- July 21, 2019 9:52 AM
- July 17, 2020 4:14 AM
- January 8, 2021 10:28 AM
A cookbook “The Taste of ANGKOR” has been recently released by the Ministry of Foreign Affairs and International Cooperation in order to boost the economy and help diplomats bring Khmer culture to the world.
Setting out 38 dishes and recipes, including desserts, side dishes and meals, the cookbook was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023.”
Cambodian diplomats, from now on, will have to add Khmer foods to their programs and their missions abroad, in addition to existing programs such as promoting agricultural products, tourism, investment policy and commercial activities, allowing them to promote Khmer culture on international forums.
In contributing to the promotion of Khmer Cuisine, Cambodianess has the honour to introduce the most classical cuisine: Beef Lok Lak or locally known as Chha Lok Lak.
Ingredients: beef tenderloin (or any 800g tender cuts), cubed; salt 1tsp; black Kampot 1tsp; pepper ground 2tbsp; sugar 4tbsp; soy sauce 4tbsp; oyster sauce 4tbs; 4clove of garlic, minced;400 g cucumber, thinly sliced; 280 g of cherry tomato, halved or tomato, thinly sliced; 80g of watercress; 6g of cooking oil; 2tbsp water (optional); 1tsp cornstarch
For salt and pepper sauce: 2tsp of black Kampot pepper, ground; 4tbsp of lime juice; 2tsp of salt; 1tsp of sugar; 2pcs hot chili pepper (optional).
Instructions: Marinate the beef with sugar, ground black Kampot pepper, oyster sauce, and soy sauce for 10 minutes. Pre-pare the dipping sauce by mixing ground black Kampot pepper, lime juice, salt, sugar, and hot chilli. Plate the vegetables prior to cooking beef.
In a small bowl, mix a teaspoon of cornstarch with a splash of water. Next, heat pan on medium heat, add in the cooking oil, and stir-fry the garlic until fragrant. Add in the marinated beef and stir fry on high heat for 2 minutes. Add in the diluted cornstarch and stir fry until the sauce thickens. Plate the stir-fried beef over the prepared vegetables. Serve hot with dipping sauce.