Category: Recipes



This sauce works well with beef and pork dishes.
Adjust the pepper to taste.
One tablespoon of Kampot pepper makes for a spicy sauce.

  • 1 Tbl cracked black or red Kampot pepper
  • 1/4 cup finely chopped shallots
  • 1/4 cup brandy
  • 1 cup beef broth
  • 1/4 cup parsley, chopped
  • 1/4 cup heavy cream
  • 1 tsp olive oil
  1. Sautee shallots in olive oil until soft.
  2. Add brandy and cook away.
  3. Add beef broth and boil the sauce down (4-5 minutes).
  4. Add cream, Kampot pepper and parsley and cook over medium heat for 3-4 minutes.
  5. Add salt to taste.



Yield: Makes 2 dozen large cookies

Prep Time: 15 min.

Cook Time: 12 min.

These easy-to-make, melt-in-your-mouth cookies are only subtly spicy, with a delicious after taste of the Kampot pepper. Every bite is filled with warm, chocolaty flavors.

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup golden brown sugar
  • 1 large egg
  • 1 tablespoon finely ground black pepper (preferably, freshly ground Kampot pepper)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2-1/2 cups semisweet chocolate chips
  1. Preheat the oven to 375 degrees F, and line a couple of baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl, combine the softened butter with the sugars and mix until it’s smooth. Then add the egg and mix until it’s evenly incorporated.
  3. Add the pepper, vanilla, and salt and mix to combine.
  4. Add the baking soda to the flour, and gradually mix this into the batter. Mix only until you no longer see any dry areas of flour.
  5. Fold in the chocolate chips. Then use a 2-inch cookie scoop to shape the batter into cookies, adding them to the parchment-lined baking sheets as you go. They should have at least 2-inches between them, about 8 per sheet.
  6. Place the baking sheets in the preheated 375 degree F oven until the cookies are golden brown along the edges, about 12 minutes.
  7. Let them cool on the baking sheet for about 5 minutes, then place them on a cooling rack to cool completely.
  8. Repeat with the remaining cookie batter, until it’s all gone.


Delicious in a homemade vegetable mash or spread on a good ham sandwich.

  • 1 cup butter at room temperature
  • 2 tbsp Kampot red pepper grains
  • 10 fresh basil leaves
  • 2 tsp fleur de sel
  1. In a mortar, coarsely crush the pepper grains with the pestle.
  2. Finely chop the basil.
  3. Mix with the butter and the fleur de sel.
  4. Transfer to a butter dish and cool 2 hours in the refrigerator before serving.



If stored in an airtight container, this rub will last up to six months. Makes 3/4 cup.

  • 1 1/4 Tbl paprika
  • 1 1/2 tsp ground or cracked Kampot pepper
  • 3 1/2 Tbl light brown sugar
  • 1 1/4 Tbl salt
  • 1 tsp celery salt
  • 1 1/4 tsp garlic powder
  • 2 1/2 tsp dry mustard
  • 2 1/2 tsp ground cumin
  • 2 1/2 tsp chili powder
  • 3/4 tsp cayenne pepper
  1. Combine all 10 ingredients.



When making this infused vodka at home, make sure you use good-quality vodka, or at least your favorite brand, as the black peppercorns can really bring out subtleties in the vodka that you may not have noticed before.

  • ¾ tasse grains de poivre noir de Kampot
  • 750 mL vodka
  1. Crush the black peppercorns with a mortar and pestle until they have the same consistency as coarse ground coffee.
  2. Pour the crushed peppercorns into a clean 750 mL bottle. Add the vodka to the bottle. Shake vigorously for 15 to 20 seconds.
  3. Label the bottle to identify the contents and the date it was made.
  4. Store the vodka in a cool, dark place for two to three weeks, shaking daily to re-combine the ingredients.
  5. Strain the black peppercorns out of the vodka through a coffee filter, catching the vodka in the second clean 750 mL bottle.



