Cambodian Dinner Feast: Gluten-Free Amok Trei & Stir-Fried Morning Glory

Allergens

Contains no common allergens unless specified.

Ingredients

• For Amok Trei: 400g firm tofu, diced 200g fish paste (fish meat ground into a paste) 1 cup coconut milk 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon shrimp paste Salt and sugar to taste 2 tablespoons vegetable oil For Stir
• Fried Morning Glory: 200g morning glory (water spinach), chopped 3 cloves garlic, minced 1 tablespoon vegetable oil Salt to taste 1 tablespoon tamarind juice 1 teaspoon fish sauce

Instructions

1. For Amok Trei:
2. In a large bowl, combine fish paste, diced tofu, onion, garlic, shrimp paste, salt, and sugar. Mix well and set aside.
3. In a pan, heat oil over medium heat. Add the fish mixture and cook for 5 minutes, stirring occasionally.
4. Gradually add coconut milk, stirring continuously until the sauce thickens. Remove from heat and let it cool. For Stir Fried Morning Glory:
5. In a pan, heat oil over medium heat. Add garlic and sauté for 1 minute.
6. Add morning glory and cook for 3 minutes or until wilted. Season with salt, tamarind juice, and fish sauce. Cook for another 1 2 minutes. Remove from heat.

Chef’s Insight

The balance of flavors in Cambodian cuisine is truly unique, with a harmony of sweet, sour, and savory elements that come together to create an unforgettable dining experience.

Notes

For a gluten-free meal, ensure all ingredients are certified gluten-free.