
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

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Birria is a Mexican braise of long, patient ambition

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

A vivid green masala is ground from coriander leaves, mint, green chilli, garlic, ginger, cumin, peppercorns and clove with palm vinegar

A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…