Ingredients
- 200g of beef
- 1 Onion, sliced
- 2 ripe tomatoes, sliced
- Lettuce Leaves
- 1 egg
Sauce:
- 1tsp ground black pepper
- 1tsp salt
- 1-2 limes
Instruction
- Wash lettuce thoroughly then arrange in a serving plate
- sliced tomato and onion and also arrange them on a serving plate
- Cut beef into cubes and bring to fry, once done place int on the plate
- Fry an egg and put on top. Loc Lak is eaten with salt mixed with ground black pepper and lime juice, Khmer is called Toek Marek Kroch Chhmar.
Ingredient
- 500g
of chicken, cut in chunk
- 200g
of sweet potato, cut in chunk
- 1 onion, sliced in wedges
- 1/2
cup of peanut, roasted and break apart
- 1
tbsp of Kapik
- 1
cup of coconut cream
- 3
cups of coconut milk
- 3
tbsp of fish sauce
- 1
tbsp salt
- 1
tbsp of sugar
- 2
cups of water
Kroeung
- 3
tbsp of lemon grass stalk
- 2-3
slices of galangal
- 1-2
slices zest of kaffir lime
- 1-2
tsp turmeric
- 1tsp
of rhizome
- 5
garlic cloves
- 6
shallots
- 7-8
dried red chilies, chopped into pasts
- 1
tbsp of Kroeung Kari
Vegetable
Cucumber,
banana flower, bean sprout, cabbages and Chi
Instruction
- Clean
and cut chicken in quite big chunk, set aside
- To make Kroeung by
pounding lemon stalk first in the clay mortar when fining add other 5 kinds of
Kroeung that mentions above and continue to pound until smooth then add Kroeung
Kari and red chili paste and lightly pound.
- Fry the Kroeung in pot with oil over a medium heat until fragrant then add Kapi, coconut cream and chicken, stir fry and simmer for around 15 minutes then add coconut milk, season with fish sauce, salt and sugar.
- When bubbling, you add sweet potatoes and sliced onion, let it boil around 6-7 minutes
- Finally, add peanut and remove from heat.
It has options for Samlar Kri Sacu Morn, it can be severed with steamed rice, bread, or rice noodle that Khmer people called Kari Sach Morn Num Banh-ChoK.