This recipe is great to use for appetizers or tapas and doesn’t need to stay hot to be delicious. Simply fold the lettuce leaf around the meat mixture and pop in your mouth!

  • 1 lb beef filet or sirloin
  • 1 Tbl sugar
  • Juice of 3 limes
  • 2 garlic cloves, minced
  • 1 Tbl cracked black Kampot pepper
  • 2 Tbl unsalted, roasted peanuts
  • Leaf lettuce

For the marinade:

  • 1 Tbl peanut or sesame oil
  • 3 Tbl soy sauce
  • 1 Tbl sugar
  • 2 cloves garlic, minced
  • 1 Tbl cracked black Kampot pepper
  1. Cut beef into bite-sized pieces.
  2. Mix together marinade ingredients, coat beef and allow to stand 1-2 hours.
  3. In a small bowl combine lime juice and sugar, add garlic and Kampot pepper, stir well. Add peanuts and set aside.
  4. Heat wok or heavy pan and sear meat on all sides.
  5. Add meat to the lime and sugar mixture. Stir well. Spoon onto lettuce leaves.



A slightly different rice dish. Adjust the garlic and pepper according to your own taste. Keep in mind Kampot pepper is so flavorful it can quickly overwhelm the garlic. This can be made vegetarian by substituting the beef broth for water or vegetable broth.

  • 1 cup rice
  • 2 cups beef broth
  • 6-8 garlic cloves, minced
  • 1/2 tsp cracked black Kampot pepper
  • 2 Tbl butter
  • 1 Tbl flat-leaf parsley, chopped
  1. Melt butter in saucepan.
  2. Sautee garlic and pepper until garlic is almost brown.
  3. Add rice and cook for a few minutes on medium heat.
  4. Add broth, or water, and bring to a boil.
  5. Cover and cook for about 15 minutes until rice is done.
  6. Plate while hot. Top with parsley.



A dish with all the flavors of Memphis barbecue.
Can be served on sandwiches, lettuce wraps or with black beans and rice.
This recipe makes enough for left-overs.

  • 2/3 cup Worcestershire sauce
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup tomato paste
  • 1 medium white onion, chopped
  • 2 Tbl yellow mustard
  • 2 Tbl white wine vinegar
  • 1 Tbl ground Kampot pepper
  • 3 lbs boneless pork shoulder
  1. Mix first eight ingredients in a medium bowl.
  2. Place pork shoulder in crock pot or slow cooker.
  3. Coat pork with sauce and cook on low for 8 to 10 hours.
  1. Remove pork to large bowl and shred with two forks.
  2. Add sauce from slow cooker to shredded pork and mix well.


Servings: 6

Preparation: 15 min.

Cooking: 30 min.

  • 2 tbsp (30 ml) olive oil
  • 3 small shallots
  • ¼ cup (60 ml) Apple liqueur (Fine Caroline, Michel Jodoin)
  • ¾ cup (180 ml) chicken stock
  • ¾ cup (180 ml) heavy cream (35%)
  • 2 tbsp (30 ml) freshly ground Kampot red pepper
  • 1 tbsp (15 ml) butter
  • A pinch of Fleur de sel
  1. Let shallots simmer 1 to 2 minutes in the olive oil, making sure they do not get golden.
  2. Add the apple liqueur and reduce until almost all liquid has evaporated.
  3. Add chicken stock and let reduce to half.
  1. Blend in cream and very gently simmer for 10 minutes.
  2. When texture is rich and creamy, add
  3. Kampot pepper and remove from heat.
  4. Blend in butter and salt.
  5. Serve over chicken or veal prime rib.

Note | Pepper should never be added during active cooking, as heat will erase all traces of its subtle aromas.



