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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":509,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":472,"prepMinutes":552,"cookMinutes":553,"restMinutes":430,"difficulty":554,"course":555,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":546,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Tuk meric is the Khmer pepper-lime dipping sauce: coarsely crushed black pepper mashed with fresh lime juice and salt, sometimes with a little sugar or fresh chile. It is served in a small saucer for each diner and used to season the beef bite by bite. Nothing is cooked and there are only three ingredients, so the quality of the pepper and the freshness of the lime decide how good it tastes.","What exactly is tuk meric?",{"answer":398,"question":399},"The pan was not hot enough or was too crowded. Beef needs a surface hot enough to evaporate moisture instantly; if the juices pool, the meat simmers rather than sears and the proteins tighten into rubber. Use a heavy pan, heat it until it smokes faintly, cook in two batches, and resist stirring for the first 45 seconds so a crust can form.","Why is my beef tough and grey instead of browned?",{"answer":401,"question":402},"Yes, though you lose the runny yolk that acts as a sauce for the rice. If you skip it, add a little more of the pan juices over the beef, or serve the gravy variation instead so there is still something to moisten the rice.","Can I make lok lak without a fried egg on top?",{"answer":404,"question":405},"Sirloin or tenderloin gives the classic result — tender enough to serve pink in cubes. Rump, flat iron and chuck eye are good cheaper options, but cut them a little smaller and slightly across the grain. Avoid stewing cuts like shin or brisket, which need hours of moist cooking and will be tough however hot the pan is.","Which cut of beef is best?",{"answer":407,"question":408},"It is peppery rather than chile-hot. Black pepper heat is sharper and shorter-lived than chile heat, and it fades quickly, which is why the dip works as a per-bite seasoning. Add sliced fresh chile to the tuk meric if you want actual burn.","How spicy is lok lak?",[410,411,412,413,414,415],"Crush the peppercorns coarsely in a mortar just before serving. Pre-ground pepper has already lost the volatile aromatics that make tuk meric interesting.","Get the pan properly hot — a drop of water should skitter and vanish instantly. A lukewarm pan releases the meat juices and you end up boiling the beef grey.","Sear in two batches even if it feels fussy. Crowding drops the pan temperature and no amount of extra time will bring back the crust.","Cut the beef into 2.5 cm cubes, not slices. Cubes take a hard sear on two or three faces and still keep a pink centre.","Dress the lettuce and tomato base with a spoonful of the lime dressing just before plating so the leaves stay crisp under the hot beef.","Take the beef off the heat when it looks slightly underdone — it carries on cooking on the hot plate under the egg.","🥩","Lok lak is Cambodia's answer to a steak dinner: beef cut into rough cubes, marinated briefly in oyster sauce, soy and palm sugar, then thrown into a scorching pan and tossed until the outsides are dark and the centres still pink. It lands on a bed of lettuce, cucumber and tomato with a fried egg on top and a saucer of tuk meric alongside — coarsely crushed Kampot black pepper mashed into lime juice with a pinch of salt, sharp and hot in a way chile is not. The point of the dish is contrast: hot charred beef, cold raw vegetables, molten yolk, and a dip that resets your mouth after every bite. It takes fifteen minutes of actual cooking and is the easiest way into Khmer flavours.","The name comes from the Vietnamese bò lúc lắc, \"shaking beef\" — a reference to shaking the pan so the cubes turn and sear on all sides. Both countries were part of French Indochina, both took the idea of cubed beef seared in a pan and ran with it, and neither has a clean claim to inventing it. What separates the Khmer version is the dip. Vietnamese shaking beef leans on a soy-and-vinegar sauce; lok lak stands or falls on tuk meric, and tuk meric stands or falls on the pepper.