Wednesday, February 23, 2011

Lok Lak - Cambodian cuisine

I love to travel, see new places, experience different cultures and of course eat local food.  Before I came to England my girlfriend Nicole and I traveled for 2 months in South East Asia.  One of the countries on the trip was Cambodia.  We went during the rainy season but it wasn't all that bad, just a down pour for about 10-15 minutes cooling things off for a bit.  There were beautiful old temples all over.  Of course when you go to a country where tourism is a source of income to some people the hagglers come out trying to sell you a book or map of the temples which is usually way over priced.  But to me it's all about the experience and they are just trying to make a living. 
There is lots of history there as well with the Khmer Rouge regime which were most known for carrying out genocide.  We visited many of the killing fields on our trip and it was quite disturbing at times.  But overall Cambodia was a really nice place and I thoroughly enjoyed my time there and would love to go back.

The people were really friendly -
 The tuk-tuks were fun and scary
And the food was delicious!!

This is all leading somewhere I swear.  One of the dishes I really liked while there was called Lok Lak.  It is a very simple meal of meat and rice but packed with some great flavors.  So here it is...

Beef Lok Lak
300 grams of beef cut into strips (I used a sirloin and rib eye)
1 medium onion sliced into wedges
1 tbsp EVOO

3 cloves garlic minced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
1 tbsp ketchup
1 tsp fresh cracked black pepper
1 tbsp lemon juice

Pepper Sauce
1/2 lime juiced
1 garlic clove minced
1 tsp fresh cracked black pepper
pinch of salt
pinch of sugar

In a medium sized bowl mix all the ingredients of the marinade.  Add the beef strips making sure each piece is coated and let sit for 45-60 minutes. 
While the flavors are getting to know each other, whip up the pepper sauce.  Throw all the ingredients in a small bowl and give a mix, set aside.

Heat the EVOO in a sauce pan, add the onions and cook for 2 minutes.  Add the beef and marinade to the onions cooking for 5 minutes or so depending on how you well done you like it.  Remove from heat and let sit for a couple minutes to thicken.
Serve over a bed of lettuce and a side of rice with the pepper sauce.  Sliced cucumbers could also be added as a garnish.

1 comment:

  1. What an interesting place to visit! This dish does look flavorful and delicious. Love the sound of the pepper sauce - never had anything so peppery before - would love to try it!