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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":435,"variations":437,"ingredients":447,"instructions":484,"pronunciation":507,"substitutions":508,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"countrySlug":529,"region":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"difficulty":534,"course":535,"diet":538,"mainIngredients":544,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":525,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"The seal failed. Either the dough was rolled too thin over the sugar, the seam was pinched but not smoothed, or the sugar cubes were too large and stretched the wall as they melted. Roll each ball firmly between your palms after sealing until the surface is completely smooth with no visible line, and keep the cubes under 1 cm.","Why did the sugar leak out of my dumplings?",{"answer":398,"question":399},"You need the hard, solid kind that comes as discs, cylinders or blocks and has to be chopped with a knife, not the soft spreadable paste. It has to hold its shape while you wrap the dough around it and only melt once it is in the boiling water. Jaggery works the same way. Chill soft palm sugar for an hour if that is all you can find, and cut it quickly.","What kind of palm sugar do I need?",{"answer":401,"question":402},"Shape them ahead but boil them at the last minute. Uncooked balls sit happily on a floured tray for a few hours at room temperature, or freeze on a tray and go into the pot straight from frozen with an extra couple of minutes. Boiled dumplings start hardening within a few hours and are noticeably worse the next day.","Can I make these ahead for a party?",{"answer":404,"question":405},"You can, but rehydrate it first: mix it with a tablespoon of hot water and a pinch of salt and let it sit ten minutes. Dry desiccated coconut is papery and sucks moisture out of the dumpling surface. Frozen grated coconut, sold in most Asian grocers, is much closer to fresh and thaws in minutes.","Can I use desiccated coconut for the coating?",{"answer":407,"question":408},"Yes. Glutinous rice flour is made from sticky rice and contains no wheat at all, despite the name — glutinous refers to the sticky texture, not to gluten. Palm sugar and coconut are also naturally gluten-free, so the whole sweet is suitable for coeliacs as long as the flour has not been milled in a shared facility.","Are these dumplings gluten-free?",[410,411,412,413,414,415],"Add the water to the flour gradually. The dough should feel like soft modelling clay — tacky but not sticky, and smooth when rolled between the palms.","Cut the palm sugar into small cubes no larger than 1 cm. Bigger pieces stretch the dough thin and burst through as they melt.","Seal each ball by pinching the seam shut and then rolling it firmly between your palms until no line is visible at all. A visible seam always leaks.","Keep the water at a steady rolling boil. A lazy simmer leaves the dough gummy in the centre and gives the sugar time to eat through the wall.","Give the balls another minute or two after they float. Floating means the outside is cooked; the centre needs a little longer.","Roll them in coconut while still wet from the pot — dry dumplings shed the coating immediately.","🍡","Num plae ai is a small chewy dumpling with a trick inside. A ball of glutinous rice flour dough is wrapped around a cube of hard palm sugar, dropped into boiling water and cooked until it bobs to the surface, then rolled while wet in fresh grated coconut mixed with a pinch of salt. Bite into one and the sugar, which melted during boiling, runs out as warm caramel syrup. The dough itself is barely sweet — soft, springy, faintly chewy — so the contrast between the neutral casing, the salty coconut and the sudden burst of palm caramel is the entire pleasure of the sweet. They are sold on market trays in pale green and white, take about half an hour, and are best eaten the day they are made.","Palm sugar is the reason this sweet exists. Sugar palms grow all over the Cambodian countryside and are so tied to the landscape that the tree is a national symbol; climbers go up the trunks twice a day with bamboo ladders to collect sap from the cut flower stems, and the sap is boiled down to a thick paste that sets hard in moulds. That hard palm sugar — caramelly, slightly smoky, less sweet than cane sugar — is what goes inside num plae ai. Nothing else melts quite the same way or tastes like that.\n\nThe format is not unique to Cambodia. Similar filled glutinous rice balls appear across Asia, from Vietnamese bánh trôi to Chinese tang yuan to the Japanese and Korean varieties, and versions turn up wherever glutinous rice flour and a hard filling meet boiling water. What is Khmer is the palm sugar, the fresh coconut coating rather than a syrup bath, and the pale green colour that comes from pandan leaf juice worked into some of the dough.