Tuk Meric is a Cambodian black pepper sauce typically made with lime juice, fish sauce, sea salt and sugar for a sweet, salty and tangy flavor combination. We asked Angkor Food if they could make a version, and in response, chef Channy Laux created this sauce based on her mother's recipe. The unique addition of tamarind juice makes Angkor Food's Tuk Meric tangy, not vinegary, and highlights black pepper's fruity notes.
This bold sauce features floral Kampot peppercorns—a regionally protected varietal from Cambodia's southern coast.
We test everything we sell. Here’s how we’d use this.
Use it in place of hot sauce for dipping everything from grilled meat to french fries. You can also try it in marinades or brush it on grilled meat—the condiment even makes a great addition to vinaigrettes to pair with cucumbers, tomatoes or succulent Romaine lettuce. Try tossing it with poached shrimp or a steak salad.
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Southeast Asian ingredients.
Shop AllOn purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
