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Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Beef Fillet with Pepper Lime Sauce

Main dish - Beef Loc Lac - thumbnail

This dish is a legacy of the French colonial time. Rumor has it that it was named ‘loc-lac’ by a woman whose husband was addicted to playing a traditional gambling game called ‘klar klauk’, known in some parts of Cambodia as ‘loc-lac’. He also loved to eat this dish during the brief time he spent at home. So, his wife sarcastically called it loc-lac’  too.   

Game of
Klar Klauk or Loc-Lac

The game is played by placing three pictorial dice on a plastic plate, covering them with a plastic bowl and shaking them (making a loc-lac’sound). The players then bet on what pictures will be on the dice once revealed by placing money on a sheet of paper with corresponding pictures.

Did you know … 
Lime juice is one of the most common ingredients in Southeast Asian dishes. It is often used to enhance and balance the flavour of foods and beverages. 

Outside the culinary world, lime juice, when mixed with water, provides digestive relief, weight loss assistance, rejuvenates the skin, cures dandruff and gives sheen to the hair. The health benefits of limes juice are endless due to its high content of vitamin C and potassium.






Serves 4 4                                                                                                                         


Beef fillet 800g (1¾ lb), cut into 2 cm (¾ inch) cubes
Garlic 4 cloves, peeled and finely chopped
Oyster sauce1 2 Tbsp
Dark soy sauce 2 tsp
Freshly ground white pepper 1tsp (if not available, use black pepper)
Rice wine or dry sherry 1 Tbsp (or water)
Salt ½ tsp
Peanut oil or sunflower oil 3 Tbsp (do not use olive oil as it will burn at high heat) 

Lime / lemon juice ½ cup
Freshly ground white pepper 1 Tbsp 
Salt 2 tsp or more to taste
Sugar 1 tsp 

Ripe tomatoes 2, washed and thinly sliced
Medium onion 1, peeled, washed, halved and very thinly sliced crosswise
Lettuce leaves a few, washed and patted dry (to line the serving dish) 


1 - Marinate the beef filet with garlic, oyster sauce, dark soy sauce, pepper, rice wine and salt. Mix until all cubes are well coated and allow the flavour to mingle for at least 15 minutes2

2 - To make the lime sauce - mix all the sauce ingredients together, stir until the salt and sugar dissolve. Set aside. 

3 - To prepare the serving plate, line it with lettuce leaves and arrange the tomato and onion slices on top of the lettuce leaves. Set aside. 

4 - Just before serving, heat the oil in a wok or skillet over very high heat until very hot. Add the beef mixture and stir-fry for 2 minutes or until it turns golden brown. (Note: this should be done in a few batches; because adding all the beef in one go will lower the temperature of the wok and will result in the beef being steamed in its own juice rather than being fried). 

5 - Transfer the fried beef to the prepared serving plate. Serve piping-hot with steamed rice or French baguette. To enjoy this, take a portion of the beef together with tomato and onion, and drizzle it with the lime sauce just before eating. 

Oyster sauce can be bought at supermarkets and Asian food stores
If time permits, allowing the beef to marinate in the refrigerator overnight will help to tenderise the meat.