\n\nHome cooks make num plae ai for New Year and for Buddhist merit-making ceremonies, and they are sold year-round on street trays. The technical bit is the seal: any gap in the dough and the sugar escapes into the pot, leaving you with a plain dumpling and a caramel-flavoured saucepan. Cambodians roll the dough thin, pinch it around the sugar cube, then work the seam closed between the palms until the ball is completely smooth with no seam visible. If you can see a line, it will leak. Everything else is easy — the dough needs no rising, no proving and no skill beyond rolling.","Eat num plae ai the day they are made, ideally within a few hours, while the dough is still soft and the sugar liquid. Refrigeration ruins them: the starch retrogrades and they turn hard and chalky overnight. If you must keep them, leave them covered at room temperature and revive them by steaming for 3 minutes, which softens the dough and remelts the sugar. Uncooked dough balls can be frozen on a tray, bagged once solid, and boiled straight from frozen with 2 minutes added.",[421,422,423,424],"Dough hydration set so it seals reliably around the sugar instead of splitting in the pot.","A sealing technique explained properly, which is the only place this sweet actually goes wrong.","Salted fresh coconut coating, so the dumplings taste balanced rather than sugary.","Optional pandan colouring using real leaves, with a note on what the powder gets you instead.",[426,427,428],"Wide saucepan","Slotted spoon","Shallow tray for the coconut",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":432,"calories":434,"estimated":8},10,62,3,26,340,[436],"Nothing but strong Khmer coffee or hot tea — these are sweet enough to stand alone.",[438,441,444],{"name":439,"description":440},"Pandan green dumplings","Half the dough coloured with pandan juice, so the tray comes out in the traditional two-tone green and white.",{"name":442,"description":443},"Sesame-coated","Rolled in toasted white sesame seeds mixed with a little sugar instead of coconut, for a nuttier, drier coating.",{"name":445,"description":446},"In coconut cream","Served in a shallow pool of lightly salted warm coconut cream rather than rolled dry, which turns the sweet into a spoon dessert.",[448,454,458,462,465,470,475,479],{"qty":449,"name":450,"note":451,"unit":452,"group":453},300,"glutinous rice flour","sold as sweet rice flour","g","For the dough",{"qty":455,"name":456,"unit":457,"group":453},230,"warm water","ml",{"qty":459,"name":460,"unit":461,"group":453},1,"fine salt","pinch",{"qty":432,"name":463,"unit":464,"group":453,"optional":8},"pandan leaves, blitzed with 4 tbsp water and strained","piece",{"qty":466,"name":467,"note":468,"unit":452,"group":469},150,"hard palm sugar, cut in 1 cm cubes","or jaggery","For the filling",{"qty":471,"ref":472,"name":473,"unit":452,"group":474},200,"coconut","fresh or frozen grated coconut","For the coating",{"qty":476,"name":477,"unit":478,"group":474},0.5,"fine salt, for the coconut","tsp",{"qty":480,"ref":481,"name":482,"unit":483,"group":474,"optional":8},2,"sesame-seeds","toasted white sesame seeds","tbsp",[485,489,494,497,501,504],{"tip":486,"text":487,"title":488},"Taste it — the coconut should be distinctly salty on its own, because it is the only thing balancing the sugar inside.","Toss the grated coconut with the half teaspoon of salt and spread it in a shallow tray. If using frozen coconut, thaw and squeeze out excess water first so the coating clings rather than slides.","Season the coconut",{"tip":490,"text":491,"title":492,"timerSeconds":493},"If it cracks when rolled into a ball it needs a teaspoon more water; if it sticks to your palm it needs a dusting more flour.","Put the glutinous rice flour and pinch of salt in a bowl and add the warm water a little at a time, working it in with your fingers, until you have a smooth dough with the feel of soft modelling clay. Knead for 2 minutes, then cover and rest 10 minutes.","Make the dough",600,{"text":495,"title":496},"For the traditional two-tone tray, divide the dough and knead the strained pandan juice into one half until it takes on an even pale green. Add a little extra flour to compensate for the added liquid.","Colour half the dough",{"tip":498,"text":499,"title":500},"Any line you can still see is where the sugar will escape. Roll until the surface looks unbroken.","Roll the dough into balls the size of a walnut, flatten each into a disc about 5 mm thick, sit a cube of palm sugar in the centre and fold the dough up around it. Pinch the seam shut, then roll firmly between your palms until the ball is completely smooth with no visible seam.","Wrap the sugar",{"text":502,"title":503,"timerSeconds":449},"Bring a wide pan of water to a rolling boil and lower in the balls in batches, stirring once so they do not stick to the base. They will sink, then rise; once they are all floating, cook 2 minutes more so the centres are done.","Boil until they float",{"text":505,"title":506},"Lift the dumplings out with a slotted spoon, drain for a couple of seconds and roll them straight into the salted coconut while the surface is still wet. Scatter with sesame seeds if using and serve warm, within the hour.","Coat while wet","num plai eye",[509,513,517,521],{"note":510,"swap":511,"original":512},"Jaggery is the closest widely available substitute. Brown sugar does not work — it dissolves and leaks out through the dough almost immediately.","Jaggery, or soft palm sugar chilled and cut into cubes","Hard palm sugar",{"note":514,"swap":515,"original":516},"Frozen