How to Cook Loc Lauk

**davidkingdc** · 03-28-2008, 09:23 PM

This is a very tasty dish and I have perfected it.

Credits goes out to my mom and my grandpa for teaching me this dish.

READ EVERYTHING TO PREPARE 1ST, DON'T BE A NOOB!

***Will post a pix when I cook it next time***

The Dish, how you lay down the Veggies: lay them in a circle
From Bottom to Top; lay it fairly on a plate
Lettuce - 3-5 pieces
Cucumber - cut them up very thinly in a circle or whatever you like best
Jalape�o - Only if u can handle it, again slice these thin, whatever style will work.
Red Onions - MUST CUT very THIN, normal onions are not as sweet as red (whatever onions u have left, just save it and chop it in chunks like dice onions, use this to cook with the beef

COOKING the Beef, Stir-Fri Style; Cooking on a Wok is best, but whatever works.
1. Beef - cut thin, I would suggest half or a pound of beef, but if you like alot of meet then add more as you like.
2. Heat the Wok up on HIGH, the hotter the wok the better it will cook. wait till it is HOT then do the next step.
3. Add about 1 tablespoon of oil. (Vegge oil is what I use most the time)
4. Add 4-6 dice of Garlic into the oil, along with those leftover dice onions
5. Add the thin cut beef ASAP, like 1-3 sec after adding the garlic u must add the beef and stir is up.
6. When the beef's blood is boiling out of it, you must add the follow
a. 1 tablespoon of sugar, if you have cane sugar use that it taste better
b. take your index finger and get some MSG with your index finger, it should be a very small amount, like a little hill on your finger and add that into the wok and Stir. Use your thumb to help grab it if needed. CAREFULLY! DO NOT ADD more then what I suggest. This amount is enough were ppl will not taste it. it is just a little under 1/4 Teaspoon
.
6. Now lets add us some Black Pepper, fresh is best, at least 1 teaspoon
7. Half a lime, MUST BE GREEN LIME, not yellow lemon
8. The next are bottles, tilt the bottle upside down and squirt it out.
a. soy sauce at least 3-5 squirts (DO NOT use American brand, taste like crap)
b. fish sauce at least 5-7 squirts (if you use cheap fish sauce then that is your BAD)
c. Oyster sauce at least 4-5 squirts ( again cheap = failure)
COOKING time 5-7 min MAX, if you cook to slow then your beef is overcook! Start a timer if needed

Pour the HOT beef on top of the Veggie plate. The Hot beef will cook the Red Onions, if you did not cut the onions thin enough, OoOoOoOoOoooooo no comment

Add dice green onions on top if you like. Not needed.

lengcallrobot · 05-13-2008, 05:22 AM

I think your receip is not a khmer food neither english food. As far as I know, it belong to chinese food since the beef is slided.

What I notify as main different from my mum is that the slide of beef is mix up with:
. OrmBeul
. Skor (depend on the type of suger. normally 1 SlabPrir OrmBeul, 1 SlabPirir KomPung Sork)
. A little Teuk Si Iv, Bi Cheng (for me, I don't like it)

After mix up and keep the beef slide for about 5mn, we can cook. So after preparing the beef, we can start aranging the vegetable on the plate, then after finish make up the disk, we can start to cook. Kroch Cma is not neccesary if the beef is good because we just use it to make the beef soft. For the test, tomato will be used to give RosChirt Chou. Tomato also slide down as onion on the disk. For my mum, only Salad, TrorSork, PengPos, and Onion are used as vegetable.

Hope the reader will experiance alittle different test.
I don't know which one is good but each one have its own test.

Take care with love.