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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":536,"substitutions":537,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":466,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":554,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much thin liquid or not enough egg. Use full-fat coconut milk rather than light, and do not add extra water or stock to loosen the mixture — it should look like a thick batter going into the cups. Under-steaming does the same thing: the centre needs to reach roughly 75°C, which takes a full 20–25 minutes in gentle steam for a standard ramekin.","Why did my amok stay liquid instead of setting?",{"answer":398,"question":399},"Kroeung is the Khmer aromatic paste of lemongrass, fresh turmeric, galangal, kaffir lime peel, garlic and shallot, pounded until fibrous and damp. Jarred versions sold in Asian grocers are usable and will save fifteen minutes, but they are saltier and much less fragrant than fresh. If you buy it, use slightly less and add extra fresh lemongrass and lime leaf to wake it up.","What is kroeung and can I buy it ready-made?",{"answer":401,"question":402},"No. Khmer yellow kroeung contains little or no chile, and amok is one of the mildest dishes in the cuisine — aromatic and gently sweet rather than hot. Cambodians who want heat add sliced fresh chile or a pepper-lime dip at the table rather than cooking it into the custard.","Is amok spicy?",{"answer":404,"question":405},"Yes. Set a metal rack or an upturned heatproof saucer in a wide pan, add 3 cm of water, sit the cups on top, cover the pan and keep the water at a gentle simmer. You can also bake the cups in a water bath at 160°C for about 30 minutes, which gives a slightly firmer, more baked-custard texture.","Can I make amok without a steamer?",{"answer":407,"question":408},"Skip thin, delicate fillets such as sole, plaice, tilapia or basa, which break down into shreds and make the custard mushy. Oily fish like mackerel and salmon also fight the coconut and turn the dish heavy. Firm, mild white fish cut into thick chunks is what you want.","What fish should I avoid using?",[410,411,412,413,414,415],"Slice lemongrass paper-thin across the stalk before pounding or blending — long fibres never break down and will show up as splinters in the finished custard.","Use full-fat coconut milk and skim the thick cream from the top of the can for the topping; light coconut milk will not set and weeps water in the steamer.","Cut the fish in 3 cm pieces rather than mincing it. You want distinct flakes suspended in custard, not fish paste.","Keep the steam gentle. A hard rolling boil overcooks the egg and the custard turns grainy and pulls away from the sides.","Fresh turmeric root gives a cleaner, brighter colour than powder; if you use powder, halve the quantity or it tastes dusty.","Let the cups sit five minutes off the heat before serving — they firm up noticeably as they cool.","🍮","Amok trey is steamed fish curry that behaves like a custard. Chunks of freshwater fish are coated in kroeung — the pounded lemongrass, turmeric and galangal paste at the heart of Khmer cooking — bound with coconut cream and beaten egg, spooned into a folded banana leaf cup and steamed until the mixture puffs, sets and stops sloshing. The texture is the whole point: soft, mousse-like, spoonable, nothing like a saucy curry. It tastes fragrant rather than hot, with citrus from lemongrass and lime leaf, an earthy hum from turmeric, deep savour from fish sauce or prahok, and a sweetness that sneaks in from palm sugar. Bitter slok ngor leaves line the base and cut the richness. Eat it straight from the leaf with plain jasmine rice.","Amok is not one dish but a technique found across mainland Southeast Asia — the Lao mok, the Thai hor mok, the Malay otak-otak all steam seasoned fish inside a leaf — and Cambodians, Thais and Lao each claim their version as the original. The honest answer is that the method almost certainly predates the modern borders entirely. What is specific to Cambodia is the seasoning and the set: Khmer amok is built on yellow kroeung with almost no chile, uses freshwater fish from the Tonlé Sap rather than sea fish, and is enriched with egg so it firms into a custard rather than staying a loose paste.\n\nThe fish matters more than any restaurant will tell you. Traditionally amok is made with snakehead fish or featherback from the great lake, whose flesh is firm and slightly gelatinous and holds together through steaming. Cambodians also line the banana leaf cup with slok ngor — the leaves of Morinda citrifolia, faintly bitter and slightly medicinal — which balances all that coconut fat. Neither is easy to find abroad, and this is the point where honesty beats pretence: with a firm white sea fish and a few spinach or young chard leaves, you get a genuinely good amok that a Khmer cook would still recognise, minus one layer of bitterness.