Kampot pepper by a Chef

You heard about this famous pepper, Kampot pepper ..
but how to use it? Chef Cutting take time to explain his feeling about this pepper. Enjoy!

Kampot pepper Sauce

Here is the real recipe for Kampot pepper sauce that you can not find in restaurants or in cookbooks. It has a little tartness and lime which is therefore all the difference. I remember my fries dipped in this sauce many times during my holiday in Cambodia. What a delight!

This sauce is ideal with red meat. But you can also use it with other meats such as duck or chicken.

A little advice for this recipe after cooking your meat, keep the same pan without rinsing to prepare your sauce. You use and the cooking juices to avoid having to use a cube of meat broth.

4 people
Preparation time: 7 minutes
Cooking time: 10 minutes

Ingredients:
     1/2 onion
     25 cl of liquid cream
     5 cl of water
     2 teaspoons lime
     1 tablespoon black peppercorns from Kampot
     butter
     salt

Recipe:
     In a bowl, crush the peppercorns with a pestle Kampot black.
     Add a piece of butter in your pan.
     Finely chop the onion and fry in the pan.
     Add crushed Kampot pepper and water. Bring to a boil.
     Add the cream and reduce over low heat until a thick brown sauce.
     Add lime juice and salt.

Variation: You can also use crushed Kampot pepper white or red. But for my part, I prefer the black Kampot pepper.

We have therefore chosen to serve this sauce with beef tournedos and potato gratin. A great value, I recommend you.