Kampot Pepper - Cooking Tips

Cooking Tips

Beef Skewer with Black Peppercorn

300g Local Beef Sirloin (slice)
4g Fine Salt
20g Kampot Black Peppercorn
10ml Lime Juice
80g Red Curry Paste
5g Prohok - Fish Paste
10g Shallot
1 Red bell pepper
1 Green bell pepper
100g Beef Stock
20g Kampong Speu Palm Sugar
10ml Fish Sauce
10g Unsalted Butter
10ml Sunflower Oil
200g Green Papaya Pickle

1. Cut the beef in thick slices
2. Let the beef marinate with the Kampot black peppercorns and the red curry paste for 10 minutes
3. Slice the shallot, green and red bell peppers, and fry in a pan with salt and crushed pepper
4. Add the marinated beef to the hot pan and fry until the beef turns a golden colour
5. Serve on a plate with pickled green papaya on the side and a Kampot pepper and lime sauce.

This recipe is made by
chef Luu Meng
Malis Restaurant-Phnom Penh

Cooking Tips

Kampot black pepper ice cream

Yield: approximately 850g
500g whole milk
30g nonfat dry milk
75g granulated sugar
30g glucose powder
20g trimoline
10g Kampot black peppercorns, crushed
25g granulated sugar
4g ice cream stabilizer
100g pasteurized egg yolks
75g heavy cream

Michael Laiskonis
Le Bernardin - New York

1. Place milk and vanilla in a sauce pot. Whisk in dry milk to rehydrate and add first measurement of sugar, glucose, trimoline, and peppercorns. Bring to a boil. Cover and allow to infuse 30 minutes. Strain through a chinois.
2. Meanwhile, combine sugar and stabilizer. Whisk into egg yolks.
3. Temper hot milk into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 84ºF/183ºC.
4. Remove from heat and whisk in heavy cream. Chill in an ice water bath. Allow mixture to mature at least 12 hours.
5. Process in batch freezer.