Amok Trey

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This topic contains 29 replies, has 12 voices, and was last updated by Avatar of chanthida chanthida 8 years, 9 months ago.

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  • #424631
    Avatar of SrossPisey
    SrossPisey
    Participant

    Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and streamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.

    Does anybody have the reciepes for this? Thanks

    #424637
    Avatar of philoflora
    philoflora
    Participant

    Just replace trey chlang w/ snail. Sound reasonable?

    where can you find snail in NY?

    #424643
    Avatar of SrossPisey
    SrossPisey
    Participant

    Would you send me some from Long Beach jah?

    [i]Originally posted by philoflora[/i]
    Just replace trey chlang w/ snail. Sound reasonable?

    where can you find snail in NY?

    #424648
    Avatar of saraiy-odom
    saraiy-odom
    Participant

    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    [i]Originally posted by SrossPisey[/i]
    Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and streamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.

    Does anybody have the reciepes for this? Thanks

    #424654
    Avatar of stubbsPSU
    stubbsPSU
    Participant

    I never had amok before :-( My friends laughed at me one day when they were talking about amok and I had no idea what it was,lol.

    #424660
    Avatar of SrossPisey
    SrossPisey
    Participant

    oh, slirk ey tov then……..Yisssssss, I seen people use that nung nah when i went to the temple last weekend. OK Mr. Odom, if you don’t know kindly give me the ingredients:P

    Originally posted by saraiy-odom
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    #424671
    Avatar of Soriyachantrea
    Soriyachantrea
    Participant

    It’s hard to find “slirk hnor” in the US but you can do it with banana leaves.

    [i]Originally posted by SrossPisey[/i]oh, slirk ey tov then……..Yisssssss,
    I seen people use that nung nah when i went to the temple last weekend. OK Mr. Odom, if you don’t know kindly give me the ingredients:P
    [quote]
    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    #424677
    Avatar of philoflora
    philoflora
    Participant

    Save a tree…. resusable ceramic bowl. Aluminum foil..it’s recyclable!

    #424683
    Avatar of saraiy-odom
    saraiy-odom
    Participant

    hey bro! banana tree is just like a plant.
    they grow very fast.
    has has has!
    yap maen

    [i]Originally posted by philoflora[/i]
    Save a tree…. resusable ceramic bowl. Aluminum foil..it’s recyclable!

    #424688
    Avatar of SrossPisey
    SrossPisey
    Participant

    Even banana leaves hard to find in my state but i did found a frozed package at the viet store..

    [i]Originally posted by Soriyachantrea[/i]
    It’s hard to find “slirk hnor” in the US but you can do it with banana leaves.
    [quote]
    [i]Originally posted by SrossPisey[/i]oh, slirk ey tov then……..Yisssssss,
    I seen people use that nung nah when i went to the temple last weekend. OK Mr. Odom, if you don’t know kindly give me the ingredients:P
    [quote]
    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    [/quote]

    #424694
    Avatar of SrossPisey
    SrossPisey
    Participant

    Argh……..you men are not helping at all here!

    #424700
    Avatar of saraiy-odom
    saraiy-odom
    Participant

    jouy min rouch teh ber jung nahm mahope yap jeng nuss

    [i]Originally posted by SrossPisey[/i]
    Argh……..you men are not helping at all here!

    #424706
    Avatar of SrossPisey
    SrossPisey
    Participant

    ber jouy min rouch kom tha ouy merle- Im want to make amok and spring roll as a request from my friends nah for their football game this Saturday nite…

    [i]Originally posted by saraiy-odom[/i]
    jouy min rouch teh ber jung nahm mahope yap jeng nuss
    [quote]
    [i]Originally posted by SrossPisey[/i]
    Argh……..you men are not helping at all here!

    [/quote]

    #424711
    Avatar of simoneek
    simoneek
    Participant

    I had Amok Trei at Bopha Angkor Hotel. It’s the best Amok in Siem Reap.

    http://www.bopha-angkor.com/en/restaurant.html

    #424718
    Avatar of philoflora
    philoflora
    Participant

    hmmm the best amok trei indeed…unforgetable. Ate there one evening mid-summer of 1995 accompany by a chorus of machine gun and bomb in the distant- Khmer Rouge and Hun sen force was going at it about 10 15 kl away.

