ជំពូក ៤ · Chapter 4
Steamed custards of the lake, wedding curries, and the fast fire of the cha pan.
Amok, Curries & Stir-Fries · 80 min · Intermediate
Sach moan carii is the Khmer wedding curry — red kroeung, chicken, sweet potato and coconut, gentler and more fragrant than its Thai and Indian cousins.
Amok, Curries & Stir-Fries · 35 min · Intermediate
A whole fish steamed and drowned in a fierce lime, garlic, chilli, and green Kampot pepper sauce — the coast's cleanest, sharpest way with a fresh catch.
Amok, Curries & Stir-Fries · 195 min · Advanced
A slow Cham Muslim beef curry of the Mekong — dry-roasted spices, coconut, and a fistful of pounded roasted peanuts, cousin to Malay massaman.
Amok, Curries & Stir-Fries · 35 min · Beginner
Forest-hunted wild boar — or honest pork shoulder — stir-fried hard with holy basil and fresh green peppercorn, the fierce fast fire of the highlands.
Amok, Curries & Stir-Fries · 40 min · Intermediate
The signature dish of Kep's crab market: whole blue crab stir-fried hard with fresh green Kampot peppercorns still on the stem, fish sauce, and garlic.
Amok, Curries & Stir-Fries · 45 min · Intermediate
Prahok ktis is a rich pork-and-coconut dip built on fermented fish and yellow kroeung — the lake's pantry turned into a table full of raw vegetables.
Seared cubes of beef tossed hot and fast, served over greens with a lime-and-black-pepper dipping sauce — Phnom Penh's golden-age restaurant dish.
Amok, Curries & Stir-Fries · 95 min · Beginner
Cambodia's palm-sugar caramel braised pork with eggs — pork belly and hard-boiled eggs simmered slow in coconut water until dark, sweet, and deep.
Amok, Curries & Stir-Fries · 70 min · Intermediate
Cambodia's national dish: freshwater fish folded into coconut and yellow kroeung, steamed to a custard inside a banana-leaf cup. The Siem Reap way.
