
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

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

A food-safe cedar plank submerges in water for an hour

A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…

Beef (or goat, or prawns) parboils briefly

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

The British takeaway classic, the meal eaten wrapped in paper on a seafront bench while the gulls work out their angle of attack

The British family classic that turns up on a kitchen table on a cold Tuesday night, the one fish dish that even…

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

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