Beef Lok Lak

Various meats Lok Lak is a customary Khmer dish, which is fundamentally mix seared hamburger cuts (or pork) in a light chocolate sauce, presented with hemp and/or green serving of mixed greens and tear gas sauce. Most eateries over the region offer this dish however tastes are fluctuated relying after the culinary specialists and canton.

The meat or pig cuts should first be marinated before cooking with the goal they are more delectable and juicier.

A heavenly formula for poultry, hamburger or shrimp Elektrotriebfahrzeug Lak you can find all over Cambodia. We all picked up the first formula from local eatery.

Fixings:

300 g burger steaks, cut (best you can bear)

1/4 goblet light soy sauce

one particular tablespoon clam sauce

one particular tablespoon tomato sauce (ketchup)

3 tablespoons sugar

one particular teaspoon crisp ground dark self defense

1 tablespoon fish spices

2 garlic herb cloves, finely cut

2 tablespoons vegetal oil

To serve

2 little tomato vegetables, cut

1 cucumber, peeled and finely lower

0.5 little red onion, carefully cut

Lettuce, chunk of ice or romaine foliage

Plunging sauce

juice of a lime

2 tablespoon new ground dark home defense

1 teaspoon sodium or 1 teaspoon seafood marinade

1 tablespoon drinking water

Arrangement:

In an intensive dish, blend hamburger with soy sauce, clam marinade, tomato sauce sugar, seafood sauce and ground darker pepper and garlic. Marinate no less than 20 minutes or up to 60 minutes.

Make falling sauce, join fixings in just a little bowl-put aside.

Brighten up two supper plates with cut tomatoes, cucumber and onion. Put aside.

Place the lettuce leaves on a seperate platter.

Temperature oil in a wok over a high heat and panfry hamburger until cooked. Separate between the two supper plates.