“Exquisite Cambodian Vegan Amok Recipe: A Heavenly Sensory Experience”

Allergens

Soy (in tamari or soy sauce)

Ingredients

• 1 cup firm tofu, cubed 2 cups coconut milk 1/2 cup lemongrass, thinly sliced 1/4 cup shallots, chopped 1/4 cup galangal, grated 1/4 cup kaffir lime leaves, torn 3 tbsp tamari or soy sauce 2 tbsp palm sugar, grated 1 tsp salt 1 tsp black pepper, ground 2 cups spinach, chopped

Instructions

1. In a large pan over medium heat, combine tofu, coconut milk, lemongrass, shallots, galangal, kaffir lime leaves, tamari or soy sauce, palm sugar, salt, and black pepper. Stir well and cook for 10 minutes. Add the spinach and cook for another 5 minutes until wilted. Remove from heat. Allow the mixture to cool slightly before transferring it to a food processor or blender. Blend until smooth and creamy, with a velvety texture. Transfer the blend back into the pan over low heat and cook for another 5 minutes to thicken. Serve hot in individual bowls, garnished with fresh spinach leaves and lemongrass sprigs.

Chef’s Insight

This dish highlights the perfect harmony of flavors found in Cambodian cuisine, making it a delightful vegan option for any dinner party

Notes

Use fresh ingredients for the best flavor; adjust seasonings to taste