\n\nThat pepper is the reason this dish is worth taking seriously. Kampot province in southern Cambodia has grown pepper on trellised vines since at least the colonial era, and by the 1930s it was the pepper French chefs asked for by name. Decades of war and the Khmer Rouge period destroyed the plantations almost entirely; the vines were replanted from a handful of surviving farms in the 1990s and Kampot pepper now carries a protected geographical indication. It is floral and warm rather than merely hot, and in a dip made of nothing but pepper, lime and salt, there is nowhere for a dull peppercorn to hide.\n\nIn Phnom Penh every restaurant makes lok lak slightly differently. Some serve it over rice, some with a pile of chips in a nod to the French, some drown it in a thick brown gravy, some keep the pan sauce almost dry. The fried egg is near-universal and the raw vegetable base is non-negotiable. Cambodians break the yolk over the beef and let it run into the rice, then dip each piece in tuk meric — which means the seasoning happens at the table, mouthful by mouthful, rather than in the pan.","Lok lak is a cook-and-eat dish and does not reheat well — reheated beef goes from pink to grey and rubbery in under a minute. If you have leftovers, slice the beef thin and use it cold in a salad rather than warming it again. The marinade can be mixed and the beef left in it, covered in the fridge, for up to 12 hours before cooking. Tuk meric must be made fresh: lime juice and crushed pepper turn dull and bitter within a couple of hours.",[421,422,423,424],"Tuk meric made properly — pepper crushed to order, so it tastes floral and alive rather than dusty.","A short marinade and a genuinely hot pan, so the beef browns instead of stewing in its own juices.","Cooks in two batches for a reason, explained rather than assumed — crowding the pan is what ruins this dish at home.","Fifteen minutes of cooking from a standard supermarket shop, with no specialist equipment.",[426,427,428],"Heavy frying pan or wok","Mortar and pestle for the pepper","Small frying pan for the eggs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},30,13,3,8,41,480,[437],"Steamed jasmine rice, and a second saucer of tuk meric because the first one always runs out.",[439,442,445],{"name":440,"description":441},"Lok lak with gravy","The restaurant version: after searing, deglaze the pan with stock, a spoonful of tomato ketchup and a little cornflour slurry for a glossy brown sauce poured over everything.",{"name":443,"description":444},"Chicken lok lak","Thigh meat cut into cubes and cooked through rather than pink. Marinate 30 minutes and expect a slightly sweeter result.",{"name":446,"description":447},"Lok lak with chips","A Phnom Penh habit inherited from the French — the beef and egg served over a pile of thick-cut fried potatoes instead of rice.",[449,455,460,464,469,471,476,479,481,484,488,491,494,497,500,503,506],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"beef-chuck","beef sirloin or rump, in 2.5 cm cubes","g","For the beef",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"oyster-sauce","oyster sauce","tbsp",{"qty":461,"ref":462,"name":463,"unit":459,"group":454},1.5,"soy-sauce","light soy sauce",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},1,"fish-sauce","fish sauce","tsp",{"qty":465,"name":470,"unit":459,"group":454},"palm sugar or light brown sugar",{"qty":472,"ref":473,"name":474,"unit":475,"group":454},4,"garlic","garlic, finely chopped","clove",{"qty":465,"ref":477,"name":478,"unit":468,"group":454},"black-pepper","coarsely crushed black pepper",{"qty":456,"name":480,"unit":459,"group":454,"noScale":8},"neutral oil for frying",{"qty":456,"ref":477,"name":482,"unit":468,"group":483},"whole black peppercorns, preferably Kampot","For the tuk meric",{"qty":456,"ref":485,"name":486,"unit":487,"group":483},"lime","limes, juiced","piece",{"qty":489,"name":490,"unit":468,"group":483},0.5,"fine salt",{"qty":465,"ref":492,"name":493,"unit":487,"group":483,"optional":8},"thai-chili","red chile, finely sliced",{"qty":465,"name":495,"unit":487,"group":496},"small head of lettuce, leaves separated","To serve",{"qty":456,"ref":498,"name":499,"unit":487,"group":496},"tomato","tomatoes, sliced",{"qty":465,"ref":501,"name":502,"unit":487,"group":496},"cucumber","cucumber, sliced",{"qty":489,"ref":504,"name":505,"unit":487,"group":496},"onion","red onion, thinly sliced",{"qty":472,"ref":507,"name":508,"unit":487,"group":496},"eggs","eggs, for frying",[510,514,518,521,526,529],{"text":511,"title":512,"timerSeconds":513},"Toss the beef cubes with the oyster