Small Bowl of Tuk Meric
(click to enlarge)

Tuk Meric   |   Muoi Tieu Canh


Cambodia   -   Tuk Meric   |   Viet   -   Muoi Tieu Canh
Serves:
Effort:
Sched:
DoAhead:  		 4
*
10 min
Yes		 This condiment takes its place on the table at almost every Cambodian meal - used for both dipping and sprinkling. It is also popular in Vietnam, but there may contain some fresh Thai Chili. For serving, see Note-2.




4
2
12
t
t

Peppercorns (1)  
Salt
Lime Wedges
Make:   -   (10 min)
  1. Grind PEPPERCORNS - must be fresh ground!
  2. Mix SALT and PEPPER and divide among 4 small dipping bowls.
  3. Distribute to the diners along with LIME WEDGES. Each diner squeezes lime wedges into his/her bowl and mixes until the salt is disolved - or, see Note-2.
NOTES:

  1. Peppercorns:

      Cambodian recipes call for Kampot peppercorns, which cost 2017 US $6.00 to $11.00 per ounce, plus shipping, in North America. Otherwise, do use fresh, high quality Black Peppercorns. The Vietnamese often use White Peppercorns instead of black.

  2. Comments:

      It's less "authentic", but much less messy to squeeze the lime juice and divide it among the bowls (2 T each) before placing them on the table. I strongly favor this method if the guests are not Cambodian. A little more Lime Juice won't hurt, if you prefer.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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