In origine il termine “Loc Lac” si riferiva al metodo di cottura della selvaggina- principalmente cervo – cacciata nelle colline della Regione di Kampot e venduta direttamente in strada.
Oggi la specie è praticamente estinta, si usa quindi il vitello: lo Chef Nouch Touch propone una delle ricette che preferisco, assolutamente da provare!
BEEF ” LOC LAC “ with LIME AND PEPPER DIP
10 Portions
Ingredients
2 kg Beef Tenderloin (cut into cube)
1 tbsp Sugar
3 tbsp Freshly crust black pepper
2 tbsp Chopped garlic
4 tbsp Soya sauce
3 tbsp Oyster sauce
3 tbsp Chinese wine
2 tsp Dark soya
1 dl Chicken stock
1 tbsp Cornstarch diluted with 50 ml water
50 gram Julienne red chilli
100 gram Fried julienne ginger
100 gram Fried julienne Taro
100 gram Fried julienne sweet potatoes
100 gram Fried julienne Turmeric
1 lt Cooking oil
Method of preparations
1. Marinate the beef cube with 1 tbsp crushed black pepper, 1 tbsp chopped garlic, 2 tbsp soya and 1 tbsp oyster sauce
2. Quick fry the beef over the wok and strain
3. In a same pan saute garlic, add beef, crusted black pepper and saute
4. Pour in Chinese wine, add Chicken stock
5. Seasoning with soya, oyster sauce and dark soya
6. Add in corn starch mix and adjust the seasoning
7. Remove from the fire and put in banana cup
8. Garnish with julienne red chilli on top of the beef
9. On the plate garnish with deep fried root vegetable
Lime pepper dip
100 ml Lime juice
5 tbsp Black pepper powder
1 tsp Salt
