This has never been proven beyond doubt. Bo Luc Lac is quite different from the Cambodian Lok Lak.Jamie_Lambo wrote:Lok Lak is actually originally a Vietnamese dish called Bò lúc lắc that the Khmers adopted
Is amok the ' national dish' of Cambodia?
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in what ways is it different? i know the dish wont be identical but its based on the Vietnamese dish, youve the first person ive heard that says it isnt tbhHanno wrote:This has never been proven beyond doubt. Bo Luc Lac is quite different from the Cambodian Lok Lak.Jamie_Lambo wrote:Lok Lak is actually originally a Vietnamese dish called Bò lúc lắc that the Khmers adopted
even the Khmer word ឡុកឡាក់ Lok Lak comes from Vietnamese
ឡុកឡាក់ lok-lak
1 p to shake, swing, to rock; to make something rock. (Vn. lúc-lǎc 'to swing.')
1 v to shake, swing, rock; to make something rock; to push, shove, push away (Vietnamese)
2 n kind of dish made of small pieces of beef cut into cubes and fried in butter (Vietnamese)
How can you say its not proven beyond doubt?
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Because the Khmer in Kampuchea Krom claim it for themselves.
Differences: in Cambodia it is usually served with a side of lime juice and pepper, has considerably more garlic and is prepared differently.
In Vietnam it is often served on a sizzling plate with French fries, not rice. The Cambodian version is much tastier IMHO.
Differences: in Cambodia it is usually served with a side of lime juice and pepper, has considerably more garlic and is prepared differently.
In Vietnam it is often served on a sizzling plate with French fries, not rice. The Cambodian version is much tastier IMHO.
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The word "amok" has Indo-Malay origins, like many other commonly used terms here- phsar, kompong (kampong) and kangkong (water spinach)-reflecting the strong historical influence of Malay traders.
According to leading linguist David Crystal, it made its way into common English usage, where it means totally out of control, during the US colonial era in the Philippines, together with boondocks (mountains) and yo-yo, which was originally a weapon used in Mindanao.
I have always assumed its use to describe the dish is a reference to the unusually high blend of herbs and spices used in its preparation; a mixture that probably contravenes conventional Khmer flavour combination etiquette, which is generally quite simple.
I don't know enough about Malay cooking to suggest that the dish had its origins there, but I agree with other posters that it seems atypical compared with conventional Khmer cuisine.
According to leading linguist David Crystal, it made its way into common English usage, where it means totally out of control, during the US colonial era in the Philippines, together with boondocks (mountains) and yo-yo, which was originally a weapon used in Mindanao.
I have always assumed its use to describe the dish is a reference to the unusually high blend of herbs and spices used in its preparation; a mixture that probably contravenes conventional Khmer flavour combination etiquette, which is generally quite simple.
I don't know enough about Malay cooking to suggest that the dish had its origins there, but I agree with other posters that it seems atypical compared with conventional Khmer cuisine.
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Both versions are available in CambodiaHanno wrote:Because the Khmer in Kampuchea Krom claim it for themselves.
Differences: in Cambodia it is usually served with a side of lime juice and pepper, has considerably more garlic and is prepared differently.
In Vietnam it is often served on a sizzling plate with French fries, not rice. The Cambodian version is much tastier IMHO.
Lok Lak - with rice, etc as above
(Occasionally called Lok Lak Khmer)
Lok Lak Anglaise - with chips (French Fries to the septics)
Also, I would take anything that a South East Asian tells you about regional cuisine with a pinch of salt (or fish sauce if you prefer). My former InLaws in Battambang will swear blind, to the point of fighting over it, that Thom Yam soup is actually a Khmer dish and that, like most Thai food, it was stolen from Cambodia by those evil Siam.
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This is very true. Try tell one of the evil Youn that their national dish, Pho, is actually a French dish and you'd probably get deported.Playboy wrote:Hanno wrote:Also, I would take anything that a South East Asian tells you about regional cuisine with a pinch of salt (or fish sauce if you prefer). My former InLaws in Battambang will swear blind, to the point of fighting over it, that Thom Yam soup is actually a Khmer dish and that, like most Thai food, it was stolen from Cambodia by those evil Siam.
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If the Portuguese were the first to bring chillies in to the region then maybe, just maybe, Amok is actually Portuguese?
So, like, the Thais stole it from the Khmers, and the Khmers stole it from the Portuguese....like.
So, like, the Thais stole it from the Khmers, and the Khmers stole it from the Portuguese....like.
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Well that settles that I guess. There was a website (now defunct) where a Khmer Krom activist claimed pretty much everything under the sun. I think tacos and pizza included.Hanno wrote:Because the Khmer in Kampuchea Krom claim it for themselves.
The Vietnamese or French-Vietnamese claim is reasonably compelling (outlined above), the Khmer not.much.
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