Three Layer Cake

Amok

Amok is a traditional Khmer fish curry which is steamed, creating a texture that is solid and yet moist.

(Editor's Note:  If this looks too complicated or you can't find the ingredients, visit Bopha Devi directly and get tips from Chan Uoy, its owner.) 

Ingredients

• 400 g fish fillet
• ¾ cup coconut cream
• 2 cups coconut milk
• 1 egg, beaten
  

Kroeung:

• 2 dried red chillies, soaked, drained and chopped into a paste
• 3 cloves garlic
• 2 tablespoon galangal, cut small
• 1 tablespoon lemongrass stalk
• Zest of ¼ kaffir lime
• 1 teaspoon salt

• 300 g silver beet leaves
• 1 tablespoon fish sauce
• 3 tablespoons kaffir lime leaves, thinly sliced
• 3 cayenne peppers

• Banana leaves to make cups

First, make the kroeung, then slice the fish fillet thinly and set aside.  Remove the green of the silver beet from stalk; slice the kaffir lime leaves and cayenne peppers thinly.

Stir the kroeung into one cup of coconut milk, and when it has dissolved add the egg, fish sauce and sliced fish.  Then add the remaining coconut milk and mix well. 

Make the banana leaf cups, and then put the silver beet leaves in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist.  Before serving, top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

How to make banana leaf cups:
 

First, clean the leaves with a wet cloth, then dip them into boiling water so they are soft and do not crack when being shaped.

Cut circles 25cm in diameter and place two together.  This is important, as one leaf is not strong enough to hold the mixture. 

Make a square in the middle of the circle, this will be the bottom of the cup.

Then, put a thumb on one right angle of the square and pull up two sides, tucking in the fold, and pinning together with a tiny bamboo stick.  Then move to the next right and repeat.  Continue until all four sides of the cup are held together.