Cambodian Dipping Sauce [Teuk Trey Koh Kong]
Equipment
- 1 Small mortar and pestle (affiliate link)
Ingredients
- 1 tablespoon White sugar You can use palm sugar to get a caramel flavor
- 1 lime Lime juice
- 1½ tablespoons Fish sauce
- 6 cloves Garlic
- 2 Chilli peppers
- ½ teaspoon MSG
Instructions
- Peel the garlic cloves and place them into the mortar.
- Place chilli peppers into the mortar.
- Using the pestle, crush the garlic and chilli peppers until you achieve a paste-like consistency. This step usually takes 2-3 minutes.
- Add MSG to the mortar.
- Add sugar to the mortar.
- Continue to crush the ingredients with the pestle until the sugar and MSG are well-integrated with the paste.
- Add
lime juice to the mortar.
- Add fish sauce to the mortar.
- Mix all the ingredients with a spoon or fork, then serve in a small bowl.
- Keep the leftovers in the fridge in a glass or plastic container.
Video
Notes
The simple beauty of this Cambodian dipping sauce is its ultimate customizability — you can tweak the proportions of the key ingredients as much as you like. The quantities we described above follow the dipping sauce recipe we usually make at home. The flavor you get by sticking to the proportions in this recipe will be similar to what you would taste throughout Southern Cambodia. That said, you can boldly deviate from these amounts. For instance, you can easily add or reduce heat by changing the quantity of chilli peppers (2 is just right for us, but may be far too hot for some). Likewise, you can bring out the sauce's savoury and zesty notes by reducing the amount of sugar by a bit. And, throwing in more garlic will result in a thicker, richer sauce that actually resembles a relish. In fact, a great way to make this dipping sauce is to taste it continuously as you add each ingredient.
Nutrition
Calories: 132kcalCarbohydrates: 27.5gProtein: 6.9gFat: 0.1gSodium: 7687mgPotassium: 408mgFiber: 0.6gSugar: 16.5gCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!