\n\nIn Cambodia amok belongs to celebrations and to the Water Festival, and it is the dish put in front of every visitor to Siem Reap. That popularity has flattened it — tourist versions are often coconut soup poured into a leaf, thickened with cornflour, barely steamed. The real thing is denser than you expect, sets enough to hold a spoon mark, and is made in small portions because it is rich. Building it at home in ramekins or small heatproof bowls, with a banana leaf lining if you can get one, gets you far closer than most restaurants outside the country manage.","Amok keeps 2 days refrigerated, covered. Reheat by steaming again for 5–6 minutes rather than microwaving, which overheats the egg and makes the custard weep. It does not freeze — the coconut and egg separate on thawing and the texture turns watery and curdled. The kroeung paste, on the other hand, freezes beautifully: make a double batch and freeze half in tablespoon portions for the next time.",[421,422,423,424],"Steams to a genuine set custard — egg and coconut cream in the right ratio, not thickened soup in a leaf.","Kroeung built from scratch, with a blender method that is honest about what the mortar does better.","Workable substitutions for snakehead fish and slok ngor leaves, with an explanation of what each one contributes.","Portioned in cups so every serving has its own crust of coconut cream and lime leaf on top.",[426,427,428],"Steamer or wide pan with a rack and lid","Mortar and pestle or small blender","4 ramekins or banana leaf cups",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},26,12,2,7,34,420,[437],"Plain steamed jasmine rice and a plate of raw cucumber and long beans to eat between spoonfuls.",[439,442,445],{"name":440,"description":441},"Amok sach moan","Made with chicken instead of fish. It needs a few extra minutes of steaming and produces a firmer, meatier set.",{"name":443,"description":444},"Amok gnoam (snail amok)","A rural Tonlé Sap version using freshwater snails, chewier and much more strongly flavoured than the fish version.",{"name":446,"description":447},"Vegetarian amok","Firm tofu and mushrooms in place of fish, seasoned with soy and a little miso instead of fish sauce and prahok.",[449,455,461,465,469,473,476,481,486,489,493,498,502,506,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"lemongrass","lemongrass stalks, tender inner part only, sliced paper-thin","piece","For the kroeung",{"qty":456,"ref":457,"name":458,"note":459,"unit":460,"group":454},20,"turmeric","fresh turmeric root, peeled and sliced","or 1 tsp ground turmeric","g",{"qty":456,"ref":462,"name":463,"note":464,"unit":460,"group":454},"ginger","galangal, peeled and sliced","ginger is a fallback, not an equal",{"qty":466,"ref":467,"name":468,"unit":453,"group":454},4,"kaffir-lime-leaves","kaffir lime leaves, centre ribs removed, 2 shredded for the top",{"qty":466,"ref":470,"name":471,"unit":472,"group":454},"garlic","garlic cloves","clove",{"qty":450,"ref":474,"name":475,"unit":453,"group":454},"onion","small shallots, peeled",{"qty":477,"ref":478,"name":479,"unit":460,"group":480},600,"white-fish","firm white fish fillet, in 3 cm chunks","For the custard",{"qty":482,"ref":483,"name":484,"unit":485,"group":480},400,"coconut-milk","full-fat coconut milk, cream skimmed off and reserved","ml",{"qty":432,"ref":487,"name":488,"unit":453,"group":480},"eggs","eggs, beaten",{"qty":432,"ref":490,"name":491,"unit":492,"group":480},"fish-sauce","fish sauce","tbsp",{"qty":494,"name":495,"note":496,"unit":497,"group":480,"optional":8},1,"prahok (fermented fish paste)","or 1 tsp anchovy paste","tsp",{"qty":499,"name":500,"note":501,"unit":492,"group":480},1.5,"palm sugar, chopped","light brown sugar works",{"qty":503,"ref":504,"name":505,"unit":460,"group":480},60,"spinach","young spinach or chard leaves, to line the cups",{"qty":494,"ref":507,"name":508,"unit":453,"group":509,"optional":8},"thai-chili","red chile, thinly sliced, to finish","To finish",{"qty":511,"name":512,"unit":513,"group":509},null,"salt and lime wedges","to taste",[515,519,522,525,528,533],{"tip":516,"text":517,"title":518},"Stop when the paste smells sweetly citrus rather than sharp and grassy — that is the moment the lemongrass has actually broken down.","Pound the lemongrass, turmeric, galangal, 2 whole lime leaves, garlic and shallots in a mortar, hardest ingredients first, until you have a damp yellow paste with no visible fibres. In a blender, add 2 tablespoons of the thin coconut milk and scrape down repeatedly.","Pound the kroeung",{"text":520,"title":521,"timerSeconds":477},"Whisk the kroeung with the thin coconut milk, fish sauce, prahok if using and the palm sugar until the sugar dissolves. Add {qty:white-fish} of fish chunks and turn gently to coat every piece, then leave for 10 minutes.","Season the fish",{"text":523,"title":524},"Beat the eggs and fold them through the fish mixture with a spatula, lifting rather than stirring so the chunks stay whole. The mixture should look like a loose, mustard-yellow batter that just coats the fish — thick enough to mound slightly on the spoon.","Bind with egg",{"text":526,"title":527},"Line four ramekins or banana leaf cups with the spinach leaves, pressing them flat against the base and sides. Divide the fish mixture between them, filling to about 2 cm below the rim so there is room for the custard to rise.","Fill the cups",{"tip":529,"text":530,"title":531,"timerSeconds":532},"Lay a cloth under the steamer lid to catch condensation — drips pit the surface of the custard.","Set the cups in a steamer over simmering water, cover and steam for 20–25 minutes, until the tops