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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]
The culinary traditions of Cambodia's royal family stand out from other Cambodian recipes in several aspects. Notably, the ingredients used in royal cuisine exhibit a level of richness and opulence. For instance, royal recipes often incorporate lavish elements like giant prawns and crab meat, which were considered too extravagant for everyday ...
In Khmer, the term amok /amŏk/ (Khmer: អាម៉ុក) is a Khmer loanword [8] that was borrowed from the old Malaysian spelling and pronunciation (amok ← amuk, amok), [9] and the Malay word amok means "irrational behavior" [10] or "someone in the grip of uncontrollable bloodlust." [11]
Cambodian cuisine can be categorized into three main types: rural, elite and royal cuisine. [3] Although there is some distinction between royal and popular cuisine, it is not as pronounced as in Thailand and Laos. [4] Cambodian royal dishes tend to feature a wider variety of higher-quality ingredients and contain more meat. [3]
Individual Kroeung also consists of extra ingredients not found in its base recipe. Samlar kakou, for example, requires roasted ground rice for the smoky flavor of the soup. The Kroeung in fish amok is considered an individual kroeung since it uses the red kroeung base but omits Turmeric in favor of Kaffir lime leaves.
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
Regarded as the richest and most intricate curry among all Cambodian curries, its recipe calls for a comprehensive blend of spices, including star anise, cumin seeds, cloves, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, and garlic.
In 2019, after a successful Kickstarter campaign, Rotanak released "Nhum – Recipes from a Cambodian Kitchen", a collection of approximately 80 traditional Cambodian recipes from various parts of Cambodia, in both English and Khmer. [6] [7] The cookbook received Gourmand Awards in the "Woman chef Book" and "Published in Asia" categories in ...