Cinderroom Tuk Cham Lork

Name: Cinderroom Tuk Cham Lork
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: ½ cup Fish Sauce (120 ml) Fish Sauce; ½ cup Palm Sugar (120 ml) Palm Sugar; ½ cup Water (120 ml) Water; ½ cup Lime Juice (120 ml) Lime Juice; 2 cloves Garlic, crushed Garlic; 1 tbsp Dried Chilies (15 ml) Dried Chili; 1 tsp Peppercorn (5 ml) Pepper

Independent adaptation of a publicly published Chanthy Yen recipe. Not affiliated with, sponsored by, or endorsed by Chanthy Yen.

From a champion chef's kitchen.

Ratio

Fish Sauce 120 mlPalm Sugar 120 mlWater 120 mlLime Juice 120 mlDried Chili 15 mlPepper 5 ml

Ingredients

Fish Sauce — ½ cup Fish Sauce (120 ml)
Palm Sugar — ½ cup Palm Sugar (120 ml)
Water — ½ cup Water (120 ml)
Lime Juice — ½ cup Lime Juice (120 ml)
Garlic — 2 cloves Garlic, crushed
Dried Chili — 1 tbsp Dried Chilies (15 ml)
Pepper — 1 tsp Peppercorn (5 ml)

Method

Pour to the lines in order (bottom → top): Fish Sauce, Palm Sugar, Water, Lime Juice, Dried Chili, Pepper.
Add finishing notes: Garlic, Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 0 stars · 3 national awards

Cinderroom Tuk Cham LorkCHAMPION CHEF
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Provenance

Chanthy Yen. Khmer-Canadian / contemporary. Cited awards include: Top Chef Canada winner S11 (2024).

Originally published as Tuk Cham Lork (Dipping Sauce).

Adapted from a Chanthy Yen recipe (Chanthy Yen / Global News (Touk banh chevv; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chanthy Yen / Global News (Touk banh chevv; re-eligible under §1 v2 2026-07-18) (published as “Tuk Cham Lork (Dipping Sauce)”). Full citation lives in Provenance.

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