My family’s been here in the Kingdom of Cambodia for 4 years now and there’s one dish that we like best. It’s called “bay sach-chrouk” or pork with egg on top of steamed rice. Normally, bay so sach-chrouk is eaten for breakfast, especially by those who have no time to cook.
It won’t be difficult for you to locate this sumptuous meal, for it’s everywhere in the city. From small house-turned- to eatery or large scale restaurant, they have it. Rice is a staple for every Cambodian and so with many Filipino families, one reason why we can easily adapt to their cuisine. There are few variations of this famous pork and rice combination that you may encounter, some grill the pork, while others marinate and fry it. On top, you might have either a sunny-side-up, omelet, or boiled egg which is shelled off and cooked in soy sauce. All of these you can enjoy for only 3,000 riels or $0.75 per serving. Cheap right!?
If you want to do this at home, here’s my simplified version of Khmer’s bay sach-chrouk.
– Combine all the ingredients in a bowl until the color is evenly distributed to all parts of meat.
– Cover and let it stay in the fridge for at least an hour before cooking it.
– Once ready, grill the meat over charcoal or by using an electric grill,
– Brush the meat occasionally with its marinade for more flavor.
– Serve with steamed rice and egg on top.