Author Archives: Chatty Kathy

Unknown's avatar

About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Miso Glazed Sablefish

Posted on by
Reply

We don’t cook a lot of fish, really only seafood like prawns, crab, or white meaty fish items that are as tasty as this is.  Fish and chips are my specialty and they often show up … Of course, when Grant isn’t home …. salmon might be on the menu!

IMG_2947

Just look at that glistening, tender, flaky sablefish.  Drool worthy.

 

6 6 ounce pieces of fresh sablefish (any meaty white fish will do)

Marinade

  • 1 tbsp miso paste
  • 2 tbsp grainy dijon mustard
  • 2 tbsp creamy dijon mustard
  • 1/2 cup low sodium soy sauce
  • 2 tbsp wasabi paste (from tube)
  • 1/4 cup olive oil
  • 1/2 fresh lemon (juiced)
  • 3 tbsp fresh ginger, peeled and finely grated
  • 2 tsp crushed garlic

Crust

  • 2 cups panko breadcrumbs
  • 3 tbsp cornmeal
  • 1/4 tsp salt
  • 1/4 tsp pepper

3 tbsp olive oil

Whisk together all marinade ingredients – pour over fish pieces in a shallow pan – make sure all sides are coated.  Cover and marinate for 45 minutes in the fridge.

Combine panko, cornmeal, salt and pepper.

Remove fish from marinate and dip in panko mix.

Heat olive oil in heavy bottom fry pan – once it is sizzling, add the fish.

Cook for about 4 minutes per side, just until fish flakes and is glistening.

This recipe is deceptively simple.  It holds such a flavour wallop. As an added bonus, I make it often just for the two of us, and freeze the excess marinade.  It freezes well and I’ve got all the work done for another night.

Thanks go entirely to the cookbook “Whitewater Cooks” for this amazing recipe (and many more!).

 

Olive Sourdough Loaf

Posted on by
5

Okay, my goodness …. you have to try this loaf.  Love kalamata olives any day of the week, but add them to a loaf of sourdough goodness, include some fresh garlic chunks and oregano right out of the garden and you have a sure fire winner.

olive loaf 6

I think it is the combination of sourdough starter with the yeast that creates the perfect crumb and texture for soft and delicious bread.

  • 1 cup (227g) sourdough starter, ripe (fed) or discard
  • 1 1/4 cups (283g) lukewarm water
  • 1/4 cup (50g) olive oil
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
  • 4 1/2 to 4 3/4 cups (539g to 574g) Unbleached All-Purpose Flour
  • 1/2 to 3/4 cup (71g to 142g) drained, pitted, and coarsely chopped kalamata olives
  1. Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
  2. Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat.
  4. Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.
olive loaf 3

Knead the olives in until the dough is soft, only slightly sticky to the touch, and smooth.

Olive loaf 1

This loaf came out of the oven looking irresistible.  It was amazing!

 

 

olive loaf 4

I was looking for a loaf shape today, so baked them in these pans.

olive loaf 5

Just look!  These olive loaves were absolutely perfect – the texture and flavour can’t be beat.

This recipe came from the King Arthur Flour website, and if you ever have any questions about baking, check out their website, they have everything.

 

Sourdough Pizza Dough

Posted on by
2
Starting a sourdough project means a lot of sourdough discard …. this is a brilliant way to use some of that discard.

Ingredients

  • 180 grams bread flour
  • 120 grams warm water
  • 60 gram active sourdough starter
  • 15 grams extra virgin olive oil
  • 5 grams sea salt

  • Gather the ingredients.

  • Add all of the ingredients to a medium bowl (a glass bowl is great because you will be able to observe bubbles from fermentation activity). Stir to thoroughly combine. The dough will look rough and shaggy and feel soft and sticky.

  • Cover bowl with a damp towel or plastic bag and rest for 20 minutes.

  • Then stretch and fold the dough, more or less as follows. Moisten your hand with a little water, scoop your hand underneath the dough and gently grasp one side of the lump. Lightly stretch the dough in your hand away from the main mass, then fold it over. Repeat this motion on different sides of the dough three or four more times.

  • Then flip the whole mass of dough such that the seams of your folds face down against the bottom of the bowl. You should notice that the shaggy dough becomes considerably more smooth, which is the goal.

  • Rest the dough for another 20 minutes, then stretch and fold again.

