
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

Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Avgolemono is the Greek lemon-egg soup the country eats when someone is unwell or when winter has set in, a velvet broth…

Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bandeja paisa is the lunch the Antioquia coffee-region farmers ate before going back out to the fields, a flat platter…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

Strips of fillet or sirloin sear hard in a hot pan and lift out so they don't overcook

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…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…