
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 thick, sweet Panang curry with peanuts, served over jasmine rice

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

A vibrant Caribbean soup featuring fresh fish poached in a spicy tomato-based broth with sweet potatoes and aromatic vegetables

Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…

Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat

A Cambodian quick-pickle, the bright sharp counter that turns up on every Khmer table next to grilled meats and rich curries

Trinidadian comfort food that brings together the East Indian and Afro-Caribbean strands of Trini cookery in one pan…

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

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

Spicy Thai salad with glass noodles, prawns, and pork

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

Goan fish curry is the dish that turns up at every Goan family lunch, a sharply acidic, deeply red coconut curry that…

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

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors