Amok Recipe (Khmer Special Food)

Tuesday, June 24, 2008

-Meaty fish
-Coconut cream
-1 egg
-Red chili
-Galangal, cut small
-Banana leaves to make cups
-Lemon grass stalk
-Peel of kaffir lime
-Kapik (a shrimp paste)
-Fish sauce
-Kaffir lime leaf, sliced thinly
-3 cayenne peppers

1-First, make the kroeung, then slice the cat fish thinly and set aside. Remove from stem.
2-Slice the kaffir lime leaves and cayenne peppers thinly.
3-Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish.
4-Then add the remaining coconut milk, and mix well.
5-Make the banana leave cups, then put in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.