Justin Parke

👩‍🍳 Ital Chef Srey-Yuu's Second National TV Appearance 🎥 Behind The Scenes

Srey-Yuu was on national TV once again, but this time not for her Hive blog, but for her Ital Cambodian cooking. 👩‍🍳🔪

👩‍🍳 Chef Srey-Yuu In Action 🎬

**@KidSisters**

A MORE CONFIDENT SREY-YUU

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Jeugdjournaal was back again, but this time the subject of interest was Srey-Yuu's cooking skills, especially traditional Cambodian recipes not known in Suriname.

Now that Srey-Yuu is well-acquainted with Idi and Nigel, and a little comfortable on camera, the second round of filming went along with much more confidence.

LIGHTS, CAMERA, ACTION

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They filmed a brief intro outside the house before heading into the kitchen, where Srey-Yuu had prepared everything to make an Ital (vegan) version of Lok-Lak, a Cambodian beef salad with lime-pepper sauce.

SREY-YUU IN THE KITCHEN

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Srey-Yuu is perhaps more confident on camera than making Lok-Lak by herself, a dish she had only made twice prior to this filming.

GETTING CHEEKY

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Only minutes until the set was to go LIVE, Srey-Yuu was seemed not the least bit nervous amidst the lights and cameras being set up.

**SO MANY ANGLES

Filming began without too many hiccups, and the film crew experimented with several different angles to get the shot just right.

Srey-Yuu flowed with the filming a lot more this time because she's basically a superstar now.

CHOP, CHOP, CHOP

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Managing a bit of conversation during food preparation and filming wasn't too stressful for her, but she did work in slo-mo to avoid making excessive mistakes.

PIECE OF CAKE

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The preparation of Tempeh Lok-Lak went into full swing, a way of Cambodian cuisine honoring the Javanese cuisine of Suriname, because as I said before, this is traditionally a beef dish in Cambodia.

Tempeh isn't a Cambodian ingredient, so this was a true fusion recipe perfect for an Ital Javanese-Cambodian mashup in the Amazon-aribbean.

PAUSE FOR LAUGHS

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There are always some bloopers during filming, but I can't honestly remember what triggered the laughter in the above photo.

Anyways, as you can see above, Srey-Yuu has prepared the first step, which is normally a bed of lettuce, but we couldn't find any and had to substitute Chinese Cabbage leaves.

PREPARING THE BED

The first step to a good Lok-Lak is the salad base , and Srey-Yuu sliced the tomatoes, cucumbers, and onions to complete the salad serving plate.

TEMPEH AND DIPPING SAUCE

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Srey-Yuu finished the last of the prep work by slicing the tempeh and preparing the lime-pepper-garlic dipping sauce.

HANG IN THERE @SREYPOV

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@Srepov tired before the day was done, and sat down to rest the legs and mind, and I managed to capture her with the LIVE set in the background.

COOKING WITH FIRE

Approaching the end of the cooking, Srey-Yuu fried the tempeh, then began frying the onions, to which she then added cassava starch water and the fried tempeh to create a thickened mix to spread over the salad.

THAT'S A WRAP

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After finishing the cooking, she turned off the stove and put the fried tempeh-onion mix on top of the salad she had prepared earlier. Things were a bit rushed, so I didn't get a picture of the finished dish, but Srey-Yuu has promised to upload her recipe very soon. Also, I will upload the video sometime this week so you can see the Ital chefery in action.

When she makes this dish again for a Hive post, I'll be sure to let you all know. Lok-Lak is such a simple dish, but it's incredibly delicious, and the lime-pepper-garlic sauce has a lot to do with that.

ON THE ROAD AGAIN

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Within minutes of turning off the stove, Idi and Nigel quickly packed their equipment and hit the road. They had a long day ahead of them still, and the program aired the same evening they filmed it, so that is an astonishingly fast production deadline.