How to Prepare Cambodian Food: AMOK
Snake-headed fish, lemon grass, galangal, turmeric, garlic, dried paprika, salt, fish sauce, kaffir lime leaves or kaffir lime skin, Nhor (morinda citrifolia) leaves, mature coconut, Prahok (fish paste).
Remove the bones from the fish and slice it thinly. Mix the lemon grass, galangal, turmeric, garlic, dried paprika and salt together in a mortar and crush with a pestle until it becomes a fine powder. Place the powder into a pan along with the fish. Squeeze the coconut and pour the coconut milk into the pan. Take a little Prahok, chop it finely, and blend it with the mixed ingredients.
Pour the fish sauce onto the fish and stir until the fish meat has turned into fine small bits and the coconut milk is thick. Chop the nhor leaves into short pieces and put them on the banana leaves. Put the mixed ingredients on top of the nhor leaves on the banana leaves and wrap them up. Use coconut leaf stalks to pin the wrapped mixed ingredients into a package. Finally, steam and cook them in a Lan Sin (a Chinese steaming utensil).