Just around the corner from Libations, down Road 2 1/2, was an laid back restaurant with only a couple of customer keeping it open. The floor seating, ambient music and lightly at About the World was both inviting and enticing, but we were reluctant to take a seat on a red-checked gingham cushion if they were about to close. But the owner ushered us in and we folded ourselves onto the floor, and turned on our our cell phones to read the menu by.
Surprisingly enough, we were nearly two weeks into our Cambodia trip and we hadn’t yet tasted the traditional Fish Amok, which is a steamed curried fish coated in thick coconut milk, and baked in a banana leaf folded to create a cup. Each restaurant tweaks their recipe slightly, and as we were still reeling from the river trip earlier in the day, we opted instead for a Vegetable Amok instead.
Our Amok consisted of a collection of vegetables, including potatoes, carrots and onion, all coated in a thick Amok sauce, there was an undercurrent of coconut, but the prevailing flavor was citrus. At our cookery class the next day we were surprised to discover that the flavor we thought was lemongrass, was supplemented by Kaffir lime leaves, which is a staple in South East Asian cooking.
The whole dish is vaguely warming, but is mildly spicy. It gets it’s primary kick from the robust fusion of spices, which along with lemongrass and kaffir lime, includes fresh Tumeric root, and Galangal, which looks similar to ginger.
The many travelers who have complained that Cambodian food is dull compared to Thailand and Vietnam, just haven’t experienced a well-formulated Amok. Yes it is missing that might kick of spicy Thai curries, but the depth of flavor it gets from the layering of locally sourced spices would get the most reluctant taste buds dancing at a disco.
I image About the World is busier earlier in the evening, because the food was fresh and the owner was welcoming and friendly. We went back two nights in a row to eat the Amok … it was that delicious.
On the third night we decided to branch out and explore a different part of Battambang, and ended up devoring a spicy curry, accompanied by an aromatic garlic Nan, which was light and crispy and dripping with flavor.
If you visit #Cambodia without eating Amok ... you've just had a wasted trip! Find out where we ate the most delicious version in #Battambang Share on X
Flashpacking through Cambodia
Flashpacking through Cambodia: For Baby Boomers on a Budget is my latest Roving Jay travel guide full of travel tips, advice, and sample itineraries for flash packers who want the back packing experience without foregoing some of life’s creature comforts – like a comfortable bed, a hot shower, free wi-fi, and somewhere to plug your electric toothbrush in.
I spent almost three months backpacking around Cambodia in 2017/2018 to research this travel guide, and I share insights and first hand knowledge of tourist traps and off-the-beaten-path discoveries. We ate street food, drank 50c beers, and travelled by train, bus, minivan and tuktuk to identify the best ways to get from A to B.
If you’d like to receive a free Review Copy ahead of the general public release, please click here.
Here’s my Cambodia posts on this blog:
- Cambodia Visa and Arrival at Siem Reap Airport
- Cambodia: How to Avoid the Crowds at Angkor Wat
- Filling up your scooter in Cambodia
- The Best Tasting Street Food in Siem Reap
- Angkor Wat at Dawn: Is it worth it?
- Come face to face with Angkor Thom’s Bayon
- Good vs. Evil at Angkor Thom’s Impressive Southern Gate
- The Baphuon Temple and the Terrace of the Elephants at Angkor Thom
- Visiting Siem Reap’s War Museum
- Where to Stay in Siem Reap
- Visiting Siem Reap’s Markets
- Give your taste buds a disco at Siem Reap Night Market
- Responsible Tourism at Joe to Go in Siem Reap
- What to See and Do in Siem Reap
- Which Siem Reap Floating Village should you visit?
