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
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…
A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival
The Bahamas' fried-fish answer to the seafood basket, the dish you'll find on every island fish-fry menu from Arawak Cay to Spanish Wells
Sweet shortcrust pastry chills for 30 min
A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer
Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…
Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough
Whole dried fava beans soak overnight, then simmer slowly until the skins soften and the beans are completely tender…
Mince mixes raw with finely chopped onion, garlic, parsley, chilli and Egyptian spices