Boat Ride on the River Quiet

“Eventually, all things merge into one, and a river runs through it.” (Norman Mclean)

Dateline: Kampot, Cambodia. Another sultry day in November. Working in my office with this for a view, I consider how the hardships of life on the road balance against moments like these..a jungly riverside, sweet scented breezes and the busy silence of nature at work.

The owner of the resort where I am parked wanders by with a bottle of fuel. “Going to take the boat out if you want to come for a ride,” he says.

Boat ride on the river quiet

Slick slippery boys

and swimming cows.

Khmer kids kayaking

The mirrored world of nature reflecting her beauty back at herself

God’s favourite colour green in every mutable shade…

Sunset witnessed in silence

The freeonline dictionary has this definition of the word ‘amok’ n “a state of murderous frenzy, originally observed among Malays”. There has to be a story behind the use of that word especially within the context of it being racially applied. More than likely some Britisher was interrupted during a meal of Amok by a riot somewhere in Malaysia and the resultant telegrams got all muddled up. Possibly the guy meant to say Amok off the menu, due to Malays rioting. Amok has to be one of my favourite words. For some reason the word has always appealed to me, one day I will use it with full poetic license and see where that gets me.

Anyway, say the word Amok here and you wont get a one way ride to the funny farm but a delicious mix of herbs and spices, coconut cream and fish all steamed in a banana leaf parcel. Something like palusami from the Pacific Islands but fishier.

Amok Trei

Serves 4

Ingredients

•1 Garlic Clove, chopped

•1 Red Onion, chopped

•5cm/2-inches fresh Root Galangal, chopped or 1/2 teasp Ground Galangal

•2 tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass

•½ teasp Ground Turmeric

•1 teasp Paprika

•2 tbsp Fish Sauce

•1 tbsp Sugar

•½ teasp salt

•1×400g/14oz tin Coconut Milk

•450g/1lb White Fish Fillets, e.g. (Catfish, Sole, Orange Roughy)

•4-8 Banana leaves (depending on size) or or 8 large Dark Green Cabbage Leaves

Directions

1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened.

4. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm/8-inches square.

5. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.

6. Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.

7. Steam the parcels for 1 hour.

8. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.

9. To serve – make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.

Image courtesy of Spicegasm, Recipe via Asia Recipe dot com

Kep is a coastal village in Cambodia that specialises in fresh seafood, quiet holidays and fresh seafood. One reason to go to Kep is simply to eat your way along the chain of restaurants along the waterside and hanging over the waterside that line the road to the crab market. It’s a mecca for sea foodies.

Crab baskets are pulled from the sea, swarming with crabs so fresh they will bite your finger but a quick stir fry with the locally grown Kampot pepper sorts them out in a hurry! Perfect weekend getaway from Phnom Penh, you can even do cooking classes in near by Kampot.