Beef Lok Lak is a famous Khmer dish that is ubiquitous on restaurant menus and at street stalls all over Siem Reap. Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort takes it up a notch by applying his classical culinary training to this local favourite; he uses local beef, and ages it in-house to achieve a melt-in-your-mouth texture. This in turn allows him to cut the beef in cubes (Lok Lak literally means “cube” in Cambodian), rather than slice it thinly, which is how most places serve it nowadays.

Watch the full video to see how it’s made >>

Recipe for Beef Lok Lak (4 parts) –

1) Beef Lok Lak

(Portion size: 1)

INGREDIENTS:

130g aged beef or rib eye
Pinch of salt
1 tsp olive oil
4 Tbsps Lok Lak Sauce
1 quail egg
5 shallots, sliced
5 cherry tomatoes, sliced
10g watercress
5g fresh green peppercorns
5g edible red & yellow flowers

METHOD:

1. Season beef with salt, set aside for 5 minutes.
2. Heat wok to a very high heat, add oil and sear beef on both sides until medium rare. Rest for 5 minutes.
3. Cut beef into 1.5cm cubes.
4. Fry quail egg sunny side up.
5. Wash wok, heat and add oil. Add Lok Lak sauce and beef, and fry briefly until beef is medium cooked.
6. Spoon beef on plate, drizzle with Lok Lak sauce, then arrange shallots, tomatoes, leaves, peppercorns and flowers, and top with a teaspoon of lime and pepper dip.

2) Lime & Pepper Dip

INGREDIENTS:

1 green lime, medium
1 tsp fresh crushed black peppercorns
Pinch of sugar
Pinch of salt
¼ tsp chicken seasoning powder
¼ tsp fried garlic

METHOD:
Combine ingredients and mix well. Make to order.

3) Aged Beef

(Chef Chanrith Van would not recommend doing this if you don’t have the proper equipment for it. He suggests using rib eye steak instead of ageing the beef yourself.)

INGREDIENTS:

500g fresh beef tenderloin, cut into 130g portions
Vacuum bag & sealer

METHOD:

1. Place beef in vacuum bag and seal using vacuum machine.
2. Hang beef in refrigerator at 0-2’C for 7-14 days.

4) Lok Lak Sauce

INGREDIENTS:

1 Tbsp corn oil
5g garlic clove, thinly sliced
2.5g white onion, finely chopped
0.5 tsp kampot peppercorn, crushed
10g palm sugar
18g oyster sauce
¼ tsp soya sauce
2 tsps tomato ketchup
¼ tsp dark (thick) soya sauce
3 Tbsps chicken stock
¼ tsp chicken seasoning powder
2 tsps extra corn oil

METHOD:

1. Over medium heat in wok, add oil, garlic and onion. Saute until golden in colour.
2. Add black crushed pepper and palm sugar; cook until sugar is caramelised and golden in colour.
3. Add the rest of the ingredients and simmer; finish with oil, then cool down. Shelf life 6 days.

* Substitute palm sugar with white sugar if unavailable

My Wok Around Asia Siem Reap trip was made possible through the support of the following –

The post How to Cook Khmer Beef Lok Lak first appeared on Jackie M..

It was my first morning in Siem Reap, on my first ever trip to Cambodia. I knew no-one except a handful of staff I’d met the evening before at the hotel. I couldn’t speak one word of Khmer, and I was still trying to wrap my head around the local currency – I had converted my Aussie dollars into Cambodian riels but was pondering if I should have brought some US dollars instead, as some had advised. You would think having been raised in Southeast Asia and looking more or less like a local, that I would fit effortlessly in; you would be wrong. This was all quite new and quite strange to me.

I was in Siem Reap for Wok Around Asia, a food and recipe-focused web series I’m producing for my online platforms. In two days, I would be filming 5 Khmer cooking videos with Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort. I needed to get up to speed quickly on Khmer food, so what better way to do so than to visit the sprawling local market, with Chef Chanrith as my guide?

(I would later learn that Chef Chanrith Van is one of Cambodia’s most highly-regarded chefs, though you wouldn’t know it from his humble demeanour. There’s a funny story about how I found out, but we’ll get to that in another post.)

This was what I learned from Chef Chanrith that morning and during my 5-day stay; the list is by no means comprehensive and it’s not in any order. It largely reflects what I found fascinating and different about Khmer food and cooking –

1. Lok Lak

This is both the name of the in-house restaurant at Courtyard by Marriott Siem Reap Resort, and the name of a famous Khmer dish. It literally means “cube”, hence why Chef Chanrith’s version has the beef cut into small cubes, unlike at most other places, where it is sliced. The beef is cooked in an intriguing mix of oyster sauce, kampot peppercorn, dark soya sauce and palm sugar among other ingredients, and it’s so good I ate it again as my last meal before I left Cambodia. By the way, there’s great lok lak per what I found at Lok Lak Restaurant, and there’s lok lak that tastes like a regular stir-fried beef with oyster sauce, at any number of eateries in Siem Reap.

2. Prahok

Fermented fish; Chef Chanrith explains that Prahok is used in 9 out of 10 Cambodian dishes (click to watch).

WOK AROUND ASIA – SIEM REAP Chef Chanrith Van of @courtyardsiemreap explains Prahok Don’t forget I’m going Live with another Khmer cooking masterclass with Chef Chanrith Van in the kitchen of Lok Lak Restaurant – tune in at Facebook.com/JackieMFood or www.JackieM.Live at 7pm Sydney time (GMT+10) #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #wokaroundasia #siemreap #khmerfood #rawfoods #travellingfoodie @tourismcambodia @cambodiatourism

A post shared by Jackie M (@jackiemsydney) on Jan 22, 2018 at 9:50pm PST

3. Flowers

Cambodians use a variety of flowers in their dishes, as garnishes and in salads.

