
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

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

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

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

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

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

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

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

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…

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…