  • Cover once more and ferment for 3 to 4 hours at room temperature. Your dough will probably not rise significantly, but you should see bubbles forming on the surface and underneath (which you can observe if your dough is in a glass bowl). If you do not see bubbles, continue to ferment until you do.

  • Lightly flour a work surface. Invert the bowl above the floured area and wait for the dough to release itself from the bowl. Divide the dough in half. Using essentially the same technique as the stretch and fold earlier (minus the wet hands), shape the pieces into rounds.

  • Coat the inside of two round, one-pint storage containers (preferably with lids) with oil and place a dough ball seam-side down into each one. Cover with lids or plastic wrap.

  • Refrigerate for at least 24 hours before using. Dough kept in the refrigerator longer will continue to develop flavor and has a shelf life of a week or more.

  • To make pizza, remove the dough from the refrigerator and place on a well-floured surface. Coat the dough lightly all over with flour as well. With your hands, gently flatten and stretch the dough into a thin circle about 12 inches in diameter.

  • Add sauce and toppings as desired and bake according to your preferred method. Serve immediately.

     

    This recipe comes from http://www.thespruceeats.com – love it!

     

    Sourdough pizza dough

    Look at those little bubbles in there already – you know its going to be good.

    Sourdough pizza dough 1

    Set aside to rest – a minimum of 24 hours, and up to one week.

    Sourdough pizza 1

    Flour your hands to stretch the dough out … it is super soft and moves easily.

    Sourdough pizza 2

    This dough is soft, chewy and extremely tasty!

     

    This recipe makes enough for 2 small pizza shells …… not sure about your home, but that’s never enough for my household so make sure to double this recipe

Wonton Soup

Posted on by
Reply

A gloomy April day needs just this kind of soup – so much flavour and just packed with fresh vegetables.  I think the miso is what really bring the flavour bomb.

Wonton Soup 4

Loads of vegetables, a few wontons and the best broth you could wish for.

 

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon chili oil
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions, thinly sliced
  • 1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/4 teaspoon ground black pepper
  • 36 2-inch won ton wrappers

DIRECTIONS:

  • In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.
  • To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
  • Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, soy sauce, mushrooms and 2 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
  • Stir in wontons until cooked through, about 2 minutes.
  • Serve immediately.
  • This soup is as flexible as the ingredients in your fridge – I like to prep them and stir fry them separately, which keeps them fresh and bright.
Wonton soup 1

A huge pile of fresh vegetables disappears in a hurry in this delicious broth.

Serve this incredible soup with these crispy scallion pancakes for a total win.

The soup recipe is courtesy of http://www.damndelicious.net and I’d recommend looking at her recipes …. everything I’ve tried has been fantastic.

Rhubarb Blueberry Oat Bars

Posted on by
Reply

Is there anything better than oat bars that you can grab and eat while doing whatever you need to be doing?  These are absolute perfection, with a hint of sweetness from the blueberries (last years frozen) and a bit of tang from the rhubarb (fresh this year).

Rhubarb 2

These bars have the exact perfect ratio of fruit to oat bar, I could have devoured many more than I did.  Thank goodness I didn’t.  It’s hard enough not to eat all the sourdough I’m baking!

Ingredients

  • 3 cups Rhubarb Cut Into 1 Inch Pieces
  • 3 cups Blueberries
  • 2 Tablespoons Lemon Juice
  • 3/4 cup Sugar
  • 4 Tablespoons Cornstarch
  • 1-½ cup All-purpose Flour
  • 1-½ cup Uncooked Quick Cooking Oats (not Instant)
  • 3/4 cup Brown Sugar
  • ¾ cup Softened Butter
  • ½ teaspoon Baking Soda
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon Salt

Preparation

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

Rhubarb 1

Ready for the oven, and it already smells heavenly.

Rhubarb 3

Make sure they cool completely before cutting them.

I found this recipe on http://www.tastykitchen.com, and the only changes I made were to include some cinnamon in the crust/topping mixture and reduce the sugar a bit … these are also their tips:

Tips:
1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.

