Food

Loc Lac

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Loc Lac national dish of Cambodia

The national dish of Cambodia is an umami bomb. Anyone who loves Swabian-Bavarian gravy with pears or currants will be delighted by Loc Lac.
It essentially consists of a bed of various salads and marinated and seared slices of beef fillet plus a deliciously sweet and sour lime and pepper dip.

Loc Lac national dish of Cambodia

Preparing the fillet

The meat is marinated for about an hour. I have about a pound of Neuland quality beef fillet here. The marinade contains the following ingredients:

Fish sauce 4tbsp.
Oyster sauce 2tbsp
Soy sauce 5tbsp
Cane sugar 1 tbsp
Garlic 2 cloves, crushed

I have had very good results with dark soy sauce instead of light soy sauce. It is creamier and has an even stronger flavor.

Cooking and roasting the fillet

I cooked the marinated fillet in the oven for about an hour at 95°C top and bottom heat on the middle shelf. The core temperature was at the lower limit, so the fillet lost practically no juices and was almost as tender as cooked salmon.

During the cooking process, there is enough time to prepare the salad bed and the dip.
I then seared the fillet on all sides to create a maillard effect. After a short resting phase, I cut the meat into slices that were not too thin.

the salad bed

Practically any type of lettuce will do, so I went with my favorites:

Oak leaf
tomato
cucumber
radish
spring onion

Next time I’ll add some onion rings.

The dip

Together with the marinade, the dip forms a powerful duo. It brings sweet and sour lime freshness and fruity pepper to the powerful umami note of the marinade.

Lime juice from 2 limes
Kampot pepper (!) red and/or black 2 tbsp, coarsely crushed
Cane sugar to taste

Bring the marinade to the boil briefly. Then assemble everything. Rice goes very well with this, but it must be of very high quality.

Don‘t forget to give the dish an extra sprinkle of pepper. Pepper from Cambodia ist the best on this planet.