About this component
The elegant Cambodian dip of cracked black or green Kampot pepper with lime juice and salt, served with grilled meats and the celebrated beef lok lak. A showcase for Kampot's prized pepper.
Component facts
- Yield
- About 1/4 cup (60 ml)
- Prep
- 5 minutes
- Heat
- Mild
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 1 tbsp (8 g) Kampot black pepper, coarsely cracked
- 3 tbsp (45 ml) lime juice
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar (optional)
Method
- Crack the pepper coarsely.
- Stir together lime juice, salt and optional sugar until dissolved.
- Add the cracked pepper.
- Serve as a dip for grilled meats.
Notes from the book
- Balancing
- Sharp, peppery and citrusy; the salt and lime carry the pepper's fragrance.
- Substitutions
- Any good coarse black pepper for Kampot (the origin is part of the dish's identity).
- Storage and food safety
- Best fresh; make just before serving.
The Complete Edition
Tuk Meric (Kampot Pepper–Lime Dip) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Cambodia chapter it belongs to.
Available from Amazon
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