is far better than desiccated. Dry desiccated coconut has no moisture and tastes papery against the hot dumpling.","Frozen grated coconut, thawed, or unsweetened desiccated coconut rehydrated with a tablespoon of hot water","Fresh grated coconut",{"note":518,"swap":519,"original":520},"Extract gives the colour and some of the aroma but reads slightly artificial. Plain white dumplings are entirely traditional.","A few drops of pandan extract, or leave the dough white","Pandan leaves",{"note":522,"swap":523,"original":524},"Ordinary rice flour or wheat flour will not give the chewy, elastic texture and the dough will crack in the pot. Glutinous rice flour is sold in every Asian grocer, often labelled sweet rice flour.","There is no substitute","Glutinous rice flour","num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","Num Plae Ai","នំផ្លែអាយ","cambodia","Phnom Penh",6,30,15,"medium",[536,537],"dessert","snack",[539,540,541,542,543],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[545,472],"sticky-rice",[547,550,552,554],{"alt":548,"src":549},"White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running out","\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-1x1.jpg",[557,558,559,560,450,561,562],"num plae ai","khmer dessert","palm sugar","rice balls","cambodian sweets","cambodian food","2026-08-20","dishroute-kitchen","Glutinous rice flour balls with a nugget of solid palm sugar hidden inside, boiled until they float and rolled in fresh grated coconut so the sugar melts into syrup.",{"en":567},"\u002Frecipe\u002Fnum-plae-ai",{"items":569,"total":430,"page":459,"limit":848,"hasMore":849},[570,605,637,666,695,726,755,765,792,821],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":529,"region":575,"baseServings":576,"prepMinutes":532,"cookMinutes":577,"difficulty":534,"course":578,"diet":580,"mainIngredients":582,"images":588,"keywords":598,"publishedAt":563,"updatedAt":563,"authorSlug":564},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",4,25,[579],"main",[541,542,581],"pescatarian",[583,584,585,586,587],"white-fish","coconut-milk","lemongrass","turmeric","eggs",[589,592,594,596],{"alt":590,"src":591},"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":590,"src":593},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[599,600,601,602,603,604,562],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":529,"region":530,"baseServings":576,"prepMinutes":577,"cookMinutes":577,"restMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":615,"images":620,"keywords":630,"publishedAt":563,"updatedAt":563,"authorSlug":564},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក",480,"easy",[613,579],"breakfast",[542],[616,617,584,618,619],"pork-shoulder","jasmine-rice","garlic","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",[631,632,633,634,635,636,562],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":529,"region":642,"baseServings":576,"prepMinutes":577,"cookMinutes":533,"difficulty":534,"course":643,"diet":644,"mainIngredients":645,"images":649,"keywords":659,"publishedAt":563,"updatedAt":563,"authorSlug":564},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",[579],[542,581],[646,647,618,648],"crab","black-pepper","fish-sauce",[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",[660,661,662,663,664,665,562],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":529,"region":530,"baseServings":576,"prepMinutes":671,"cookMinutes":533,"restMinutes":532,"difficulty":611,"course":672,"diet":673,"mainIngredients":674,"images":678,"keywords":688,"publishedAt":563,"updatedAt":563,"authorSlug":564},"khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់",20,[579],[542],[675,647,676,587,677],"beef-chuck","lime","tomato",[679,682,684,686],{"alt":680,"src":681},"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":680,"src":683},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[689,690,691,692,693,694,562],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":529,"region":530,"baseServings":576,"prepMinutes":671,"cookMinutes":700,"difficulty":611,"course":701,"diet":704,"mainIngredients":705,"images":709,"keywords":719,"publishedAt":563,"updatedAt":563,"authorSlug":564},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[702,703],"appetizer","side",[541,542,581],[706,707,676,648,708],"mango","peanuts","thai-basil",[710,713,715,717],{"alt":711,"src":712},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[720,721,722,723,724,725,562],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":529,"region":575,"baseServings":576,"prepMinutes":731,"cookMinutes":732,"difficulty":733,"course":734,"diet":735,"mainIngredients":736,"images":738,"keywords":748,"publishedAt":563,"updatedAt":563,"authorSlug":564},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[579],[541,542,581],[737,583,585,586,584],"rice-noodles",[739,742,744,746],{"alt":740,"src":741},"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":740,"src":743},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":740,"src":745},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":740,"src":747},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[749,750,751,752,753,754,562],"num banh chok","khmer 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