All Recipes

Beef Lok Lak

These ingredients serve 1, so multiply up as you wish:

• 120 g beef – sliced
• 1 teaspoon of Thnot Organic palm sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of crushed Kirum black pepper
• 1/2 teaspoon of chili sauce
• 1 teaspoon of vegetable oil + extra for cooking
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 2 cloves of garlic, crushed
• 1/2 an onion, chopped

• 1 teaspoon of Thnot Organic palm sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of crushed Kirum black pepper
• 1/2 teaspoon of crushed garlic
• 1/4 of a lime

• Mix sugar, crushed Kirum black pepper, chili sauce, vegetable oil, soy sauce, oyster sauce and garlic in a mixing bowl, add the meat and coat thoroughly. Marinate for 10–15 minutes.
• For the sauce: mix crushed Kirum black pepper, sugar, chili sauce and garlic in small individual bowls.
• Add some oil to a wok, sauté garlics until brown and add the beef, stir fry about 1 minute, until cooked.
• Mix in the chili sauce according to your taste.
• Prepare serving plates with steamed rice and a bed of lettuce.
• Just before serving, squeeze the juice of 1/4 lime into the pepper sauce and stir lightly.
• Serve the meat over the lettuce with some pepper sauce on the side.

Asian Salad

• 1 medium size green mango, skin peeled and shredded
• 1 tablespoon Kirum Organic Palm Vinegar
• 1 tablespoon fish sauce
• 1 teaspoon Thnot Organic Palm Sugar
• 1/4 teaspoon salt
• 1/2 cup dried shrimp, pre-soaked in water about 15 minutes
• 1/2 cup dried fish
• 1 teaspoon chopped fresh bird’s eye chili (optional)
• 1 small shallot, thinly sliced
• 1/4 cup fresh chopped herbs (mint, green onions, saw tooth, or basil)
• 2 tablespoons chopped roasted peanuts

• Heat a small pan and lightly oil it.
• Add dried shrimps and dried fish and give it a quick stir.
• Fry to give them a nice crispy texture.
• Transfer to a mortar and pestle and lightly pound to break up the fibres so the shrimp absorb the dressing while staying crunchy. Set aside.
• In a large bowl mix together lime juice, fish sauce, sugar, salt and fresh chili.
• Add shallots, green mango, dried shrimp and fresh herbs.
• Toss the salad to combine and finish with chopped roasted peanuts.

Kampot Pepper Beef

• 1 tablespoon Confirel palm sugar
• 3 tablespoons Confirel black Kampot Pepper
• 2 tablespoons soy sauce
• 2 garlic cloves, chopped
• 1.5 tablespoons Confirel red Kampot Pepper
• The juice of one lime
• 300 g beef meat, cut in cubes
• 2 tablespoons olive oil
• 1 onion, minced
• 1 tablespoon fish sauce

• Mix together the palm sugar, the black Kampot Pepper and red Kampot Pepper (chopped), the garlic, the lime juice and the soy sauce in a bowl.
• Add the pieces of beef. Let marinate at least one hour in the fridge.
• Heat up some olive oil, then stir-fry the minced onion.
• Add the marinated beef and let it cook to your liking.
• When ready, add a tablespoon of lime juice and the fish sauce, toss and serve.