How to Make Cambodia's Dipping Sauce

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. Photo: Chhorn Sophat

The Ministry of Foreign Affairs and International Cooperation has released a cookbook “The Taste of ANGKOR” to boost the economy and help diplomats bring Khmer culture to the world. The book which sets out 38 dishes and recipes, including desserts, side dishes and meals. The cookbook is was unveiled at the inauguration of “the Implementation of Economic Diplomatic Strategy 2021-2023”



From now on, Cambodian diplomats 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. The cook was dubbed “The Taste of ANGKOR”, serve as lesson for Cambodian envoys to promote Khmer culture on international forums.



In contributing for the promotion of Khmer Food, Cambodianess has the honour to introduce the well-known Cambodia dipping sauce or locally known as Toek Trei Bok



Cambodia dipping sauce is divided into three unique categories which are for dipping, for Salad and for Num Banh Chok.



For dipping source



Ingredient: 3 cloves of garlic, 1 clove of  shallot, 4 tbsp of sugar, 1 tsp of salt, 6 tbsp of fish sauce, 6 tbsp of lime juice, and 10 g of chilli pepper



Instruction: Pound or grind the garlic, shallots and chilli pepper into a paste. Then add the fish sauce, salt and sugar to taste. Stir well and finish with some lime juice. Toek Trei Bok can be used as dipping sauce for many dishes such as fried chicken, boiled chicken and steamed crab.



For Salad



Ingredient: 3 cloves of garlic shallot, 1 clove of shallot, 7 tbsp of sugar, 1 tsp of salt ,13 tbsp of fish sauce, 10tbs of  lime juice, and 2pcs of chilli pepper.



Instruction: Pound or grind the garlic, shallots and chilli pepper into a paste. Then add in the sugar, fish sauce, salt and lime juice and mix everything together. If you prefer the sauce to be less spicy, you should take out the seeds of the chilli peppers and use only the skin.



For Num Bank Chok



Ingredient: 50 g of palm sugar, fish sauce 55 g, 120 ml of cool boiled water, 10 g of salt, 45 g of white sugar,  2 tbsp of  lime juice,  1 clove of garlic,  15g of  finely sliced shallot and 15g of shredded carrot



Instruction: In a medium bowl, mix the palm sugar and fish sauces together. Once well mixed add water, sugar, salt, and lime juice and mix well. Add the sliced shallot, garlic and shredded carrot (optional) as garnishing.


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