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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.
Steamed curry is a dish that typically includes a curry paste or fish paste as the main ingredient. Along with the paste, a variety of leaves and staple components are added to the dish, such as fish, crab, prawn, bamboo shoots, chicken, snail, tofu, and algae. The specific ingredients used may vary depending on the region, with different ...
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 ]
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After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...
Amok (dish), a Khmer name for Southeast Asian type of curry steam-cooked in banana leaves Fish amok, a Cambodian steamed fish curry; Amok, a 1996 video game for the Sega Saturn; Mok language, also known as Amok; Amok (publisher), now Frémok, a Franco-Belgian comics publishing house; Amok Press, a defunct American book imprint
For safer ways to enjoy fish, the CDC recommends consuming fish “cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork.”
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