A-Mok

+ Ingredient
    - 500g catfish
    - 1 cup coconut cream
    - 1 cup coconut milk
    - 1 egg

+ Kroeung
   - 4-5 dried red chill, soaked, drained and chopped into paste
   - 4 garlic cloves
   - 2 shallots
   - 2 tbsp lemon grass stalk, sliced thinly
   - 1 tsp galangal, cut small
   - 1/4 zest of kaffir lime leaf
   - 1 tsp salt
   - 1 tbsp sugar
   - 1 tsp kapi
   - 1 tbsp fish sauce
   - 10 of kaffir lime leaves
   - 2 fresh red chillies for garnishing
   - 100g young nhor leaves, sliced about 0.5 cm stripe
   - 3 ripe coconuts to keep the mixture.

+ Method
   To make the kroeung by pounding lemon grass stalk, galangal and zest of kaffir lime first in a clay mortar the follow garlic and shallot continue to pound when it's fine add dried red chill past into and mix well.

   Bone catfish and slice a little bit thick and set aside. Wash and slice nhor leaves about 0.5cm stripe.Fresh red chill is sliced into small stripe for garnishing.

  Remove the kroeung form a clay mortar to a big bowl then pound coconut cream, coconut milk, but save a bit of coconut cream for a garnish, and sliced catfish, egg, fish sauce, salt, sugar and kapi stir well about 5-7 minute dissolve.

  Finally, put nhor leaf sliced in to the ripe coconut first next add mixture and drizzle the rest coconut cream on top then garnish with fresh red chill stripe and bring it to steam about 20-30 minute or untill coked.

How to make a ripe coconut cup:
Peeling ripe coconut, polish well, then use a saw and cut1/4 of its top as picture below. Discard the juice and clean well.

A-mok is considered a delicious dish. it's not only popular for local people but also for oversea travelers.