4. Pickles

I saw all kinds of pickles at the market, made from what looked like papaya, cucumber and daikon; I’m told they’re commonly served with rice or grilled fish.

5. Red Ants

In one of my upcoming videos, Chef Chanrith uses red ants in a rare beef salad; they taste sour and when deep-fried, they provide a crunchy texture to any dish.

6. Green Tamarind

I spotted these tubs of what I thought were a chilli paste, but it turns out they were crushed green tamarind. It tasted sour like tamarind, but with a lighter, fresher note.

7. Vegetable Soup

You could be forgiven for thinking these were vegetable offcuts but in fact they’re vegetable premixes used for making soup, which is a staple of Cambodian diet; I’m told that’s what most people eat every day.

8. Palm Juice and Palm Sugar

Cambodians drink palm fruit juice the way we Malaysians drink coconut juice; they also use it to make terrific palm sugar (I brought some back with me to Sydney).

Click to watch >>

WOK AROUND ASIA – SIEM REAP Unusual food finds with Chef Chanrith Vann Head Chef Chanrith of @courtyardsiemreap and formerly of Shinta Mani and Marum takes me on a tour of Siem Reap’s local market just down the road from the hotel. He explains what this is – #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #siemreap #khmerfood #cambodia @courtyardsiemreap @tourismcambodia @office.tourisme.siemreap.city

A post shared by Jackie M (@jackiemsydney) on Jan 19, 2018 at 7:29pm PST

9. Raw Salted Clams

This has to be one of the most exotic foods I saw in Siem Reap – raw clams laid out on trays in the sun, with salt and chilli sprinkled over them; they’re typically eaten with rice. I didn’t get to try them on this trip, so that’s something to look forward to another time. Click to watch >>

WOK AROUND ASIA – SIEM REAP Unusual Foods – Sun-salted clams One of the most interesting-looking street foods in Siem Reap – clams sprinkled with salt and chilli – listen to what Chef Chanrith of Courtyard by Marriott Siem Reap Resort has to say about them. #food #foodshare #foodie #foodlover #foodporn #foodgasm #foodstagram #getinmybelly #instaeat #sharefood #instafood #devourpower #foodblog #EEEEEATS #huffposttaste #tastespotting #foodgawker #instayum #buzzfeedfood #foodcoma #foodforfoodies #nomnomnom #foodieforlife #malaysiatrulyasia #wokaroundasia #siemreap #khmerfood #rawfoods @courtyardsiemreap

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10. Kampot Pepper

Considered the world’s best pepper, they come in a number of varieties – green, black, red or white. I’m still kicking myself for not bringing some back with me to Sydney – long story (though I did find out that the green variety would have been confiscated by Australian customs).

If you’re familiar with Cambodia, let me know your thoughts on what other Khmer foods should be on this list.

I saw and tasted many fascinating dishes during my stay in Siem Reap, and I came away with the conviction that Khmer cuisine is very much under-recognised in the West. Now that I’m back in Sydney, I plan to explore and experiment with Khmer recipes in my own kitchen, and also to check out some Cambodian restaurants I’ve spotted in Cabramatta. Meanwhile, I also have the 5-part series of Khmer cooking videos with Chef Chanrith Van currently in post-production, so make sure you keep your eyes peeled for them.

* Baby Noah and I stayed as guests of Courtyard by Marriott Siem Reap Resort as part of my Wok Around Asia project.

The post 10 Cambodian Foods That Will Make You Fall In Love With Khmer Cooking first appeared on Jackie M..

That gesture has stuck with me, not just for the Chee Cheong Fun, which tasted delicious, but because it encapsulated the passion and pride that Penangites hold for their food.

I’ve also come to realise that local crowdsourcing is a much more efficient way to sample the best street food that each destination has to offer.

You see, one of the most frustrating aspects of my past hunts for Southeast Asia’s good eats, was the hours and days spent trying to track down famous hawker stalls when you’re on a deadline. Sadly, not all stalls have clear – or, sometimes, any – signage, plus there were occasions when I showed up only to find they were shut for the day, or they’d sold out of their signature dish, etc.

Thanks to Ken’s initiative, I’ve decided to run street food masterminds as part of my Wok Around Asia web series.

I’ll be travelling to Penang, Kuala Lumpur and Siem Reap, and at each location, I plan to meet up with groups of foodies, bloggers and chefs, and get them to bring their favourite street food from their favourite hawker stalls for us to sample, discuss and most importantly, educate you on where you can buy them.

All this will be captured on video and shared on my digital platforms.

If you know someone who would be interested in joining these gatherings – I’m calling them the Jackie M – Jom Makan! (Malay: let’s eat) masterminds – please get in touch; places are limited, so don’t wait until it’s too late!

The schedule at this stage is –

Penang – Saturday 13 January 10.00am – 12.30pm
Kuala Lumpur – Wednesday 17 January – Evening
Siem Reap – tba (I’m there 19-24 January)

Here’s a copy of my press release about this event (feel free to share it with your network) >>

Wok Around Asia is a project by Jackie M in partnership with Tourism Malaysia.

It is supported by:

• Penang Global Travel
• Traders Hotel Kuala Lumpur
• Courtyard by Marriott Siem Reap
• Parkroyal Penang Resort.

The post Jom Makan! Wok Around Asia Street Food Masterminds first appeared on Jackie M..