- Memorable Boat Trip from Siem Reap to Battambang
- Libations and Bric-a-Brac tempt our purse strings in Battambang
- Vegetable Amok at About the World Restaurant in Battambang
- Cooking Classes at Nary’s Kitchen Battambang
- Pomme Bar, Restaurant and Hostel, at the Core of the new Battambang
- An educational trip around Battambang’s Central Market
- Sightseeing and things to do in Battambang Cambodia
- Bayon VIP Bus from Battambang to Phnom Penh Cambodia
- Exploring Phnom Penh’s 172nd Street in the dark
- The challenge of wandering Phnom Penh’s streets
- A visit to Phnom Penh’s Central Market
- Exploring Phnom Penh’s Markets
- Phnom Penh Photo Diary
- Tops sights to see in Phnom Penh
- Touring S-21 Security Prison (Tuol Sleng Museum Phnom Penh)
- A reflective visit to The Killing Fields
- Taking a train from Phnom Penh to Sihanoukville
- The majesty of Otres Beach sunsets
- Our Workaway Gig at Otres Beach Market Cambodia
- Working Away to make Cambodian Bagels
- Cambodia Pastry Wars: The Battle of the Quiche
- Our Cambodia workaway gig renovating a market stall
- Unwind on Cambodia’s Koh Ta Kiev Island
- Cambodian Beach Massage and Grilled Seafood
- Building Community during our Cambodian Workaway
- Gecko Village in Kampot Cambodia – a Photo Essay
- Christmas Eve in Kampot
- more coming
That traditional Amok looks and sounds delicious! Coconut milk and lemongrass are my favourite ingredients! Thai food is definitely my favourite cuisine, but I will have to check out this Amok!
I love Thai curries … the red ones are my favourite … you can’t beat the mix of spicy and sweet. Love it! <3
Amok definitely sounds like a dish I would enjoy. I love curries, and one with Keffir lime leaves sounds incredible. It is saying a lot that you went two nights in a row for the same dish at the same restaurant.
I hadn’t heard of Keffier lime leaves before .. but now that I’ve discovered them, I see them popping up everywhere, in receipts on TV, and blogs. But isn’t that always the way? Something pops into your consciousness, and then it’s everywhere.
The aroma of kaffir lime with lemongrass and galangal is so inviting and I do miss a good bowl Amok!. You are absolutely correct – Vietnamese food is different but it is uniquely tasty with its fresh local ingredients and not overly spicy.
The trick is just the abundance of fresh ingredients… that works every time, no matter what you’re eating.
Nothing like am awesome food tip for your travels. Thank you. Won’t forget this one.
I love researching places online before I travel to a place, but a personal/local recommendation is always a good bet. Because you find out about places that maybe don’t have much of an internet presence.
That vegetable amok sure looks delicious! It reminds me of Thai curries that have coconut and lemongrass. Those are my favorite ingredients. Nothing is as inviting like hot curries and rice 🙂
I’d happily eat curries from this part of the world every night. The delicate balance of flavours is always delicious … I never get tired of those ingredients so prevalent in Asian cooking.
I love the name “amok” for a dish. It makes it sound like a crazy combination of foods. So understood how you would describe it as a layering of spices. It sounds like About the World offered a great version of “amok”. Although I am not sure I would ever get back up if I sat at those tables!
I didn’t think of that … but yes, the vegetables were running amok in our dish to delicious results! 🙂
I haven’t heard about Amok until now. I would love to taste this dish when I visit Cambodia.
You have to try it at least once when you’re there. The recipe differs a lot between regions, so each experience will be slightly different.
Amok was my favourite dish in Cambodia. Loved the fish amok, never tried the vegetable version, that sounds more me than the fish one. I’ll have to return, oh wait I cant !!
We didn’t eat it often enough. But each time we did we compared it to the About the World version.
Around the world restaurant really has rustic vibes. Being vegetarian, I would relish this Vegetable Amok. I have never tried Cambodian food before but now getting interested in this dish. Looks like it has many flavors. I love galangal and turmeric flavors and therefore this dish would surely win my tastebuds.
Rustic with a very gracious host. We never would have found this place without the personal recommendation.