9/5/2009
By Julie A. Warner
Our community has been enriched by recent immigrants from many countries, including Cambodia. Being a foodie, my conversations with my Cambodian friends often turn to their cuisine.
So I was excited recently to have the opportunity visit Cambodia with my daughter to experience the food, an important part of their culture.
During the course of this backpacking adventure, we traveled with an experienced guide who knew where and what to eat, be it roadside rest stops or fine dining. The colors, textures, aromas, and fellow diners were most unlike Rochester, but because of my contacts with our local community, strangely familiar as well.
One memorable stop on our journey was near Siem Reap, where we explored the ancient temples of Angkor Wat. After a morning of prowling these fascinating ruins we found ourselves at a very basic, outdoor roadside restaurant.
We dined under the shade of a canopy that provided welcome relief from the broiling sun, at red vinyl-covered tables fashioned from rough wood. The kitchen was also outdoors, without the benefit of shade, hidden behind a rather flimsy temporary wall. We wondered what was going on behind that wall!
Wanting to sample a traditional regional dish, I asked our guide for a suggestion, and he suggested loc lac or marinated beef strips with lime sauce. Our pretty young waitress took my order and I anxiously awaited my lunch.
I was not disappointed -- when the dish arrived, I found lime-marinated beef strips placed delicately upon a bed of green lettuces, red tomatoes, and golden fried potato wedges with a lightly fried egg placed on top.
To accompany my dish there was the common condiment of cracked black pepper, salt and lime wedges, the ingredients to make a dipping sauce by squeezing the lime wedges and mixing the juice with the salt and pepper.
I eagerly tasted the beef, and found it to be tender to the bite, sweet yet tangy to the taste and balanced by the richness of the fried egg. I savored each bit and was amazed that one could find such cuisine in such a humble roadside restaurant.
When I came home, I wanted to recreate this lime-marinated beef in my own kitchen.
This is the recipe I modified and shared with my family with great success.
Even though I do not have Angkor Wat in sight as I relish my loc lac I can still smell, see and savor a traditional Cambodian meal in my own home. Enjoy, enjoy!
Julie A. Warner is a chef at the Mayo Clinic Foundation House in Rochester.
By Julie A. Warner
Our community has been enriched by recent immigrants from many countries, including Cambodia. Being a foodie, my conversations with my Cambodian friends often turn to their cuisine.
So I was excited recently to have the opportunity visit Cambodia with my daughter to experience the food, an important part of their culture.
During the course of this backpacking adventure, we traveled with an experienced guide who knew where and what to eat, be it roadside rest stops or fine dining. The colors, textures, aromas, and fellow diners were most unlike Rochester, but because of my contacts with our local community, strangely familiar as well.
One memorable stop on our journey was near Siem Reap, where we explored the ancient temples of Angkor Wat. After a morning of prowling these fascinating ruins we found ourselves at a very basic, outdoor roadside restaurant.
We dined under the shade of a canopy that provided welcome relief from the broiling sun, at red vinyl-covered tables fashioned from rough wood. The kitchen was also outdoors, without the benefit of shade, hidden behind a rather flimsy temporary wall. We wondered what was going on behind that wall!
Wanting to sample a traditional regional dish, I asked our guide for a suggestion, and he suggested loc lac or marinated beef strips with lime sauce. Our pretty young waitress took my order and I anxiously awaited my lunch.
I was not disappointed -- when the dish arrived, I found lime-marinated beef strips placed delicately upon a bed of green lettuces, red tomatoes, and golden fried potato wedges with a lightly fried egg placed on top.
To accompany my dish there was the common condiment of cracked black pepper, salt and lime wedges, the ingredients to make a dipping sauce by squeezing the lime wedges and mixing the juice with the salt and pepper.
I eagerly tasted the beef, and found it to be tender to the bite, sweet yet tangy to the taste and balanced by the richness of the fried egg. I savored each bit and was amazed that one could find such cuisine in such a humble roadside restaurant.
When I came home, I wanted to recreate this lime-marinated beef in my own kitchen.
This is the recipe I modified and shared with my family with great success.
Even though I do not have Angkor Wat in sight as I relish my loc lac I can still smell, see and savor a traditional Cambodian meal in my own home. Enjoy, enjoy!
Julie A. Warner is a chef at the Mayo Clinic Foundation House in Rochester.
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