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 fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs
A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…
Prawns are seasoned briefly with turmeric and salt
Conch is tenderised by pounding (or by long cooking, whichever is at hand), then briefly simmered
Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused…