Wow I was literally asking myself if we would ever see a Khmer person on this show like not even 5 minutes ago. I love you Munchies, and thanks for bringing Nite and our culture to the front!
Kiwi knives are the shit. There's a place around the corner from the resto I work at and every cook there has their own personal Kiwi for when they forget their knives at home. Those things are LASER BEAMS
I went to Cambodia and just could not get enough of this dish. So came here for the guidance and made a lovely meal for my family, bring back some fantastic Cambodia memories.
This stuff is bomb, should have a dish called terk kroeung which roughly translate as ingredient water. Which is a fish type sauce that can be eaten with rice and different veggies. It's so good
Takes me back to the amazing cooking classes I had in Cambodia! Can only recommend doing this. If you're into Thai Curry, Indian Curry and all the Asian good stuff, this is really one to have in your repertoire!
I attempted to make this dish out of an 80s cookbook back when I was just beginning to cook at 18. I'm curious to give it another go and see if I do Cambodian cuisine the justice it deserves 🇰🇭
My mom used kroeung with a lot of our home cooking. Every time I smell it, it takes me back helping my mom cooking and trying to understand her "measuring" method of just eyeballing it. Repsect to Nite Yun and Nyum Bai.
Thanks for this tutorial! It's been a long tome since I've had some 😋 I will definitely be making this soon. Just made Sach Ko Jakak (beef lemongrass) which also uses Kreung. Thanks! Two thumbs up! 👍🏽👍🏽
Sometimes just covering the curry with a lid will help retain the flavours in the pan & infuse more in the meat. It is the simple rule of "If you can smell it during cooking, then those are lost flavours."
Another named called Thai streamed fish curry/ custard or Hor Mok Plaas same dish. I do not claimed to know where this dish originally discovered. I know there another name for it from the country I went on Holiday and also discovered this dish in Thailand
When it comes to Southeast Asian cuisine, the telltale sign of origin is that this dish is made by every Cambodian grandmother throughout the country from family recipes passed down for generations. Thais' connection to this dish is mainly through street vendors and restaurants. This is where the confusion lies because it is a common practice for Asian street vendors and restaurateurs to seek out new flavors from other countries that are popular with tourists to bring back home. Non-western dishes confuses their customers to think they are trying one of their traditional or regional dishes since most Thai households are modern and come from different regions of Thailand. This has been happening since ancient times when those exotic dishes would only be designated for the royal court and Emperor to consume.
Many thanks for beautiful teaching moment. Just looked at her menu and wanted to eat everything they make. No Amok, but perhaps it will be on Special sometimes soon. Easy trip from Sausalito, so maybe very soon!
@Gala F. I do sometime, eat alone (on its own) just prepare the curry-paste not too spicy (makes it mild) & put a lot of veggies (chinese cabbage ect.) at the bottom. Great for diet-plan! Have a nice day.
Hor Mok means "wrapped bury" for foods wrapped in banana leaf and cooked. Amok is cooked by steaming and not wrapped in banana leaf. If it originated in Thailand why would Thailand define Hor Mok as wrapped and buried and then use steaming techniques just like Amok? Only people foreign to a dish would make a mistake of mistranslating the dish's name.
Fantastic, although to get the very best flavour better to make the curry from scratch, but in my country difficult to get these ingredients fresh so I wonder if I can use Thai jungle curry and add tumeric, I know the secret is the egg and to steam, otherwise if you boil the egg will curdle
