INGREDIENTS

• 1 tablespoon sugar
• 2 tablespoons cracked Black or Red Kampot Pepper
• 2 1/2 tablespoons soy sauce
• 1 head of garlic, minced
• 1 teaspoon red pepper flakes
• 3 tablespoons fresh lime juice
• 1 pound sirloin steak
• 2 tablespoons olive oil
• Dash of fish sauce
• Green leaf lettuce
• 1 onion, thinly sliced

METHOD

Cut steak into bite-sized pieces.

In a bowl, combine sugar, black pepper, soy sauce, garlic, red pepper flakes, and half the lime juice. Stir well and add beef.

Marinate for at least an hour.

In skillet or wok saute beef in hot oil. Cook steak to desired doneness.

Add fish sauce and remaining lime juice to the beef and mix well.

Serve over bed of lettuce leaves and sliced onions.

INGREDIENTS

• 1/2 cup red onion
• 2 tablespoons fresh lime juice
• 4 cups seeded watermelon
• 1/2 cup parsley, chopped
• 1/4 cup fresh mint
• 1/4 cup kalamata olives, pitted
• 1/2 teaspoon Kampot pepper, ground or cracked
• 1/2 cup feta cheese, crumbled

METHOD

Chop the onion finely and combine with lime juice in a large bowl. Let stand for 10 minutes.

Cut the watermelon into bite-sized cubes. Chop the parsley and mint finely.

Add watermelon, parsley, mint and olives to the bowl and stir to coat all ingredients.

Cover and chill for 1 hour.

Sprinkle with feta cheese and Kampot pepper and serve.

Ingredients

• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried Italian seasoning or oregano
• 2-3 garlic cloves, minced
• Cracked Kampot Pepper to taste
• Salt to taste

Method

Combine all ingredients.

Variations: add any of the following to change the taste: lime juice, a teaspoon of chili powder, red pepper flakes, 10 drops of Maggi seasoning, or soy sauce.

INGREDIENTS

• 6 cups chicken stock
• 1-2 boneless chicken breasts
• 1 stalk fresh lemongrass
• 4 kaffir lime leaves (or 1 tsp lime zest)
• 6-8 shitake mushrooms, sliced
• 1 stalk of celery, sliced
• 1 red bell pepper, cut into bite-sized pieces
• 1 thumb-sized piece of ginger, grated
• 3-4 garlic cloves, minced
• 3/4 teaspoon red pepper flakes
• 3/4 teaspoon cracked Kampot Pepper
• 1 tomato, diced
• 1 6-once can coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 3 green onions, sliced
• Fresh basil

METHOD

Cut chicken into bite-sized pieces.

Place chicken stock in large pot over medium-high heat. Add lemongrass and bring to boil.

Add chicken, lime leaves, ginger, garlic, Kampot pepper, pepper flakes, mushrooms and celery. Simmer for 6-8 minutes or until chicken is cooked.

Add tomato and bell pepper and simmer 2 more minutes. Reduce heat and add coconut milk, fish sauce, soy sauce, lime juice and sugar. Simmer 1-2 minutes.

Serve in individual bowls and top with basil and green onions.

The key: Balance between spicy, sour, salty and sweet. For salty, add more fish sauce. If too salty or sweet, add more lime juice. If too sour, add more sugar. And, if you like it creamier, add more coconut milk. To make it spicier, add more Kampot pepper or red pepper flakes.

Ingredients

• 15 oz. can garbanzo beans
• 3 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon lemon juice
• 1/2 teaspoon Kampot Pepper
• 1/8 teaspoon salt
• 2 garlic cloves

Method

Place all ingredients in a food processor or blender and blend thoroughly.

Drizzle in more olive oil to get the consistency you want.