Cambodian pepper dip (Tik marij) from Vatch's South East Asian Cookbook (page 91) by Vatcharin Bhumichitr

  • freshly ground black pepper
  • limes

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pot-roasted chicken with lemon grass (Muan dot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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