  • 4 ears of corn
  • 2 Tbl olive oil
  • 2 Tbl fish sauce
  • 2 Tbl water
  • 1 1/2 Tbl sugar
  • 1 tsp ground Kampot pepper
  • 1 tsp salt
  • 2 green onion
  1. Remove husks and silk from corn.
  2. In bowl, stir together fish sauce, water, sugar, salt and Kampot pepper.
  3. In a saucepan, heat 2 tablespoons of oil until very hot but not smoking. Carefully pour in fish sauce mixture (watch out it will splatter).
  1. Add green onions and simmer until sauce begins to thicken (about a minute). Remove from heat and cool.
  2. Heat grill or ungreased cast-iron skillet over medium heat. Brush corn lightly with olive oil. Cook, turning every few minutes, until corn is tender and slightly charred.
  3. Brush corn with sauce and serve.
  4. Badigeonner les épis de maïs avec la sauce et servir.


The tangy, hot steak will slightly cook the raw onions in this delicious Cambodian style salad

  • 1 Tbl sugar
  • 2 Tbl cracked black or red Kampot pepper
  • 2 1/2 Tbl soy sauce
  • 1 head of garlic, minced
  • 1 tsp red pepper flakes
  • 3 Tbl fresh lime juice
  • 1 pound sirloin steak
  • 2 Tbl olive oil
  • Dash of fish sauce
  • Green leaf lettuce
  • 1 onion, thinly sliced
  1. Cut steak into bite-sized pieces.
  2. In a bowl, combine sugar, black pepper, soy sauce, garlic, red pepper flakes, and half the lime juice. Stir well and add beef.
  3. Marinate for at least an hour.
  1. In skillet or wok saute beef in hot oil. Cook steak to desired doneness.
  2. Add fish sauce and remaining lime juice to the beef and mix well.
  3. Serve over bed of lettuce leaves and sliced onions.


Servings: 4

Preparation: 30 min.

Cooking: 30 min.

Marinating: 3—12 h.

  • 4 racks of lamb, 4 ribs each
  • Brandy or white Port wine
  • Veal stock
  • 15 ml (1 tbsp) Kampot red pepper, coarsely cracked with a pestle
  • 15 ml (1 tbsp) Old-style or Meaux mustard
  • 30 ml (2 tbsp) cream cheese
  1. For a perfect presentation, clean the tips of the bones and cover them with aluminum foil.
  2. Rub lamb racks with the mustard and Kampot red pepper mixture (recipe below), covering well. Press firmly on the meat so that the rub stays on. Keep in refrigerator for 3–12 hours, without covering.
  3. Take the racks out 1 hour prior to cooking. Preheat oven at 190°C (375°F). Place the lamb in a roasting pan and put on middle oven rack. Cook approximately 18–20 minutes for medium-rare or until internal temperature in the center of meat reaches 60°C (140°F).
  1. Take out lamb from the oven and cover loosely with aluminum foil, letting it rest for 5 minutes.
  2. Transfer racks to a cutting board and set aside.
  3. Deglaze the roasting pan with a bit of brandy or Port wine, and bring to a boil. Add 250 ml (1 cup) of veal stock and let mixture reduce by one third.
  4. Add Kampot red pepper, mustard and cream cheese. Turn off heat and mix well.
  5. Cut racks of lamb between ribs, and place in four large plates, over the Kampot red pepper sauce. Serve immediately with roasted potato wedges and steamed asparagus.

Mustard and Kampot red pepper rub

10 ml (2 tsp) dried rosemary sprigs
30 ml (2 tbsp) coarse sea salt
30 ml (2 tbsp) Kampot red pepper berries
30 ml (2 tbsp) brown sugar
15 ml (1 tbsp) mustard seeds
10 ml (2 tsp) dried garlic

10 ml (2 tsp) dill seeds
Place all ingredients in a mortar and crush coarsely with a pestle. You may also use a coffee grinder, making sure the mixture is not too fine. Use this rub to flavor meats before grilling. Excellent on game, boar, lamb and duck.