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
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)
Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
Veal shoulder or breast simmers in white stock with onion, carrot and bouquet garni until tender
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…
Onion is softened slowly in olive oil 15 minutes
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour