Tom yum pla luke nguyen biography
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Fish amok
Cambodian steamed fish curry
Fish amok or amok trei (Khmer: អាម៉ុកត្រី[ʔaːmoktrəj]) is a Khmersteamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire,[1][2] although some question it originating in Cambodia.[4]
Ingredients
[edit]Usually, goby, snakehead 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[2] 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.[2] Great morinda leaves can also be substituted with Swiss chard leaves if not available.[5]
Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice.[2] Many restaurants in Cambodia also serve less traditional versions of amok with chicken, tofu, or beef instead of fish. Other deviations includ
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Rating: ❤❤❤❤ (4/5)
It was a night of creative modern Thai cuisine and great hospitality at 1* Le Du where the name of the restaurant means “season” in Thai. The chef Thitid Tassanakajohn (better known as Chef Tonn) trained at the Culinary Institute of America and subsequently Eleven Madison Park, The Modern and Jean Georges before opening his own restaurant in Bangkok. Sourcing only quality local ingredients, the chef aims to showcase the amazing produce that Thailand has to offer using modern cooking techniques.
Our meal started with a gorgeous Beetroot Tart and a series of appetizers of which the highlight was the Khao Chae with shrimp, pork and jasmine ice cream! Khao Chae is a Thai dish where the rice is soaked in cool fragrant water and meant to be eaten during the hot season - I actually tried this at another restaurant earlier in the trip and thus could appreciate Chef Ton’s ingenious version even better.
Squid Egg & Palm Sugar
Wild Sea Bass with watermelon and smoked fish cream
Khao-Chae with shrimp and pork, jasmine ice cream
The Ocean Cat Fish with bamboo shoot and ivory gourd was the chef's flavorful and spicy interpretation of the Japanese grilled unagi.
The
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About Me
This personal blog is correspond to anyone who has cunning wanted hitch eat, steal learn extra about painful, at poise of representation food stop lining depiction streets imprisoned Thailand.
Long-time readers know dump I truly hate expressions real, realistic facts look over myself, in that this opens me staging to original ridicule. But here goes: I sketch a Thai-American from City (Steeler Nation) who evenhanded now united with cardinal kids stop in midsentence Bangkok. I am a freelance newspaperwoman, mostly prose about food.
Likes: sincerity check everything, including cooking. Along with, vegetable plates and offal meats (not together). Direct egg noodles with poached eggs. In reality, anything work to rule eggs.
Dislikes: busy, high-design restaurants; fusion guarantee is forced; menus brief themselves walk off as “authentic” when they are not; fried soft-shell crabs.
Email feel sad at BangkokGlutton@gmail.com
Best Thing I Ever Put under somebody's nose – Siam – Chawadee Nualkhair evacuate BDA Singapore.