Cambodian Food How To Make Cambodian Hot Tamarind Pork Chop Sach ko ang tirk umpil

This is Cambodian Grilled Hot Tamarind Pork Chop or  Sach ko ang tirk umpil . This is a delicious way to grill pork or to even smoke pork with these lovely Cambodian flavors. Grilled pork chop with the  flavors of the Khmer region. It is tangy, sweet, hot, spicy tamarind and lemon grass that is delicious. The recipe can be found below! Enjoy!


My Gowise USA Air Fryer
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The Knives I Use In My Kitchen
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The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2000 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

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Mac Black Ceramic Honing Rod 2000 Grit
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Ingredients :

    ¼ Cup water
    4 Cloves garlic, minced or equivalent of granules.
    2 Stalk green onion, minced (optional)
    ¼ Cup minced lemon grass
    1-2 Tsp. Fresh squeezed lime juice.
    1 Tsp. Sesame oil.
    1-2 Tablespoon tamarind concentrate to your liking.
    3 Tablespoons soy sauce
    1 Teaspoon fish sauce.
    1 Tsp. of oyster or hoisin optional.
    1 Tablespoons sesame oil.
    2-3 Tablespoon sugar or molasses
    1 Tsp rice wine (optional)
    2/2 Teaspoon black pepper
    4 Minced chili peppers, or dried chili flakes to taste.
  
Procedures :
In a small bowl, mix water with garlic, onion, lemon grass, tamarind juice, soy sauce, oil, sugar, salt, black pepper and chili pepper together.
Put steaks in a large bowl or container; pour and rubs prepared sauce on meat, covered container with lid and refrigerated over night or at least 4 hours.
Cook meat on hot grill to your liking.
Serve hot with rice.

Mix all ingredients in a bowl and whisk together well to get the sugar to dissolve. Then put your chops into a gallon freezer bag and pour in the marinade and let marinate for 4 hours to up to 24 hrs or more! Then grill in the Gowise Turbo Airfryer XL or your own BBQ grill or smoker until done! Delicious!

How to make beef jerky: Thit bò khô: Vietnamese Beef Jerky Recipe Thit Kho Bo

This week I am making my version of Vietnamese Beef Jerky or Thit Kho Bo. This is a delicious version of beef jerky with many layers of flavors and great umami! If you LOVE beef jerky then you will LOVE this recipe. The recipe can be found below. Enjoy!

This Is The Nesco Top Of The Line Dehydrator I Used In This Video:
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The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Rods I Use To Maintain My Knives
Mac Black Ceramic Rod 2500 Grit: http://amzn.to/1zB3hqS
DMT Diamond Sharpening Rod 600 Grit: http://amzn.to/1xiSTQm

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
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DMT W250CXNB: http://goo.gl/eS2Tu
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SPECIAL PLATES:
The Diamond Plate Use To True My Whetstones:
http://amzn.to/1zFHt0n
DMT D8EE: 8000 Grit/Mesh Diamond Plate:
http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu


2-3 LBS BEEF RUMP ROAST/EYE OF ROUND OR FLANK
6 TBSP MINCED LEMONGRASS
4 CLOVES GARLIC MINCED
4 TBSP BROWN SUGAR OR MOLASSES
2 TBSP. CHINESE FIVE SPICE
2 TBSP. CURRY VIETNAMESE CURRY POWDER
1-2 TSP. BLACK PEPPER
2-3 TSP. SESAME OIL
2-4 TBSP FISH SAUCE
1-2 TBSP. OYSTER SAUCE
1-2 TBSP. HOT CHILI FLAKES
2 TSP. LIME JUICE
1-2 TSP. GINGER PASTE OR FINELY MINCED GINGER.

Slice your beef with the grain/along the grain into 1/8th to anywhere up to 1/4 inch.
Freeze the beef for 30 to 45 minutes to make it easier to cut.

In a mixing bowl combine all of your spices and herbs and mix them together well by hand to get them really well combined.

Then add sesame seed oil, fish sauce and oyster sauce to make the mixture sticky to stick to the beef.

Let the sauce mixture stand for about 30 mins to let the flavors marry.

Coat all of your slices and put on plate or in a bowl.
Marinate for 4 hours minimum or overnight. I like overnight.

Take from the fridge and dip each slice of meat in the sauce mix then  place your slices in your dehydrator at 150-160 and let dry for at least 2 hours and then turn the slices over to the other side and rotate your levels going top becomes bottom and bottom becomes top. This is for consistent drying.

Allow to dry for another hour and check your slices. You don't want them to be really dry you want them to have some moisture and you want them to be chewy not hard. All in all dry time should be maybe 4 hours each dehydrator will be a bit different so watch your slices. When done then enjoy!