
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

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

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

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…