How to Make Cambodian Khmer Bai Sach Chrouk Asian Cooking Recipe Cuisine

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Cambodia Khmer Bai Sach Chrouk


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4-6 Servings

 1 kilo pork, sliced thinly for easy grilling

 1 cup soy sauce

 2 tbsp oyster sauce

 1/4 cup sugar

 1 tbsp pepper

 1/2 of lime

 2 tbsp of crushed garlic

 1/4 cup spring onions


Directions:

1. Combine all the ingredients in a bowl until the color is evenly distributed to all parts of meat.

 2. Cover and let it stay in the fridge for at least an hour before cooking it.

 3. Once ready, grill the meat over charcoal or by using an electric grill,

 4. Brush the meat occasionally with its marinade for more flavor.

 5. Serve with steamed rice and egg on top.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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