Cambodian Salad From Elephant Walk Boston Recipes

ELEPHANT WALKS LOC LAC (CAMBODIAN BEEF WITH LIME DIPPING SAUCE)

Steps:

• Marinade:.
• Combine ingredients for marinade in a baking dish or shallow bowl.
• Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator.
• Meanwhile, make Lime Dipping Sauce:
• Stir sugar and salt into the lime juice until well dissolved. Add the rest of the
• ingredients and mix well. Set aside at room temperature until ready to serve.
• Saute:.
• Heat up a large saute pan or small wok until hot; very high heat is required so
• that the meat will cook quickly without bleeding out too much juice.
• Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper.
• Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook
• for another 2 minutes or so. Cook the beef to desired doneness; it's best served
• medium-rare to medium.
• Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping
• Sauce on the side.

CHA TRAOP DOT (CAMBODIAN EGGPLANT/PORK STIR-FRY)

Steps:

• Preheat oven to 350.
• Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
• Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).