Many Kind of Food

ការធ្វើម្ហូបខ្មែរ Amok

400g catfish (or any meaty fish)
¾ cup coconut cream
2 cups coconut milk
1 egg, beaten

Kroeung:
2 dried red chillies, soaked, drained and chopped into a paste
3 cloves garlic
2 tbsp galangal, cut small
1 tbsp lemon grass stalk
zest of ¼ kaffir lime
1 tsp salt
1 tbsp kapi
300g young nhor leaves
1 tbsp fish sauce
3 tbsp kaffir lime leaves, sliced thinly
3 cayenne peppers
banana leaves to make cups

Amok is a Cambodia curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and steamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.

However, in many larger restaurants around the country, several adaptations exist, such as amok steamed in coconut shells, pumpkin or taro. Cabbage is often used as a substitute for nhor (morinda citrifolia) while in addition to fish, seafood amok can often be found.

First make the kroeung, then slice the catfish thinly and set aside. Remove nhor from stem, slice the kaffir lime leaves and cayenne peppers thinly.

Stir the kroeung into 1 cup of coconut milk, and when it has dissolved add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.

Make the banana leaf cups, then put the nhor in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving, top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

Bay Damnaep Khmao Kh'with Daung Trav -បាយដំណើបខ្មៅខី្ទះដូង

ការធ្វើម្ហូបខ្មែរ Khmer Cuisine

½ cup red sticky rice
1½ cups taro, cubed
½ caster sugar
4 cups water
½ cup coconut cream
1 tsp salt.

Soak the red sticky rice for 4 hours, then boil in water and simmer for 40 minutes over a low heat. The water will quickly turn deep red or purple from the rice. Stir frequently to prevent the rice sticking and burning at the bottom of the pot. When done add sugar and blend in well. Then add taro cubes and cook for 10 more minutes until solt. Meanwhile, in a separate pan warm the coconut cream and add the salt. Serve warm with a swirl of coconut cream on the rice pudding. The rest of the cream is served on the side for those who like it creamier.

Cambodian Food

Khmer Cuisine

Traditional Cambodian cuisine is one of detail, of small amounts of fresh ingredients with intriguing textures, complex aromas and exhilarating flavours, combined to create a distinctly light, delicate and healthy cuisine.

Fist, both fresh and its preserved forms - prahok (fermented) and trei chha-ae(smoked), plentiful from the Great Lake (Tonle Sap) and the Mekong River are predominant components of Cambodian cuisine, as are lemon grass, kaffir lime, galangal, turmeric, garlic and shallot. Cambodian cuisine differs from others in the region in its careful use of chillies, in only a few dishes are they cooked with other ingredients. Rather, chillies are served on the side on the side and left to each person's taste whether or not to add them to the food.