Amok

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  • #329482
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    I think this is my favorite Khmer dish. It’s so aromatic and the flavor is just awesome. So what type of fish do you all use? I wanna know the different variations in the ingredients..please list them if you know any.

    [Message last modified 09-29-2004 01:20pm by Arun]

    #329492
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    farm raised catfish. Isn’t is like salaw k’tiss but you wrap it up on the banana leaf?

    #329502
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    Cool. Is catfish ‘trey andet’ in Khmer? I wanna try it with prawns or something.
    It is like prahok k’tiss. But before you wrap it you have to reduce the sauce. Steaming it gives the sauce a nice fluffy texture.

    #329512
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    I don’t know how to pronounce catfish in Khmer. All I know is TREY…

    [Message last modified 09-29-2004 04:11pm by Babydollish]

    #329522
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    I never taste it before. What is that, do u have a pic of it?

    #329531
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    [i]Originally posted by Arun[/i]
    Cool. Is catfish ‘trey andet’ in Khmer? I wanna try it with prawns or something.
    It is like prahok k’tiss. But before you wrap it you have to reduce the sauce. Steaming it gives the sauce a nice fluffy texture.

    Trey Ch’lang

    #329540
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    also “Trey On Dagn” which are smaller

    [i]Originally posted by Point_Dexter[/i]
    [quote]
    [i]Originally posted by Arun[/i]
    Cool. Is catfish ‘trey andet’ in Khmer? I wanna try it with prawns or something.
    It is like prahok k’tiss. But before you wrap it you have to reduce the sauce. Steaming it gives the sauce a nice fluffy texture.

    Trey Ch’lang[/quote]

    #329550
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    ^and sweeter too, better choice for Ahmok.

    #329560
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    i dont know wat fish they use but when i had it, it was steamed in a coconut

    #329568
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    ive never had amok before… i’ll def try it in cambodia… it looks sooo good

    #329578
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    I have no idea what type of fish we use…
    Fresh water fish are much nicer, they dont smell!

    #329587
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    pisey, i used tilapia and damn those bones. catfish would be best cos they have fewer bones.
    chiz, you should try making it. it’s very easy.

    This is my mom’s version, maybe we can call it Arun Amock. heh
    Amok Recipe:

    The Fish:
    Any type of fish will do, but as stated before catfish would be best. You can buy precut catfish medallions (kong/កង់) and use about 4 medallions for this recipe. Or you can get a medium size whole fish and cut them crosswise about 3 or so inches thick. You’re suppose to marinate them in a little salt and pepper or something, but there’s no need to cos the sauce is good enough.

    The Sauce:
    3 kaffir lime leaves
    4 garlic cloves
    2 shallots
    1 small onion
    1 large chile
    1 small chunk of galanga root
    3 lemon grass stalks
    1 tablespoon of turmeric powder
    1 can of coconut milk

    Add these later:
    A tablespoon of Kapi (កាពិ)
    A tablespoon of fishsauce (Squidbrand is best)
    A tablespoon of sugar
    Salt & pepper

    If you can’t get ahold of kaffir lime leaves, then the zest of one lemon might do. Don’t worry about finely dicing your ingredients because you’re going to blenderize them anyways. Dice garlic, shallots, onion, and place in blender. For the chile you can try canned green chiles or a large Anaheim or Ancho type and cut that into a few chunks. Take a small chunk of galanga root about 1 inch and slice that too. To prepare the lemon grass remove the outer layer until you get to the soft part. And then slice those and add to blender. Don’t forget the turmeric powder. Then turrn on the blender and slowly pour in one can of coconut milk. Puree all of it and stop depending on how chunky you want it to be. Make sure it’s smooth and even textured.

    Next take a small pot and add your sauce to it and put over medium heat. This may sound simple but it’s tiring on your hands. Add sugar, fish sauce, salt and pepper and kapi. No MSG please @@. Use a whisk to mix it around, it helps breaks up the kapi. Stir and stir and stir until it’s thick like hmm..a little thicker than spaghetti sauce. You can switch between the whisk and a wooden spoon to scrape the bottom of the pot. Watch out..as it gets thicker the sauce is going to bubble and pop and you need to really scrape and stir or else the bottom will burn. So turn the heat down. Until you get it to the consistency you want it, you can now stop.

    The Wrapping:
    Banana leaves or Foil
    Any leafy, edible green

    If you don’t have banana leaves, you can try using foil instead. And I bet it’ll be easier. But banana leaves adds a little flavor and you can’t get that out of foil. If you use banana leaves make like a box or krathong (ក្រទង) and you can close the ends with a toothpick. Make one for each fish medallion . If you use foil just take a piece and fold it in half. Line the bottom with your favorite greens. I used mustard greens but any green is delicious such as spinach, napa, bok choy, choy sum, romaine lettuce etc. Then ladle in your sauce and put the fish in and then more sauce on top. If you used foil seal the edges. If you used banana leaves and made a krathoang then that’s it, you can leave the top exposed.

    The Steaming:
    Very simple, just use a steamer. And let it steam for about 20-30 minutes. Then you’re done. Now you can enjoy it with rice. :)

    .

    [Message last modified 10-01-2004 09:50am by Arun]

    #329597
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    ^Also, since its almost imposible to get noni leaves in the States, the best green to use is Kathna.

    #329606
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    never had it. picture please?

    #329615
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    trey andeng (ត្រីអណែ្តង) is mud skipper (smaller in size and can hop on land, lay eggs in mudd for the dry season which hatches in the rainy season)

    trey chlung (ត្រីឆ្លាំង) is catfish (larger size, lives in water all the time at the bottom of the lake and does does not come on land)

    [i]Originally posted by Arun[/i]
    Cool. Is catfish ‘trey andet’ in Khmer? I wanna try it with prawns or something.
    It is like prahok k’tiss. But before you wrap it you have to reduce the sauce. Steaming it gives the sauce a nice fluffy texture.

    #329625
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    Amok is delicious! I’ve had that quite a few times.

    [i]Originally posted by Arun[/i]
    I think this is my favorite Khmer dish. It’s so aromatic and the flavor is just awesome. So what type of fish do you all use? I wanna know the different variations in the ingredients..please list them if you know any.

    [Message last modified 09-29-2004 01:20pm by Arun]

    #329639
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    Yummy stuff!

    #329649
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    [i]Originally posted by Point_Dexter[/i]
    ^Also, since its almost imposible to get noni leaves in the States, the best green to use is Kathna.

    our twiggy noni tree died, the leaves smell weird anyway. :)

    #329659
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    [i]Originally posted by anakajun[/i]
    trey andeng (ត្រីអណែ្តង) is mud skipper (smaller in size and can hop on land, lay eggs in mudd for the dry season which hatches in the rainy season)

    trey chlung (ត្រីឆ្លាំង) is catfish (larger size, lives in water all the time at the bottom of the lake and does does not come on land)

    thanks for clearing that up. i think i can find mud skippers in the pet shop around here..lol people keep them as pets here you know? :)

    [i]Originally posted by xilobabe81[/i]
    never had it. picture please?

    you ever had prahok k’tiss? it tastes similar to that.
    hmm..just imagine fish cooked in a thick curry sauce.

    .

    [Message last modified 10-08-2004 07:31pm by Arun]

    #329668
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    amok at “Batey Srey” in frisco is awesome!

    #329682
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    NOT FOND OF IT

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