Mouthwatering Cambodian Vegetarian Amok – A Culinary Masterpiece
Experience the exotic flavors and rich textures of a vegetarian amok recipe inspired by traditional Cambodian cuisine. Discover how to make this mouthwatering dish at home for a unique culinary adventure.
Allergens
None, as long as no allergies to soy or coconut.
Ingredients
- 200g firm tofu 1 large onion, thinly sliced 2 cloves garlic, minced 1 tsp ground turmeric 1 cup coconut milk 1 cup bean sprouts 1/2 cup bamboo shoots, thinly sliced 1 red bell pepper, diced 2 tbsp vegetable oil Salt and pepper, to taste 10 cherry tomatoes, halved Fresh cilantro leaves, for garnish
Instructions
- Begin by pressing the tofu to remove excess water, then dice into small cubes. In a pan over medium heat, add vegetable oil and sauté the onions until they become translucent. Add garlic and turmeric, and cook for another minute. Combine diced tofu, coconut milk, cooked onion mixture, bean sprouts, bamboo shoots, bell pepper in a blender and blend until smooth. Season with salt and pepper to taste. Preheat oven to 350°F (175°C). Grease two individual ramekins or heatproof bowls. Pour the blended mixture into the prepared ramekins, leaving some space for expansion during baking. Bake in the preheated oven for 20 minutes, or until the tops turn golden brown and slightly crispy. Allow to cool for a few minutes before garnishing with halved cherry tomatoes and fresh cilantro leaves.
Chef’s Insight
Cambodian cuisine is all about balance, with a perfect blend of flavors and textures that will leave you craving for more.
Notes
This recipe is designed to be both visually stunning and packed with aromatic flavors for a complete sensory experience.