Cooking a dish from every country in the world in alphabetical order. The first Country in the letter C: Cambodia. On the menu today, Fish Amok (Coconut Fish Curry)… I did try.
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#cookingaroundtheworld #antichef #cambodia
Recipe and ingredients:
14 ounces coconut cream
3 tbsp Angkor California chili powder
3 fresh Makrut lime leaves finely julienned 1 leaf and minced the rest
3.5 oz Angkor Lemongrass Paste
5 eggs
½ tsp salt
1 tsp Angkor Thnot sugar
½ tsp fish sauce
1½ pounds catfish fillet sliced 1/3” x 2” thick
4 ounce collard greens remove stems & cut into bite size
1 Fresno chili de-seeded & thinly sliced
37 Comments
Hello Jamie, Cambodia here. All of us here on the farm outside of Angkor Wat gathered around and had a wonderful laugh at your Amok gone amok. Nice save!
Sorry, but that looked like slop😂
Jamie please please please do not ever cut anything on a pan or any metal surface, my soul is screaming watching that knife dull itself by the second
ai translation – no thanks i stop watching after 5 seconds
Jaime, you can just get a can of coconut cream. Reserve the top layer. Then stir in the rest of the can to homogenize it. Regular coconut milk from a Thai brand like Chao Koh or Mae Ploy will also have a thick layer of coconut cream settled at the top (unshaken). The Mae Ploy that says cream on the label has even more cream at the top. It is suppose to be all white with no gelatinous bits like the first can you had.
1:12 It would be funny if Jaime just had a cup of bay leaf tea there.
When I get coconut milk in my GreenChef meal kits, the milk comes in little juice box type cartons and are already solidified. They loosen up again in the heat but it would be so easy pour the clear stuff with those too. I think you prob could have found cat fish too if you kept looking. But besides cod I think filet of sole or red snapper would have been good substitutes also. This dish looks and sound delish. Good job sir. 👍🏼
Can’t wait for Colombia 🙌🏼
I think you were supposed to reserve part of the coagulated fat at the top of the coconut milk can.
Great job Jamie!!!! 👏👏👏~Cara
I fell in love with the food of Cambodia. But I didn't have to do the cooking, which probably helped with the culinary romance. I am in awe, Jamie, you continue to amaze with your international efforts. Hoping you will re-visit Canada, alphabetically speaking. After all, it's tourtiere season!
The silver fox jump makes me so happy 😁
❤
I'm sure you don't do it in this video. This is the 5 time I have added bay leaf and doubled it. Now I have to say I'm not driving.
So you decided to try a 1400 year old recipe, but substitute every ingredient. Dunno if I should block you now or wait another episode.
when you come to the letter E if you're considering making an Egyptian Dish, please don't make koshary .. it's not our national dish it's that dish that foreigners have when they visit egypt thinking that it is the national dish .. it's difficult to think of one dish as the national dish because Egypt is huge and every part of it has their own dish and many different ways to make it .. for my city it's a dish called " molokhia bel aranib" or as translated molokhia stew with rabbit meat .. molokhia is a type of jute leaves, it's not very easy to make but not complex either but very very tasty
Thank you for this video. Im Cambodian and I feel so happy seeing this video. Our food is starting to get well known and more people are starting to know about our country. Thank you for promoting our culture ❤🇰🇭
Yum!
Great series! You almost broke my brain. Eggs in curry? I know there is an egg curry, but I've never seen eggs in a custard added to curry. It makes me want to vomit to think of it. You always blow my mind the way you see things through to the end. I admire you for that.
Congrats on saving the recipe! So much food goes to waste, that it's refreshing to see someone doing their best to save a dish even though things didn't go as expected. Looking forward to Chile!
King Biran the Broken, first of his name.
Why eat catfish it tastes horrible
My favorite cooking channel! ❤ Love you chef!
I feel like lime leaves would taste great in lemonade
Hello, im from north macedonia and i suggest you make PASTRMAJLIJA (pastrmayliya) when you get to it. Its a staple over here!
Doesn't buy the right coconut cream can; doesn't read the recipe; doesn't cut the fish into small pieces; doesn't look up catfish to find out it's basa fillets available everywhere.
I'm sooo tired …
I genuinely curious, what does Amok-trey even mean in Khmer language? Because it’s sounds like and looks like they’re ripping off their neighbors dish which called Hor-mok. However, the name Hor-mok in their neighbors language has its own meaning on their own and explains the way that this dish cooked. Hor means to wrap and mok means to cover( in ember). This is how the dish usually prepared before the Chinese introduced steaming method.
your video ran "a-mock"
As a lowly home cook, just trying to immerse myself in the kitchen…
I absolutely LOVE, respect, and above all admire your commitment to finishing a dish, trying to save a dish, or at least, not wasting the ingredients.
I just watched the "Jelly Roll French Cake" video prior to this, and we all know that video tested Jamie's patience.
Jamie! Please consider making Biscuits and Gravy.
Two (or one split) warm fresh southern style biscuits with peppery sausage gravy on top. Serve with some eggs as you like them and some hash browns if you nasty.
Soooooo good
Cambodia dishes my ass just a copy paste version of thai dishes call homok Cambodian love to claim everything they 🤡
The phone beeps three times and you finally answer it. Never tell us what it was about. But you don't edit it out. Never knew this episode was about curry with a side of Easter eggs….
"I couldn't find catfish, so here's a whole cod fillet."
😂😂😂😂
Nice save, Jamie, but I would have thought that fish was tremendously overcooked after all that time. Still, watching you feed a whole fish to the Silver Fox was a hoot!
Does anyone else hold their breath until the "Silver Fox" hop?😂😂
I know it will be ages, but for Finland I would honestly recommend poronkäristys, which means frizzled reindeer. You take some frozen reindeer meat and let it defrost a bit (around to -6 celsius) then you take, a sharp, sturdy knife and carve out 1-2 mm thick small slices. You fry them up in butter with some salt, pepper and perhaps some onion and enjoy with mashed potatoes and some lingonberries smashed up with sugar. It's a really simple yet delicious dish. I'm a vegetarian, but if I had to eat one meat dish I would pick that. I think reindeer would very much be a novelty to you and not something enjoyed often over there. It's honestly my favourite game meat.
Im sorry for commenting before finishing a video but i thought i would chip in my two piece on authenticity of recipes for other cultures. When i cook chinese recipes for example, u will find 20 billion ways to cook the same dish because at the end of the day, home cooks do what they can with what they have. So there is a TON of variety. With south east asian cooking for example, its really less about the recipe in my opinion and more about cooking techniques and principles, u will get worse for a while before u can get better! I found the easiest (as a chinese person w little language proficiency and relearning culture) its good to compare a few recipes and find whats in common and then try to think what is the key thing u need to achieve w step X. Thats why it does help to look up videos too before u start so u can see how cookin methods vary in different cultures!