Siem Reap

Siem Reap

A tremendous trip to Siem Reap last month! breath taking majestic temples, soaking up the sun, enjoying local hospitality, delicacies, & night markets!

The truly majestic and popular Angkor Wat

Played "Tomb Raider" at Ta Phrom temple

Angkor Thom

Banteray Srey temple

Delighting local Cambodian culinary, and brought Cambodia to Australia...this has to be one of my favourite, Beef Lok Lak!

I was enjoying the local markets and was introduced by my tour guide to observe how the locals make this dish. I managed to observe a popular street food cook, whipping up this dish! And realised how easy it was :)

 

Ingredients (Serves 4)

• 600g of sliced beef (I choose scotch fillet)
• 4 teaspoons of Lok Lak spice (purchased in Cambodia). I will try to find out what are the ingredients are in the spice! And getting the substitutes for them. So, watch this space!
• 2 teaspoons of vegetable oil & extra for cooking
• 2 tablespoons of light soy sauce
• 2 tablespoons of oyster sauce
• 2 tablespoons of tomato ketchup
• 8 crushed cloves of garlic
• 1 finely chopped onion
• A few lettuce leaves
• 1 lime

Method

1. Mix the Lok Lak spice, vegetable oil, soy sauce, oyster sauce, ketchup and crushed garlic in a mixing bowl. Add meat and coat thoroughly. Marinate the mix for 60 minutes.

2. Add oil to a wok or a deep pan, stir fry the onions until it becomes brown and add the beef. Stir fry from 5 to 10 minutes, until done.

3. Prepare a serving plate, top with a bed of lettuce. Serve the beef over the lettuce leaves with the Lok Lak spice on the side (in a small bowl or soy sauce plate). Squeeze half a lime juice over the spice.

4. Enjoy this delectable dish with some steamed jasmine rice!

"Aw Kohn" (Thank you), Cambodia!!