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.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.