During my recent trip to Cambodia, I had the privilege of being taught some traditional Khmer cuisine. Lok lak was something that I loved, and so the first thing I wanted to do when I got back was try making my own!
Ingredients
- 450g tofu
- Cornflour
- 4 tbsp soy sauce
- 2 tbsp ketchup
- 2.5 tbsp sugar
- 1/2 tsp MSG (optional)
- 3 tbsp rice wine vinegar
- 6 garlic cloves
- Thumb sized piece of ginger
- 1 red chilli
- 1 tbsp kampot pepper (ground)
- Onion (sliced)
- 2 tomatoes
- 2 limes
- Rice
Method
- Chop your tofu, coat in cornflour and then fry. *
- Meanwhile, put your soy sauce, ketchup, sugar, MSG and vinegar in a jug and mix together.
- Also meanwhile, blend together your garlic, ginger and chilli with a little bit of water to make a paste.
- When your tofu is done, set aside and start frying your onion.
- When the onion is soft, add in your garlic and ginger ‘paste’ and your pepper. Fry for a minute.
- Add in your sauce and heat until it bubbles. Then toss in and coat your tofu.
- Serve with rice, sliced tomato and squeeze on the lime.
Additional notes
- *Don’t disturb the tofu while it’s frying. You want to wait util it has browned on one side, then turn it over. I recommend you coat the tofu by putting it in a tub with cornflour and shaking it vigorously.