Traditional Tirk Trey Koh Kong Recipe

Tirk Trey Koh Kong (ទឹកត្រីកោះកុង) is a famous Cambodian dipping sauce that originates from the coastal province of Koh Kong.

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Prep Time 15

Servings: 2 servings

Course: Sauce

Cuisine: Cambodian

6-8 cloves garlic peeled
6-10 Khmer chili peppers red or green, or more to taste (adjust to your spice preference)
4 tablespoons fresh lime juice from about 2-3 limes
3-4 tablespoons fish sauce
3 tablespoons sugar or palm sugar adjust to your preferred level of sweetness
A pinch of salt optional, as fish sauce is already salty
A dash of MSG optional, for authentic flavor depth

Prepare the paste: Place the fresh chilies in the mortar and begin to pound them with the pestle. Pound until the chilies are well-bruised and have released some of their juices.
Add the garlic: Add the peeled garlic cloves to the mortar with the chilies. Continue to pound and grind until you have a coarse paste. Do not over-process; a slightly chunky texture is desired.
Mix in the wet ingredients: Transfer the chili and garlic paste to a small bowl. Add the sugar, fish sauce, and fresh lime juice.
Stir and dissolve: Use a spoon to stir the mixture vigorously until the sugar is completely dissolved. If you're using palm sugar, you may need to break it down into smaller pieces first to help it dissolve.
Taste and adjust: This is the most important step. Taste the sauce and adjust the flavors to your liking.
For more sourness: Add a little more lime juice.
For more sweetness: Add a little more sugar.
For more saltiness: Add a little more fish sauce.
For more spiciness: You can mince an additional chili and stir it in.
Serve: This sauce is best served fresh. It pairs wonderfully with grilled seafood like crab, squid, or fish, as well as grilled steak or chicken.

Use fresh lime juice: Bottled lime juice will not give you the same bright, fresh, and zesty flavor. Fresh is best for this recipe.
Mortar and Pestle vs. Blender: While a blender can be used in a pinch, it will create a uniform, liquid texture that is less authentic than the coarse paste from a mortar and pestle. The pounding process also releases more of the aromatic oils from the garlic and chilies, which you can't replicate with a blade.
Storage: While best served fresh, the sauce can be stored in an airtight container in the refrigerator for up to a week. The flavors may meld and intensify slightly over time.