Amok Trei
Fish amok or ''amok trei'' ( km, អាម៉ុកត្រី ) is a Khmer steamed fish curry (''amok'') with a mousse-like consistency, one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although others question it originating in Cambodia. Ingredients Usually, goby fish, snakehead fish or catfish is used, however, they are also sometimes substituted with cod, snapper, barramundi, salmon, whiting, or perch. The fish fillets are rubbed with or marinated in a freshly-made yellow or green ''kroeung'' mixed with coconut cream or coconut milk and eggs. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency. Great morinda leaves can also be substituted with swiss chard leaves if not available. Fish amok is served hot usually in either banana leaf containers or coconut ...
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Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf
, Temple of Thai Food Store They impart an aroma to food that is cooked in ...
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