ผลต่างระหว่างรุ่นของ "อาม็อกเตร็ย"
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บรรทัด 4:
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| country = [[กัมพูชา]]<ref name="Gillan">{{cite magazine |last=Gillan |first=Audrey |title=Cambodia: the art of amok |url=https://www.nationalgeographic.co.uk/2017/09/cambodia-art-amok |date=7 September 2017 |magazine=[[National Geographic]] |accessdate=4 October 2019}}</ref><ref name="Dunston">{{cite web |last=Dunston |first=Lara |title=Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style |url=https://grantourismotravels.com/cambodian-fish-amok-recipe/ |website=Grantourismo Travels |accessdate=4 October 2019}}</ref><ref>{{cite web |title=Michelin-starred chef David Thompson explains his growing love for Cambodian cuisine |date=June 13, 2019 |url=https://www.aquaexpeditions.com/blog/dining/cambodian-cuisine-asia-underrated/ |publisher=Aqua Expeditions |accessdate=May 26, 2021 |quote=If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that’s because many elements of today’s Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries. (...) A dish that exemplifies Khmer influence, is fish amok, a steamed snakehead fish curry that is redolent of lemongrass, galangal and coconut aromas.}}</ref>
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