TUK MERIC – KHMER PEPPER SAUCE

May 3, 2016

How I miss Cambodia! Especially all the crazy food! Most of it is pretty hard to recreate outside of Cambodia since they mainly use all fresh ingredients, herbs and spices that are seriously hard to get anywhere else. Even pepper they tend to use fresh. But there is a very simple dip you will get anywhere from a fancy restaurant to the smallest street food stand that you can even recreate. And believe me it pumps life into every piece of meat, seafood or raw vegetable.
It’s important to really use Kampot pepper!!! Thanks to a lovely friend I made during my time there I’m well stocked with the best quality Kampot pepper. The pepper has a quite unique taste. If you are in the area make sure to get some.

TUK MERIC – KHMER PEPPER SAUCE

  • 2 teaspoons Kampot black peppercorns
  • ½ teaspoon sea salt
  • ½ teaspoon sugar
  • 1 or 2 limes [juice]
  • dried chili [optional]

fox_kampot_pepper_sauce

_ lightly toast peppercorns in a skillet
_ combine pepper, salt and sugar [and chili] and crush in a mortar [you should end up with a fine powder]

fox_kampot_pepper_sauce
_ add lime juice and give it a good stir
_ use as a dip for meat, seafood or raw vegetables

fox_kampot_pepper_sauce

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