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Sampling Ant Larvae and Miniature Bananas in Siem Reap

By Susan Hack - 2013-04-16T12:52:24Z

Photograph by Susan Hack

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Amok

Cambodia's signature dish, amok, is a mixture of fish, chicken, or beef cooked with eggs, coconut cream, and kroeung, a paste of pestled lemon grass, turmeric, garlic, shallots, and several varieties of ginger. My favorite rendition: a silky soufflé textured snake fish amok, steamed in a nest of woven palm leaves and served in a coconut shell at The Sugar Palm (+844-063-964-838), a restaurant set in one of Siem Reap's last surviving traditional stilt houses. Served with pomelo salad and cold New Zealand Sauvignon Blanc, this was the standout meal of my trip.

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