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
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Salt cod soaks for 24 hours with several water changes to draw out the salt
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
The celebration-day Bengali fish curry, the one you cook for a Saraswati Puja lunch or a weekend when family are visiting
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…
A mix of white-fleshed fish (carp, pike, whitefish, or a more modern blend of cod and haddock) is ground with grated…
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…
A Goan coconut masala paste is ground from soaked Kashmiri chillies, coriander seeds, cumin, peppercorns, garlic and…
A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath