Beef lok lak is cooked in a modified oyster sauce and served with a salt, pepper and lime juice dressing. It is typically accompanied by steamed rice.
Banana flower salad with steamed chicken, served in a banana flower petal. The sweet, salty and tart dressing can also used for green papaya or green mango salads.
Fish amok, steamed in banana leaf, is a Cambodian specialty, often served with rice. It doesn't look like much here, but the combination of ginger, turmeric, shallots, chili and coconut milk can't be beat. Amok can also be made with chicken, prawns or tofu.