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

Marinade
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.

Rack of Lamb with Parsnip Puree

I was at the butcher the other day and noticed a rack of lamb just laying there waiting to be consumed.  I've never made one before but they always look really good so I decided to give it a whirl.  I've found really good recipes from this website and decided to use it again for some recommendations on a tasty rack.  After a quick search, this recipe came up and got great reviews and also looked good. I've also added a parsnip puree and roasted carrots as a side.

Here's what goes in -
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

3 Parsnips quartered
200mL single (or double cream)
4 medium carrots quartered

Preheat oven to 450 degrees F and move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.  Set aside

  

Season the rack all over with S+P.  Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes on all sides.  Set aside for a few minutes. Brush rack of lamb with the mustard, then with your hand pat the bread crumb mixture until evenly coated.

Place the lamb in a roasting tray and place in the preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. 

While the lamb is in the oven place the parsnips, cream, and a little seasoning into a saucepan and bring to a boil, reduce the heat and simmer for 5-10 minutes or until they are fork tender.  Place in a food processor with some of the cream and whiz it up.  Add a little at a time because you don't want it too soupy.  If you don't have a food processor you could easily mash by hand or an electric mixer.  I used my smoothie maker which worked just fine.  Eat plain or top with fresh chopped parsley.

Toss the carrots in olive oil, salt and pepper and place in the oven for about 15-20 minutes depending on how done you like them.


Here is the final product -

Basil Pesto with Home Made Pasta

I remember the first time my taste buds had the pleasure of indulging in such goodness.  Coming from an Italian back round on my mom's side she had introduced me to these wonderful ingredients at a young age.  Pesto in my opinion fairly easy to make.  I've tried store bought stuff before and it was disgusting, plus there is usually other "stuff" in it.  The basic ingredients for a basil pesto are -

2 tbsp of pine nuts
3-4 garlic cloves
About 2 handfuls of fresh basil leaves
2 tbsp of grated Parmesan cheese
Dash of salt
100mL (a little less than a half cup {.42 cup to be exact}) of extra virgin olive oil, or plain olive oil.

Toast and roughly chop the pine nuts.  Finely chop the garlic.  Roughly chop the basil leaves. 

 

I use a pestle and mortar but a food processor could be used as well making it easier but taking the fun out, plus they didn't have those fancy machines back then.  I also get a level of satisfaction doing it the old fashioned way.  Add the basil leaves, pine nuts, garlic and salt to the mortar.  Using the pestle start to grind away until it forms a paste like substance.  Add the parmesan cheese and grind until incorporated.  Slowly add the oil and mix together.  Presto you have pesto!!

I also like to make my own pasta from scratch.  It's fun, tastes good and it's easy!  I buy pasta flour here in England but you could use AP flour (I personally thought the pasta was a little heavy with it though).   Another alternative is 00 flour.  

250-300g of flour (about 2.5 cups)

3 eggs

Make a well in the center of the flour and add the eggs.  Beat with fork gradually pulling in flour.  After it begins to come together some, start kneading it by hand.  

Knead for 5 minutes or so working it with your hands to develop the gluten in the flour.   Your pasta will be ready when it starts to feel smooth and silky instead of rough and floury.  Wrap it in cling film and set in the fridge for 30 minutes.  

Now you're ready to roll it out.  I do it the old school Italian way using a rolling pin, but a pasta machine could also be used.  Cut the dough in half so it's easier to roll, sprinkle some flour on the counter and rolling pin and then get down to business.  Roll, rotate, flip, roll, rotate, and repeat a bunch of times (add a little flour if it begins to stick).  I try to roll my dough into a circle or close to.  How thin you may ask?  Well I just eye it really, though it is pretty thin - enough to see the counter through it.  Once rolled out, fold it in half 5 times or so.  Cut into strips depending how wide you want them.  

Bring a large pot of salted water to a boil and cook the pasta in batches.  Once it rises to the surface, remove with a slotted spoon. 

Now that everything is prepared, time to throw it all together.  I sauteed up some shrimp in EVOO and garlic for my protein.  Another good alternative is chicken.  Place the pasta in a bowl, add the shrimp and pesto and toss together making sure the pesto is evenly distributed.  Sprinkle with more parmesan cheese if desired.  

BUON APPETITO!