Cambodian terroirs, designed for the modern table

Heat a small pan and lightly oil it.
Add dried shrimps, dried fish and give it a quick stir.
Fry it to give them a nice crispy texture.
Transfer to a mortar and pestle and lightly pound it to break up the fibers. This will allow the shrimp to absorb the flavors from the dressing but also retain that nice and crunchy texture. Set aside.
In a large bowl mix together palm vinegar, fish sauce, sugar, salt and fresh chili.
Add shallots, green mango, dried shrimp and fresh herbs.
Toss the salad to combine.

Mix together the palm sugar, the Kirum black Kampot Pepper and Kirum red Kampot Pepper (chopped), the garlic, the lime juice and the soy sauce in a bowl. Add the pieces of beef. Let marinate for at least one hour in the fridge.

Heat up some olive oil, then stir-fry one minced onion. Add the marinated beef and let it cook. When ready add a tablespoon of lime juice and the fish sauce. Serve with Cambodian jasmine rice.