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Queensland, Australia
I'm an Australian author of Contemporary Romance, Romantic Action/Adventure, and Historical fiction. I live in Queensland, Australia. www.noelleclark.net

Thursday, August 29, 2013

A genuine taste of Cambodia

Throughout my book, Let Angels Fly, there are references to the exquisite Khmer cuisine, and the main character, Abbie, enjoys cooking and eating many of the dishes found in the Nyum Bai Cook Book.

So, I’ve decided to share one of these recipes.

Cambodian Beef Lok Lak, or Sach Ko Lok Lak, is a very popular dish in Cambodia and involves 3 separate dishes of a marinade, sauce and a dipping sauce. It is traditionally served with rice and a fried egg on the top, and is delicious.

This recipe is taken from a book compiled by students at the Green Gecko Project in Cambodia, and showcases authentic Cambodian – or Khmer – cuisine. You can purchase this book online and they will deliver anywhere in the world. 100% of the profits from sales of the ‘Nyum Bai Cook Book’ raise money for displaced and at-risk children in Cambodia, and at only US$20, is a real bargain. This book can be purchased online at http://gifts.greengeckoproject.org/products/nyum-bai-cook-book/642/1

Beef Lok Lak

Serves 2.

  • 2 large prime beef fillets
  • 1 medium sized onion
  • 2 eggs
  • 2 tomatoes
  • 3 tablespoons vegetable oil
  • 8 teaspoons freshly squeezed lime juice
  • Lettuce (for garnish)
  • 2 tablespoons garlic, chopped finely
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon sugar
  • 4 teaspoons black pepper
How to prepare
  1. Thinly slice the onion and tomatoes into rings. Garnish each plate with a layer of lettuce, onion and finally place the tomato on top. Place to one side until ready.
  2. To make the marinade, mix together the garlic, soy sauce, and salt & pepper.
  3. Slice the beef fillet into strips, add the marinade and coat. Leave in the fridge to marinate for 10 minutes.
  4. To make the sauce, mix together the oyster sauce, sugar and oil.
  5. Heat a tablespoon of extra oil into a wok or large frying pan. Wait until the oil is hot and add marinated beef. Stir fry until brown, then add the sauce and warm through.
  6. In a separate frying pan, fry two eggs. When eggs are cooked, serve the beef on top of the salad and place one egg on top of each dish.
  7. To make the dipping pepper sauce, mix together the black pepper, 1 teaspoon salt, and lime juice. Place in small dish for dipping.
  8. Serve with either steamed rice of French Fries and eat and enjoy.

Anyone who makes this recipe, please let me know. I’d love your feedback. Bon appetite!


  1. I've seen your recipes for Roast Lamb on Anne Lange's site. You're obviously one of those celebrity chefs, Ms Moore. I wonder if you like Asian food?

  2. it's mah baking that is the kind you might die over....