
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

Salt cod soaks for 24 hours with several water changes to draw out the salt

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn

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

A medium potato grates fine (on a box grater); a small onion grates the same way

Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…

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

A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde…

Chile's summer corn cake, the layered casserole made when fresh sweetcorn is at its peak and the asado has yielded leftover meat

A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat

Two sensations at once: the bright, immediate burn of dried chilli (la) sitting under the slow numbing-electric prickle…

Steak frites is the French bistro dinner of last resort and first choice, a properly seared steak with hand-cut…