Amok is a Cambodia curry which is steamed instead of boiled and is boiled, but moist. Traditionally, there are two types of Amok: one cooked with fish and steamed in banana leaf cups, simply known as Amok, while the other, made from snails steamed in their shells, is known as Amok chouk ...
Mos of foreigners know Cambodia because of Angkor Wat and some of them know by food it's have PROHOK or AMOK. One of foreigner said he finally he said he can't forget that taste because it was wonderful taste that he never try. This point that can show up where is Cambodia by food and Temple.
As we know foreigners know Cambodia by ANGKOR WAT and our food.

There is some of Ingredients of AMOK:

• 400g catfish (or any meaty fish)
• ¾ cup coconut cream
• 2 cups coconut milk
• 1 egg, beaten
• 2 dried red chillies, soaked, drained and chopped into a paste
• 3 cloves garlic
• 2 tbsp galangal, cut small (least or more it up to your favorite )
  
• 1 tbsp lemon grass stalk
• zest of ¼ kaffir lime (least or more it up to your favorite )
• 1 tsp salt
• 1 tbsp kapi
• 300g young nhor leaves (least or more it up to your favorite )
  
• 1 tbsp fish sauce
• 3 tbsp kaffir lime leaves, sliced thinly
• 3 cayenne peppers
• banana leaves to make cups
  Written by : Sok Kheang.