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
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil
This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Tomatillos, poblanos, jalapeños, garlic and onion roast under the grill until blackened in spots
An Asian-American takeout standard reimagined for the home kitchen, with one specific upgrade: 10 cloves of garlic…
Dried djon djon mushrooms are soaked in hot water for 30 minutes; the inky black soaking liquid is strained and reserved…
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…
Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…
Beef (or goat, or prawns) parboils briefly
Beef or goat is parboiled with onion, stock cube and salt to make a base stock
Lamb shoulder simmers in a spiced stock for 90 minutes until tender
Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce
Chicken thighs are marinated overnight in a yogurt-and-vinegar paste with a freshly-ground Goan masala (Kashmiri…