Dish
Lok lak
Lok lak is made by stir-frying beef with onions, garlic, and other seasonings. The dish is then served with a tangy dipping sauce made with lime juice, fish sauce, and sugar. The result is a dish that is both savory and tangy, with a variety of textures and flavors.
Origins and history
Lok lak originated in Cambodia and is a popular dish in Cambodian cuisine. The dish is typically served as a main course.
Dietary considerations
This dish is gluten-free and can be made dairy-free by omitting the butter.
Variations
There are many variations of this dish, including using different types of meat or adding vegetables to the stir-fry. Some people also like to add a bit of spice to the dipping sauce to make it more flavorful.
Presentation and garnishing
This dish should be presented on a large platter with the beef and onions in the center and the dipping sauce on the side. The dish can be garnished with fresh herbs, such as cilantro or green onions.
Tips & Tricks
To make the beef more tender, try marinating it in a mixture of soy sauce, garlic, and ginger for a few hours before cooking.
Side-dishes
This dish can be served on its own as a main course or with rice and steamed vegetables.
Drink pairings
A light beer or a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, would pair well with this dish.
Delicious Lok lak recipes
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