On the menu at nearly every restaurant in Phnom Penh and Siem Reap, fish amok (a fish curry) might just be the national dish of Cambodia. It's traditionally served in a banana leaf or coconut, but those shells are hard to come by in the U.S. As such, my fish amok is an Americanized version of this classic, but it's still pretty special.
While I was in Phnom Penh, I bought some "amok" spice at the Russian Market.
But if you don't have a packet of amok spice, don't worry! You can make your own. You'll need:
--3 tsp. galangal root powder (order some here)
--3 tsp. lemongrass powder (order here)
--2 1/2 tsp. kaffir lime leaf powder (order here)
--1/2 tsp. garlic powder
If you already have your amok spice from Cambodia, you're ready to go. In 1979, the Concerts for the People of Kampuchea (in London) were benefits for Cambodia in the aftermath of the Khmer Rouge regime. Here's Elvis Costello & the Attractions' "The Imposter" from Concert for Kampuchea, a film that brought together a bunch of the performances from the Concerts for the People of Kampuchea. (Oh, how I love Elvis Costello.)
Ingredients:
--2 white fish filets (I used cod, but haddock or a similar fish would be just as tasty)
--3 tbsp. amok spice (if you're making your own with the ingredients I listed above, you've got exactly enough for this recipe)
--1/2 tsp. chili powder
--2 cans coconut milk
--1 c. water
--2 tsp. finely chopped fresh ginger
--1 tsp. key lime zest (the zest of about 3-4 key limes)
--about 1 1/2 tbsp. salt
--1/4 c. sweet chili sauce (you can use less if you like it less spicy)
--black pepper to taste
--3 c. steamed white rice
Before you begin, chop your fish filets into approximately 1" cubes and set aside.
In a saucepan, bring coconut milk, water, fresh ginger, and lime zest just to a boil. Reduce to a simmer and whisk in the amok spice and the chili powder. Add the sweet chili sauce, salt, and black pepper, continuing to whisk until combined.
Add your fish and simmer for about 8-10 minutes, or just until the fish is cooked through and flaky. Remove from heat and serve immediately over white rice. By the way, I reserve my "zested" key limes and squeeze the juice over the white rice before serving.
Now, if you ordered this dish in Cambodia, it would likely be a steamed curry served in a banana leaf. But this sounds like a pretty good alternative, right? Enjoy!
I love alfajores (who wouldn't?). The delicious combination of dulce de leche, toasted coconut, and cornmeal-style shortbread is almost too much to handle. So why not turn this delectable cookie into a larger dessert empanada? My thoughts, exactly.
These empanadas couldn't get much easier. Make your empanada dough, roll it out, fill it with dulce de leche, and top with a toasted coconut sugar.
It has nothing to do with South America or empanadas, but one of my superfluous summer goals for 2014 was to listen to more early Black Sabbath. I found their self-titled debut album on vinyl yesterday in Richmond at Steady Sounds, so here's "N.I.B.", live from Paris in 1970.
Ingredients:
For the dough:
--3/4 c. all-purpose flour
--1/2 c. yellow corn flour (not to be confused with cornstarch!)
--2 tbsp. granulated sugar
--1/2 c. butter, chopped and chilled
--1/4 c. ice water
--1 egg yolk
For the rest:
--1/4 c. turbinado sugar
--1/4 c. sweetened coconut
--1 egg, beaten
--1 jar dulce de leche
Preheat oven to 350 degrees F.
In a food processor (or in a bowl using a pastry blender), combine the dough ingredients. Immediately roll out onto a floured surface until the dough is about 1/8" thick. Cut the dough into circles with a diameter of approximately 6-8" (you can use a small plate or saucer to do this). Place the circles between parchment and chill in the fridge until you're ready to use them.
Now for the topping. In your food processor, combine 1/4 c. turbinado sugar and 1/4 c. sweetened coconut. Pulse the sugar and coconut mixture until it's very finely ground. Set aside.
Remove your empanada dough circles from the fridge and fill each with about 2 tbsp. dulce de leche on one side of the circle. Fold the dough over the dulce de leche filling, creating half moons. Now you need to seal the empanadas. To make a braided seal, or repulge, take a look at this short video. (*Note: if you're having trouble making the braided seal, you can pinch the edges firmly.)
Brush your egg wash over the tops of the empanadas and generously sprinkle your sugar and coconut mixture. On a parchment-lined baking sheet, place 6 empanadas at a time. Bake for approximately 25 minutes. If the crusts are turning golden, they're overdone. You only want the coconut to begin to toast before you take them out of the oven. When they're done, remove from oven and allow to cool before serving (the filling will be *extremely* hot!). Store in an airtight container.
