
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

Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

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

Beef (or goat, or prawns) parboils briefly

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

Rice cooks, dresses with sesame oil and salt while still warm

Goan prawn pulao is the green-flavoured rice dish that uses a fresh herb masala instead of the more typical brown spice…

Salmon fillets sear skin-side down for crisp skin, then bathe in a quick honey-soy-mirin-ginger reduction that lacquers them

A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…

Beef parboils briefly with stock cube and onion to make a quick stock

A sofrito of onion, garlic and tomato is built in the paella pan, then bomba rice goes in and absorbs warm fish stock with saffron

Australia's pub-menu fish, the one you order on a hot summer afternoon at a beachside bistro and follow with a cold…

Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…

Prik king paste fries hard in oil until aromatic and the oil splits

Shrimp Creole is the dish that announces you're in New Orleans, a tomato-rich stew built on the Holy Trinity and…

The fish is scored and stuffed with rof, a fragrant paste of parsley, garlic, chilli and stock cube