AMOK (Traditional Khmer Dish)

Amok Recipe

  • 5 tsp Senteurs d’Angkor amok spices
  • 25g sugar
  • Salt to taste
  • 30g fish sauce or soya sauce
  • 1 egg
  • 20g garlic (crushed)
  • 40g shallots
  • 600g coconut milk
  • 500g fish fillets, cut into chunks

In a bowl, mix amok spices, sugar, salt, fish sauce, egg, garlic and shallots. Add in the coconut milk. Put the fish fillets into the mixture and let set aside for around 15 mins. Then steam in a pot for ½ hour. Serve hot with rice.

KAMPOT PEPPER (Kampot Pepper Steak)

Kampot Pepper Steak Recipe

  • 30g Senteurs d’Angkor Kampot black pepper (crushed)
  • 4 x 200g beef steak
  • Olive Oil
  • Salt

Brush the steaks with olive oil. Rub on both sides with salt and Kampot black pepper. Let it marinate for 30 mins.
Heat a ridged griddle pan or frying pan until smoking. Fry the steaks, for 2-3 mins each side for medium rare or cook to your taste. Serve immediately. Kampot black pepper suits all kind of dishes and distinguishes itself in particular with beef, lamb and raw meat or used in marinates of game, pork and poultry.

KHMER CURRY (Traditional Khmer Dish)

Khmer Curry Recipe

  • 3 tsp Senteurs d’Angkor curry spices
  • 500g meat (chicken / beef / pork)
  • 1 litre coconut milk
  • 100g shallots (chopped)
  • 200g carrots
  • 400g potatoes
  • 100g green beans
  • 200g onions
  • Salt

Heat a glass of coconut milk, the curry spices & shallots in a saucepan for 10 mins. Add the meat and cook until the sauce thickens.
Add carrots, potatoes and cook for another 5 mins. Pour in the remaining coconut milk and cook until boiling. Add green beans and onions. Boil for approx. 20 mins. Add salt to taste.

LOK LAK (Famous Cambodian Dish)

Lok Lak Recipe

  • 5 tsp Senteurs d’Angkor lok lak spices
  • 700g beef (diced)
  • 2 tsp vegetable oil
  • 2 tsp soya sauce
  • 2 tsp ketchup
  • 1 tsp palm sugar or brown sugar
  • 5 cloves garlic (crushed)
  • 3 green limes

Marinate the beef with soya sauce, sugar and ketchup for 30 mins. Heat the vegetable oil in a wok or nonstick skillet. Saute garlic until golden brown. Add the marinated beef and continue to stir-fry for 5-7 mins.
For the dipping sauce : combine
lok lak spices with freshly squeezed lime juice into a sauce bowl.
Serve the beef with the dipping sauce, over lettuce leaves, sliced tomatoes, onions and cucumbers, accompanied with steam rice or French fries.

SATAY (To make a delicious skewer)

Satay Recipe

  • 5 tsp Senteurs d’Angkor satay spices
  • 700g chicken, pork or beef (diced)
  • 1 tsp vegetable oil
  • 2 tsp soya sauce
  • 150g coconut milk

In a bowl, mix satay spices, vegetable oil, soya sauce and coconut milk into a paste.
Marinate the meat with the paste for 30 mins.
Thread meat on to bamboo skewers. Grill for 2-3 mins each side, turn and baste often with the remaining paste.

Serve with rice or bread.

RED CHILI (To make a delicious skewer)

Red Chili Skewer Recipe


  • 1 tsp Senteurs d’Angkor red chili powder
  • 400g beef (sirloin or rump)(diced)
  • 1 pear
  • 1 spring onion (trimmed and cut into fine strips)
  • 3 cloves garlic (crushed)
  • 1 tsp sesame seeds
  • 1 tsp sesame oil
  • 3 tsp soya sauce
  • 1 tsp honey

Slice the beef as thinly as possible. Grate the pear and squeeze it. Pour the pear juice over spring onions, garlic, red chili powder, sesame seeds, sesame oil, soya sauce, honey and rub it into the beef.
Stir-fry the mixture until golden brown.
Serve hot with rice.


Lemongrass Soup Recipe

    • 4 tsp Senteurs d’Angkor lemongrass powder
    • ½ litre water
    • 500g shrimps (fish or chicken)
    • 2 tbsp fish sauce
    • 2 tbsp sugar
    • 3 tsp salt
    • 1 clove garlic (chopped)
    • 3 green limes
    • Fresh basil (chopped)

In a pot, boil water with garlic & lemongrass powder for 2 mins.
Add shrimps and let it boil for further 5 mins.
Season with fish sauce, sugar and salt.
Garnish with basil and squeeze of lime.

Serve hot with rice.


Cinnamon Cookies Recipe

      • 1 tsp Senteurs d’Angkor cinnamon powder
      • 200g butter
      • 200g sugar
      • A pinch of salt
      • A pinch of baking powder
      • 200g flour
      • 1 egg
      • 100g peanuts (peeled, roasted and coarsely chopped)

Place the softened butter, sugar, salt and cinnamon powder in a large mixing bowl and beat until pale and thick. Add the flour, baking powder, peanuts and egg into the butter mixture and keep stirring until they are thoroughly combined. Roll the dough into a log shape on a lightly floured work surface. Cut the dough into slices of 1cm thickness and place onto the baking tray lined with baking paper. Bake in a preheated oven, set at 170°C for 15 mins.


  • May 13, 2015 at 4:55 am

    This is such a delicious meal!


  • Jarmila October 15, 2015 at 4:19 pm

    Love AMOK! First tasted it while travelling in Cambodia. Made a note to self to buy the special blend of spices needed to make this delicious dish in Canada. Of course, in all our travel frenzy, the purchase was never made. Although I searched in many speciality stores back home, it wasn’t to be until I came across Senteurs D’Angkor that we could eat this meal once again. In pretty handwoven packaging, I had found the missing ingredient to cook AMOK. In fact it’s not just one ingredient, but rather a perfect mixture of 6 specific spices that create the aroma and the savory taste. Following the recipe on the Senteurs D’Angkor site, we felt like we were back in Siem Reap. Scrumptious and easy to make – when you have all that is needed! Thank you. 🙂


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