    [i]Originally posted by simoneek[/i]

    I had Amok Trei at Bopha Angkor Hotel. It’s the best Amok in Siem Reap.

    http://www.bopha-angkor.com/en/restaurant.html

    [IMG]http://img.photobucket.com/albums/v161/simoneek/cambodia/amoktrei.jpg[/IMG]

    #424723
    Avatar of SrossPisey
    SrossPisey
    Participant

    Yummy! Thank you for sharing

    [i]Originally posted by simoneek[/i]

    I had Amok Trei at Bopha Angkor Hotel. It’s the best Amok in Siem Reap.

    [IMG]http://img.photobucket.com/albums/v161/simoneek/cambodia/amoktrei.jpg[/IMG]

    #424729
    Avatar of lanation2b
    lanation2b
    Participant
    #424735
    Avatar of SrossPisey
    SrossPisey
    Participant

    GREAT! THANKS, lanation…. Muah, you a life save, thanks again

    Originally posted by lanation2b
    let us know how it turn out.

    http://www.khmerkromrecipes.com/recipes/recipe157.html

    http://www.google.com/search?hl=en&lr=&q=recipes+for+amok+trey/quote

    #424741
    Avatar of narizm
    narizm
    Participant

    I must say I’ve never tried it. I had my chance at a bonn we did for my dad’s side of the family when we were in Cambodia, but I was so full off the other dishes I never got to the amok.

    And it was right in front of me too!

    #424747
    Avatar of rumtum
    rumtum
    Participant

    ^^
    Look Yiam Yiam…that Amok Trei, but what is the white stuff on it?

    #424751
    Avatar of ksc598
    ksc598
    Participant

    its in my back yard…

    [i]Originally posted by Soriyachantrea[/i]
    It’s hard to find “slirk hnor” in the US but you can do it with banana leaves.
    [quote]
    [i]Originally posted by SrossPisey[/i]oh, slirk ey tov then……..Yisssssss,
    I seen people use that nung nah when i went to the temple last weekend. OK Mr. Odom, if you don’t know kindly give me the ingredients:P
    [quote]
    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    [/quote]

    #424757
    Avatar of saraiy-odom
    saraiy-odom
    Participant

    oh yeah! can you send some to Sross Pisey?
    she really needs it.

    [i]Originally posted by ksc598[/i]
    its in my back yard…
    [quote]
    [i]Originally posted by Soriyachantrea[/i]
    It’s hard to find “slirk hnor” in the US but you can do it with banana leaves.
    [quote]
    [i]Originally posted by SrossPisey[/i]oh, slirk ey tov then……..Yisssssss,
    I seen people use that nung nah when i went to the temple last weekend. OK Mr. Odom, if you don’t know kindly give me the ingredients:P
    [quote]
    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.

    [/quote]
    [/quote]

    #424763
    Avatar of SrossPisey
    SrossPisey
    Participant

    Hahaha- I think it’s too late to send it, I used the frozen package but I would rather have the fresh leaves…..but orkun huey nah Odom for asking ksc that:D

    Originally posted by saraiy-odom
    oh yeah! can you send some to Sross Pisey?
    she really needs it.

    [Message last modified 01-14-2006 12:19am by SrossPisey]

    #424770
    Avatar of Visasak
    Visasak
    Participant

    eya kron ber mean nor Mr.Odom!
    niss jes tver bong’em huey nirng jess tver mahope taed..
    who’s the lucky girl?

    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.
    [quote]
    [i]Originally posted by SrossPisey[/i]
    Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and streamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.

    Does anybody have the reciepes for this? Thanks

    [/quote]

    #424787
    Avatar of saraiy-odom
    saraiy-odom
    Participant

    has has has! reoung nirng kir trov huey bath
    taeh tous chea yang nah kor min poukaeh dol Visasak dell nah..

