1 can (13.5 oz) coconut milk
3 tablespoons palm sugar (shaved)
1 teaspoon sea salt
1 teaspoon fish sauce*
1 teaspoon White Kampot Pepper (ground)
¼ cups green onion (julienned)**
* For vegan dish substitute fish sauce with a dash of salt
** Substitute for italian parsley when making sauce for pasta
Cambodian White Sauce
Teuk Ktis Doung for Poat Ang
A wonderful creamy and savory sauce with spicy hints from White Kampot pepper. Traditionally served with BBQ corn on the cob, this sauce works well in fusion dishes such as pasta, or any dish calling for white sauce.
Heat saucepan on medium heat. Add all ingredients but the green onion. Stir occasionally until sugar and salt dissolve and the sauce begins to bubble, lower the heat for reduction. Turn off heat and stir in green onions.
• Drizzle over BBQ or steamed corn on the cob, and top with fresh ground White Kampot pepper.
• Pour over pasta with mushroom, spinach, top with roasted pine nuts, moderately spicy red chili, and parsley.