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Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, [1] [2] although some question it originating in Cambodia. [4]
Amok trei (ហហ្មក ត្រី) Amok trei is a royal speciality believed to be dating back to the Khmer Empire. It consists in a steamed fish curry with a texture that has often been likened to a delicate mousse, soufflé, or custard. Cambodians hold a deep affection for this dish, often referring to it as the national dish of Cambodia ...
Vegetarian Cambodian curries are less common. Popular Cambodian curries are fish amok, num banhchok, kari sach moan, sour beef curry and curry leaf chicken. [85] The word kari (ការី, kari) specifically refers to an Indian-style curry and is believed to be a loanword from Tamil. [86]
Get the recipe: Cambodian Fish Amok. Happy Kitchen Rocks. Delicious and easy silky vegan cauliflower soup recipe ready in less than 30 minutes! Rich, creamy, healthy, comforting winter soup packed ...
Steamed curry is a type of Southeast Asian curry that is traditionally cooked by steaming or roasting (on an embers) [1] in banana leaves and served with cooked rice.The curry base is typically made with a paste, either curry paste or fish paste, and may also include coconut cream or coconut milk and eggs.
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Jun. 18—Kansas State University, in partnership with the American Soybean Association, is working to produce new fish feeding and fish growth charts for Cambodian fish farmers. The tools will ...
Fisherman Siem Huat has seen fish stocks dwindle in recent years in Cambodia's majestic Tonle Sap Lake, and with them, his family's sole source of income. Experts say extreme weather brought by ...