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
The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…
A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…
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
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
Beef (or goat, or prawns) parboils briefly
A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…
A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…