Stir-fried marinaded, cubed beef served with fresh red onions, offered on a bed of lettuce, cucumbers, and tomatoes as well as dipped in a sauce including lime juice, sea salt and also black Kampot pepper (tek merec). It is the Cambodian performance of the Vietnamese recipe Bò lúc lắc, which indicates “shaking beef” in Vietnamese. Regional variations include lok lak Americain, located in bistro menus in Phnom Penh, differentiated by the enhancement of chips (as opposed to rice) and a deep-fried egg bright side up.
The post Cambodian Street Food – BEEF LOK LAK Siem Reap Cambodia appeared first on Actualityfeed.
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