Our Recipes

Beef Lok Lak

These ingredients serve 1, so multiply up as you wish:

• 120 g beef – sliced
• 1 tsp Thnot Organic palm sugar
• 1/2 tsp salt, 1/2 tsp crushed Kirum black pepper
• 1/2 tsp chili sauce, 1 tsp vegetable oil
• 1 tbsp soy sauce, 1 tbsp oyster sauce
• 2 garlic cloves, crushed, 1/2 onion chopped

• 1 tsp Thnot Organic palm sugar
• 1/2 tsp salt, 1/2 tsp crushed Kirum black pepper
• 1/2 tsp crushed garlic, 1/4 lime

• Mix sugar, pepper, chili sauce, oil, soy sauce, oyster sauce and garlic. Add beef and marinate 10–15 mins.
• Sauce: mix pepper, sugar, chili sauce and garlic in small bowls.
• Sauté garlic in oil until brown, add beef, stir fry ~1 min. Mix in chili sauce.
• Serve over lettuce with rice. Squeeze lime into pepper sauce just before serving.

Asian Salad

• 1 medium green mango, shredded
• 1 tbsp Kirum Organic Palm Vinegar
• 1 tbsp fish sauce, 1 tsp Thnot Organic Palm Sugar
• 1/4 tsp salt, 1/2 cup dried shrimp (pre-soaked)
• 1/2 cup dried fish, 1 tsp chopped chili (optional)
• 1 small shallot, sliced
• Fresh herbs (mint, basil), 2 tbsp roasted peanuts

• Lightly fry dried shrimps and fish until crispy. Lightly pound them in a mortar.
• In a bowl mix lime juice, fish sauce, sugar, salt and chili.
• Add shallots, green mango, shrimp and herbs.
• Toss to combine and top with roasted peanuts.

Kampot Pepper Beef

• 1 tbsp palm sugar, 2 tbsp olive oil
• 3 tbsp black Kampot Pepper, 1.5 tbsp red Kampot Pepper
• 2 tbsp soy sauce, 1 tbsp fish sauce
• 2 garlic cloves chopped, 1 onion minced
• Juice of 1 lime
• 300 g beef cubes

• Mix sugar, peppers, garlic, lime juice and soy sauce.
• Add beef and marinate 1h in fridge.
• Stir-fry onion in olive oil. Add beef and cook to liking.
• Add lime juice and fish sauce, toss and serve.