sauce, soy, fish sauce, sugar, garlic and crushed pepper until every cube is glossy. Cover and leave at room temperature for 30 minutes, or refrigerate up to 12 hours.","Marinate the beef",1800,{"tip":515,"text":516,"title":517},"Taste it. It should make you blink: aggressively sour, salty and peppery, because it is only ever eaten a drop at a time.","Crush the whole peppercorns in a mortar to a coarse, uneven grind — some pieces should still be visibly cracked halves. Stir in the lime juice, salt and chile if using, and divide between small dipping saucers.","Make the tuk meric",{"text":519,"title":520},"Arrange the lettuce, tomato, cucumber and red onion on a large platter or on four plates. Spoon a teaspoon of the tuk meric over the vegetables so the base is seasoned before the beef lands on it.","Build the vegetable base",{"tip":522,"text":523,"title":524,"timerSeconds":525},"If the pan hisses and then goes quiet and wet, it was too cold or too full — pull the beef out, reheat the pan and go again.","Heat the oil in a heavy pan over the highest heat until it shimmers and smokes faintly. Add half the beef in a single layer and leave it undisturbed for 45 seconds, until a dark crust forms, then toss and cook 1 minute more. Tip onto a warm plate and repeat with the rest.","Sear the beef",105,{"text":527,"title":528},"Wipe the pan, add a little more oil and fry the eggs over medium-high heat until the whites are set with lacy, browned edges and the yolks are still liquid. Season with a pinch of salt and pepper.","Fry the eggs",{"text":530,"title":531},"Pile the beef and any pan juices over the dressed vegetables, slide a fried egg on top of each portion and take it to the table immediately with the saucers of tuk meric and a bowl of rice. Break the yolk over the beef as you eat.","Plate and serve","lok-LAK",[534,538,542],{"note":535,"swap":536,"original":537},"Freshness matters more than origin here. Whole peppercorns crushed at the last minute beat expensive pre-ground pepper every time.","Any good whole black peppercorn — Tellicherry, Sarawak or Malabar","Kampot black pepper",{"note":539,"swap":540,"original":541},"Cheaper cuts work if you cut smaller and cook faster. Add 15 minutes to the marinade to help tenderise them.","Rump, flat iron or chuck eye, sliced across the grain","Beef sirloin or tenderloin",{"note":543,"swap":544,"original":545},"Oyster sauce contributes body and a mild sweetness as much as flavour, so keep the sugar if you swap it out.","Vegetarian mushroom stir-fry sauce, or an extra tablespoon of soy plus 1 tsp sugar","Oyster sauce","khmer-lok-lak","Lok Lak (Khmer Beef with Kampot Pepper-Lime Dip)","Lok Lak","ឡុកឡាក់","cambodia","Phnom Penh",20,15,"easy",[556],"main",[558],"dairy-free",[451,477,485,507,498],[561,564,566,568],{"alt":562,"src":563},"Seared beef cubes on lettuce, tomato and cucumber with a runny fried egg and a saucer of pepper-lime dip","\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fkhmer-lok-lak\u002Fhero-1x1.jpg",[571,572,573,574,575,576,577],"lok lak","khmer beef","cambodian beef","kampot pepper","tuk meric","shaking beef","cambodian food","2026-08-20","dishroute-kitchen","Cubes of beef seared hard in a soy and oyster marinade, piled on lettuce and tomato with a runny fried egg, and dipped in tuk meric — black pepper crushed with lime juice and salt.",{"en":582},"\u002Frecipe\u002Fkhmer-lok-lak",{"items":584,"total":783,"page":465,"limit":862,"hasMore":863},[585,619,648,675,685,716,745,778,806,835],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":550,"region":590,"baseServings":472,"prepMinutes":430,"cookMinutes":591,"difficulty":592,"course":593,"diet":594,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":578,"updatedAt":578,"authorSlug":579},"amok-trey","Amok Trey (Khmer Steamed Fish Curry Custard)","Amok Trey","អាម៉ុកត្រី","Tonlé Sap Basin",25,"medium",[556],[595,558,596],"gluten-free","pescatarian",[598,599,600,601,507],"white-fish","coconut-milk","lemongrass","turmeric",[603,606,608,610],{"alt":604,"src":605},"Steamed Khmer fish amok set in a banana leaf cup, topped with coconut cream, shredded lime leaf and red chile","\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Famok-trey\u002Fhero-1x1.jpg",[613,614,615,616,617,618,577],"amok trey","khmer amok","cambodian fish curry","steamed fish custard","kroeung","banana