1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="kFTX2MNqCx"><a href="https://marcwiner.com/zh-hant/gaomian-yu-amok/">正宗高棉魚阿莫克</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/gaomian-yu-amok/embed/#?secret=kFTX2MNqCx" width="600" height="338" title="正宗高棉魚阿莫克 — Marc Winer" data-secret="kFTX2MNqCx" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2024/12/Poisson-amok-en-tete-750x563.jpg600450高棉料理在法國正逐漸成為風潮，這很大程度要歸功於柬埔寨僑民逐漸走出幕後，更積極地為自己的文化發聲並加以推廣。https://marcwiner.com/zh-hant/gaomian-yu-amok/zh-hant道地高棉魚肉阿莫克柬埔寨高棉主菜2020402人份150 毫升 椰奶2 雞蛋 (打散)300 公克 鱈魚或其他白肉魚 (切成 3 公分大小的方塊)1 把 新鮮香菜 (粗切)8 公分 南薑 (去皮，粗切)6 瓣 大蒜 (去皮，粗切)12 片 卡菲爾萊姆葉 (粗切)2 萊姆 (只取汁與皮屑)7 紅蔥頭 (粗切)2 乾紅辣椒 (泡軟)2 茶匙 薑黃2 大匙 棕櫚糖1 大匙 布拉霍克魚醬 (或其他亞洲魚醬膏)1 大匙 中性油 (煸炒用)11https://marcwiner.com/wp-content/uploads/2024/12/Poisson-amok-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400