One of the most celebrated dishes in Cambodia is steamed curry, called amok(អាម៉ុក). While the dish commonly features fish, this recipe instead uses wing bean and bamboo shoot. Steaming keeps the curry moist and holds in delicious and healthy oils.
To make amok, first prepare curry mixture and banana leaf parcels. Pound ingredients for curry paste, then add coconut milk. Fold banana leaf, corner by corner, bringing two corners together on each side. Pin the corners together with a bamboo pin or small skewer.
Place wing bean and bamboo shoot in banana leaf parcels and add curry mixture and kaffir lime leaf. Then steam about 20 minutes.
Once it has been steamed, it just needs herbs and lime juice. Amok is best served with plenty of rice, to soak up the curry.
If you want to make something similar, try this bamboo shoot mok recipe for a similar dish with Lao flavors.
2 clove garlic
2 bird’s eye chili
1 tsp salt
1 stalk lemongrass
2 thumb turmeric
1 tablet palm sugar
2 cup coconut cream or coconut milk
1 bamboo shoot, prepared
20 wing bean or long bean or snow pea
8 kaffir lime leaf
• combine bird’s eye chili, lemongrass, turmeric, salt, garlic, shallot, palm sugar
• add coconut cream
• place bamboo shoot, wing bean, kaffir lime leaf into banana leaf parcel
• add coconut milk mixture
• steam about 20 minutes