leaf",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":550,"region":551,"baseServings":472,"prepMinutes":591,"cookMinutes":591,"restMinutes":435,"difficulty":554,"course":624,"diet":626,"mainIngredients":627,"images":631,"keywords":641,"publishedAt":578,"updatedAt":578,"authorSlug":579},"bai-sach-chrouk","Bai Sach Chrouk (Khmer Grilled Pork and Broken Rice)","Bai Sach Chrouk","បាយសាច់ជ្រូក",[625,556],"breakfast",[558],[628,629,599,473,630],"pork-shoulder","jasmine-rice","carrot",[632,635,637,639],{"alt":633,"src":634},"Plate of charred sliced pork over broken rice with pickled carrot and daikon, cucumber and a bowl of clear broth","\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fbai-sach-chrouk\u002Fhero-1x1.jpg",[642,643,644,645,646,647,577],"bai sach chrouk","khmer breakfast","grilled pork","broken rice","cambodian pork","street food",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":550,"region":653,"baseServings":472,"prepMinutes":591,"cookMinutes":553,"difficulty":592,"course":654,"diet":655,"mainIngredients":656,"images":658,"keywords":668,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kampot-pepper-crab","Kdam Chaa Mrech Kchei (Kampot Green Pepper Crab)","Kdam Chaa Mrech Kchei","ក្តាមឆាម្រេចខ្ចី","Kampot and Kep",[556],[558,596],[657,477,473,466],"crab",[659,662,664,666],{"alt":660,"src":661},"Cracked crab pieces glazed in a dark sauce with whole stems of fresh green peppercorns and scallions","\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fkampot-pepper-crab\u002Fhero-1x1.jpg",[669,670,671,672,673,674,577],"kampot pepper crab","khmer crab","green peppercorns","kep crab","cambodian seafood","stir-fried crab",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":472,"prepMinutes":552,"cookMinutes":553,"restMinutes":430,"difficulty":554,"course":676,"diet":677,"mainIngredients":678,"images":679,"keywords":684,"publishedAt":578,"updatedAt":578,"authorSlug":579},[556],[558],[451,477,485,507,498],[680,681,682,683],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,575,576,577],{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":550,"region":551,"baseServings":472,"prepMinutes":552,"cookMinutes":690,"difficulty":554,"course":691,"diet":694,"mainIngredients":695,"images":699,"keywords":709,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nhoam-svay","Nhoam Svay (Khmer Green Mango Salad)","Nhoam Svay","ញាំស្វាយ",5,[692,693],"appetizer","side",[595,558,596],[696,697,485,466,698],"mango","peanuts","thai-basil",[700,703,705,707],{"alt":701,"src":702},"Green mango salad piled in a bowl with red chile, herbs, crushed peanuts and crisp fried shallots","\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fnhoam-svay\u002Fhero-1x1.jpg",[710,711,712,713,714,715,577],"nhoam svay","green mango salad","khmer salad","cambodian salad","sour mango","fish sauce dressing",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":550,"region":590,"baseServings":472,"prepMinutes":721,"cookMinutes":722,"difficulty":723,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":578,"updatedAt":578,"authorSlug":579},"num-banh-chok","Num Banh Chok (Khmer Rice Noodles in Fish Gravy)","Num Banh Chok","នំបញ្ចុក",45,35,"hard",[556],[595,558,596],[727,598,600,601,599],"rice-noodles",[729,732,734,736],{"alt":730,"src":731},"Bowl of Khmer rice noodles under pale green fish gravy, topped with shredded banana blossom, cucumber and herbs","\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fnum-banh-chok\u002Fhero-1x1.jpg",[739,740,741,742,743,744,577],"num banh chok","khmer noodles","cambodian breakfast","fish gravy","rice noodles","krachai",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":550,"region":551,"baseServings":750,"prepMinutes":430,"cookMinutes":553,"difficulty":592,"course":751,"diet":754,"mainIngredients":758,"images":761,"keywords":771,"publishedAt":578,"updatedAt":578,"authorSlug":579},"num-plae-ai","Num Plae Ai (Khmer Palm Sugar Rice Balls)","Num Plae Ai","នំផ្លែអាយ",6,[752,753],"dessert","snack",[755,756,595,558,757],"vegetarian","vegan","nut-free",[759,760],"sticky-rice","coconut",[762,765,767,769],{"alt":763,"src":764},"White and pale green glutinous rice balls rolled in grated coconut, one split to show palm sugar syrup running out","\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fnum-plae-ai\u002Fhero-1x1.jpg",[772,773,774,775,776,777,577],"num plae ai","khmer dessert","palm sugar","rice balls","glutinous rice flour","cambodian 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