easthollywoodfinediningsociety:

That is FISH AMOK

-Battambang, Cambodia

Took a quick break from exploring temple ruins and hanging with the locals to learn how to make the national dish, Fish Amok. Basically it is a white fish wrapped in banana leaves and steam-baked in a fresh curry sauce. Unstoppable. 

1 stalk lemon grass, finely diced

3 cloves of garlic

1T fresh Galangal root

1 finely minced kaffir lime leaf

1/4t tumeric powder

2t paprika

Put everything in a mortar and mash into a fine paste, about 10 mins. Or just use a food processor (cheater). 

Finely slice:

1 filet of a white fish (tilapia or similar)

Put slices of fish in a bowl. Add:

1/2t of sugar

Pinch of salt

1T chicken stock

3T coconut milk

Mix everything with the fish so that it is nicely coated.

De-stem:

2 leaves of kale

And place into two ramkins. Spoon the fish and curry mixture into the ramkins, on top of the kale. (Here in Cambodia we used bowls made of banana leaves but that is advanced. If interested in building these bowls hit us up.)

Set up a steamer and steam for 25 mins. Or bake in an over at 425f. For 20 mins. Either way the result will be tasty. That is Fish Amok!

Shout out to #narykitchen in Battambang for the lesson and recipe.

jkong07:

Hanuman & Sovann Macha 
(The White Monkey and the Golden Mermaid)The Mermaid Dance intrigues us with the abduction of a queen, her rescue by an army general, and the mischievousness of a beautiful golden mermaid. The monkey general falls in love with the lovely mermaid and wins her over to be a partner against evil.

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(via smooth--sailing)

ambodia:

Preah Vihear Temple, Cambodia

gregpowell:

Past Perfect. Sihanoukville, Cambodia