The food that convinced me to take a cooking class was "LokLak," a French inspired Khmer dish. This recipe comes straight from the cookbook I was given by Coconut restaurant. There are quite a few ingredients; however, when done right, it is a phenomenal dish! I've had both beef and chicken LokLak, and I slightly prefer the chicken variation. However, this is all subjective, so use whatever kind of meat you prefer. Makes six servings.
Beef Tenderloin or Chicken (1000 grams)
Cooking Oil (6 Tbs)
Soy Sauce (4 Tbs)
Oyster Sauce (6 Tbs)
Salt (1-1/3 Tbs)
Chicken Powder (2 Tbs)
Sugar (6 Tbs)
Ketchup (6 Tbs)
Pepper Powder (1-1/3 Tbs)
Chili Sauce (6 Tbs)
Lime Juice (3 Tbs)
1 Egg (optional)
1) First, prepare the beef/chicken and sauce. Clean the beef/chicken and cut into cubes. Then add soy sauce, oyster sauce, ketchup, chili sauce, 1/3 of a tablespoon of salt (not all of it!), 1 tablespoon of chicken powder (not all of it!), 3 tablespoons of sugar (not all of it!), and 1/3 of a tablespoon of pepper powder (not all of it!). Mix it all together with the beef/chicken, and stir for 5 minutes.
2) Fry it with the oil and chopped garlic in a pan.
3) Make the LolLak sauce. Mix the lime juice, and remaining salt, pepper powder, sugar, and chicken powder together.
4) Prepare vegetables and steamed rice (read step #5).
5) Serve it like in the picture above: Beef/chicken and sauce on one plate, garnished with vegetables. Steamed rice on another. LokLak sauce in a small, separate dish. I'd highly recommend frying an egg and putting it on top. It's aesthetically pleasing, and tastes delicious!
So there you have it, a great recipe for LokLak! Enjoy.
My name is Yonah Paley. I quit my job in the United States to travel. I also write music and do photography. As I backpack across the world, I share stories, philosophy, and travel tips.