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 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
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…
Mince mixes raw with finely chopped onion, garlic, parsley, chilli and Egyptian spices
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…
A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…