
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

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

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

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

Myanmar's national breakfast, the rice-noodle soup that streetcorner stalls in every city open before dawn for

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

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…