are domed and matte and a knife slipped into the centre comes out clean. The custard should wobble as one piece, not slosh.","Steam gently",1500,{"text":534,"title":535},"Spoon the reserved thick coconut cream over each cup and scatter with the shredded lime leaf and chile. Return to the steamer uncovered for 1 minute so the cream warms and glosses, then rest 5 minutes off the heat before serving with rice and lime wedges.","Finish and rest","ah-MOK trey",[538,542,546,550],{"note":539,"swap":540,"original":541},"Catfish is the closest in texture and is widely available frozen. Avoid thin, flaky fillets, which disintegrate into the custard.","Firm white sea fish — monkfish, cod loin, halibut or catfish","Snakehead or featherback fish",{"note":543,"swap":544,"original":545},"You lose the characteristic bitterness that offsets the coconut. Adding an extra squeeze of lime at the table partly compensates.","Young spinach, chard or Chinese broccoli leaves","Slok ngor (noni leaves)",{"note":547,"swap":548,"original":549},"Prahok gives a deeper, funkier savour. Anchovy paste is the nearest widely available stand-in for that fermented depth.","An extra tablespoon of fish sauce, or 1 tsp anchovy paste","Prahok (fermented fish paste)",{"note":551,"swap":552,"original":553},"The leaf perfumes the custard slightly, but the dish works without it. Frozen banana leaves from Asian grocers thaw in minutes if you want the real presentation.","Small ramekins, teacups or heatproof bowls","Banana leaf cups","amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","cambodia","Tonlé Sap Basin",30,25,"medium",[564],"main",[566,567,568],"gluten-free","dairy-free","pescatarian",[478,483,451,457,487],[571,574,576,578],{"alt":572,"src":573},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[581,582,583,584,585,586,587],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf","cambodian food","2026-08-20","dishroute-kitchen","Cambodia's national dish: freshwater fish folded through lemongrass kroeung, coconut cream and egg, then steamed in a banana leaf cup until it sets into a soft, fragrant savoury custard.",{"en":592},"\u002Frecipe\u002Famok-trey",{"items":594,"total":792,"page":494,"limit":871,"hasMore":872},[595,605,637,666,694,725,754,787,815,844],{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":466,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":596,"diet":597,"mainIngredients":598,"images":599,"keywords":604,"publishedAt":588,"updatedAt":588,"authorSlug":589},[564],[566,567,568],[478,483,451,457,487],[600,601,602,603],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,583,584,585,586,587],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":558,"region":610,"baseServings":466,"prepMinutes":561,"cookMinutes":561,"restMinutes":611,"difficulty":612,"course":613,"diet":615,"mainIngredients":616,"images":620,"keywords":630,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក","Phnom Penh",480,"easy",[614,564],"breakfast",[567],[617,618,483,470,619],"pork-shoulder","jasmine-rice","carrot",[621,624,626,628],{"alt":622,"src":623},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[631,632,633,634,635,636,587],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":558,"region":642,"baseServings":466,"prepMinutes":561,"cookMinutes":643,"difficulty":562,"course":644,"diet":645,"mainIngredients":646,"images":649,"keywords":659,"publishedAt":588,"updatedAt":588,"authorSlug":589},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",15,[564],[567,568],[647,648,470,490],"crab","black-pepper",[650,653,655,657],{"alt":651,"src":652},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[660,661,662,663,664,665,587],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":558,"region":610,"baseServings":466,"prepMinutes":456,"cookMinutes":643,"restMinutes":560,"difficulty":612,"course":671,"diet":672,"mainIngredients":673,"images":677,"keywords":687,"publishedAt":588,"updatedAt":588,"authorSlug":589},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",[564],[567],[674,648,675,487,676],"beef-chuck","lime","tomato",[678,681,683,685],{"alt":679,"src":680},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[688,689,690,691,692,693,587],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":558,"region":610,"baseServings":466,"prepMinutes":456,"cookMinutes":699,"difficulty":612,"course":700,"diet":703,"mainIngredients":704,"images":708,"keywords":718,"publishedAt":588,"updatedAt":588,"authorSlug":589},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[701,702],"appetizer","side",[566,567,568],[705,706,675,490,707],"mango","peanuts","thai-basil",[709,712,714,716],{"alt":710,"src":711},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[719,720,721,722,723,724,587],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":558,"region":559,"baseServings":466,"prepMinutes":730,"cookMinutes":731,"difficulty":732,"course":733,"diet":734,"mainIngredients":735,"images":737,"keywords":747,"publishedAt":588,"updatedAt":588,"authorSlug":589},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[564],[566,567,568],[736,478,451,457,483],"rice-noodles",[738,741,743,745],{"alt":739,"src":740},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[748,749,750,751,752,753,587],"num banh chok","khmer 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