Thursday, February 23, 2012

Grilled Beef With Lime sauce (Sach ko ang tuk prohok)

Grilled Beef With Lime sauce (Sach ko ang tuk prohok)

You need good Steak grill to medium rare

Sliced cucumber
1 cup of mix Mint, basil, Vietnamese mint ect…(cut very thin)
Clover sprouts or bean sprouts
Thai round eggplant (cut very thin for tuk prahok or slices thin for dip)
2 to 3 Thai chilies or 1 Jalapeno
4 cloves of garlic
1 stalk of lemongrass slice very thin
2 T of cook prohok or you can use the Vietnamese tuk prohok in the bottle
1 lime juice
Fish sauce

Grill or roast chilies and garlic until it is golden brown and soft (you don’t need to grill, it taste better if you do)
In a mortar pestle pound the grilled garlic, chilies with ½ t of salt to paste
In a bowl combine, lemongrass, eggplant (if you use it) mints basil with garlic paste and lime juice with cooked prohok, fish sauce or more salt up to your taste.
Mix it well taste to adjust the flavor to your liking, it is best to add a little msg to any khmer prohok recipes

Grill the meat and let it rest for 15 minutes so the juice stay inside the meat.
Arrange the rest of the vegetables on the plate
To serve get a piece of lettuce leaves, sliced eggplants, sprouts, mint and meat on top fold the lettuce then dip in tuk prohok.

To make a good khmer grill beef is depend on tuk prohok.

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