Curry, Steamed dish
Fish Amok អាម៉ុកត្រី
Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs and steamed in banana leaf.
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Khmer dishes, the pastes and ingredients behind them, and recipes from home cooks and chefs.
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Fish amok
A Khmer steamed fish curry with a mousse-like texture, made with kroeung, coconut cream and eggs.
Kroeung
A family of pounded Khmer herb and spice pastes that form the flavor base of many Cambodian dishes.
Num banh chok
Lightly fermented rice noodles served with a fish-based kroeung gravy, herbs and raw vegetables.
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Snack, Steamed dish
Num Ansom Chek នំអន្សមចេក
Cylindrical Khmer sticky rice cake filled with banana and steamed in banana leaf for festivals and weddings.
Dessert, Steamed dish
Num Chak Kachan
Steamed Cambodian layer cake of rice and cassava flour with coconut milk, built up in coloured layers.
Dessert, Steamed dish
Num Kom នំគម
Pyramid-shaped steamed Cambodian rice cake filled with grated coconut, palm sugar and sesame.
Dessert, Steamed dish
Sankhya Lapov សង់ខ្យាល្ពៅ
Coconut custard steamed inside a whole pumpkin and served in slices.
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Recipe
Fish Amok (recipe)
Steamed fish curry built on kroeung, dried chilli paste, shrimp paste and coconut cream, portioned into banana leaf cups and steamed until set.
Recipe
Num Ansom Chek (recipe)
Glutinous rice seasoned with coconut milk, wrapped around whole bananas in banana leaf and steamed into cylindrical cakes.
Recipe
Num Chak Kachan (recipe)
Coconut milk batter of cassava and rice flour divided into three colours and steamed layer by layer.
Recipe
Num Kom (recipe)
Glutinous rice flour dough filled with sesame, coconut and palm sugar, wrapped into banana leaf pyramids and steamed.
Recipe
Sankhya Lapov (recipe)
Whole squash hollowed out, filled with a pandan-scented coconut egg custard and steamed until set.
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