Cambodian beef lok lak with traditional accompaniment of khmer lime and pepper sauce. It always surprises me that this dish isn't better known. It's right up there in deliciousness with Indonesian/Malaysian beef rendang which so much better known.
Shiitake, oyster & maitake mushrooms sautéed in a sauce of soy, butter and garlic. Combined with sautéed shrimp and brown rice/millet ramen. Side of shredded cabbage & carrots simmered in soy and Dashi (water & bonita flakes).
Cambodian beef lok lak with traditional accompaniment of khmer lime and pepper sauce. It always surprises me that this dish isn't better known.
@acpgee do you have a recipe you can recommend? I'll give it a try.
Here is the well used recipe card I got from a cooking class while on vacation in Cambodia. However, I now use my mom's Chinese stir fry technique. Don't marinade, but slice the beef thinly and shake with the cornstarch in a plastic bag or sealed food container with a pinch of salt to coat. Prepare the lime and pepper sauce, plates of salad, stir fry sauce, and chop the garlic. When it is time to eat, heat up the oil and stir fry the garlic and beef in a good non stick pan or well seasoned carbon steel wok. This is important if you coat the meat in cornstarch beforehand, because it otherwise wants to stick badly. When the meat loses it's raw colour or when the garlic starts to brown throw in the stir fry sauce and warm through. Serve on the salad with a sunny side up egg, and optional boiled rice.
I make up triple quantities of the stir fry sauce and keep it in a squeeze bottle in the fridge.
I am seriously suffering from kitchen fatigue. Leftovers from last night's Szechuan takeaway augmented with an order of chicken and an order of green beans with mince.
Roast rack of kid, hasselback new potatoes, puy lentils, sauteed carrots and green beans. Kid meat is milder and less fatty than lamb. Sustainable in the sense that farmer's only stopped slaughtering the billy's at birth recently, because they were seen as a waste product of the cheese industry.
From last night’s dinner date
Coconut Matcha Sour, they claim it’s “better for you booze with antioxidants and hydrating”😆
Cajun blackened sirloin with prawns mashed potatoes and gravy. Warm sticky toffee chocolate pudding for two
Brunch I made this morning, some green, some ham and some eggs with red and green salsa.☕️
A family favorite for Sunday dinner. Pasta al Forno (Baked Pasta). Large tubular pasta, tomato puree', veg broth, mozzarella, Parmigiano Reggiano, garlic, fresh chopped basil, and EVOO.
Fruit salad.
Replies
Shrimp, corn and potato soup. Needs a few more tiny tweaks to the recipe but overall VERY tasty!
@acpgee do you have a recipe you can recommend? I'll give it a try.
Here is the well used recipe card I got from a cooking class while on vacation in Cambodia. However, I now use my mom's Chinese stir fry technique. Don't marinade, but slice the beef thinly and shake with the cornstarch in a plastic bag or sealed food container with a pinch of salt to coat. Prepare the lime and pepper sauce, plates of salad, stir fry sauce, and chop the garlic. When it is time to eat, heat up the oil and stir fry the garlic and beef in a good non stick pan or well seasoned carbon steel wok. This is important if you coat the meat in cornstarch beforehand, because it otherwise wants to stick badly. When the meat loses it's raw colour or when the garlic starts to brown throw in the stir fry sauce and warm through. Serve on the salad with a sunny side up egg, and optional boiled rice.
I make up triple quantities of the stir fry sauce and keep it in a squeeze bottle in the fridge.
Obviously with ham
Breakfast (oatmeal banana pancakes, scrambled egg, bacon)
Coconut Matcha Sour, they claim it’s “better for you booze with antioxidants and hydrating”😆
Cajun blackened sirloin with prawns mashed potatoes and gravy. Warm sticky toffee chocolate pudding for two
Brunch I made this morning, some green, some ham and some eggs with red and green salsa.☕️
Fruit salad.
Can I come over for Sunday dinner in a few weeks? I'll be fully vaccinated by then. 😉