Tuk Meric is the traditional Khmer (Cambodian) lime and pepper sauce that the late Anthony Bourdain raved about. It is the most wonderful and versatile dipping sauce I have ever tasted. It is a fantastic accompaniment to any dish: beef, pork, poultry, fish, shrimp and it adds a real zing to your morning eggs.

It can also be used to make some interesting desserts. Chilled papaya with Tuk Meric is one of my favourites. Strawberry/chocolate mousse with a dash of Tuk Meric is very tasty!

When we make beef skewers at our summer BBQs we always put out some Tuk Meric. When people taste it for the first time the reaction is usually: WOW!

When I make fish I combine fresh blueberries and mango, make a salsa and add a couple of tablespoons of Tuk Meric. OMG delicious.  For Roast Pork – I make fresh applesauce and add Tuk Meric. Super Yummy!

Last Christmas my friend tried it with his Christmas cranberry sauce and it was a huge hit with his family.