasi Lemak
A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…
Malaysian
Restaurant-Style Special Fried Rice
A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat
Indian
Shish Barak
A simple wheat-flour-and-water dough rests for 30 minutes
Palestinian