LOK LAK and AMOK TREI Recipe from CAMBODIA - Cooking with Kids

For our Cambodian cooking adventure, my four year old son helps me cook a royal Khmer fish curry mousse recipe steamed inside a banana leaf and a mouthwatering marinated beef stir fry served with a lime pepper dipping sauce.
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Amok Trei is essentially an aromatic fish curry steamed inside a banana leaf. It is often considered the National Dish of Cambodia.
The word "amok" means steamed and "trei" refers to fish. The fish usually used is goby, snakefish, or catfish. These are all freshwater fish that can be found in the lakes in Cambodia.
It's a time consuming dish, but I promise it tastes fit for a King!
The other dish is called Lok Lak and it's similar to a Vietnamese dish known as "shaking beef". In fact, a French chef from Vietnam is probably how this dish came to Cambodia.
The Khmer version is always served with a dipping sauce made from both lime and the very iconic Kampot Peppercorn, which grows in Cambodia. And it's usually topped with a fried egg.
RECIPE:
Recipes inspired by:
cambodiarecipe.com
AMOK TREI
INGREDIENTS:
Kroeung
1/2 stalk lemongrass sliced
1/2 tspn turmeric root chopped
1 tspn galangal chopped
1 makrut lime leaf (also known as kaffir lime leaf) chopped
3 cloves garlic minced
1 shallot minced
1 small dried chili
Fish Curry
1/2 pound firm white fish like snapper, cod, perch, or bass
1 tbspn vegetable oil
1/3 cup coconut milk
1/2 tspn palm sugar
1/2 tbspn fish sauce sliced into long pieces
2 makrut lime leaves (also known as makrut lime leaves) sliced
handful of spinach leaves sliced
salt to taste
banana leaves washed and dried
Garnish
coconut cream
1/4 red pepper cut into very small slices
INSTRUCTIONS
Kroeung
Add lemongrass, turmeric root, galangal, lime leaf, garlic, shallot and chili to mortar and pestle. Pound until blended and forms a paste.
Alternately, you can use a food processor but don't over pulse.
Banana Leaf Boats
Prior to making curry, wash and throughly dry banana leaves.
Cut a large circle out of the leaves and use toothpicks to create a boat or bowl to hold the curry in place.
Fish Curry
Heat oil over medium. Add kroeung and cook gently until aromatic.
Add coconut milk and bring to boil, stirring constantly.
Add palm sugar, fish sauce, salt, and sliced lime leaves, stirring constantly.
Add fish slices and stir gently. Cook for a minute or two - not allowing the fish to cook all the way through.
Steam
Place spinach slices into the bottom of the banana leaf boats.
Add fish curry on top of spinach.
Put boats into a steamer and steam on low heat for about 20 minutes.
Garnish
Remove from steamer and garnish each with a little bit of coconut cream and small slices of red pepper.
LOK LAK
Marinade
1 pound beef steak, cut into slices
2 tbspn oyster sauce
2 tbspn sugar
2 tbspn fish sauce
2 tbspn garlic minced
1 tbspn soy sauce
1/2 tspn kampot pepper, ground
Dipping Sauce
1 lime juiced
1 tspn kampot pepper, ground
1 tspn salt
1 tspn fish sauce
1 tspn palm sugar
1 tspn garlic paste
1 drop water
Salad and Garnish
3 tbspn vegetable oil
lettuce leaves
1 tomato sliced
1 cucumber sliced
4 eggs
INSTRUCTIONS
Marinade Meat
Mix together oyster sauce, sugar, fish sauce, soy sauce, minced garlic, and kampot pepper. Add steak slices and stir well to combine.
Refrigerate and marinade for a few hours.
Stir Fry
Heat 3 tbspn vegetable oil in a wok to medium high. Add meat and stir fry for 5-10 minutes.
Dipping Sauce
Mix together juice of one lime, kampot pepper, sea salt, fish sauce, palm sugar, garlic paste, and a drop or two of water. Mix well until all combined and sugar dissolves.
Serving
Serve meat on top of lettuce leaves with sliced tomatoes and cucumbers. Top with a fried egg.
Serve dipping sauce and white rice on the side.
TIMESTAMPS:
Introduction to Cambodia: 0:18
To jump straight to the cooking: 2:14
Amok Trei - 2:14
Kroeung - 2:24
Fish Curry: 3:36
Wrap and Steam: 4:04
Lok Lak: 5:16
Marinade: 5:16
Dipping Sauce: 6:46
Stir Fry: 7:23
Plating the Lok Lak: 7:56
Sam's Food Review: 7:00
Bonus Clip: 9:05
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