Lok Lak for a dinner party — went down extremely well

I made Lok Lak for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly fermented and umami profile was the main talking point — no one had quite experienced fresh turmeric used that way before.

prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. I explained the a Phnom Penh riverside restaurant context as I served it which helped people appreciate it fully. sugarcane juice was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.