Beef And Lemongrass Skewers Cambodian Style Recipes

BEEF AND LEMONGRASS SKEWERS CAMBODIAN STYLE

Steps:

• Slice beef into long thin strips 1/8 inch by 1 inch by 5 inches long.
• Combine the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Marinate meat for 12 to 24 hours in this mixture.
• Make Peanut Sauce: Heat the oil in a small pan and add the garlic, chili paste and tomato paste. Fry until the garlic turns light golden brown. Add the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes. Cool and add the peanuts and chilies. Set aside.
• Thread beef onto skewers, grill briefly to medium rare over high direct heat and serve with the sauce for dipping, garnishing with the nuts.

CAMBODIAN BEEF SKEWERS RECIPE - HOW TO MAKE SACH KO ANG

Steps:

• Soak the wooden skewers in water for one hour. This will prevent them from burning while barbecuing.
• Cut the beef into cubes of around 3cm.
• Cut the pork into thin squares around the same size as the beef cubes.
• Mix the palm sugar, fish sauce, kroeung and peanuts in a bowl and marinate the beef and pork for one hour. Now is a good time to heat your barbecue.
• Make the skewers by placing one piece of beef and then one slick of pork and repeat.
• Make sure the barbecue is at the white heat stage with no open flames.
• Place the skewers on the barbecue and cook until medium. Turn the skewers as each side of the meat is done. Brush the leftover marinade on the sticks. If this causes a little flare-up this is fine - it just adds to the smokiness of the skewers.
• Serve immediately with pickled vegetables.

LEMONGRASS BEEF SKEWERS

Steps:

• Soak 8 bamboo skewers in cold water for 30 minutes.
• Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef very thinly against the grain. Add to marinade, and toss. Let stand at room temperature for 20 minutes.
• Preheat a grill pan over medium-high heat. Thread beef onto skewers. Grill until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest 5 minutes. Sprinkle with peanuts. Serve with the remaining ingredients on the side, bundling the meat, cucumber, and herbs inside the lettuce leaves if desired.