ASIAN CUISINE Cambodia

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CAMBODIA

Khmer cuisine  or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.

Rice is the staple food in Cambodia, and it is part of every meal, both as an accompaniment and used as an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.

Kaffir lime and pepper marinated beef salad

INGREDIENTS

500g beef sirloin steak, trimmed

100ml lime juice (from about 4 limes)

2 kaffir lime leaves, thinly sliced (see note)

1/4 cup (65g) grated palm sugar (see note)

1 lemongrass stem (inner core only), grated

3 garlic cloves, finely chopped

1 small red chilli, finely chopped (see note)

2 tablespoons fish sauce

2 eschalots, thinly sliced

2 tablespoons peanuts, roasted, chopped

1 tablespoon sunflower oil

1 bunch radishes, thinly sliced

1 cup (80g) bean sprouts, ends trimmed

1 bunch mint, leaves picked

1/2 bunch basil, leaves picked

1 cup (60g) shredded iceberg lettuce

METHOD

Step 1

Place beef in the freezer for 20 minutes, until firm. Very thinly slice and set aside.

Step 2

Meanwhile, place lime juice, kaffir lime leaves, sugar, lemongrass, garlic and 1 teaspoon ground black pepper in a bowl and stir to combine. Pour half the dressing over beef, then cover and set aside to marinate at room temperature for 30 minutes.

Step 3

Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tablespoons water. Set aside.

Step 4

Heat a chargrill pan over high heat. Drain beef and pat dry with paper towel, then toss with oil. In batches, cook beef for 1 minute each side or until cooked through.

Step 5

Toss beef with the radish, bean sprouts, mint, basil, lettuce and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.