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The world of fermentation.
In Cambodia, the tangy, salty, peppery dipping sauce called tuk meric typically is paired with the stir-fry called loc lac, but we find that it goes equally well with simply seasoned and grilled shrimp, chicken, beef or vegetables. Toasting the peppercorns in a dry skillet until lightly smoking brings out their pleasantly sharp flavor, enhances their spicy aroma and slightly crisps their texture.
cup black peppercorns, coarsely cracked
cup lime juice
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