
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

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

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

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

Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)

The celebration-day Bengali fish curry, the one you cook for a Saraswati Puja lunch or a weekend when family are visiting

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

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

"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…

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