Sourdough Crackers

Posted on by
Reply

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge.  Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

Sourdough crackers 8

A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

  • 200 grams (about 1 cup) mature sourdough starter
  • 60 grams (about 1/2 cup) all purpose flour
  • 60 grams (about 1/2 cup) whole wheat flour
  • 12 grams (about 2 tbsp) rye flour
  • 32 grams (3 tbsp) extra virgin olive oil
  • 1 tbsp dried herbs de Provence (or any herbs you like)
  • 1/2 tsp fine sea salt

 

  • flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt.  Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge.  If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge.  With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours.  Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it.  If you like a hardier crisp, then just roll out to 1/4 inch.  I’ve also used my pasta rolling machine with varied success.  When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking  sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

Sourdough crackers 4

This dough is with the exact measurements and seasonings listed above.  It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

Sourdough crackers 3

This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease..  For seasoning I used my granddaughter Sloan’s magic taco seasoning mix.  They were delicious!

These crackers are only limited by your imagination!  Use any variety of flours or seasonings and get creative.

Sourdough crackers 1

These literally took minutes to make, and they are ready for the fridge.  I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

Sourdough crackers

I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

Sourdough crackers 2

These herby little bites were cut into a square (fish) shape prior to baking.

Sourdough crackers 5

Aren’t they pretty??  I loved these!  So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

img_3328

Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.

 

 

Carne Asada

Posted on by
2

Missing Mexico right about now, so these Carne Asada tacos were just perfect!

Carne Asada 4

Carne Asada is one of those quintessential Mexican dishes …. pretty simple really, meat and a tortilla shell.  Make it exceptional by adding pickled onions and a fresh pico de gallo, and I promise – everything will look bright and cheerful!

Ingredients

  • 2 limes juiced
  • 4 cloves garlic crushed
  • 1/2 cup orange juice
  • 1 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 jalapeno minced
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak

Instructions

  • In a large resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
  • Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
  • Heat an outdoor grill to high heat.
  • Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
  • Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

We love to serve this with fresh, homemade flour tortillas (my flour tortilla game is way stronger than my corn tortilla game ….. so far)

Carne Asada

You won’t believe it, but the rib eye steak was on sale, not the flank …. so that is what I used.  It was incredible.  All the citrus shows up in the marinade, and you can still taste it in the grilled steak, but it doesn’t overpower the meat.

Carne Asada 1

Grilled to perfection, moist and juicy inside – this steak is the best bite.  Just hope some gets to the table for the tortillas.

Carne Asada 2

Just look at how moist that steak looks.  Yum.

carne Asada 3

Place it all out on the table, and let the family make their own plates.  Smiles all around!

 

The “stay at home chef” adapted this recipe from one of my favourite chefs – Rick Bayless.  This is so easy to do at home and gives you the flavour you might expect from sitting in a Mexican cantina ….. not only that, it is easy!

The BEST Chocolate Chip Cookies

Posted on by
Reply

Stella says I’ve baked too much bread for them and she’s gained about 40 pounds (in total I think she weighs 40 pounds!).  She did, however, think chocolate chip cookies would be a good idea.

CC Cookies 5

The BEST Chocolate Chip Cookie Recipe

Makes 26 HUGE cookies (or 52 regular size!)

  • ½ pound butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2  cups Nestle Tollhouse semi-sweet chocolate chips (or sub 1/2 with cranberries)
  • 1 3/4 cups chopped walnuts

Preheat oven to 300

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart for extra large cookies – I prefer to get more cookies to share and make them smaller – to fit 12 on a cookie sheet.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

CC Cookies 1

I found this the perfect size for home eating – 12 to a cookie sheet.

CC Cookies 2

Good thing I have 4 cookie sheets, otherwise it might have taken all day to allow them to completely cool on the baking sheet.  As it is, I did move them after about 30 minutes.

CC Cookies 3

CC Cookies 4

A plate of these crispy edged, chewy interior cookies is a good idea any time of day.

There are moments of sharing during this 2020 Covid-19 pandemic, and this recipe is one of them.  Apparently a famous recipe from DoubleTree hotels, it is their signature cookie, and I’m not the only one to love this cookie.  No, I haven’t stayed there, so I’ve never had one of these warm on arrival, but they are delicious out of your own oven.  I reduced the chocolate slightly – the original calls for 2 2/3 cups of chocolate chips but I found that a bit overpowering.  Yes, you can have too many chocolate chips.

Easy, authentic Sourdough Bread

Posted on by
2

It’s the 2020 Covid-19 pandemic, and like everybody else on Instagram, I’ve slipped down the rabbit hole of sourdough.  From initially thinking this is far too much work, don’t like being a slave to a starter, and ending up being a sourdough convert is very much a slippery slope folks, so don’t start unless you are prepared!  I’ve tried a variety of methods, and ended up with a variety of breads, all delicious, but this one … it’s going to be my house bread.   Chewy, dense, yet somehow light … it’s the perfect sourdough loaf.

