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. Ingredients: 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) Chopped Garlic Lettuce Onion Tomato Steamed Rice 1 Egg (optional) Steps: 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.
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AuthorMy name is Yonah Paley. I quit my job in the United States to travel. I also write movies and do photography. As I backpack across the world, I share stories, philosophy, and travel tips. Archives
December 2019
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