    [i]Originally posted by Visasak[/i]
    eya kron ber mean nor Mr.Odom!
    niss jes tver bong’em huey nirng jess tver mahope taed..
    who’s the lucky girl?
    [quote]
    [i]Originally posted by saraiy-odom[/i]
    yap mok mnek taed huey,
    Amok enah yok slirk jake mok kjorb nuss?
    keh jok slirk hnor nah.
    [quote]
    [i]Originally posted by SrossPisey[/i]
    Amok is a Cambodian curry which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and streamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.

    Does anybody have the reciepes for this? Thanks

    [/quote]
    [/quote]

    [Message last modified 01-15-2006 08:29pm by saraiy-odom]

    #424776
    Avatar of narizm
    narizm
    Participant

    [i]Originally posted by rumtum[/i]
    ^^
    Look Yiam Yiam…that Amok Trei, but what is the white stuff on it?

    I have no clue. I didn’t get to try it :(.

    #424781
    Avatar of SrossPisey
    SrossPisey
    Participant

    lanation2b- Thank you, it was delic.:D

    #424792
    Avatar of lanation2b
    lanation2b
    Participant

    awesome! which recipe did you used to make amok?

    [i]Originally posted by SrossPisey[/i]
    lanation2b- Thank you, it was delic.:D

    #424798
    Avatar of SrossPisey
    SrossPisey
    Participant

    The guys love it! — But i wouldnt make this every week though – too much work and i cut out some of the stuff they said to put but still comes out great.

    Amok Trey Fish Mousselline With Spicy Coconut Cream

    2 large banana leaves cut into 12 pieces 12cm — (2 to 3)
    square
    600 g barramundi perch or snapper fillets — skinned
    boned and
    cubed
    1/2 cup thick coconut milk
    1/2 cup coconut cream
    1 egg
    2 tablespoons fish sauce
    2 teaspoon sugar
    1/4 teaspoon freshly ground black pepper
    4 kaffir lime leaves finely shredded
    CURRY PASTE
    1 piece fresh galangal chopped — (3 cm)
    1 stem fresh lemon grass — soft inside part of
    bottom 10cm only sliced
    1 teaspoon grated kaffir lime or lemon rind
    5 dried red chillies — seeded if preferred
    cut into 2cm lengths soaked in hot water
    to soften
    1 teaspoon salt
    SUBSTITUTES
    Use water packed galangal or 3 teaspoons
    galangal powder instead of fresh
    Use 1 tablespoon crushed lemon grass
    rinsed and drained instead of fresh

    Soften the banana leaf squares in boiling water, or hold with tongs over a
    gas flame. Make a 3cm diagonal cut at each corner. Lift up and fold the
    edges to form a cup, stapling both sides of each corner to hold. Set aside.
    Make the curry paste by processing the curry paste ingredients in a food
    processor, forming a smooth paste, add a little of the coconut milk if
    needed to keep the mixture turning. Transfer to a small bowl. Place the
    fish in the food processor; pulse until finely ground. Add the coconut
    milk, coconut cream, egg, fish sauce, sugar, pepper and curry paste, and
    process to a smooth paste. Add the kaffir lime leaves and pulse two or
    three times to mix. Fill each banana leaf cup with the fish mixture. Place
    the cups in a two-tiered bamboo steamer. Place the steamer in a wok or on a
    rack in a large saucepan above boiling water. Steam over a high heat until
    cooked about 15 minutes, adding boiling water to the wok after 10 minutes.
    Serve hot or at room temperature.

    [i]Originally posted by lanation2b[/i]
    awesome! which recipe did you used to make amok?
    [quote]
    [i]Originally posted by SrossPisey[/i]
    lanation2b- Thank you, it was delic.:D

    [/quote]

    #424805
    Avatar of chanthida
    chanthida
    Participant

    kour oy jung nham dol huey

    [i]Originally posted by simoneek[/i]

    I had Amok Trei at Bopha Angkor Hotel. It’s the best Amok in Siem Reap.

    http://www.bopha-angkor.com/en/restaurant.html

    [IMG]http://img.photobucket.com/albums/v161/simoneek/cambodia/amoktrei.jpg[/IMG]

Viewing 30 posts - 1 through 30 (of 30 total)