Sourdough best

This loaf just made me happy, and when Sloan said she loved it, I was content.

  • 50 grams or bubbly sourdough starter, 1/4 cup
  • 350 gramswarm water (80° F) – (1 ⅓ cups plus 2 tablespoons)
  • 500 grams bread flour (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you’ll have more success if you don’t use it. Don’t use gluten-free flours.
  • 9 grams finely ground sea salt ( 1½ teaspoons) or Himalayan salt

You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours.

NIGHT PRIOR TO BAKING

Before bedtime (the night prior to baking), gather all your ingredients.

Close to your bedtime, add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined.

Then add the flour and salt and combine together with a stiff spatula. You can also use your hands to get the flour fully incorporated. The dough will look a little scraggly, feel dense, and stick to your fingers. Try and scrape off as much dough from your hands as possible but don’t over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.

After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the center until the dough starts to turn into a smoother ball.

BAKING DAY

In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
Then flip the dough over and let it rest for 5-10 minutes.

 

Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up.

Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450 degrees. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.

With a small razor blade or serrated knife, score the bread with four slashes.

Pick up the parchment and carefully place your bread in the pot.

Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 30 more minutes.

You can take it out of the pot and onto the rack to bake for 5 minutes longer to darken the bread if you’d like.

When bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour, although we often can’t wait to eat it! Store loaf in a bag on the counter, or this bread freezes beautifully

Sourdough best 2

Apparently the overnight rest helps to give the bread some volume, and more flavour, but also helps with the digestive properties – whatever the reason, it works!

Sourdough best 3

This bread was moist, tender and oh so delicious – it will be on repeat around here.

If you would like a little more guidance, lots of clear photos, and many sourdough tips, head on over to the site I got this recipe from – Cultured Food Life.

 

 

Cambodian Lok Lak

Posted on by
Reply

Lok Lak is one of Cambodia’s national dishes, we fell in love with it during our trip this year.  The marinated beef is delicious on it’s own, but dipping in the lime pepper sauce accentuates everything.

Lok Lak 1

We are food geeks, it is true.  One of our trip highlights was visiting a pepper plantation in Kampot, home of the worlds best pepper.  La Plantation was incredible, and we loved seeing pepper being harvested by hand.  Of course you can use whatever pepper you have on hand, we just happened to bring it home with us.

Ingredients

  • 1½ lb beef steak , sliced
  • 3 tablespoons vegetable oil
  • 4 scallions , chopped

Marinade

  • 3 tablespoons tomato sauce
  • 3 tablespoons soy sauce
  • 3 cloves garlic , chopped
  • ¼ teaspoon salt
  • 5 tablespoons fish sauce
  • ¼ teaspoon Kampot pepper
  • 2 tablespoons sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon chicken broth powder
  • 2 teaspoons potato starch (or cornstarch)
  • 3 teaspoons paprika

Sauce

  • Juice of 5 limes
  • 3 tablespoons cold water
  • ¼ teaspoon salt
  • 2 cloves garlic , chopped
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon Kampot pepper

Sides

  • A few leaves lettuce
  • 2 ​​tomatoes , sliced
  • Steamed white rice

Instructions

  1. Mix all the marinade ingredients in a salad bowl, add the meat and stir well.
  2. Marinate the meat for 1 hour in the refrigerator.

  3. Heat the 3 tablespoons of vegetable oil in a wok or pan and fry the chopped scallions over medium heat until they turn light brown.

  4. Add the meat, mix well and sauté for 5 to 10 minutes.
  5. In a bowl, stir all the ingredients of the lok lak sauce vigorously.
  6. Prepare large plates.
  7. In each plate, place a bed of lettuce leaves and a few slices of tomato.
  8. Place the meat on the lettuce leaves and sliced ​​tomatoes.
  9. Serve with steamed white rice.
  10. Place a small bowl of lok lak sauce on the side or the center of each plate.
Lok Lak 2

Crispy but tender beef, soft rice, and a lime pepper dipping sauce to brighten it all up.  In Vietnam it is often served with French fries, but we like the rice best.

I found this recipe on a website 196 Flavors, and it was just like the Lok Lak we enjoyed in Cambodia …. lick your plate good!